By late afternoon, idly want to make green bean porridge. Incidentally, I just get a black rice. Rice this one is counted expensive indeed. You've heard or read about black rice? Or may have been eating black rice. Indeed, black rice relatively rare to find in the market. Black rice is meant here is not black glutinous rice. According to Chinese legend, black rice includes rare, has a distinctive flavor and only the emperor was allowed to consume. But as times change, black rice can be consumed by anyone, and began to be found in the market even though the price is quite expensive.
Black rice is one of the rice plant stem that produces variants such as black rice, black rice Indonesia (Indonesian Black Rice) and black jasmine rice of Thailand (Thai Jasmine Black Rice). Black rice actually has a dark purple color and not black. Dark color due to the high content of anthocyanins (purple pigment), causing the rice looks like black. Anthocyanins as antioxidants have been linked to the prevention and even treatment of various medical conditions. Black rice is also known to have anti-inflammatory function. In a recent study, antioxidants also turned out to help slow the aging process. In addition to anti-aging, antioxidants also have benefits in the prevention and treatment of heart disease, diabetes, Alzheimer's and cancer.
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According to a study presented at the National Meeting - American Chemical Society (ACS) are all 240, a spoonful of black rice bran contains more anthocyanin antioxidants than a spoonful of blueberries, and black rice contains more dietary fiber, iron and vitamin E and low in sugar.
Black rice (black rice) once again is not black glutinous rice (black Glutinous rice). Black glutinous rice is another variant of the black rice contains more amylopectin so when cooked textured slightly sticky (glue-like) when cooked. While the starch content of the black rice mostly from the class of amylose and not sticky texture when cooked. Amylose have a lower GI value of amylopectin. For the layman, it was difficult to distinguish the black rice and black glutinous rice visually. But if we try to taste the black rice and black glutinous rice still raw then it will feel the difference in typical. Black glutinous rice taste like sticky rice in general. There are other tips that black rice has a spherical droplet fat and shiny. Well, good luck.
Makes 4 servings
According to a study presented at the National Meeting - American Chemical Society (ACS) are all 240, a spoonful of black rice bran contains more anthocyanin antioxidants than a spoonful of blueberries, and black rice contains more dietary fiber, iron and vitamin E and low in sugar.
Black rice (black rice) once again is not black glutinous rice (black Glutinous rice). Black glutinous rice is another variant of the black rice contains more amylopectin so when cooked textured slightly sticky (glue-like) when cooked. While the starch content of the black rice mostly from the class of amylose and not sticky texture when cooked. Amylose have a lower GI value of amylopectin. For the layman, it was difficult to distinguish the black rice and black glutinous rice visually. But if we try to taste the black rice and black glutinous rice still raw then it will feel the difference in typical. Black glutinous rice taste like sticky rice in general. There are other tips that black rice has a spherical droplet fat and shiny. Well, good luck.
Makes 4 servings
Ingredients
100 g green beans (wash and soak 1 hour)
50 g of black rice (wash and soak 1 hour)
1300 ml of water
2 cm ginger (crushed)
80 g of sugar (puree)
2 tsp corn starch (cornstarch)
100 g coconut milk
How to make
100 g green beans (wash and soak 1 hour)
50 g of black rice (wash and soak 1 hour)
1300 ml of water
2 cm ginger (crushed)
80 g of sugar (puree)
2 tsp corn starch (cornstarch)
100 g coconut milk
How to make
- Mix the green beans and black rice in a saucepan. Add water (use water soaking rice and green beans). Cook until done.
- Add brown sugar and ginger. Stir well.
- Dissolve the corn starch with a little water. Put it in the green bean porridge, stirring frequently. Stir and cook until slightly thickened. Lift.
- Add thick coconut milk. Stir well. Serve.
The nutritional value per serving
- Energy: 242.8 kcal
- Fat: 7 g
- Carbohydrates: 36.8 g
- Fiber: 4.3 g
- Protein: 8g
Tips and advice
Coconut milk can be replaced with low-fat milk or Prostar 100% whey protein vanilla (low fat). Coconut milk contains lauric fatty acid which is the predominant saturated fatty acids in coconut. The results found lauric acid can increase the HDL or good cholesterol in the body.
To add to delicious can add pandan leaves.
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