Rice "devzira": varieties and useful properties. Where to buy rice "devzira"?

One of the most common products on the planet is rice. In some countries, it is 90% of the diet of most people. From it you can cook many delicious and healthy dishes. One of the best varieties is brown rice "devzira." It is quite rare and widespread only in Central Asia.

Why is rice so popular?

This cereal contains not only a large number of B vitamins and minerals, but also substances that help to cleanse the body of toxins and contribute to weight loss. In addition, rice - is one of the products consisting of complex carbohydrates, so its use gives the body the necessary energy. It is useful in many diseases of the stomach, improves the condition of the skin and hair.

But all that is said above applies to dark rice. After all, there are a lot of varieties of this cereal, which can differ greatly not only in taste but also in properties. To prepare a wonderful dish, for example, pilaf, you need to take special varieties. One of the best is considered Uzbek rice "devzira." This is one of the most expensive and rare varieties, but it is much better than others by taste and benefit.

Where grows rice "devzira"?

It is derived specifically for the preparation of pilaf and grows only in one place on the planet - the Ferghana Valley in Central Asia. Features of this place largely determine the taste and properties of rice itself. This valley is surrounded on all sides by mountains, and its fertile soil feeds on thawed water from glaciers. Very suitable for growing rice is the landscape of the valley, which represents the terraces. The special mineral composition of the soil, cool high-mountain air and unique microclimate of the valley determine the high nutritional properties of this cereal.

Types of rice "devzira"

But even one variety has its own varieties, named depending on the place of growth. There are the Uzgen, Batken, Karadarin and Aravan rice. For an average person, they are not much different, but specialists in the preparation of pilaf know many differences and say that these species have different properties. This can be explained by the different composition of the soil. It is believed that the best pilau comes from Uzgen rice.

What other varieties of "devzira" exist?

1. Chungara - differs in that it contains more starch, it is white. All the other properties of "devzira" grade preserved.

2. Dastar-saryk - apart from aging for several years with constant watering, it is also smoked. It therefore acquires a yellowish color.

3. Kora-Koltak - in contrast to the "devzira", black.

What are the characteristics of this rice?

1. Large, even, elongated grains are covered with a pinkish powder. It is she who gives him such a unique taste and aroma. Not without reason, rice "devzira" is called the pink pearl of the East.

2. Each grain has a scar of reddish color. It does not disappear even after cooking and is a distinguishing feature of the variety.

3. The rice "devzira" is not polished. It is husked, so it retains all the useful properties. The shell of the grain after threshing turns into a pink powder, which contains a lot of vitamins B, magnesium and zinc.

4. When cooking, grains always keep their shape and increase in size by seven times. This very dense rice requires a long soak before cooking and long cooking. But the grains so well absorb not only water, but also fat, and the aroma of spices, that the pilaf from this rice turns out simply magnificent.

Where to buy rice "devzira"?

In ordinary stores it is impossible to buy this variety, and in the markets very often sell fake. Therefore, it is better to buy it through acquaintances from trusted sellers. This rice "devzira" will be very expensive. This is due not only to its high taste and nutritional qualities, but also to the difficulties in processing. Before you go on sale, rice lasts 2-3 years, periodically watering and then drying well. Because of this, it acquires a specific taste with a malt shade and an amazing aroma. Then the seeds are threshed, they become slightly ribbed and covered with a pinkish powder. This particular feature of rice is used by unscrupulous traders to sell ordinary rice at a high price. It is mixed with brick dust, and it is difficult to distinguish falsification from the present.

How to distinguish the "devzira" brand from counterfeits?

1. Take a handful of grains in your hand. "Devzira" has a high density, so the grains will be heavy.

2. Rub them a little between the palms. This rice does not paint your hands. A brick dust will certainly leave a trace on the palms.

3. If you squeeze a handful of rice "devzira" in a fist, he will emit a characteristic creak. You do not notice such fake cereal.

4. If you doubt the authenticity of the rice that has already been brought home, wash it with plenty of water. The forgery will gradually begin to lighten, leaving a dirty sediment in the dishes. A real rice "devzira" after washing is almost transparent and acquires a beautiful amber tint.

The present Uzbek pilau

The rice of the "devzira" variety is brewed for a long time, so it is desirable to soak it for a few hours in cold, salted water before cooking. After that rice is well washed. During cooking, it absorbs a lot of water and is strongly boiled. Therefore, it is necessary to prepare this rice in a large bowl. In addition to water, he, as already mentioned above, is consumed with fat and spices. This variety gives the plov a slightly sweet flavor. Each grain greatly increases in size, but does not lose shape, but remains smooth and smooth. As a result, the pilaf turns friable and fragrant.

To get a real plov, you need to take rice "devzira." The photo of this dish shows that it is also the most beautiful. Smooth grains, not stuck together, a pleasant golden shade and a delightful aroma - that's what distinguishes pilaf, made from rice "devzira." Cooking it from this variety is easy and pleasant, because the dish turns out delicious. It is the high-quality rice of the "devzira" sort that determines the taste of the famous Uzbek pilau. Never from Japanese or Krasnodar cereals will not work like this!