Rice groats

Rice groats are an excellent and tasty alternative to classic groats. It is suitable for the preparation of breakfast porridge, for thickening and for the production of gluten-free pastries. It has very little fat and contains no cholesterol. It is very easy to digest and naturally gluten-free.

It is prepared similarly to “classic” wheat semolina (by cooking in milk with sugar and a small amount of salt, it can be flavored with crackers, cinnamon and butter). After cooking, it is even tastier, more delicious and at the same time healthier. So it can be used as a full-fledged substitute for wheat semolina in the diet of adults (even with health problems) and children from an early age.

Did you know that?

Whole grain rice semolina is made by grinding rice grains. Bran is not removed before grinding, as is the case with white rice. Wholegrain rice semolina therefore has all the healthy nutritional parameters maintained as they are in the rice grain itself.

Brown rice has an increased fiber content, so it benefits our digestive tract.

In general, rice contains more high-quality plant proteins than wheat, does not contain gluten and can also be consumed by celiacs. It has minimal fat and no cholesterol. It contains a high content of unsaturated fatty acids. It is one of the least allergenic foods, it is well tolerated by children and adults with digestive problems.

Other health benefits of rice: it does not swell, slightly dehydrates and rids the body of harmful substances.

Instructions for preparation:

Slowly add rice semolina to the boiling milk with constant stirring and cook until thickened.

TIP for you: Rice semolina porridge

½l milk, 3 tablespoons rice groats, 3 tablespoons sugar, a pinch of salt, 10g butter

Mix the rice semolina in 150 ml of milk and let it stand for a while. Pour the rest of the milk into a pot and bring to a boil. Sweeten to your own taste, add a pinch of salt and mix the soaked semolina. Bring to the boil, stirring constantly, and cook for about 3 minutes. If the porridge is very thick, add a little milk.

We can mix a tablespoon of butter into the finished porridge for softening. Garnish with cinnamon sugar, cocoa or fruit before serving.

Rice is an excellent source of plant proteins, vitamin B1, B3, vitamin E, potassium, magnesium, iron and energy in the form of carbohydrates. Brown rice has an increased fiber content, so it benefits our digestive tract. In general, rice contains more high-quality plant proteins than wheat, does not contain gluten and can also be consumed by celiacs. It has minimal fat and no cholesterol. It contains a high content of unsaturated fatty acids.