Bonnet Rice is long-grain, parboiled rice with a light yellow color due to its unique steam processing, which allows the nutrients from the husk to be absorbed by the grain. It cooks quickly and always remains fluffy.
Few cereals can compare to rice and its role in human nutrition worldwide. Beyond its economical price and “filling” properties, rice of all varieties offers many beneficial characteristics for the body:
It has very few calories, with 100g providing just 130 Kcal, making it an ideal diet food, as it contains no cholesterol or fats.
It is rich in complex carbohydrates, making rice an important source of energy.
100g of cooked rice contains approximately 2.5g of high biological value protein.
It is extremely beneficial for the body, as it contains all B-complex vitamins (except B12) and vitamin E.
It contains iron, potassium, phosphorus, and magnesium—some of the most important minerals.
It is low in sodium and does not burden blood pressure.
Some tips for its preparation:
- When you want your rice to be fluffy, use Carolina or Nychaki rice and rinse it in a strainer under running water. This removes excess starch or stickiness, preventing the rice from becoming mushy.
- Flavor your rice while boiling by using broths or white wine, following the old Italian saying, “Rice is born in water and dies in wine.”
- The golden rice-to-water ratio is usually 1 part rice to 2.5 parts water. However, if you want to be scientific, this rule applies perfectly to narrower pots, as water evaporates faster in wide pots.
- In general, the boiling time varies from 12-18 minutes depending on the rice variety.
- After boiling the rice and removing the pot from the heat, uncover it and cover it with a cotton towel. This will absorb all the steam and keep your rice fluffy until serving time.
