Generality
Venere rice is a hybrid rice variety, obtained from man thanks to the skilful exploitation of conventional methods (re-crossing of other rice varieties); therefore, although different from the genetic point of view compared to traditional cultivars, Venere rice is NOT a Genetically Modified Organism (GMO).
The ancestors of Venus rice are native to China, where, until the nineteenth century, they were cultivated (and already re-crossed by selection) exclusively as food for the emperor and the royal court. Today's Venere rice variety has been perfected in Italy.
As can be deduced, the name "Venus" is linked to mythological symbolism; to be precise, it refers to the well-known Roman Goddess of love, beauty and fertility. This analogy is justifiable by the fact that, in the past, black rice was considered a powerful aphrodisiac; this belief promoted the birth of another synonym, or "forbidden rice".
In our country, the production of Venere rice seeds is carried out exclusively by SA.PI.SE. (Sardo Piemontese Sementi Soc. Coop - Agricultural Society), which recorded the variety on the National Register of Agricultural Species.
Nutritional aspects
From a nutritional point of view, being an integral cereal, Venere rice combines generous amounts of dietary fiber with its high starch content. Proteins, on the other hand, are scarce and of medium biological value, while fatty acids have a decidedly marginal importance.
As for the salt profile, Venere rice contains good amounts of phosphorus and potassium, as well as small doses of other elements such as: iron, zinc and selenium.
Differently from other varieties of brown rice, Venere rice has another unique nutritional characteristic. In fact, the black one owes its chromatic appearance to the excellent anthocyanin quantities (the same as that of the blueberries, black wine, etc.), famous polyphenolic molecules with antioxidant, anticancer, cholesterol-lowering power, etc.
NB . Compared to the polished one, venere rice has a much lower glycemic index, a slightly lower glycemic load and is clearly less digestible.
Gastronomic Use and Recipes
In the culinary use of Venere rice, it should NOT be forgotten that it is a brown rice. This clarification is fundamental to say the least, as it defines some specific chemical-physical characteristics. Polished rice, brown rice and parboiled rice (a kind of precooked) are extremely different; without considering the discrepancies related to the specific variety.
The Venere rice is distinguished from that shined for some fundamental characteristics:
- Higher cooking time; in the case of boiling, this should be done in cold water and requires about 40 'from the boiling point. With the use of a pressure cooker, the time is contracted up to 25 'from the time of the whistle
- Greater resistance to cooking, that is to say, it is more difficult to cook
- Extra toughness and elasticity in chewing
- Whipping / whipping capacity almost absent.
These peculiarities make Venere rice an excellent substitute for bread, intended to accompany dishes (especially meat and fish) and side dishes (raw and cooked). Moreover, it can formulate excellent cold or hot first courses, as long as you keep in mind to make separate cooking (boiled rice with courgettes and sauteed shrimps, Venere rice salad, etc.).
Below is the video to prepare a tasty and summer recipe: Black and White Rice Salad with Feta and Nuts. See also the other Recipes with Venere Rice
Black and White Rice Salad with Feta and Walnuts
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