Rice - delicious, versatile and filling
Rice is the number one staple food in Asia. A per capita consumption of around 150 kg every year makes this nutritious gluten free grain one of the most consumed foodstuffs in the world.
Rice: a gluten free global player
Rice is a cereal of global importance. As you might expect, the main areas of cultivation are in Asia, with Brazil and the USA among the Top 20 producers. Various specialities from Europe also play a small but respected part in culinary tradition: risotto from the Po Valley and the Spanish rice used in the legendary paella are two examples of traditional dishes that have long since convinced foodies throughout Europe.
Since rice is naturally gluten free and is available in a wide variety of types in areas including Europe, it naturally also plays an important role in gluten free nutrition. We at Schär obtain the rice for our products from controlled fields and established contract farmers from China to ensure the best quality. This delicious gluten free cereal also has excellent processing properties, which makes it a regular ingredient in our recipes and products.
Rice: a declaration of love from our products
Because it is easily digested and versatile - be it in its rich variety or in its processing form - the question “Have you eaten rice yet?” has a meaning for us that really comes from the heart. Rice enriches gluten foodstuffs on a grand scale in the form of flour, starch, meal and semolina. It is used in bread, pasta and cakes. Puffed rice and rice crispies make gluten free muesli and biscuits lovely and crispy. In short, a gluten free diet is unthinkable without rice - and not just for our products! High-quality brown rice, for example, is an important ingredient in our Mix B - Bread Mix. The outer layers of the wholegrain rice grain, the bran, are particularly valuable in this case: they contain fibres and trace elements that give baked goods the necessary bite and are also good for your body. We are particularly proud of the fact that rice constitutes the basis for our nutritious natural sourdough, which gives this bread its typical, pleasantly sour note. And last but not least, the reason your favourite breads taste so delicious is down to the multi-talent that is rice: our crusty Baguette, our crisp Ciabatta, our rich-crumb rustic Landbrot loaf and our fluffy Vital del Mastro Panettiere.
Rice in the power-grain check: never-ending energy
This little grain packs a punch. Even though there are 8,000 varieties of rice today and the properties of each naturally vary, the uniting factor with this jack-of-all-trades grain is its high level of high-quality carbohydrates. So anyone who has “already eaten rice today” is likely to have satisfied even the heftiest of appetite: 100 g of rice contains 77.8 g of carbohydrates. The popular, easily digestible grain is also valuable for daily nutrition because of the many minerals it contains. These include magnesium, iron, zinc and potassium. Rice also contains vitamin E, various vitamins from the B group and essential amino acids.
Rice: a common grain in the best sense of the word!
What will it be today? A creamy risotto that melts on the palate and conjures up memories of Mediterranean holidays, a hearty seafood paella, tasty sushi and maki from the Far East, plain rice as a classic side for a down-to-earth meat dish - or fried rice made with yesterday’s leftovers? You don’t need to be a magician to cook a new rice dish almost every day without the feeling that you’re eating the same thing every day. For a gluten free diet, rice is not only an easily digestible ingredient; it's also an extremely versatile raw material with which you can cook and bake a huge range of dishes in the kitchen. If you feel like experimenting, we’ve put together a mini rice encyclopaedia for you below.
Mini rice encyclopaedia for your kitchen
Super-fine and snow-white: rice flour is well suited as a binding agent for sauces or puddings or, for passionate hobby chefs, to produce a batter (tempura). This batter can be bought ready-prepared ;-).
As the name suggests, the grains stick together completely when steamed. Because it is so sticky, this rice is also called glutinous rice, but don't worry - there's not a shred of gluten in it. The reason it’s so sticky is the high amylopectin content.
The more natural, the more nutritious: it’s no different for rice In other words, unpolished natural rice varieties such as brown, black and red rice contain far more fibre, vitamins and minerals than conventional polished white rice - so why not give them a fixed place in your cupboard? Even wild rice, which strictly speaking is not rice but a water grass seed, is a real eye-catcher from a nutritional point of view, has a stronger, nutty taste - and does not contain any gluten, of course.
This rice - which comes from a cross between wild and cultivated rice - thrives best on clayey soils. It's the soil that gives it its wonderful colour. Why not add some variety to your kitchen? Red rice is good for your body, because it is an unpolished and therefore natural rice. As such it has significantly more nutritients than conventional rice.
The emperor’s rice. You can treat your loved ones to black rice - and impress them - on special occasions! After all, this rare rice from China was once reserved for the emperor only. With black rice, you’ll also being doing your imperial guests a favour from a nutritional point of view. This natural rice is particularly nutritious: it contains many trace elements and minerals, particularly iron, as well as nutritious vegetable protein.
The perfect risotto should be creamy and at the same time remain al dente. According to Italian cuisine tradition, variety is also the motto for risotto rice: there are a huge range of varieties, of which Arborio, Carnaroli, Maratelli and Vialone are just the best known. Carnaroli in particular fulfils foodies’ wishes for a genuinely creamy risotto with a real bite, because its grains do not stick together when cooked.
Flows like honey, sweet as sugar. Rice syrup is a delicious alternative for sweetening and improving food and drinks. But be careful! Don't confuse rice malt and rice malt syrup with genuine rice syrup! Barley is often added to these malt products. The enzymes in barley break down the rice starch - but barley contains gluten!