Generality
Venere rice is a hybrid rice variety, obtained by man thanks to the skilful exploitation of conventional methods (re-crossing of other varieties of rice); therefore, although different from a genetic point of view compared to traditional cultivars, Venere rice is NOT a Genetically Modified Organism (GMO).
The ancestors of Venere rice are native to China, where, until the 19th century, they were cultivated (and already re-crossed by selection) exclusively as food intended for the feeding of the emperor and the royal court. Today's Venere rice variety has been perfected in Italy.
Com "is deducible, 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 justified by the fact that, in the past, black rice was considered a powerful aphrodisiac; this conviction promoted the birth of a further synonym, namely "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 registered the variety with the National Register of Agricultural Species.
Nutritional Aspects
From a nutritional point of view, being a wholemeal cereal, Venere rice combines its high starch content with generous quantities of dietary fiber. Proteins are, on the other hand, scarce and of medium biological value, while fatty acids have a decidedly marginal importance.
As for the saline 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 uses an "additional nutritional characteristic, unique of its kind. In fact, the black one owes its chromatic aspect to the excellent quantities anthocyanins (the same as cranberries, black wine, etc.), famous polyphenolic molecules with antioxidant, antitumor, cholesterol-lowering power, etc.
NB. Compared to polished rice, 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, we must NOT forget that it is a brown rice. This clarification is nothing short of fundamental, as it defines some specific chemical-physical characteristics. Polished rice, brown rice and parboiled rice (a sort of pre-cooked) are extremely different from each other; without considering the discrepancies related to the specific variety.
Venere rice stands out from the one shined for some key features:
- Longer cooking time; in the case of boiling, this must be done in cold water and takes about 40 "from reaching the boil. With the use of a pressure cooker, the time contracts down to 25 "from the moment of the whistle
- Greater resistance to cooking, i.e. it overcooks more difficult
- Extra toughness and elasticity in chewing
- Almost absent freezing / freezing capacity.
These peculiarities make Venere rice an excellent substitute for bread, intended as an accompaniment to dishes (especially meat and fish) and side dishes (raw and cooked). Furthermore, it can formulate excellent cold or hot first courses, as long as you keep in mind to perform separate cooking (boiled rice with zucchini and sautéed prawns, Venere rice salad, etc.).
Below is the video to prepare a delicious and summer recipe: Black and White Rice Salad with Feta and Walnuts. See also the other Recipes with Venere Rice
Black and White Rice Salad with Feta and Walnuts
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