What is Baldo rice and what is it used for?

Baldo rice, called Italian, was brought to Venice by merchants from Asia. The product has gained popularity among Italians for its ability to absorb the taste and aroma of other products. It made excellent risotto - much tastier than previously known varieties.

Over time, Italian breeders based on Baldo developed new varieties that differed in color and grain density, but one thing remained unchanged - the rice retained its high taste qualities and the status of superfino, which means: high quality, excellent.

Preparation of Baldo, the nuances of the effect of this product on the body and use for weight loss - this is what our article is about.

Rice Baldo: what is it?

Baldo varieties are medium-grain rice, with slightly elongated grains that differ in color depending on the variety.

There are white, transparent and brown unpolished Baldo. The latter variety is also called Piedmontese. This variety is an expensive product.

Reference. A conscientious manufacturer does not allow broken grains to be found in Baldo’s packaging. But if any are found, you should not sort through the rice again. When cooked, Baldo looks uniform; broken grains do not affect the consistency and taste of the dish.

Peculiarities

Baldo is obtained from the Arborio variety. It has retained fairly large grains from the mother rice, density (does not boil into slurry) and has acquired the ability to perfectly absorb liquid, taste and aroma.

Classic Baldo is distinguished by its transparent grain and slightly yellowish tint.

White Baldo – the grains are elongated, but not thin. When boiled, they are soft, quite meaty, and easy to chew.

Piedmontese Baldo – very hard grains with a pleasant honey hue. Requires long-term heat treatment - 40-60 minutes. Obtained as a result of crossing two varieties - the classic Baldo and Ribe.

How is it different from other varieties?

Baldo is one of the “pure” rice varieties. In the sense that it does not need to be drained of seven waters, as with others. It is enough to rinse 1-2 times, or even not to rinse at all.

The starch content in Baldo varieties is lower than in the others.

Chemical composition, trace elements, vitamins

The composition of Baldo rice is rich and varied.

The product contains a number of B vitamins:

• B1 (thiamine) – positive impact on all systems;
• B2 (riboflavin) – activation of metabolic processes;
• B6 (pyridoxine) – protein absorption and stimulation of amino acid metabolism;
• folic acid – vitamin of youth and stimulator of reproductive mechanisms in the body.

Acids:

• nicotine;
• pantothenic

Minerals:

• calcium;
• potassium;
• sodium;
• iron;
• magnesium;
• phosphorus;
• zinc;
• copper;
• manganese.

Baldo contains about 18 amino acids, saturated and monounsaturated fatty acids and omega-6 fatty acids.

Calorie content and BZHU

The table shows calorie content product and calculation of proteins, fats, carbohydrates per 100 g as a percentage of the daily value.

How suitable for weight loss

If you do not take into account the white Baldo, then its other varieties are an almost ideal product for those losing weight.With one caveat - it is a mistake to perceive rice and the Mediterranean diet as a strict diet. This way you will not achieve the desired results.

It would be correct to introduce the concept of “Baldo’s special way of life.”

It includes:

• a complete diet (rice and vegetables, rice and lean meat, rice and fish);
• physical activity;
• staying in the fresh air;
• a certain psychological attitude.

When preparing dishes for weight loss, it is advisable to use classic and brown Baldo - they are richer in fiber, contain antioxidants, and their glycemic index is significantly lower than in white varieties.

In long grain rice It also contains resistant starch, a form of plant fiber that promotes weight loss and has a positive effect on the body as a whole.

Beneficial properties for the human body

The content of B vitamins in Baldo is the key to the normal functioning of the nervous system and active metabolic processes in the body.

This variety is an excellent sorbent: by removing excess fluid from the body, rice simultaneously “captures” toxins and cleanses them of toxins.

Important. The delicate consistency of rice provides a soft coating to the walls of the stomach - the product is shown for diseases of the gastrointestinal tract.

With regular use of Baldo, the body receives many “bonuses” in the form of:

• improving sleep, eliminating insomnia;
• improving kidney function;
• lowering “bad” cholesterol;
• energy reserves for the whole day.

Moreover, it does not cause allergies – due to the absence of gluten, it is easily digestible and does not create a feeling of heaviness in the stomach.

What is Baldo rice used for?

The main area of ​​application is cooking. Baldo is especially good for preparing classic Italian dishes.Risotto from other varieties is simply not prepared in Italy - it is considered bad form.

The variety has proven itself in the preparation of puddings, rice soufflés and baby cereals.

Baldo is used in the preparation of dietary dishes - both for losing weight, and for the treatment of diseases of the gastrointestinal tract.

Recipes with Baldo rice

This variety is ideal for preparing soft risotto with a delicate consistency. Even pilaf is prepared from the Piedmontese variety Baldo - it is quite hard and turns out crumbly in the finished dish.

Classic risotto

Ingredients:

• Baldo rice – 1.5 tbsp;
• onions – 2 medium-sized heads;
• celery – 3 medium petioles (without leaves);
• garlic – 2 cloves;
• parsley - a bunch;
• olive oil – 1 tbsp. l.;
• butter – 100 g;
• broth (or dry white wine) – 1.5 l;
• cheeses (Parmesan, Gruyère, Talleggio) – 50 g each (you can use any flavored milk cheeses);
• salt and freshly ground black pepper - to taste.

Preparation:

1. Take two saucepans or a saucepan and a frying pan with a thick bottom, and heat the broth (chicken, meat, vegetable) in one bowl and olive oil in the other.
2. Place diced celery, onion and minced garlic into hot oil. Fry until transparent.
3. Add rice to vegetables (do not wash to preserve starch). Cook, stirring constantly until the cereal absorbs the oil and vegetable juice.
4. Pour a ladle of hot broth into the rice and stir again. Watch the liquid for absorption and add more broth until the rice becomes translucent, soft and creamy.
5. Add butter, aromatic cheeses, sprinkle with grated Parmesan and parsley, turn off the heat and cover with a lid - let the dish cook.

Rice milk pudding

To prepare this dish you will need white Baldo.

Ingredients:

• rice – 0.5 tbsp;
• milk – 1 l;
• sugar – 2 tbsp. l.;
• butter – 1 tbsp. l.;
• vanillin and cinnamon - to taste;
• raisins - to taste;
• raw yolk.

Preparation:

1. Place rice in a thick-bottomed pan, add milk, add butter, sugar - stir.
2. Bring to a boil over medium heat, stirring constantly.
3. After boiling, reduce the heat and cook for 20-25 minutes, stirring constantly - at this stage the rice should have increased in volume and acquired a creamy consistency.
4. Remove the finished rice from the heat, add vanillin.
5. When it has cooled a little, stir the yolk into the pudding and place in the mold.
6. Sprinkle lightly with cinnamon before serving.

Veal curry with Baldo

The dish belongs to the “eintopf” category, which means everything in one pot.

Ingredients:

• veal – 0.5 kg;
• Baldo rice – 200 g;
• leek – 100 g;
• dry white wine – 130 ml;
• beef broth – 500 ml;
• olive oil – 1 tbsp. l.;
• apples – 2 pcs.;
• curry – 1-2 tbsp. l.;
• raisins (light) – 3 tbsp. l.;
• pine nuts – 3 tbsp. l.

Preparation:

1. In a thick-bottomed frying pan over high heat, fry the veal (after heating the oil). Place the finished pieces into a bowl.
2. Add leeks and finely chopped apples into the oil. Fry the contents for about two minutes.
3. Add rice to onions and apples. Allow the rice to lightly infuse the apple and onion flavors.
4. Pour in the wine and broth. Bring to a boil and reduce heat
5. Cover the pan with a lid and cook for 10 minutes.
6. Then return the meat to the pan, add curry, raisins and nuts.
7. Cover again and let the dish simmer for 5-10 minutes until the rice is al dente.

How to cook Baldo rice correctly

Baldo is not washed before cooking.

Reference. Rice of this variety absorbs a lot of liquid; the cooking ratio is 1:2.

For white and classic Baldo to be ready, just cook it for 20 minutes. Piedmontese Baldo requires much longer heat treatment time - up to an hour.

Cook rice in a thick-bottomed saucepan (saucepan), evenly distributing the grain in boiling water.

Bring the rice to a boil over high heat, reduce the heat and wait 10 minutes until the cereal is cooked.

Reference: To separate the grains from each other, stir the finished hot rice with a wooden spatula or stick.

Possible harm and contraindications

Rice is contraindicated for people prone to constipation. Cereal can cause colic and flatulence. For such problems, it is recommended to reduce rice consumption to once a week.

Important. With regular consumption of rice dishes, there is a risk of active removal of potassium from the body - this negatively affects the functioning of the cardiovascular system.

Conclusion

Baldo rice, when consumed competently and in moderation, will solve problems with excess weight, indigestion and sludge in the body. Provides a feeling of satiety and lightness, energizes you for the whole day.

Using the product has more pros than cons. And one of the undeniable advantages of Baldo is that the prepared dishes acquire a traditional “Italian” taste.