{"id":5486,"date":"2022-03-23T07:04:00","date_gmt":"2022-03-23T07:04:00","guid":{"rendered":"https:\/\/soyhostelero.com\/?p=5486"},"modified":"2022-03-24T20:14:47","modified_gmt":"2022-03-24T20:14:47","slug":"tipos-de-arroz","status":"publish","type":"post","link":"https:\/\/soyhoste-cp5041.wordpresstemporal.com\/soyhostelero.com\/tipos-de-arroz\/","title":{"rendered":"Tipos de arroz y caracter\u00edsticas"},"content":{"rendered":"\n<p>\u00bfCu\u00e1ntos <strong>tipos de arroz<\/strong> conoces? Seguro que puedes decir mas de uno de memoria. Aunque existen much\u00edsimas opciones, mas de 10000. \u00bfCu\u00e1l te gusta m\u00e1s?. Aqu\u00ed traemos una breve e interesante <strong>gu\u00eda<\/strong> sobre las variantes mas comunes (y algunas no tanto) que podemos encontrar, pudiendo elegir la m\u00e1s adecuada seg\u00fan el plato que vayas a elaborar y sus caracter\u00edsticas. \u00a1Atr\u00e9vete a probarlas todas!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00bfSabes cuanto tiempo llevamos consumiendo arroz?<\/h2>\n\n\n\n<p>Desde hace 7000 a\u00f1os llevamos consumiendo arroz y son conocidas y comprobadas las propiedades de este <strong>cereal<\/strong>, como el escaso aporte de calor\u00edas, su positivo aporte proteico y efecto saciante. Siendo el integral adem\u00e1s fuente de fibra y silicio debido a que no se ha eliminado el salvado.<\/p>\n\n\n\n<p>A continuaci\u00f3n se detallan varios tipos de arroz.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Tipos de arroz<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Arroz arborio<\/strong>. Utilizado para risotto y para el postre mas conocido de este ingrediente, el arroz con leche. Es peque\u00f1o y redondo. Por su gran cantidad de almid\u00f3n tiene una textura cremosa<\/li><li><strong>Arroz arom\u00e1tico o Thai<\/strong>. Para platos \u00e1rabes y asi\u00e1ticos. De grano largo y aromatizado a jazm\u00edn<\/li><li><strong>Arroz bah\u00eda (\u00f3 Senia)<\/strong>. Son dos variedades distintas pero tan similares que hasta la legislaci\u00f3n permite comercializarlos mezclados. Es grano medio redondedo, uno de los utilizados por la DOP Arroz de Valencia y DOP Arroz del Delta del Ebro. Ideal para arroces caldosos, melosos e igualmente para secos<\/li><li><strong>Arroz balilla x Solana<\/strong>. Es un h\u00edbrido de grano redondo y duro. Al prepararlo aumenta un 70% su tama\u00f1o\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/li><li><strong>Arroz basmati<\/strong>. De grano largo. Normalmente, es muy habitual verlo como guarnici\u00f3n. T\u00edpico en la cocina hind\u00fa y pakistan\u00ed.<\/li><li><strong>Arroz blanco<\/strong>. El mas \u2018est\u00e1ndar\u2019 y utilizado por todos nosotros. Es muy com\u00fan, se utiliza para gran variedad de elaboraciones<\/li><\/ul>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter size-medium is-resized\"><img decoding=\"async\" src=\"https:\/\/soyhostelero.com\/wp-content\/uploads\/2022\/03\/pexels-photo-7421198-300x200.jpeg\" alt=\"arroz. Tipos y clasificaci\u00f3n\" class=\"wp-image-5493\" width=\"428\" height=\"285\" srcset=\"https:\/\/soyhoste-cp5041.wordpresstemporal.com\/soyhostelero.com\/wp-content\/uploads\/2022\/03\/pexels-photo-7421198-300x200.jpeg 300w, https:\/\/soyhoste-cp5041.wordpresstemporal.com\/soyhostelero.com\/wp-content\/uploads\/2022\/03\/pexels-photo-7421198-1024x682.jpeg 1024w, https:\/\/soyhoste-cp5041.wordpresstemporal.com\/soyhostelero.com\/wp-content\/uploads\/2022\/03\/pexels-photo-7421198-768x512.jpeg 768w, https:\/\/soyhoste-cp5041.wordpresstemporal.com\/soyhostelero.com\/wp-content\/uploads\/2022\/03\/pexels-photo-7421198-1536x1024.jpeg 1536w, https:\/\/soyhoste-cp5041.wordpresstemporal.com\/soyhostelero.com\/wp-content\/uploads\/2022\/03\/pexels-photo-7421198.jpeg 1880w\" sizes=\"(max-width: 428px) 100vw, 428px\" \/><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Otros tipos de arroz<\/h3>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<p class=\"has-text-align-left\"><strong>Arroz bomba<\/strong>. Uno de los mas conocidos porque es el ideal para la paella o arroz al horno. Es redondeado, de grano medio y siempre se mantiene suelto<br><strong>Arroz integral<\/strong>. Gran cantidad de nutrientes. Es muy com\u00fan en dietas vegetarianas y dentro de esta clase se pueden destacar dos tipos<br>Arroz negro. Es perlado y color \u00e9bano. Fue conocido como el \u201carroz prohibido\u201d en la antigua China, por ser exclusivo del emperador. Es arom\u00e1tico y un toque a nueces.<br>Arroz rojo. Al cocerlo en boca recuerda a los pi\u00f1ones. Muy utilizado en guarniciones, por su sabor y aspecto<br><strong>Arroz para sushi<\/strong>. Utilizado para este famoso plato as\u00edatico, de ah\u00ed su nombre. Es de grano corto y <strong>glutinoso<\/strong> lo que hace que se apelmace con facilidad por su almid\u00f3n<br><strong>Arroz puntal.<\/strong> De grano largo y grande, es de origen asi\u00e1tico, se usa en ensaladas y arroces tipo Pilaf (receta india)<br><strong>Arroz salvaje<\/strong>. Para ser exactos, no es arroz, es una especie de hierbas que crecen en las marismas. Ha de cocerse bastante mas tiempo que el normal<br><strong>Arroz Thaibonet<\/strong>. De gran tama\u00f1o ideal para ensaladas<br><strong>Arroz vaporizado<\/strong>. Es mas dif\u00edcil que se pegue. Se utiliza para arroz caldoso porque se ha tratado con anterioridad para quitar parte de su almid\u00f3n, lo que hace que no se pegue.<br><strong>Arroz Venere<\/strong>. Creado en Italia posee un intenso sabor.<\/p>\n<\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Clasificaci\u00f3n<\/h2>\n\n\n\n<p>Este cereal vital en la gastronom\u00eda, se clasifica y comercializa seg\u00fan lo enteros que est\u00e9n sus granos en:<\/p>\n\n\n\n<p><em>Extra.<\/em> 92% de granos \u00edntegros.<\/p>\n\n\n\n<p><em>Primera<\/em>. 87% granos \u00edntegros.<\/p>\n\n\n\n<p><em>Segunda<\/em>. 80% de granos \u00edntegros<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>En Espa\u00f1a consumimos <strong>3,84 kg.<\/strong> Por persona\/a\u00f1o. \u00bfTe gusta tanto el arroz que para ti eso es poco? o \u00bfcu\u00e1nto crees que consumes al a\u00f1o?. \u00bfDe qu\u00e9 tipo?.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><a href=\"http:\/\/soyhostelero.com\/contacto\">\u00bfTienes alguna duda? 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Seguro que puedes decir mas de uno de memoria. Aunque existen much\u00edsimas opciones, mas de 10000. \u00bfCu\u00e1l te gusta m\u00e1s?.<\/p>\n","protected":false},"author":1,"featured_media":5489,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[176],"class_list":["post-5486","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacion","tag-arroz"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tipos de arroz y caracter\u00edsticas - Soy Hostelero<\/title>\n<meta name=\"description\" content=\"Se consume 3,84 kg de arroz. Gu\u00eda e informaci\u00f3n sobre los tipos de arroz y sus caracter\u00edsticas. \u00bfCu\u00e1ntos conoces? 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