{"id":9212,"date":"2026-02-24T14:31:30","date_gmt":"2026-02-24T14:31:30","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=9212"},"modified":"2026-03-21T11:02:50","modified_gmt":"2026-03-21T11:02:50","slug":"riz-in-rizeva-moka","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/riz-in-rizeva-moka\/","title":{"rendered":"Ri\u017e in ri\u017eeva moka \u2013 lastnosti in uporaba"},"content":{"rendered":"<h2 class=\"wp-block-heading has-text-align-center\">Ena najpomembnej\u0161ih prehranskih rastlin na svetu<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ri\u017e (<em>Oryza sativa<\/em>) je ena najpomembnej\u0161ih prehranskih rastlin na svetu in osnovno \u017eito v \u0161tevilnih azijskih kulturah. V brezglutenski kuhinji ima ri\u017eeva moka posebno mesto zaradi nevtralnega okusa, svetle barve in tehnolo\u0161ko predvidljivega obna\u0161anja v testu.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zaradi svoje sestave ri\u017eeva moka pogosto predstavlja osnovo brezglutenskih me\u0161anic, ki jih dopolnjujemo z bolj aromati\u010dnimi ali hranilno izrazitej\u0161imi mokami.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Hranilna vrednost<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ri\u017eeva moka je prete\u017eno vir ogljikovih hidratov v obliki \u0161kroba. V primerjavi z ajdovo ali proseno moko vsebuje manj vlaknin in manj mineralov, zlasti kadar gre za belo (rafinirano) razli\u010dico.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Ogljikovi hidrati:<\/strong> visoki dele\u017ei \u0161kroba<\/li>\n\n\n\n<li><strong>Beljakovine:<\/strong> zmeren dele\u017e, vendar manj uravnote\u017een aminokislinski profil<\/li>\n\n\n\n<li><strong>Ma\u0161\u010dobe:<\/strong> nizke vrednosti<\/li>\n\n\n\n<li><strong>Vlaknine:<\/strong> nizke pri beli moki, vi\u0161je pri polnozrnati<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Polnozrnata ri\u017eeva moka (v prodaji imenovana tudi rjava ri\u017eeva moka), ohrani ve\u010d mineralov, kot so magnezij, fosfor in mangan, saj vsebuje tudi zunanje plasti zrna.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prehransko gledano ri\u017e ni posebej izrazita sestavina, vendar zaradi svoje nevtralnosti omogo\u010da dobro kombiniranje z drugimi viri vlaknin in beljakovin.<\/p>\n\n\n\n<div class=\"enciklopedija-box\">\n<h3>Vrste ri\u017eeve moke<\/h3>\n\n<p>Ri\u017eeva moka se razlikuje glede na stopnjo predelave in vrsto ri\u017ea.<\/p>\n\n<ul>\n  <li>\n    <strong>Bela ri\u017eeva moka<\/strong> \u2013 pridobljena iz olu\u0161\u010denega zrna, svetle barve in blagega okusa.\n  <\/li>\n  <li>\n    <strong>Polnozrnata ri\u017eeva moka<\/strong> (rjava ri\u017eeva moka) \u2013 vsebuje tudi otrobe, zato ima ve\u010d vlaknin in mineralov ter nekoliko izrazitej\u0161i okus.\n  <\/li>\n  <li>\n    <strong>Moka iz lepljivega (glutinous) ri\u017ea<\/strong> \u2013 vsebuje ve\u010d amilopektina, kar vpliva na bolj lepljivo in elasti\u010dno teksturo testa.\n  <\/li>\n  <li>\n    <strong>Moka iz kratkozrnatega ali dolgozrnatega ri\u017ea<\/strong> \u2013 razlikujeta se v razmerju med amilozo in amilopektinom, kar vpliva na strukturo in zadr\u017eevanje vlage.\n  <\/li>\n<\/ul>\n\n<p>Razlike med vrstami so pomembne predvsem v tehnolo\u0161kem smislu, saj vplivajo na teksturo in kon\u010dno strukturo izdelka.<\/p>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Tehnolo\u0161ki vidik<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ri\u017eeva moka ima fino teksturo in relativno nizko do srednjo vpojnost. Sama po sebi ne tvori elasti\u010dne mre\u017ee, zato v brezglutenski peki potrebuje dodatek veziv, kot sta psillium ali ksantan gumi. V me\u0161anicah deluje predvsem kot stabilizacijska osnova: prispeva k bolj enakomerni strukturi testa, posvetli sredico in uravnote\u017ei izrazitej\u0161e arome, kot sta ajda ali koruza. Zaradi visoke vsebnosti \u0161kroba omogo\u010da rahlo in enakomerno drobtino, vendar lahko v ve\u010djih dele\u017eih povzro\u010di suhost, \u010de ni ustrezno uravnote\u017eena z drugimi mokami ali zadostno hidracijo.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Vrste ri\u017ea pri kuhanju<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Da va\u0161a jed ne bo kon\u010dala kot nerazpoznavna ka\u0161a ali pa z ri\u017eem, ki je na pol surov, je bistveno, da izberete pravo sorto za dolo\u010den na\u010din priprave. Ni vsaka vrsta ri\u017ea primerna za pe\u010dico, ri\u017eoto ali solato, saj se mo\u010dno razlikujejo po vsebnosti \u0161kroba in \u010dasu kuhanja.<\/p>\n\n\n\n<div class=\"enciklopedija-box\">\n    <h3 id=\"vodnik-po-rizu\" class=\"box-header\" style=\"scroll-margin-top: 120px;\">\n  Vodnik po vrstah ri\u017ea\n<\/h3>\n    <div style=\"overflow-x: auto;\">\n        <table style=\"width: 100%; border-collapse: collapse; margin-top: 10px; font-size: 0.95rem;\">\n            <thead>\n                <tr style=\"border-bottom: 2px solid #CD9B51; text-align: left; color: #CD9B51; font-family: 'Montserrat', sans-serif; text-transform: uppercase; font-size: 0.8rem; letter-spacing: 1px;\">\n                    <th style=\"padding: 12px 8px;\">Vrsta ri\u017ea<\/th>\n                    <th style=\"padding: 12px 8px;\">Zna\u010dilnosti<\/th>\n                    <th style=\"padding: 12px 8px;\">Najbolj\u0161a uporaba<\/th>\n                <\/tr>\n            <\/thead>\n            <tbody style=\"color: #444; line-height: 1.5;\">\n                <tr style=\"border-bottom: 1px solid #eee;\">\n                    <td style=\"padding: 12px 8px;\"><strong>Parboiled<\/strong><\/td>\n                    <td style=\"padding: 12px 8px;\">Obdelan s paro, zrna ostanejo lo\u010dena in \u010dvrsta.<\/td>\n                    <td style=\"padding: 12px 8px;\">Peka v pe\u010dici, \u0111uve\u010d, ri\u017e z mesom, solate.<\/td>\n                <\/tr>\n                <tr style=\"border-bottom: 1px solid #eee;\">\n                    <td style=\"padding: 12px 8px;\"><strong>Arborio<\/strong><\/td>\n                    <td style=\"padding: 12px 8px;\">Okroglozrnat, spro\u0161\u010da \u0161krob za kremno teksturo.<\/td>\n                    <td style=\"padding: 12px 8px;\">Klasi\u010dne ri\u017eote, mle\u010dni ri\u017e.<\/td>\n                <\/tr>\n                <tr style=\"border-bottom: 1px solid #eee;\">\n                    <td style=\"padding: 12px 8px;\"><strong>Basmati<\/strong><\/td>\n                    <td style=\"padding: 12px 8px;\">Dolgozrnat, ne\u017een, ore\u0161kast vonj, se ne lepi.<\/td>\n                    <td style=\"padding: 12px 8px;\">Priloge h curryjem, azijske in indijske jedi.<\/td>\n                <\/tr>\n                <tr style=\"border-bottom: 1px solid #eee;\">\n                    <td style=\"padding: 12px 8px;\"><strong>Jasminov<\/strong><\/td>\n                    <td style=\"padding: 12px 8px;\">Aromati\u010den, po kuhanju rahlo lepljiv.<\/td>\n                    <td style=\"padding: 12px 8px;\">Azijska kuhinja, jedi iz woka.<\/td>\n                <\/tr>\n                <tr style=\"border-bottom: 1px solid #eee;\">\n                    <td style=\"padding: 12px 8px;\"><strong>Integralen<\/strong><\/td>\n                    <td style=\"padding: 12px 8px;\">Nepoliran, bogat z vlakninami, \u010dvrst na ugriz.<\/td>\n                    <td style=\"padding: 12px 8px;\">Zdrave sklede (bowls), fit obroki.<\/td>\n                <\/tr>\n                <tr>\n                    <td style=\"padding: 12px 8px;\"><strong>Su\u0161i ri\u017e<\/strong><\/td>\n                    <td style=\"padding: 12px 8px;\">Kratkozrnat, po kuhanju mo\u010dno lepljiv.<\/td>\n                    <td style=\"padding: 12px 8px;\">Su\u0161i, onigiri, ri\u017eeve kroglice.<\/td>\n                <\/tr>\n            <\/tbody>\n        <\/table>\n    <\/div>\n<\/div>\n\n\n\n<div class=\"enciklopedija-box\">\n\n  <div class=\"info-subbox\">\n\n<h3>Povzetek<\/h3>\n<ul>\n<li>Ri\u017eeva moka je stabilna osnova brezglutenskih me\u0161anic.\nSama ne tvori elasti\u010dne strukture, zato vedno potrebuje veziva ali kombinacijo z drugimi mokami.<\/li>\n\n<li>Ve\u010d ri\u017eeve moke ne pomeni bolj\u0161e teksture.\nPrevisok dele\u017e lahko povzro\u010di suhost in drobljivost, \u010de ni ustrezno uravnote\u017een s hidracijo in vlakninami.<\/li>\n\n<li>Njena mo\u010d je v nevtralnosti.\nRi\u017eeva moka stabilizira me\u0161anico, posvetli sredico in omogo\u010da, da druge sestavine pridejo do izraza.<\/li>\n<\/ul>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Ri\u017e in ri\u017eeva moka sta temelj \u0161tevilnih brezglutenskih me\u0161anic. Spoznajte njuno hranilno vrednost, tehnolo\u0161ke lastnosti ter razlike med belo in polnozrnato razli\u010dico.<\/p>","protected":false},"author":1,"featured_media":9216,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4],"tags":[],"class_list":["post-9212","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-enciklopedija-sestavin"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/riz-v-leseni-skledi.webp",1200,800,false],"thumbnail":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/riz-v-leseni-skledi-150x150.webp",150,150,true],"medium":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/riz-v-leseni-skledi-300x200.webp",300,200,true],"medium_large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/riz-v-leseni-skledi-768x512.webp",768,512,true],"large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/riz-v-leseni-skledi-1024x683.webp",1024,683,true],"1536x1536":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/riz-v-leseni-skledi.webp",1200,800,false],"2048x2048":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/riz-v-leseni-skledi.webp",1200,800,false],"trp-custom-language-flag":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/riz-v-leseni-skledi.webp",18,12,false]},"uagb_author_info":{"display_name":"Bla\u017e","author_link":"https:\/\/dietnikuhar.si\/hr\/author\/blaz\/"},"uagb_comment_info":0,"uagb_excerpt":"Ri\u017e in ri\u017eeva moka sta temelj \u0161tevilnih brezglutenskih me\u0161anic. Spoznajte njuno hranilno vrednost, tehnolo\u0161ke lastnosti ter razlike med belo in polnozrnato razli\u010dico.","_links":{"self":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/9212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/comments?post=9212"}],"version-history":[{"count":28,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/9212\/revisions"}],"predecessor-version":[{"id":10873,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/9212\/revisions\/10873"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media\/9216"}],"wp:attachment":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media?parent=9212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/categories?post=9212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/tags?post=9212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}