Steamed rice
 |
|
| Alternative names | steamed rice, boiled rice |
|---|---|
| Main ingredients | rice, water |
| Similar dishes | bap, biryani, risotto |
 |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 544 kJ (130 kcal) |
|
29 g
|
|
| Sugars | 0 g |
| Dietary fiber | 0 g |
|
0 g
|
|
|
2.4 g
|
|
| Vitamins | |
| Thiamine (B1) |
(17%)
0.2 mg |
| Riboflavin (B2) |
(0%)
0.0 mg |
| Niacin (B3) |
(10%)
1.5 mg |
| Pantothenic acid (B5) |
(8%)
0.4 mg |
| Vitamin B6 |
(13%)
0.164 mg |
| Minerals | |
| Calcium |
(0%)
1 mg |
| Iron |
(12%)
1.5 mg |
| Magnesium |
(2%)
8 mg |
| Manganese |
(19%)
0.4 mg |
| Phosphorus |
(5%)
33 mg |
| Potassium |
(0%)
23 mg |
| Zinc |
(4%)
0.4 mg |
| Other constituents | |
| Water | 68.5 g |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled.
Cooked rice is used as a base for various fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik).
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