Steamed rice

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Rice, white, short-grain, cooked
Nutritional value per 100 g (3.5 oz)
Energy544 kJ (130 kcal)
Carbohydrates29 g
- Sugars0 g
- Dietary fiber0 g
Fat0 g
Protein2.4 g
Water68.5 g
Thiamine (vit. B1)0.2 mg (17%)
Riboflavin (vit. B2)0.0 mg (0%)
Niacin (vit. B3)1.5 mg (10%)
Pantothenic acid (B5)0.4 mg (8%)
Vitamin B60.164 mg (13%)
Calcium1 mg (0%)
Iron1.5 mg (12%)
Magnesium8 mg (2%)
Manganese0.4 mg (19%)
Phosphorus33 mg (5%)
Potassium23 mg (0%)
Zinc0.4 mg (4%)
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
 
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Steamed rice in bowl 01.jpg

Steamed rice refers to rice that has been cooked either by steaming[1] or boiling.

It is a staple in Indonesia, Korea, China, Japan, Malaysia, Bangladesh, India, Pakistan, Vietnam, Thailand, Myanmar, Philippines, and numerous other Latin American and Asian countries. It is also used as a main ingredient in many dishes.

Preparation[edit]

Rice, white, short-grain, cooked
Nutritional value per 100 g (3.5 oz)
Energy544 kJ (130 kcal)
Carbohydrates29 g
- Sugars0 g
- Dietary fiber0 g
Fat0 g
Protein2.4 g
Water68.5 g
Thiamine (vit. B1)0.2 mg (17%)
Riboflavin (vit. B2)0.0 mg (0%)
Niacin (vit. B3)1.5 mg (10%)
Pantothenic acid (B5)0.4 mg (8%)
Vitamin B60.164 mg (13%)
Calcium1 mg (0%)
Iron1.5 mg (12%)
Magnesium8 mg (2%)
Manganese0.4 mg (19%)
Phosphorus33 mg (5%)
Potassium23 mg (0%)
Zinc0.4 mg (4%)
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database

Steamed rice is traditionally prepared in one of two ways. Actual steaming is done by placing a bowl or pot containing dry rice, along with some water that will be absorbed, into a food steamer, and cooking it until done. Steamed rice is normally cooked by adding dry rice and a small amount of salt to water and boiling it in a covered pot. Today, most rice is prepared in electric rice cookers, that work the same way. During cooking, the rice absorbs the water, increasing in volume and mass. The rice is considered cooked when it has absorbed all the water.

Use in dishes[edit]

In China, steamed rice is most commonly served in individual bowls, with each diner receiving one. Food from communal dishes is placed upon the rice, and is then eaten.

Steamed or boiled rice is used as an ingredient in many dishes. In China, leftover steamed rice is used to make porridge eaten the following morning. In Indonesia, leftover steamed rice is used to make nasi goreng for breakfast in the morning. Some other dishes include:

Use in beverages[edit]

Varieties[edit]

Most common is plain, steamed white rice, however a number of varieties and are served, many with specific cooking methods. Some varieties include:

Gallery[edit]

See also[edit]

References[edit]

External links[edit]