Steamed rice

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Rice, white, short-grain, cooked
Nutritional value per 100 g (3.5 oz)
Energy544 kJ (130 kcal)
29 g
Sugars0 g
Dietary fiber0 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
(8%)
0.4 mg
Vitamin B6
(13%)
0.164 mg
Trace metals
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
Water68.5 g
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
 
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Steamed rice

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

It is a staple food in Asia and many parts of Latin America. 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)
29 g
Sugars0 g
Dietary fiber0 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
(8%)
0.4 mg
Vitamin B6
(13%)
0.164 mg
Trace metals
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
Water68.5 g
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]

  1. ^ Shiok - Chef's Notes: How to make perfect steamed rice
  2. ^ Michelle Ignacio. "Recipe for Cebu Style Steamed Rice". Certified Foodies. Retrieved 14 December 2014. 

External links[edit]