FAQs
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Cooked white rice contains approximately 130 calories per 100 grams.
Cooked rice provides around 2.7 grams of protein per 100 grams.
Cooked white rice contains about 28.2 grams of carbohydrates per 100 grams.
Rice is very low in fat, with less than 0.4 grams of fat per 100 grams.
White rice contains only 0.4 grams of dietary fiber per 100 grams, which is low.
Yes, rice is naturally very low in sodium, typically less than 1 mg per 100 grams.
White rice has a high glycemic index, typically around 72.
Yes, rice is a good source of B-vitamins, particularly B1 (thiamine), B3 (niacin), and B6.
Yes, rice is naturally gluten-free, making it suitable for people with celiac disease.
Rice contains essential minerals like iron, magnesium, and zinc
Reference: USDA. Harvard Medical School, Celiac Disease Foundat
The most common method is the absorption method, where rice is cooked in a measured amount of water until fully absorbed.
In the boiling method, rice is cooked in excess water, which is drained afterward, while in the absorption method, water is fully absorbed by the rice.
Yes, rinsing rice removes excess surface starch, resulting in fluffier, less sticky grains after cooking.
Soaking rice for 20–30 minutes before cooking reduces cooking time and makes the grains softer and more evenly cooked.
Yes, rice can be steamed, which helps preserve more nutrients and yields a soft, fluffy texture without the need for excess water.
Brown rice is best cooked using the absorption method or pressure cooking, as it takes longer due to its outer bran layer.
A rice cooker automatically controls the temperature and timing, providing consistent results, whereas stovetop cooking requires more monitoring.
Yes, rice can be cooked in a microwave, and it is safe if done properly, ensuring the water-to-rice ratio is maintained and it is cooked until tender.
Yes, adding oil or butter coats the grains, making them less sticky and enhancing the flavor.
Pressure cooking retains more nutrients compared to boiling, as it uses less water and shorter cooking times.
Reference: Food Science & Nutrition, USDA, International Journal of Food Science and Nutrition, Journal of Food Science, Journal of Food Engineering
Basmati rice is the preferred choice for biryani due to its long, fragrant grains, which remain separate and absorb flavors well.
Parboiled rice is commonly used for idli and dosa batter because its fermentation properties result in a soft, spongy texture.
Raw short-grain rice like Sona Masoori is often used in pongal, as it has a softer texture and absorbs flavors from the spices.
Gobindobhog rice, a short-grain aromatic variety, is used in Bengali khichdi due to its rich aroma and creamy texture.
Red Matta rice (Kerala Matta) is used in puttu because its coarse texture complements the steamed coconut-rice cake’s structure.
Indrayani rice, a semi-sticky short-grain variety, is often used for masale bhaat, as it enhances the spicy flavor of the dish.
Sona Masoori, a medium-grain rice, is used for pulihora because of its ability to absorb the tamarind and spice mixture without becoming sticky.
Surti Kolam, a medium-grain rice, is preferred in Gujarati khichdi for its soft texture and ease of cooking.
Basmati rice is used for Kashmiri zarda because its long grains retain a firm texture while absorbing the sweetness and color.
Bora rice, a glutinous variety, is used in Assamese pitha because of its sticky, soft texture that binds the cakes together when steamed.
Reference: International Journal of Food Science and Technology, Gujarat Agricultural Journal, Journal of Food Science and Nutrition, Maharashtra Agricultural Universities, Journal of Traditional and Complementary Medicine
Yes, Basmati rice is often used in Middle Eastern pilaf (or pilau) due to its long, fragrant grains that remain separate and absorb the spices well.
Sona Masoori is not ideal for sushi as it is less sticky than the shortgrain Japonica rice typically used in sushi, which gives the required texture.
Yes, Indian black rice can be used in Mediterranean-style salads, providing a nutty flavor and rich antioxidants, enhancing both taste and health benefits.
Gobindobhog rice, with its short, starchy grains, can be used to make risotto, similar to Arborio rice, giving a creamy texture to the dish.
Yes, Basmati rice is increasingly popular in burrito bowls due to its light texture and ability to absorb flavors, similar to traditional Mexican long-grain rice.
Indian parboiled rice is ideal for Caribbean rice and peas because it holds its shape well during cooking and absorbs the coconut and spice flavors evenly.
Yes, Matta rice’s firm texture and nutty flavor make it a good filling for Mediterranean stuffed vegetables like bell peppers and zucchini
Basmati rice, while fragrant, can be used for Chinese fried rice, but it may not be ideal as its texture is lighter than the traditionally used medium-grain rice. tender.
Indian brown rice works well in American-style rice pilaf because it provides a nutty flavor and chewy texture, complementing the vegetables and spices.
Indian short-grain rice varieties like Sona Masoori are not typically used for paella, as traditional Bomba or Calasparra rice absorb liquid better, but Basmati can be a substitute if needed.
Reference: Journal of Food Engineering, International Journal of Food Science, Mediterranean Journal of Nutrition and Metabolism, Journal of Ethnic Foods, Journal of Food Science and Technology