 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Cooked rice" – news ·newspapers ·books ·scholar ·JSTOR(November 2012) (Learn how and when to remove this message) |
 A bowl of cooked white rice | |
| Main ingredients | rice, water |
|---|---|
| 85 kcal (360 kJ)[1] | |
| Similar dishes | bap,biryani,risotto |
Cooked rice refers torice that has been cooked either bysteaming orboiling. The termssteamed rice orboiled rice are also commonly used. Any variant ofAsian rice (bothIndica andJaponica varieties),African rice orwild rice,glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can bewhole grain ormilled.
Cooked rice is used as a base for variousfried 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 asrice cakes and desserts (e.g.mochi,tteok,yaksik).
Rice is astaple food in not only Asia and Latin America, but across the globe, and is the most consumed foodstuff in the world. The U.S. Department of Agriculture classifies rice as part of the grains food group. Nutritionally, 200 g of cooked steamed white rice contributes 60 g (2 oz) toward the daily recommended 170 and 200 g (6 and 7 oz) of grains for women and men, respectively, and is considered a good source of micronutrients such as zinc and manganese.[2]
_2.jpg)
Rice is often rinsed and soaked before being cooked. Unpolishedbrown rice requires longer soaking time than milledwhite rice does. The amount of water added can vary depending on many factors. In most cases,double water in proportion to rice is added depending on the variety of rice and the container it is contained, high cylindrical container is an example. Newly harvested rice usually requires less water,[3] and softer varieties need more water than firmer varieties.
Rice can be boiled in a heavy-bottomedcookware or steamed in afood steamer. Some boiling methods do not require precise water measurements, as the rice is strained after boiling.[4] This draining method is suitable for the less glutinous varieties such asbasmati rice, but not-suitable for varieties likejaponica rice which become sticky to some degree when cooked. Optionally, a small amount of salt can be added before cooking. If not drained, boiled rice is usually cooked on high heat until a rolling boil, then simmered with the lid on, and steamed over the residual heat after turning off the heat. Nowadays, electricrice cookers are also commonly used to cook rice. During cooking, rice absorbs water and increase in volume and mass.
InEast Asia, cooked rice is most commonly served in individual bowls, with each diner receiving one. Food from local dishes is placed upon the rice, and is then eaten.
Cooked or boiled rice is used as an ingredient in many dishes. Leftover steamed rice is used to make porridge or fried rice dishes. Some common dishes using cooked rice as the main ingredient include:
Most common is plain, steamed white rice; however, a number of varieties and are served, many with specific cooking methods. Some varieties include:
