Cooked rice
Cooked rice is the world's most consumed foodstuff.
Cooked rice refers to rice that has been cooked either by steaming or boiling, and is also commonly called steamed rice or boiled rice. It is a staple food across the globe, particularly in Asia and Latin America, and is the most consumed foodstuff in the world.
- classification
- Part of the grains food group (U.S. Department of Agriculture)
- common varieties
- Japonica, Jasmine, Sticky, Sushi, Basmati
- cooking methods
- Boiling, steaming, electric rice cookers
- nutritional contribution
- 200 g of cooked steamed white rice provides 60 g toward daily recommended grains (170 g for women, 200 g for men)
- micronutrients
- Good source of zinc and manganese
Quick Facts
- Creator
- <!-- or
- Main Ingredient
- Rice, water
- Serving Size
- 1
- Calories
- 85
- Similar Dish
- Bap, biryani, risotto
Facts from the source article.
Lore & Background
Cooked rice can be made from any variant of Asian rice (indica and japonica), African rice, or wild rice, whether glutinous or non-glutinous, long-, medium-, or short-grain, and of any color. Rice for cooking may be whole-grain or milled. Preparation often involves rinsing and soaking; unpolished brown rice requires longer soaking than milled white rice. The amount of water added varies: newly harvested rice needs less water, while softer varieties need more than firmer ones.
Reader's Guide
Cooked rice is used as a base for numerous dishes worldwide, including fried rice dishes (e.g., Chinese fried rice, Thai fried rice), rice bowls and plates (e.g., bibimbap, curry rice, dal bhat, donburi, loco moco, rice and beans), rice porridges (e.g., congee, juk), rice balls and rolls (e.g., gimbap, onigiri, sushi, zongzi), and rice cakes and desserts (e.g., mochi, tteok, yaksik). It is also used in alcoholic beverages such as sake, soju, and makgeolli, and non-alcoholic drinks like sikhye. Leftover steamed rice is commonly repurposed into porridge or fried rice. In East Asia, cooked rice is typically served in individual bowls, with food from shared dishes placed on top.
Did You Know?
- Cooked rice can be made from Asian rice (indica and japonica), African rice, or wild rice.
- Newly harvested rice usually requires less water for cooking than older rice.
- Leftover steamed rice is used to make porridge or fried rice dishes.
- 200 g of cooked steamed white rice contributes 60 g toward the daily recommended grain intake.
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