Steamed rice

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Steamed rice

Steamed rice refers to rice that has been cooked either by steaming[1] or boiling. Steamed rice includes any variant, including short, medium, and long grain rice.

Rice is a staple food in not only Asia and Latin America, but across the globe, and is considered the most consumed food in the world[2] The U.S. Department of Agriculture classifies rice as part of the grains food group -- each cup of cooked steamed white rice contributes 2 ounces toward the daily recommended 6 and 7 ounces for women and men, respectively, and is considered a good source of micronutrients such as zinc and manganese.[3]

Preparation[edit]

Rice, white, short-grain, cooked
Nutritional value per 100 g (3.5 oz)
Energy 544 kJ (130 kcal)
29 g
Sugars 0 g
Dietary fiber 0 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
Minerals
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
Water 68.5 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:

  • Thai steamed rice
  • Sticky rice
  • Sushi rice (cooked with the addition of Japanese rice vinegar and sugar)
  • Basmati rice
  • Original Steamed Fried Rice – Freshly cooked or aged rice stir-fried with garlic, then topped with a thick savory sauce laden with either beef, chicken or pork, shrimp and green peas, seasoned with Cebu's version of Patis and Soy Sauce. This is typical in most Dim Sum presentations throughout the Philippines. It was believed to be brought by Chinese immigrants from outside the country during the early 1900s and was considered to start in Cebu City. It is uncommon to the traditional Dim Sum that originated in China.[4]

Gallery[edit]

See also[edit]

References[edit]

  1. ^ Shiok - Chef's Notes: How to make perfect steamed rice
  2. ^ "Rice". Whole Foods Market. Retrieved 2016-01-28. 
  3. ^ "What Are the Benefits of Steamed White Rice?". Healthy Living - azcentral.com. Retrieved 2016-01-28. 
  4. ^ Michelle Ignacio. "Recipe for Cebu Style Steamed Rice". Certified Foodies. Retrieved 14 December 2014. 

External links[edit]