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Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used.
- Rice - Wikipedia
White rice when cooked contains 29% carbohydrate and 2%...
- Rice - Simple English Wikipedia, the free encyclopedia
It is usually cooked. In some areas, such as Spain, rice is...
- Rice - Wikipedia
White rice. Cooked white rice. White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest.
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Rice is cooked by boiling or steaming, and absorbs water during cooking. With the absorption method, rice is cooked in a volume of water equal to the volume of dry rice plus any evaporation losses, which is commonly measured with the tip of the finger. With the rapid-boil method, rice may be cooked in a large quantity of water which is drained ...
Cooked, long-grain brown rice is 70% water, 26% carbohydrates, 3% protein, and 1% fat. In a reference amount of 100 grams (3.5 oz), cooked brown rice supplies 123 calories of food energy, and is a rich source (20% or more of the Daily Value, DV) of manganese (36% DV) and moderate source (11-17% DV) of magnesium, phosphorus, niacin, and thiamine.
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties. Cape Verde. In Cape Verdean Creole, the burned, scorched, or otherwise crunchy rice at the bottom of the pot is referred to as kokorota. [1] .
