Preparation
- Further information: Rice cooker#Traditional rice cooking methods and utensils
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 544 kJ (130 kcal) |
| Carbohydrates | 29 g |
| - Sugars | 0 g |
| - Dietary fiber | 0 g |
| Fat | 0 g |
| Protein | 2.4 g |
| Water | 68.5 g |
| Thiamine (vit. B1) | 0.2 mg (17%) |
| Riboflavin (vit. B2) | 0.0 mg (0%) |
| Niacin (vit. B3) | 1.5 mg (10%) |
| Pantothenic acid (B5) | 0.4 mg (8%) |
| Vitamin B6 | 0.164 mg (13%) |
| Calcium | 1 mg (0%) |
| Iron | 1.5 mg (12%) |
| Magnesium | 8 mg (2%) |
| Manganese | 0.4 mg (19%) |
| Phosphorus | 33 mg (5%) |
| Potassium | 23 mg (0%) |
| Zinc | 0.4 mg (4%) |
| Percentages are relative to US recommendations for adults. |
|
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.
Read more about this topic: Steamed Rice
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