/ 180 ml uncooked regular rice
Regular white rice is a good source of carbohydrates and provides energy through its starch content. It is naturally low in fat and contains small amounts of B vitamins (particularly thiamine and niacin in enriched varieties).
About
Rice (Oryza sativa) is a staple cereal grain cultivated worldwide, originating from East Asia. The grain consists of a starchy endosperm surrounded by bran and germ layers, with the husk removed during milling. Regular or long-grain white rice is the most common form, featuring elongated kernels that remain separate when cooked due to lower starch content compared to short-grain varieties. White rice is produced by removing the bran and germ layers, resulting in a mild flavor and quick cooking time. The grain has a slightly sweet taste and neutral aroma, making it an ideal canvas for other flavors in dishes.
Culinary Uses
White rice serves as a foundational staple across numerous cuisines, particularly in Asian, Latin American, and Middle Eastern cooking. It is prepared as steamed plain rice to accompany curries, stir-fries, and braised dishes, or incorporated into risottos, pilafs, grain bowls, and stuffed preparations. The neutral flavor profile allows rice to absorb and complement bold spice profiles and sauces. Rice is also ground into flour for baking and processed into beverages and desserts. In Asian cuisines, rice is the primary carbohydrate base for meals, while Western traditions often feature it as a side dish or component in mixed dishes.