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Boiled Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0119
Energy (kCal)37.376
Carbohydrates (g)-
Total fats (g)4.2445
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Measure the rice and tip into a sieve. Wash the rice under running cold water until it runs clear. | 2. then tip the rice,oil, salt and water into a microwave-proof bowl -a Pyrex bowl is fine- with a lid that will allow steam to pass. Alternatively, cover the bowl tightly with microwavable film and pierce this three or four times with a sharp pointed knife. Cook on high for 5 minutes; then on defrost for 10-12 minutes. The rice will stay hot for up to 15 minutes if you keep it covered. I recommend this procedure only for white rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basmati rice 1 cup - - - -
    salt - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    oil 1 teaspoon 37.376 0.0 0.0119 4.2445

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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