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[8] [9] 80-90% of the weight of an uncooked rice grain is starch, and 7-10% is protein. [9] [10] Other important components of rice include fat, fibers, and minerals, all comprising less than 1% of rice by weight. [11] The ratio of the two types of starch, linear amylose and branched amylopectin, affects cooked rice texture.
Fill a pot with water and add the rice—the rice should be covered by several inches of water and have enough room to bob up and down (about a 1:4 ratio of rice to water). If using, add at least ...
[7] [8] The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals. [9] Typically, 100 grams of uncooked rice produces around 240 to 260 grams of cooked grains, the difference in weight being due to absorbed cooking water.
When cooked, the rice does not turn sticky, and possesses minimum breadth-wise expansion. Cooked rice is fluffy white with pleasant aroma and very tasty to eat. The grains have alkali-spreading value of 7.0 and intermediate amylose content of 22%. [5] As per Limca Book of Records of 2018, Pusa Basmati 1121 holds the world record for longest ...
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Cooked white rice is 69% water, 29% carbohydrates, 2% protein, and contains negligible fat (table). In a reference serving of 100 grams (3.5 oz), cooked white rice provides 130 calories of food energy, and contains moderate levels of manganese (18% DV), with no other micronutrients in significant content (all less than 10% of the Daily Value). [52]
In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often cups, though they are sold by weight at retail. Weight measures are used for meat . Butter may be measured by either weight ( 1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume ( 1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in ...
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