Steamed rice

Steamed Rice

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A bowl of steamed rice
Alternative names
Type	Staple food
Course	Side dish
Place of origin	Various
Region or state	Asia
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature	Hot
Main ingredients	Rice
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Steamed rice is a staple food in many cultures, particularly in Asia. It is prepared by cooking rice with water vapor, resulting in a fluffy and light texture. Steamed rice is often served as a side dish and is a fundamental component of many cuisines.

Preparation

The process of making steamed rice involves rinsing the rice to remove excess starch, which can make the rice sticky. The rice is then soaked in water for a period of time, depending on the type of rice. After soaking, the rice is placed in a steamer or a pot with a tight-fitting lid, and cooked with steam until it is tender.

Types of Rice Used

Various types of rice can be used for steaming, including white rice, brown rice, jasmine rice, and basmati rice. Each type of rice has its own unique flavor and texture, which can affect the final dish.

Nutritional Information

Steamed rice is a good source of carbohydrates, providing energy for the body. It is low in fat and contains no cholesterol. The nutritional content can vary depending on the type of rice used. For example, brown rice retains more fiber and nutrients compared to white rice.

Cultural Significance

In many Asian cultures, rice is not only a staple food but also holds cultural significance. It is often associated with prosperity and is a symbol of life and fertility. In some cultures, rice is used in ceremonies and festivals.

See Also

• Rice cooker
• Fried rice
• Sushi
• Pilaf