Cooked rice

{{Infobox food

| name = Cooked rice

| image = File:Meshi_001.jpg

| caption = A bowl of cooked white rice

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| main_ingredient = rice, water

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| serving_size = 1

| calories = 85

| calories_ref = {{Cite web|url=http://www.hansik.org/kr/board.do?cmd=view&bbs_id=021&menu=PKR2010100&lang=kr&art_id=176|title=huinbap|website=Korean Food Foundation|language=ko|script-title=ko:흰밥|access-date=16 May 2017}}{{Dead link|date=December 2023 |bot=InternetArchiveBot |fix-attempted=yes }}

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| similar_dish = bap, biryani, risotto

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Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled.

Cooked rice is used as a base for various fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik).

Rice is a staple food in not only Asia and Latin America, but across the globe, and is the most consumed foodstuff in the world. The U.S. Department of Agriculture classifies rice as part of the grains food group. Nutritionally, 200 g of cooked steamed white rice contributes {{convert|2|oz|g|sigfig=1|order=flip|abbr=on}} toward the daily recommended {{convert|6|and|7|oz|g|sigfig=2|order=flip|abbr=on}} of grains for women and men, respectively, and is considered a good source of micronutrients such as zinc and manganese.{{Cite web|title = What Are the Benefits of Steamed White Rice?|url = http://healthyliving.azcentral.com/benefits-steamed-white-rice-20145.html|website = Healthy Living - azcentral.com|access-date = 2016-01-28|archive-date = 2016-01-23|archive-url = https://web.archive.org/web/20160123182619/http://healthyliving.azcentral.com/benefits-steamed-white-rice-20145.html|url-status = dead}}

Preparation

File:Bap (cooked rice) 2.jpg Japonica rice in gamasot, a traditional Korean cauldron]]

File:Lao sticky rice.jpg in a traditional Lao rice steamer]]

Rice is often rinsed and soaked before being cooked. Unpolished brown rice requires longer soaking time than milled white rice does. The amount of water added can vary depending on many factors. In most cases, double water in proportion to rice is added depending on the variety of rice and the container it is contained, high cylindrical container is an example. Newly harvested rice usually requires less water,{{Cite web|url=http://cooks.org.kp/cooking_view.php?tID=1&cID=3&dID=160|title=흰쌀밥|website=Chosŏn Ryori|publisher=Korean Association of Cooks|location=Pyongyang|trans-title=cooked white rice|access-date=2017-02-16|archive-date=2017-02-17|archive-url=https://web.archive.org/web/20170217142613/http://cooks.org.kp/cooking_view.php?tID=1&cID=3&dID=160|url-status=dead}} and softer varieties need more water than firmer varieties.

Rice can be boiled in a heavy-bottomed cookware or steamed in a food steamer. Some boiling methods do not require precise water measurements, as the rice is strained after boiling.{{Cite news|url=https://www.telegraph.co.uk/food-and-drink/news/cook-perfect-rice/|title=How to cook perfect rice|last=Alexander|first=Saffron|date=8 February 2017|work=The Telegraph|access-date=9 March 2017}} This draining method is suitable for the less glutinous varieties such as basmati rice, but not-suitable for varieties like japonica rice which become sticky to some degree when cooked. Optionally, a small amount of salt can be added before cooking. If not drained, boiled rice is usually cooked on high heat until a rolling boil, then simmered with the lid on, and steamed over the residual heat after turning off the heat. Nowadays, electric rice cookers are also commonly used to cook rice. During cooking, rice absorbs water and increase in volume and mass.

Use in dishes

In East Asia, cooked rice is most commonly served in individual bowls, with each diner receiving one. Food from local dishes is placed upon the rice, and is then eaten.

Cooked or boiled rice is used as an ingredient in many dishes. Leftover steamed rice is used to make porridge or fried rice dishes. Some common dishes using cooked rice as the main ingredient include: