How to Cook Rice with Coconut Oil to Burn Fat and Calories!

Calorie content of steamed boiled rice per 100 grams

Calorie content of steamed boiled rice per 100 grams is 96 kcal. In 100 g of product:

• 2.09 g protein;
• 0.14 g fat;
• 21.5 g carbohydrates.

Recipe:

• 100 g of steamed rice is washed until the water becomes clear;
• pour rice into 250 ml of boiling water and cook for 15 minutes;
• For the last 5 minutes of cooking, the rice is simmered under a closed lid over low heat;
• salt is added to taste.

The calorie content of boiled steamed rice with butter is 113 kcal. A 100-gram serving contains 1.71 g protein, 3.58 g fat, 17.9 g carbohydrates.

• 100 g of steamed rice are thoroughly washed, poured into a pan and poured with 300 ml of water;
• add salt to the dish (to taste);
• Cooking rice lasts 25 minutes. After the water has boiled, turn the heat to low;
• Add 15 g of sunflower oil to the finished dish.

Cooking in a frying pan

The recipe for the dish is also not complicated in content, but is interesting because of the original way of preparing rice.

Required Products:

canned corn and milk peas - 100 g each; sweet pepper - 1/2 fruit; cherry; carrot; rice - 250 g; vegetable oil; salt, curry, paprika, herbs.

Step-by-step preparation:

Chop the carrots into strips and fry until golden brown. Add the peppers cut into strips, corn and peas removed from the jars and halves of cherry tomatoes. Fry vegetables for 5 minutes. Now we apply our secret method of processing rice, pre-washed and dried on a waffle towel. Pour the grain into a frying pan and fry the product, stirring constantly. In a minute, each grain will be saturated with aromatic oil and acquire a light golden color. Pour in 500 ml of filtered water, season with salt, pepper and paprika. Continue cooking for 20 minutes. open until excess liquid evaporates. Now close the container, reduce the heat to low, and simmer the food for a quarter of an hour. Nothing should be disturbed!

The fried rice with vegetables turned out beautiful, crumbly, and very appetizing.

Calorie content of stewed cabbage with rice per 100 grams

Calorie content of stewed cabbage with rice per 100 grams is 106.4 kcal. A 100-gram serving of the dish contains:

• 2.23 g protein;
• 5.27 g fat;
• 13 g carbohydrates.

• 1 onion and 1 carrot are finely grated and fried in vegetable oil;
• 0.5 kg of cabbage is chopped and added to fried vegetables;
• cabbage with onions and carrots is mixed with a small amount of vegetable oil and stewed until half-cooked;
• make a hole in the middle of the stewed cabbage, add 4 tablespoons of washed rice and a little salt (to taste);
• the dish is simmered under a closed lid until the rice is cooked;
• Before serving, all components of the dish are thoroughly mixed.

With mushrooms

The recipe for delicious food is due to the harmonious combination of mushrooms, cereals and vegetables.

Required Products:

carrot; beans, peas (frozen) - 150 g each; champignons (or wild mushrooms) - 350 g; bulbs - 3 pcs.; vegetable oil - 30 g; Short grain rice - 350 g; drinking water (broth) - 1 l; garlic cloves - 3 pcs.; salt, mixture of peppers, turmeric, ground paprika, basil.

Cooking rice with mushrooms and vegetables:

We clean and wash the vegetables. We cut them in any form (cubes, strips), but not very finely, so that the bright components retain their shape after heat treatment.
We divide the mushrooms into thin slices. Heat the oil in a frying pan and fry the onion in it until transparent. Add sliced ​​garlic and lightly brown. Next we lay out the champignons. When the water has evaporated and the spore organisms have acquired an appetizing crust, add carrots. Simmer the food for 5 minutes, add washed rice, salt, desired spices and herbs. Fry the cereal for 7 minutes, constantly stirring the mixture, then pour in the broth or drinking water. When the grain absorbs the liquid, close the pan and simmer the dish for 25 minutes. over low heat, without touching the food. Defrost beans and peas, scald with boiling water and add to the rest of the ingredients.

Warm up the food a little and finish cooking. Serve with chopped herbs.

Calorie content of rice with raisins per 100 grams

Calorie content of rice with raisins per 100 grams is 174 kcal. In 100 g of dish there are 2.1 g of protein, 5.9 g of fat, 28.6 g of carbohydrates.

• Rice and raisins are thoroughly washed;
• the rice is boiled until half cooked under the lid over medium heat for 8 - 10 minutes;
• Add 50 g of raisins, half a tablespoon of sugar, salt (to taste), 50 g of butter to the pan with rice. All of these components are mixed and cooked for 15 minutes until the rice is completely cooked.

With added pork

Required components:

rice - 200 g; carrots and onions - 1 pc.; pork - 400 g; Sweet pepper; garlic cloves - 2 pcs.; vegetable oil; salt, spices, herbs.

Cooking method:

Cut the cleaned pork into small portions. Fry in heated oil, salt and pepper the golden brown pieces. We remove the seeds from the pepper, peel and wash the remaining vegetables, cut them into cubes and chop the garlic. Add the ingredients to the pan with the meat and fry for 10 minutes. Then place an even layer of prepared rice and lay out a laurel leaf. Season the food with salt, your favorite spices and seasonings, add water or broth, completely covering the ingredients of the food. Heat the container for 20 minutes. over low heat under the lid.

Serve the food hot. Don't forget to decorate the dish with chopped herbs.

Benefits of white rice

The following benefits of white rice are known:

• due to the large amount of fiber in the product, porridge is useful for the prevention of stomach and intestinal cancer;
• rice stimulates brain function and inhibits the aging process;
• rice water has pronounced strengthening properties, therefore it is widely used for diarrhea;
• rice stimulates the functions of the nervous system, which makes this product an essential element of the diet for the prevention of senile dementia;
• With regular consumption of porridge, cholesterol levels in the blood decrease;
• Rice contains a minimal amount of sodium, so it is indicated for problems with blood flow and a tendency to edema.

Harm of white rice

White rice has a number of contraindications, including consumption of porridge should be avoided if:

• exacerbations of diabetes;
• kidney stones;
• atherosclerosis;
• tendency to constipation and flatulence.

When purchasing rice, be sure to check whether the product has passed toxicological control. The presence of such a mark indicates that the porridge was not treated with arsenic during cultivation.

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Adherents of proper nutrition and people on a diet are interested in how many calories are in rice boiled in water (per 100 grams). The number of kilocalories in a dish directly depends on the type of cereal and the method of heat treatment. Various additives (vegetables, fish, meat, spices) can affect the nutritional value of rice.

Calories in white rice

White rice is a popular cereal crop that is widespread in Asian countries. It contains the optimal amount of biologically active components, minerals and vitamins for the human body:

Rice cereal contains fiber and starch, which ensure the normal functioning of the digestive system. Slightly soluble carbohydrates provide an influx of energy, suppressing hunger for a long time. The calorie content of rice boiled in water or steamed does not exceed 130 kcal (100 g). It does not lose its taste within 72 hours after preparation.

Types of white rice (depending on the shape of the grains):

1. Long. The grains are thin, up to 7 mm long. Cooked rice of this variety retains most of the nutritional components during heat treatment. The grains do not stick together, absorbing a minimal amount of liquid. Slightly hard, suitable for preparing salads, first and second courses.
2. Average. The grains are oval, wide and small. Absorbs a lot of liquid and becomes soft fairly quickly. The grains stick together during cooking, so this variety is suitable for paella or risotto.
3. Round. Small round grains, no more than 3-5 mm long, do not cook for long. Puddings, casseroles and milk porridges turn out quite sticky.

The calorie content of rice (kcal) can be affected by gluten, a protein that can cause allergic reactions. The hypoglycemic index of boiled cereal ranges from 60-75 units. The daily intake of the product is no more than 250 g. Children can be given steamed varieties of rice, which must first be boiled in water with or without salt.

The product norm per day is 100-150 g. The nutritional value of dry, thermally unprocessed cereal is quite high - about 250 kcal.

During stewing or cooking, most of the starch is washed out, so the calorie content is reduced by almost 2 times. If you add a little butter or whole milk to the water, the grains will be more nutritious. Energy value increases in direct proportion to the amount of carbohydrates and fats.

Boiled in water

Cereal cooked in water without salt has minimal nutritional value. There are no more than 115 kcal per 100 g of finished product. The nutritional value of boiled rice can increase depending on the presence of various additives in the independent dish, such as:

• salt;
• vegetable oil;
• butter;
• spices.

Table of calorie content and ratio of BJU:

Before cooking, the cereal must be washed several times until the water becomes completely clear. Pour 200-250 ml of liquid into a bowl with a thick bottom and walls. After boiling, the cereal crop is simmered over low heat. The cereal is considered ready if it has completely absorbed all the liquid. Stir the cereal periodically to prevent the grains from sticking together and burning to the bottom of the container.

On water with salt

If you add a little iodized salt to the water with cereal, the nutritional value of the side dish or independent dish will increase slightly (up to 125-128 kcal). Cereals cooked in salted water with the addition of a small amount of vegetable oil are not recommended for people on diets.

When cooked, cereal quickly absorbs liquid, so add salt immediately before cooking.

To reduce cooking time, the cereal can be pre-soaked in cold or hot water. To do this, the cereal, washed several times, is poured into a deep bowl and filled with liquid (ratio 1:3). The cereal is left for several hours; it is not necessary to cover the container with a lid.

Salt, like any other seasoning, enhances the taste of a dish.

When soaking, it is not added to the water. As the salt dissolves, it penetrates into the grains, making their taste more piquant. It is preferable to throw rice into boiling water. In this case, the salt ratio is no more than 1 tsp. for 1 l. liquids. It is not necessary to cover the pan with a lid.

During the cooking process, it is necessary to monitor the amount of liquid in the container. If it has boiled away, pour hot water over the cereal and cook for a few more minutes.

Chinese recipe

"Chi fan" means "to eat rice" in Chinese. Moreover, the second part of the phrase refers to breakfast, lunch and dinner.

Product composition:

Bulgarian pepper; onion; eggplant (small); Chinese cabbage - 1/2 head; pickled onion - 30 g; Chinese mushrooms (champignons can also be used) - 300 g; honey or regular sugar - 30 g; chili pod; a handful of peanuts; curry - 1/2 tsp; soy sauce, peanut butter, starch - 2 tbsp. l.

Cooking rice with vegetables in Chinese:

Pickle the onion. Chop clean mushrooms into not very thin slices. We chop the peanuts into pieces, focusing on our own wishes. Wash and peel vegetables, including eggplant, cut into strips. Shred the cabbage into large strips. Chop the chili into small pieces. Fry the vegetable mixture in a wok until ready. The small bottom and high sides of the cookware are ideal for quick and high-quality heat treatment of products.
Add pickled onions, peanuts, chopped chili. Combine soy sauce, curry, honey and starch in a bowl. Pour the stirred mixture over the roasted vegetables.

A prepared dish is, according to the inhabitants of the Celestial Empire, just spicy, aromatic, appetizing, but still an addition to the main meal - boiled rice.

Calorie content of brown rice

Brown rice differs from white varieties in the method of pre-processing. Only the inedible hard husk is removed from the grains without damaging the structure of the grains. This variety is popular in Europe and Asia. The local population uses it to prepare not only first and second courses, but also bread, pies, pancakes and wine.

The cereal contains a large number of biologically active compounds, fat-soluble vitamins and oils. The inner endosperm contains starch and cellulose. Detailed composition:

• zinc - 2.3 mg;
• manganese - 2.1 mg;
• iron - 2.3 mg;
• sodium - 7.1 g;
• calcium - 12.2 mg;
• magnesium - 90.6 mg;
• phosphorus - 201 mg;
• potassium - 200.6 mg;
• PP - 79 mg;
• E - 5 mg;
• A - 0.49 mg;
• B9 - 28 mg;
• B6 - 0.07 mg;
• B5 - 1.6 mg;
• B3 - 4.7 mg;
• B1 - 2 mg.

The concentration of substances beneficial to the body directly depends on the type of rice. The cereal also contains dietary fiber (up to 18 mg per 100 g). Dry brown rice, whose calorie content is 335-338 kcal, contains carbohydrates (up to 78 mg), fats (up to 2 mg) and proteins (up to 8 mg).

Due to the low hypoglycemic index, the cereal does not provoke glucose surges, so the cereal can be consumed by people suffering from diabetes.

Antioxidants present in the cereal prevent the formation of benign tumors. Regular consumption of this variety of rice allows you to normalize liver function, accelerating the removal of toxins from the body. Cereals are useful for people with weak intestines: with its help you can get rid of diarrhea.

People who regularly consume brown rice note that, as a stand-alone dish, the cereal quickly satisfies hunger and promotes weight loss, despite its high carbohydrate content. Cereals have a beneficial effect on blood vessels, preventing the formation of harmful cholesterol. Biologically active substances restore normal functional activity of the brain.

With regular consumption of brown rice, patients experience an increase in the body's resistance to stress.

It can be included in the diet of people suffering from gluten intolerance. Despite its low calorie content, the cereal provides a boost of energy and quickly satisfies hunger. Allergic reactions do not occur, so rice is given to elderly people and children. To preserve maximum beneficial properties, the cereal must be cooked correctly.

Boiled in water

Brown rice absorbs less moisture during cooking than white rice. The variety is quite harsh, so many people refuse to use it. Cereal cooked without additives in water promotes weight loss and cleanses the intestines. Algorithm for preparing rice as an independent dish:

• pour 250 ml of cold water into a saucepan with a thick bottom;
• pour washed rice into it;
• cover with a lid and bring to a boil;
• reduce heat and cook the cereal for 35-40 minutes.

To maintain the structure of the grains, there is no need to stir the rice during cooking. The finished cereal turns out crumbly and retains a light nut aroma. Boiled cereal cannot be stored for a long time: it loses its taste 48-72 hours after heat treatment.

Rice is sometimes given time to absorb moisture. Unlike white varieties, brown ones cannot be poured with boiling water.

After washing it first, pour it into cool water and leave for 3-4 hours. This will reduce the cooking time by almost 2 times. Despite its low calorie content, you should not eat brown rice every day: it has an intense effect on the walls of the intestines and stomach.

With salt

Despite various additives (salt, vegetable oils, spices), the calorie content of boiled brown rice remains unchanged (no more than 112 kcal). During the cooking process, the cereal retains all its beneficial properties. The composition remains virtually unchanged. BJU ratio:

• carbohydrates - 25 g;
• proteins - 3 g;
• fats - 1 g.

You can add salt to the water regardless of the stage of cooking. To prevent the grains from sticking together, you can add a little vegetable oil (olive, sunflower) to the rice.

Pilaf with meat and vegetables

The presented dish with a well-known name can surprise even experienced chefs. We do everything simply, but very original!

Required Products:

rice (preferably round) - 500 g; white cabbage - 500 g; pork pulp - 600 g; onion - 300 g; carrots - 200 g; oil (sunflower or olive); Suneli hops, salt, pepper mixture.

Cooking method;

We clean and wash the meat pulp, dry it with napkins, and cut into bite-sized pieces. Fry the pork for 15 minutes. over high heat, turning browned parts over. Add onion cubes, chopped carrots and shredded cabbage. Season vegetables with meat with salt, suneli hops, pepper and other spices. We continue the process, mixing the ingredients of the dish. Under no circumstances should we allow it to burn! We add thoroughly washed rice to the almost finished products and again use our favorite spatula. Bring the mixture to a boil over high heat, then reduce the heating temperature to a minimum. Cook the food for 20 minutes. closed, then simmer for another 40 minutes. without heating.

We put the miracle pilaf with meat and vegetables on a wide plate and invite the family to try the deliciously delicious dish.

Calories in red rice

Rice acquires its red hue thanks to anthocyanins, powerful natural antioxidants. The grains are covered with a dense shell, which contains a large amount of vitamins (PP, B, D, A), fiber and microelements (potassium, calcium, potassium, sodium, phosphorus). If you systematically, at least 2-3 times a week, eat this cereal, then:

• the functioning of the digestive tract and liver organs is normalized;
• blood sugar and cholesterol levels decrease;
• weight returns to normal.

For the first time, red rice was exported from Iran. The variety is popular in Asian countries. Red varieties are combined with many foods: it can be cooked with vegetables, mushrooms, lean meat or fish. To make the dish crumbly, you need to sort out the cereal before cooking.

It is poured onto a flat surface in small portions, whole grains are separated from husks, small stones and various fragments. After the cereal has been cleaned, it must be rinsed 2-3 times in cold water. Cooking time is 35-45 minutes. If you soak the rice in warm water for several hours, you can then cook it in 20 minutes.

With corn and green peas

Another dish that is especially popular during Lent.

Ingredients:

canned peas and corn; rice - 250 g; bulb; vegetable oil - 30 g; We use the composition of salt, spices and seasonings according to preference.

Preparation:

As always, wash the rice and boil until tender in slightly salted water. Remove canned vegetables from jars. Don't pour out the brine! Sauté chopped onion in a frying pan with butter and add peas, as well as the queen of fields - corn. Simmer the vegetables until soft and add them to the almost finished rice. At this stage, you must always be careful and not miss the “golden mean”, when the grains are not yet digested and slightly crunchy on the teeth.
Add the marinade from the jars to the rest of the products, season the dish with spices and spices, and mix gently. Heat for 3 minutes. and turn off the fire.

Cooked rice with corn and green peas should be covered for another 20 minutes, after which the delicious dish is at our disposal! True, it doesn’t last long, since it disappears in a matter of minutes.

Calorie content of unpolished rice

To obtain unpolished rice, the grains are subjected to mechanical processing, during which a thin layer is removed from the grains. The germ and bran membrane are completely preserved. The unpolished variety can be red or brown, its calorie content varies between 100-130 kcal. The cereal is useful for people suffering from gluten intolerance, which is present in white varieties.

The unpolished variety needs to be soaked: it is poured with hot (no more than 60° C) or cold water for 4-5 hours. The finished dish has a specific taste and aroma of walnuts. Before cooking, soaked rice must be rinsed several times and cooked according to the standard procedure.

Heat treatment does not in any way affect the calorie content of the cereal and the ratio of proteins, fats and carbohydrates. Cereals contain a large amount of magnesium, so its regular consumption helps restore the nervous system and normalize sleep. The fiber present in the composition acts as a sorbent, cleansing the body of waste and toxins.

Brown and brown varieties of rice have a beneficial effect on the intestines: with their help you can get rid of constipation for a long time. Cereals are useful for people with stomach ulcers. After cooking, the rice must be allowed to brew: to do this, wrap the pan with the grain in a towel and leave for 60-90 minutes.