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Braised Rice

Cook rice a special way — it turns out delicious and good for you! I love rice, but I could never cook it well. One day, after I'd had enough of picking apart clumps of gummy, scorched rice on my plate, I headed to the nearest store for a cookbook. In the Vietnamese cooking section I found a wonderful recipe that I still use to this day. If you haven't figured out how to cook rice yet, this one will definitely come in handy.

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Stewed rice
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 4 g
Fats 20 % 11 g
Carbohydrates 72 % 39 g
271 kcal
GI: 13 / 88 / 0

Cooking method

Cooking time: 50 min

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Caloric content of the products possible in the composition of the dish

  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Nutmeg - 556  kcal/100g

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