Calories in rice ?
delgrand
Posts: 108 Member
Hey
MFP says that 200 g of Generic - White Rice (Long Grain, Cooked) contains 232 calories
My girlfriend says that she puts oil, and margarine on the rice, and without doing so, it would be impossible for her to cook because it gets sticky + tastes bad.
so how can I calculate calories in rice with oil and margarine added on ?
MFP says that 200 g of Generic - White Rice (Long Grain, Cooked) contains 232 calories
My girlfriend says that she puts oil, and margarine on the rice, and without doing so, it would be impossible for her to cook because it gets sticky + tastes bad.
so how can I calculate calories in rice with oil and margarine added on ?
0
Replies
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Use the recipe builder, put in the ingredients raw by gram, then weigh your total dish after its completed minus the weight of the pot. Set that gram number as the number of servings, and when you put it on your plate, log the number of grams as your servings.3
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You need to know how much she puts on o the amount of rice shes cooked and then make a recipe and add the weight you have from there.0
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to be honest I did not understand what you guys are talking about !0
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You need to make it into a recipe on the recipe builder.0
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but how can I know how much proportion of oil is in my 200 g plate of rice?0
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but how can I know how much proportion of oil is in my 200 g plate of rice?
OP, you need to have her weigh out the oil and butter, and how much rice. Put all of this in the recipe builder and give it name called Cooked Rice with Oil/Butter (something like that) Then select the number of servings for example 2. Click save or Log it.
Enter on your diary 1 serving of recipe called cooked rice etc..
There is no 100% absolute way to know EACTLY how much butter and oil you consumed on premade food like this. You can make your own and this is the only way to know.
Edited add: OP you can do what MakePaea saids and weight the entire recipe and enter the servings as 1 gram and then enter that you had 200 grams. This is cumbersome to do, but you do have 2 choices.. sorry I was trying to go the easiest route and if you need every single gram to come out right to keep you in your deficit, then this is best way to do it.1 -
to be honest I did not understand what you guys are talking about !
1. Weigh the rice, oil and margarine separately. Find the recipe builder under the food tab, and create a recipe that you will recognize the name of and enter the rice, oil and margarine (using the weights you just took) as ingredients. Don't finish it yet, because you'll need to weigh the finished product to get # of servings
2. Weigh the pot that you are going to use to cook the rice. Write this number down.
3. After the rice is cooked, and the pot is cool enough to put on your scale, weigh the pot with the rice in it. Subtract the weight of the pot (which you wrote down before cooking), and enter this number into the recipe builder as your # of servings. This way, every serving is 1g and it will be easy to log any size portion you want.
4. When you have rice, weigh it, and use the weight as the number of servings in your log. You have built a recipe with 1g servings, so every gram you eat would count as a serving.
It will seem complicated the first few times, but after a while it becomes very easy.1 -
but how can I know how much proportion of oil is in my 200 g plate of rice?
If you follow Queenmunchy's process, you will enter the total weight of the rice recipe, and the total weight of the oil in the recipe. When you log by weight, it will add all the calories and macros proportionally.
ex: if the total weight of the recipe was 600g, and the oil was 30g, your 200g serving will have 30/600*200g of oil (MFP does this calculation for you if you follow the steps I wrote above to use Queenmunchy's technique)0 -
but how can I know how much proportion of oil is in my 200 g plate of rice?
OP, you need to have her weigh out the oil and butter, and how much rice. Put all of this in the recipe builder and give it name called Cooked Rice with Oil/Butter (something like that) Then select the number of servings for example 2. Click save or Log it.
Enter on your diary 1 serving of recipe called cooked rice etc..
There is no 100% absolute way to know EACTLY how much butter and oil you consumed on premade food like this. You can make your own and this is the only way to know.MakePeasNotWar wrote: »to be honest I did not understand what you guys are talking about !
1. Weigh the rice, oil and margarine separately. Find the recipe builder under the food tab, and create a recipe that you will recognize the name of and enter the rice, oil and margarine (using the weights you just took) as ingredients. Don't finish it yet, because you'll need to weigh the finished product to get # of servings
2. Weigh the pot that you are going to use to cook the rice. Write this number down.
3. After the rice is cooked, and the pot is cool enough to put on your scale, weigh the pot with the rice in it. Subtract the weight of the pot (which you wrote down before cooking), and enter this number into the recipe builder as your # of servings. This way, every serving is 1g and it will be easy to log any size portion you want.
4. When you have rice, weigh it, and use the weight as the number of servings in your log. You have built a recipe with 1g servings, so every gram you eat would count as a serving.
It will seem complicated the first few times, but after a while it becomes very easy.
Do I weight the rice before cooking ?!
Thank for the detailed response.
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Or just take your rice out before she adds the other ingredients.1
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but how can I know how much proportion of oil is in my 200 g plate of rice?
OP, you need to have her weigh out the oil and butter, and how much rice. Put all of this in the recipe builder and give it name called Cooked Rice with Oil/Butter (something like that) Then select the number of servings for example 2. Click save or Log it.
Enter on your diary 1 serving of recipe called cooked rice etc..
There is no 100% absolute way to know EACTLY how much butter and oil you consumed on premade food like this. You can make your own and this is the only way to know.MakePeasNotWar wrote: »to be honest I did not understand what you guys are talking about !
1. Weigh the rice, oil and margarine separately. Find the recipe builder under the food tab, and create a recipe that you will recognize the name of and enter the rice, oil and margarine (using the weights you just took) as ingredients. Don't finish it yet, because you'll need to weigh the finished product to get # of servings
2. Weigh the pot that you are going to use to cook the rice. Write this number down.
3. After the rice is cooked, and the pot is cool enough to put on your scale, weigh the pot with the rice in it. Subtract the weight of the pot (which you wrote down before cooking), and enter this number into the recipe builder as your # of servings. This way, every serving is 1g and it will be easy to log any size portion you want.
4. When you have rice, weigh it, and use the weight as the number of servings in your log. You have built a recipe with 1g servings, so every gram you eat would count as a serving.
It will seem complicated the first few times, but after a while it becomes very easy.
Do I weight the rice before cooking ?!
Thank for the detailed response.
It depends on when you add the oil and margarine. If you cook it all together, you need to weigh all the ingredients raw. If you add the margarine and oil to cooked rice, use the cooked weight. Because cooked rice weighs more than raw, the proportions will be off if you don't weigh it at the point where you combine the ingredients.0 -
suzyjane1972 wrote: »Or just take your rice out before she adds the other ingredients.
If she doesn't cook it all together, this would definitely be easier. Then the OP could add what he chooses in whatever serving size he wants and log it separately.0 -
Hey
MFP says that 200 g of Generic - White Rice (Long Grain, Cooked) contains 232 calories
My girlfriend says that she puts oil, and margarine on the rice, and without doing so, it would be impossible for her to cook because it gets sticky + tastes bad.
so how can I calculate calories in rice with oil and margarine added on ?
Rice doesn't get sticky without oil or butter! Don't cook rice with a measured amount of water as it's more prone to error. Bring a pot of water to the boil, then put the rice in. The rice needs to be drowned in water properly, thus if the rice covers 1 inch in the pot have at least 3 inch more water in it. When the rice is ready, put the lid on the pot, hold it in place with a rolled up kitchen towel above and towards the handles and drain all the water, keeping the rice in the pot (or use a sieve). Remove lid, stir and let the rice stand for some 5 more minutes, stir every now and then. You get perfect, non-sticky rice.2 -
Basmati rice is delicious and fluffy without oil or margarine (two cups of water to one cup of rice and never open it until it's done).
On the other hand...if someone were cooking for me I wouldn't complain, I got nothing on the weighing of rice with oil. Good luck with that2 -
MakePeasNotWar wrote: »but how can I know how much proportion of oil is in my 200 g plate of rice?
OP, you need to have her weigh out the oil and butter, and how much rice. Put all of this in the recipe builder and give it name called Cooked Rice with Oil/Butter (something like that) Then select the number of servings for example 2. Click save or Log it.
Enter on your diary 1 serving of recipe called cooked rice etc..
There is no 100% absolute way to know EACTLY how much butter and oil you consumed on premade food like this. You can make your own and this is the only way to know.MakePeasNotWar wrote: »to be honest I did not understand what you guys are talking about !
1. Weigh the rice, oil and margarine separately. Find the recipe builder under the food tab, and create a recipe that you will recognize the name of and enter the rice, oil and margarine (using the weights you just took) as ingredients. Don't finish it yet, because you'll need to weigh the finished product to get # of servings
2. Weigh the pot that you are going to use to cook the rice. Write this number down.
3. After the rice is cooked, and the pot is cool enough to put on your scale, weigh the pot with the rice in it. Subtract the weight of the pot (which you wrote down before cooking), and enter this number into the recipe builder as your # of servings. This way, every serving is 1g and it will be easy to log any size portion you want.
4. When you have rice, weigh it, and use the weight as the number of servings in your log. You have built a recipe with 1g servings, so every gram you eat would count as a serving.
It will seem complicated the first few times, but after a while it becomes very easy.
Do I weight the rice before cooking ?!
Thank for the detailed response.
It depends on when you add the oil and margarine. If you cook it all together, you need to weigh all the ingredients raw. If you add the margarine and oil to cooked rice, use the cooked weight. Because cooked rice weighs more than raw, the proportions will be off if you don't weigh it at the point where you combine the ingredients.
So lets say I weight the rice before cooking at it is 200 gm which contains 750 calories
then I see how much oil is added, lets say 2tbsp, thats 260 calories, then I add calories form margarine and that's 102 calories.
Total 1112 calories
Then I weight the rice after it is cooked, and lets say cooked rice weighs 500 gm
so If I want to eat 250 gm of the cooked rice, then that's 1/2 of the 500 gm .
so 1112 calories /2= 556 calories in 250 gm of cooked rice
Am I right ?1 -
MakePeasNotWar wrote: »but how can I know how much proportion of oil is in my 200 g plate of rice?
OP, you need to have her weigh out the oil and butter, and how much rice. Put all of this in the recipe builder and give it name called Cooked Rice with Oil/Butter (something like that) Then select the number of servings for example 2. Click save or Log it.
Enter on your diary 1 serving of recipe called cooked rice etc..
There is no 100% absolute way to know EACTLY how much butter and oil you consumed on premade food like this. You can make your own and this is the only way to know.MakePeasNotWar wrote: »to be honest I did not understand what you guys are talking about !
1. Weigh the rice, oil and margarine separately. Find the recipe builder under the food tab, and create a recipe that you will recognize the name of and enter the rice, oil and margarine (using the weights you just took) as ingredients. Don't finish it yet, because you'll need to weigh the finished product to get # of servings
2. Weigh the pot that you are going to use to cook the rice. Write this number down.
3. After the rice is cooked, and the pot is cool enough to put on your scale, weigh the pot with the rice in it. Subtract the weight of the pot (which you wrote down before cooking), and enter this number into the recipe builder as your # of servings. This way, every serving is 1g and it will be easy to log any size portion you want.
4. When you have rice, weigh it, and use the weight as the number of servings in your log. You have built a recipe with 1g servings, so every gram you eat would count as a serving.
It will seem complicated the first few times, but after a while it becomes very easy.
Do I weight the rice before cooking ?!
Thank for the detailed response.
It depends on when you add the oil and margarine. If you cook it all together, you need to weigh all the ingredients raw. If you add the margarine and oil to cooked rice, use the cooked weight. Because cooked rice weighs more than raw, the proportions will be off if you don't weigh it at the point where you combine the ingredients.
So lets say I weight the rice before cooking at it is 200 gm which contains 750 calories
then I see how much oil is added, lets say 2tbsp, thats 260 calories, then I add calories form margarine and that's 102 calories.
Total 1112 calories
Then I weight the rice after it is cooked, and lets say cooked rice weighs 500 gm
so If I want to eat 250 gm of the cooked rice, then that's 1/2 of the 500 gm .
so 1112 calories /2= 556 calories in 250 gm of cooked rice
Am I right ?
Exactly.
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Hey
MFP says that 200 g of Generic - White Rice (Long Grain, Cooked) contains 232 calories
My girlfriend says that she puts oil, and margarine on the rice, and without doing so, it would be impossible for her to cook because it gets sticky + tastes bad.
so how can I calculate calories in rice with oil and margarine added on ?
Rice doesn't get sticky without oil or butter! Don't cook rice with a measured amount of water as it's more prone to error. Bring a pot of water to the boil, then put the rice in. The rice needs to be drowned in water properly, thus if the rice covers 1 inch in the pot have at least 3 inch more water in it. When the rice is ready, put the lid on the pot, hold it in place with a rolled up kitchen towel above and towards the handles and drain all the water, keeping the rice in the pot (or use a sieve). Remove lid, stir and let the rice stand for some 5 more minutes, stir every now and then. You get perfect, non-sticky rice.
my knowledge in cooking is zero. I wrote what my gf told me. I asked her not to use oil/margarine and she said that she can decrease the amount she uses but she can't eliminate oil/margarine totally because "rice sticks and tastes bad without oil/margarine".
Thanks for the suggestion0 -
MakePeasNotWar wrote: »MakePeasNotWar wrote: »but how can I know how much proportion of oil is in my 200 g plate of rice?
OP, you need to have her weigh out the oil and butter, and how much rice. Put all of this in the recipe builder and give it name called Cooked Rice with Oil/Butter (something like that) Then select the number of servings for example 2. Click save or Log it.
Enter on your diary 1 serving of recipe called cooked rice etc..
There is no 100% absolute way to know EACTLY how much butter and oil you consumed on premade food like this. You can make your own and this is the only way to know.MakePeasNotWar wrote: »to be honest I did not understand what you guys are talking about !
1. Weigh the rice, oil and margarine separately. Find the recipe builder under the food tab, and create a recipe that you will recognize the name of and enter the rice, oil and margarine (using the weights you just took) as ingredients. Don't finish it yet, because you'll need to weigh the finished product to get # of servings
2. Weigh the pot that you are going to use to cook the rice. Write this number down.
3. After the rice is cooked, and the pot is cool enough to put on your scale, weigh the pot with the rice in it. Subtract the weight of the pot (which you wrote down before cooking), and enter this number into the recipe builder as your # of servings. This way, every serving is 1g and it will be easy to log any size portion you want.
4. When you have rice, weigh it, and use the weight as the number of servings in your log. You have built a recipe with 1g servings, so every gram you eat would count as a serving.
It will seem complicated the first few times, but after a while it becomes very easy.
Do I weight the rice before cooking ?!
Thank for the detailed response.
It depends on when you add the oil and margarine. If you cook it all together, you need to weigh all the ingredients raw. If you add the margarine and oil to cooked rice, use the cooked weight. Because cooked rice weighs more than raw, the proportions will be off if you don't weigh it at the point where you combine the ingredients.
So lets say I weight the rice before cooking at it is 200 gm which contains 750 calories
then I see how much oil is added, lets say 2tbsp, thats 260 calories, then I add calories form margarine and that's 102 calories.
Total 1112 calories
Then I weight the rice after it is cooked, and lets say cooked rice weighs 500 gm
so If I want to eat 250 gm of the cooked rice, then that's 1/2 of the 500 gm .
so 1112 calories /2= 556 calories in 250 gm of cooked rice
Am I right ?
Exactly.
Finally got it
Thank you all 0 -
It might be easier to use an uncooked value for rice. If she makes two servings of rice and 1 TB of oil and you eat half (of the total cooked amount) you know that you can count 1 serving of rice and 1/2 TB oil.
I have never needed to use oil/margarine when cooking rice and it turns out great. If GF is willing, she could try some different methods of cooking rice to find one that she can do without oil.0 -
I think the recipe builder will be your friend here. Once you enter the numbers once, you can weight your portion each time and enter it from your own recipe. Of course, this assumes she is being pretty consistent with the oil/butter each time, but as long as she doesn't keep increasing the amounts, it should average out OK.1
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This kind of baffles me. I've never added fats to rice in cooking. You'll need decent quality rice; the really cheap stuff tastes crappy to me. Try basmati or jasmine. And a nonstick pot to cook it in.1
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This kind of baffles me. I've never added fats to rice in cooking. You'll need decent quality rice; the really cheap stuff tastes crappy to me. Try basmati or jasmine. And a nonstick pot to cook it in.
I think its cultural... and/or what you are used to. My DH is adamant that rice without oil and salt is terrible. So, now I just add a small amount of each which keeps us both happy.
Oh, and a good rice cooker is my best friend, I'm stuck when I have to cook it on the stovetop.0 -
Before reading this thread I never knew that people cooked rice this way.....
Learn something new every day!0 -
I also found out that she uses bouillon cubes. She cooked a sample with no oil/margarine/bouillon cubes. She was right, it was tasteless and dry, similar to the rice offered by hospitals to patients.
It is much better with oil and bouillon cubes.
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I also found out that she uses bouillon cubes. She cooked a sample with no oil/margarine/bouillon cubes. She was right, it was tasteless and dry, similar to the rice offered by hospitals to patients.
It is much better with oil and bouillon cubes.
Lots of things are enhanced with added fat and salt LOL It's all in where you want to spend your calories
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I can not imagine cooking white rice with oil and butter. I just chuck a cup of rice and two cups of water in the rice cooker and let it go. Really moist and fluffy rice every time. I do use a good rice though, not the super cheap bags. Sometimes I will add a little butter after, but that's just because it reminds me of being a kid. I could eat the rice strait out of the pot (if I wasn't flexing some self restraint).0
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I sometimes struggle with white short grain rice cooking as it goes claggy and dense if slightly overlooked or with incorrect amount of water. Brown rice is foolproof for cooking (definitely no oil required), healthier and much tastier in my opinion - wins all around.0
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Well 200g of cooked rice in my experience is closer to 260 calories anyway...
But definitely talk to your gf, it doesn't need all that stuff to taste good... or ask her how much she puts on it and add 150 calories or something - which ends up being a lot of calories for rice.0 -
Hey
MFP says that 200 g of Generic - White Rice (Long Grain, Cooked) contains 232 calories
My girlfriend says that she puts oil, and margarine on the rice, and without doing so, it would be impossible for her to cook because it gets sticky + tastes bad.
so how can I calculate calories in rice with oil and margarine added on ?
Rice doesn't get sticky without oil or butter! Don't cook rice with a measured amount of water as it's more prone to error. Bring a pot of water to the boil, then put the rice in. The rice needs to be drowned in water properly, thus if the rice covers 1 inch in the pot have at least 3 inch more water in it. When the rice is ready, put the lid on the pot, hold it in place with a rolled up kitchen towel above and towards the handles and drain all the water, keeping the rice in the pot (or use a sieve). Remove lid, stir and let the rice stand for some 5 more minutes, stir every now and then. You get perfect, non-sticky rice.
my knowledge in cooking is zero. I wrote what my gf told me. I asked her not to use oil/margarine and she said that she can decrease the amount she uses but she can't eliminate oil/margarine totally because "rice sticks and tastes bad without oil/margarine".
Thanks for the suggestion
I don't use butter/oil/margarine with my rice and it's fine and it doesn't stick. I find it's absolutely wonderful and tastes better! But to each their own taste, right?0 -
Maybe GF is just a bad cook? I do like my rice made with chicken broth rather than water - but I don't need all that other stuff added. I use a rice cooker though - turns out perfect every time.1
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