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Calories in rice ?

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  • gothchiq
    gothchiq Posts: 4,590 Member
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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.
  • pebble4321
    pebble4321 Posts: 1,132 Member
    edited June 2016
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    gothchiq wrote: »
    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.
  • charlieandcarol
    charlieandcarol Posts: 302 Member
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    Before reading this thread I never knew that people cooked rice this way.....

    Learn something new every day!
  • delgrand
    delgrand Posts: 108 Member
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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.

  • maxit
    maxit Posts: 880 Member
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    delgrand wrote: »
    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 :)
  • dietstokes
    dietstokes Posts: 216 Member
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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).
  • Nimbus5000
    Nimbus5000 Posts: 15 Member
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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.
  • Francl27
    Francl27 Posts: 26,371 Member
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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.
  • blossomingbutterfly
    blossomingbutterfly Posts: 743 Member
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    delgrand wrote: »
    yirara wrote: »
    delgrand wrote: »
    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?
  • Ready2Rock206
    Ready2Rock206 Posts: 9,488 Member
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    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.
  • scoii
    scoii Posts: 160 Member
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    First thing is to ask her to cook without the added calories.

    Add rice to pot, add water, add salt, come back in 12 minutes to eat!

    I can only assume the stickiness comes from continual stirring and messing around it during cooking. This breaks down the grains and releases the starch.
  • scoii
    scoii Posts: 160 Member
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    delgrand wrote: »
    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.

    A salad is nicer with chips and a steak.

    Add flavour with spices or vegetables.
  • delgrand
    delgrand Posts: 108 Member
    edited June 2016
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    Yeah everyone has his own taste. I guess I am used to the way she cooks.

    and no she is not a bad cook, in fact she cooks many weird things that have weird names that I have never heard about & I like them .

    Anyway she eliminated margarine, minimized oil usage, still added bouillon cubes.Tasted good. I was lazy to calculate the exact calorie number, so I just added 150 calories to calories found in cooked rice in the "ordinary way"

    I guess I'll use the recipe builder tomorrow.
  • Angierae75
    Angierae75 Posts: 417 Member
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    I make my rice with nothing but water in a rice cooker, and then add whatever afterwards.
  • Pikashel
    Pikashel Posts: 61 Member
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    If you rinse the rice a couple times before cooking it will reduce the stickiness and starchiness...
  • RobD520
    RobD520 Posts: 420 Member
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    delgrand wrote: »
    Yeah everyone has his own taste. I guess I am used to the way she cooks.

    and no she is not a bad cook, in fact she cooks many weird things that have weird names that I have never heard about & I like them .

    Anyway she eliminated margarine, minimized oil usage, still added bouillon cubes.Tasted good. I was lazy to calculate the exact calorie number, so I just added 150 calories to calories found in cooked rice in the "ordinary way"

    I guess I'll use the recipe builder tomorrow.

    I sometimes use a bit of butter when I cook rice. It's not a ton so I generally just add an estimate of my share of the oils. For example, if I add 100 calories of butter and ear 25% of it, I "charge" myself 25 additional calories.

    I have been massively successful without having to do some of the things others here insist are required.....GASP...I even use measuring cups to portion my rice....
  • dustedwithsugar
    dustedwithsugar Posts: 179 Member
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    I cook rice in similar way to your girlfriend. What I do is I open recipe builder. Then I weight all my ingredients (dry rice, bit of butter and vegetable broth). Then I cook it (first I fry rice in butter for few minutes until it becomes translucent, then I add broth and a bit of turmeric and I leave it to cook). When it's ready I weight it and divide grams by number of portions I've made. This way you know exactly how many calories and grams is in each portions. Sounds like a lot of hassle but actually it takes maybe 2 minutes to do all that weighting and math.