Rice cooked and uncooked calories?

The only thing you add to rice to cook it is water which is calorie free. What they're referring to is that the actual quantity will end up being different before cooking vs. after cooking because of how dried rice is smaller and lighter due to the absence of water.

Oh wow, I get it now. Thank you. I weighed out 100g uncooked and it was around 170g cooked. How would I log it then?

I always log the uncooked amount + anything I add. That way i don't have to weigh it after it's cooked and get some looser amount for the caloric value. This is true of brown/white rice, quinoa and lots of other grains/pastas that change how much they weigh when cooked in liquid.

When in doubt get all the dry measurements and log that way.

This is a good question. I was wondering about this also... the reason I came across your post LOL! Anyway, I've decided (mostly because we cook a lot and I can't just cook for myself) to add the colories of my dirty rice (the whole box) and the colories of my hamburger meat (all of it) together and it's 1390 for the whole dish. When I get finished cooking it, I'm going to re-weigh it all together and get the total ounces. Lets just say its 70 ounces. (about what my spaghetti weighed the other day) Then I'm going to divide and see how many calories per ounce. (19.85 calories/ounce) When I get ready to eat, my family can eat what they want and I can weigh mine out by however much I allow myself to eat for that meal. Just thought I would share.

I weigh everything dry, so I'm very glad they put it on the back of the packet!

I'm struggling to work out what 150g and 100g of brown easy cook (tesco) rice is too?

I put 150g o cooked in and it comes out with over 500cals but then if you do the 75g = 195 cooked, it's less that 300? odd.

ok simple way of doing this is:

Measure weight of a pan or microwave dish while empty on scales, make note of it.

Put in desired amount of uncooked rice plus liquid.

If you like it lovely and soft then put in a good pint of water, for those who like it more aldente then use less water.

once you get it way you want it, drain off the liquid from the rice

get scales again, measure pan/bowl.

new figure minus 1st figure = weight of cooked rice.

then go by the value of the cooked quanity on packet.

So if say on packet it says 100cal per 75g serving cooked, and you have 350g of cooked rice.

can do this on google spreadsheets or excell etc save using calculator.

=sum(100/75)*350

for calculators: 100/75 = answer then answer times by 350

It worth getting into habit of that then if any foods in MFP database show up a value that doesnt look quite right, you wil spot it straight away.

ok simple way of doing this is:

Measure weight of a pan or microwave dish while empty on scales, make note of it.

Put in desired amount of uncooked rice plus liquid.

If you like it lovely and soft then put in a good pint of water, for those who like it more aldente then use less water.

once you get it way you want it, drain off the liquid from the rice

get scales again, measure pan/bowl.

new figure minus 1st figure = weight of cooked rice.

then go by the value of the cooked quanity on packet.

So if say on packet it says 100cal per 75g serving cooked, and you have 350g of cooked rice.

can do this on google spreadsheets or excell etc save using calculator.

=sum(100/75)*350

for calculators: 100/75 = answer then answer times by 350

It worth getting into habit of that then if any foods in MFP database show up a value that doesnt look quite right, you wil spot it straight away.

Simpler way of doing this:

Put bowl on scale and hit tare. Pour in the amount of dry rice you want. Log that weight (or put it in a recipe). Boxes will have the dry weight and calories or if you just use plain rice find the USDA value (no asterisk) for the type of rice, dry.

Add water and cook.

If you add anything besides water when cooking (oil, butter, other ingredients) weigh and log those too.

I usually just divvy up the rice into equal portions if making more than one serving, and divide up the total calories that way.

It makes mathematical sense. 100 g of raw, long-grain rice = 350 calories approx. After cooking, straining excess starch and rinsing with boiling water to make it nice and fluffy, as rice should be, allowed to sit in the strainer for a minute or two to allow any excess water to strain off, the 100 g of raw rice has become approx 270 g. 100 g of cooked rice = 130 calories, which = 1.3 calories per gramme; thus 270 g x 1.3 cal = 351 cal. Close enough for me. I'll eat easily 270 g of cooked rice per serving with a curry. The only time I would eat only 100 g of cooked rice would be when I'm having a sushi snack.

I know this is a really really old post buuuuut....what must be taken into account when logging calories for any starch foods e.g. rice, pasta, potatoes is that if boiled/steamed the cooking process removes a huuuuge amount of the starch which has a significant calorific value that matter! You should always log the cooked values, they should be very different and are for a reason....more so with white rice!

I boil a stick of Butter (800 calories) in a cup of rice every week for the extra calories so make sure you add the oil or butter calories to the rice total if you use it to cook the rice.

this whole concept still confuses me, no matter how many times I read it. All I want to know is how many grams of COOKED brown rice equals how many grams of carbohydrates.