White Rice

White rice is a popular and versatile staple food produced by removing the outer husk and bran layers from raw rice grains through a milling process. This results in a polished and unblemished white appearance, with a mild and unobtrusive flavor. White rice is widely consumed across the globe in various cuisines, especially in Asian, Latin American, and Middle Eastern dishes. From a nutritional standpoint, white rice is a valuable source of carbohydrates and provides energy. However, it lacks the fibers, vitamins, and minerals found in whole grain rice varieties. White rice can be used in a diverse range of applications, such as in stir-fries, stews, or as a side dish, due to its ability to absorb the flavors of accompanying ingredients.
CAL / 100G
white rice
White Rice FAQ
Cooking with white rice may seem simple at first glance, but there are some nuances that often lead to common mistakes and questions. Common issues often come down to incorrect water-to-rice ratios, poor rinsing of the rice before cooking, imprecise cooking times resulting in undercooked or overcooked rice, and lack of proper resting time which prevents the rice from achieving ideal texture. To get the most out of white rice, correctly measure your rice and water (the general rule is 2 cups water to 1 cup rice), rinse your rice properly to remove excess starch (which can make it sticky), use a tight-lid to maintain the steam inside the pot during cooking, and let the rice rest after cooking before fluffing. There is also a great trick to add flavor to your rice by lightly roasting it with a bit of butter or oil before adding water; it enhances the taste and prevents the rice from clumping together.
Why is my white rice sticky and mushy?
How can I make my white rice more flavorful?
Why does my white rice always burn at the bottom?
Do I need to soak my white rice before cooking?
How can I avoid overcooking my white rice?
Why is my white rice still hard after cooking?
Why doesn't my rice come out fluffy?
Can I use a rice cooker for white rice?
Can I use any type of white rice for sushi?
What is the ratio of water to rice for cooking in a rice cooker?
Expiration & Storage Tips
When does white rice expire?
Unopened white rice in a package can last up to 2 years from the printed date on the packaging. Once opened, white rice shelf life reduces to 6 months to a year, but you can extend its freshness up to 2 years if stored properly. For cooked white rice, it's recommended to consume it within 4 to 6 days if refrigerated. If you've frozen the cooked rice, try to use it within 6 months for the best quality, although it will still be safe to eat beyond this period.
How do you tell if white rice is bad?
Knowing when white rice has gone bad isn't too difficult. For uncooked rice, inspect it visually. If you notice any signs of bugs, discoloration, mold growth, or strong off-odors, it's time to throw it out. For cooked rice, the signs are similar. It can develop mold, have a sour, unpleasant smell, or a slimy texture. If your rice has any of these signs, it’s safer to discard it than to risk food poisoning.
Tips for storing white rice to extend shelf life
• Always store white rice in an airtight container to protect it from moisture and pests. • Keep the container in a cool, dark, and dry area such as a pantry or cupboard. This protects the rice from heat and light, which can affect its quality and flavor. • For cooked white rice, store in a clean, airtight container and put it in the fridge within 2 hours of cooking to slow the growth of bacteria. • Freezing cooked rice can extend its shelf life. Just portion it into serving sizes, pack into freezer bags, removing as much air as possible, and freeze. • To defrost, just move the bag of frozen rice to the fridge a day before you want to use it, or defrost it in the microwave if you need it immediately.
19 - 29
Health Info
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