Well, darling, 1 cup of cooked rice typically serves about 2 people. But hey, if you're feeling extra hungry or have a bottomless pit for a stomach, go ahead and call it a serving for one. Just remember, portion control is a thing.
When cooked, it would have about 42-50 servings, depending on the type of grain of rice. Each serving would be about 1 cup of cooked rice each.
I steam rice using 1 cup uncooked rice to 1 cup water = 3 cups cooked rice. Exception: when cooking wild rice I use 1-1/4 cup water. Found this useful website that gives yields of uncooked to cooked of many foods: http://extension.missouri.edu/explore/miscpubs/mp0563_01.htm
Medium grain, cooked, brown rice contains 218 calories per cup.
A quarter cup of cream of rice makes 1 cup when cooked - which has 70 calories. One quarter cup of cooked cream of rice would have 17.5 calories
Typically, one serving of cooked rice is about 1/2 cup, which is approximately 4 ounces. Therefore, 24 ounces of cooked rice would yield around 6 servings. However, serving sizes can vary depending on individual preferences and dietary guidelines.
If your statement is accurate, then 0.6 pounds of rice. But that on the definition of a serving (which is generally about a cup of cooked rice per serving).
8 servings
A good measure is half a cup of uncooked rice per person Based on the US Rice Federation's estimate, there are about 7 oz to a half cup of rice, making the number of serving per pound of rice = 2 and a quarter. 1 LB dry rice makes 1 pint (2 cups) cooked rice.
One serving of cooked rice is a 1/2 cup. Because 1 cup of raw rice makes 3 cups cooked, then 8 teaspoons (1/6 of a cup) of raw rice equals a 1/2 cup serving of cooked rice.
there are 1/2
One cup of uncooked brown rice typically yields about 2 to 3 cups of cooked rice, depending on the cooking method and the specific type of rice. When cooked, brown rice expands as it absorbs water, increasing its volume. This means that if you're planning to serve it, one cup uncooked is generally enough for 2 to 3 servings.
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