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Rice
One of the major food staples of the world, rice is grown in most warm climates. This utilitarian grain is used as a starch staple, brewing of beer and other beverages, as well as combined with other ingredients to make well-known regional specialties.
2,444 Questions
Can you substitute risotto rice for uncooked white rice in a recipe?
Yes and absolutely yes!!
I made a marvelous risotto yesterday using regular long grain ecuadorian rice. Obviously this type of rice doesn't have the starch content that arborio does, so if it doesn't have enough starch.... you should add some.
I used one teaspoon of cornstarch diluted in half a cup of white wine and added it to the skillet once the risotto and the shallots turned translucent (just at the time the wine had to be added when risotto is made). I used one cup of rice.
Then I cooked it in a really low flame, for about 18 minutes adding the stock and everything as usual risotto.
Finally, I blended the cheese and butter to behold a wonderful, creamy, gourmet-type risotto with regular rice!!
Enjoy.
How many people will 5 kilos of rice feed?
approximately 5 to 6 peoples and depending on the serving
Anirban choudhury
Why do most people eat almost nothing but rice?
Rice is cheaper than most other carb sources and usually easier to prepare. Also, portions swell after cooking (1 cup uncooked rice = roughly 3 cups of cooked rice) making it convenient for larger families.
Rice can also be cooked in many ways, and the fact that it absorbs the water it boils in means that it can have many different flavor depending on what you cook it with.
How many cups uncooked rice equals 1 kg of rice uncooked?
Some cooking equivalents and measurements from a friend in the UK.......
1 teaspoon 5 ml
60 drops 1 ts
1 tablespoon 15 ml 3 teaspoons 1 tb
16 tablespoons 1 c
1 cup 237 ml
2 cups 1 pt
1 pint 473 ml
4 cups 1 qt
1 quart 946 ml
2 pints 1 qt
4 quarts 1 ga
8 quarts 1 peck
1 gallon 3.78 litres (or 3785 ml)
1 fluid ounce 30 cc -- 2 tb
1 cup 240 ml
1 1/2 fluid ounces 1 jigger -- 3 tb
1/8 liter 6 2/3 tablespoons
WEIGHT EQUIVALENTS
1 ounce 28.4 gm
1 pound 454 g
1 pound 16 oz
1 kilogram 2.21 lb -- 35.3 oz
1 gram 0.035 oz
PRODUCT EQUIVALENTS
3 1/2 cups 1 lb Sugar -- brown
2 1/4 cups 1 lb Sugar
2 1/4 cups 1 lb Caster/superfine sugar
3 3/4 cups 1 lb icing/powdered sugar
2 cups 1 lb butter -- or any fat
4 1/2 cups 1 lb cheese -- grated
3 cups 1 lb flour
2 cups 10 oz flour
3 1/3 cups 1 lb whole wheat flour
3 1/4 cups 1 lb corn meal
3 cups 1 lb raisins
2 2/3 cups 1 lb dates -- pitted
3 1/2 cups 1 lb dates -- unpitted
4 cups 1 lb Nuts (chopped)
2 tablespoons Cocoa = 1 chocolate square
4 cups 1 lb Onions
1 cup Uncooked macaroni = 2-2/3 --c cooked
1 cup Uncooked rice = 3c cooked
1 pound Rice; 2 c raw -- 6 c cooked
1 cup Uncooked spaghetti=2c cooked
CAN EQUIVALENTS
1 1/2 cups #1 can
2 cups #1 tall can 2 1/2 cups #2 can
3 1/2 cups #2-1/2 can
4 cups #3 can
13 cups #10 can
1 1/4 cups Picnic can
1 3/4 cups #300 can
2 cups #303 can
US/UK/metric conversions
1 pinch = less than 1/8 tsp.
1 dash = 3 drops to 1/2 tsp.
3 tsp = 1 TBSP = 1/2 oz.
2 TBSP = 1 oz.
1 cup = 250 mls
1 tablespoon = 20 mls
1 teaspoon = 5 mls
1 pound (US) = 454 grams = 16 oz.
1 kg = 2.2 lbs.
General Conversion Tables
standard cup | tablespoon | teaspoon
Canada 250ml 15ml 5ml
Australia 250ml 20ml 5ml
New Zealand 250ml 15ml 5ml
UK 250ml 15ml 5ml
Weight
1 ounce = 28.4 g (can usually be rounded to 25 or 30)
1 pound = 454 g= 16 oz.
1 kg = 2.2 pounds
US Liquid Measurements
1 liter = 1.057 quarts
2.1 pints
1 quart = 0.95 liter
1 gallon= 3.8 liters
1/8 cup = 2 tablespoons
1/4 cup = 4 tablespoons
1/3 " = 0.8 dl
1/2 " = 1.2 dl
2/3 " = 1.6 dl
3/4 " = 1.75 dl
7/8 " = 2.1 dl
1 cup = 2.4 dl
1 dl = 2/5 cup = 6 to 7 tablespoons
Miscellaneous
1 UK pint is about 6 dl
1 UK liquid oz is 0.96 US liquid oz.
A "stick" of butter or margarine weighs 4 oz and is 1/2 cup US.
Each 1/4 cup or half stick butter or margarine in US recipes weighs about 50 g.
There are 8 tablespoons in 1/4 pound butter
Substitutions and Equivalents:
Flours
US all-purpose flour and UK plain-flour can be substituted for one another without adjustment. US cake flour is lighter than these. It is not used much anymore, but if it does come up, you can substitute all-pupose/plain flour by removing three tablespoons per cup of flour and replacing it with corn starch or potato flour.
Self-raising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of flour.
US whole wheat flour is interchangeable with UK wholemeal flour.
Leavening Agents
Baking soda is sodium bicarbonate. It must be mixed with acidic ingredients to work.
Baking powder contains baking soda and a powdered acid, so it can work without other acidic ingredients.
1 pkg. of active dry yeast = 7 grams = 1/4 oz. = 1 cube compressed yeast
Canned milk
Evaporated milk and sweetened condensed milk both come in cans, both are thick and a weird color... but are not the same thing. Sweetened condensed milk is, as the name implies, mixed with sugar or another sweetener already. It isn't found everywhere, but this recipe makes a good, quick substitute: Mix 1 cup plus 2 tablespoons dry (powdered) milk and 1/2 cup warm water. When mixed, add 3/4 cup granulated sugar.
Starches
UK corn flour is the same as US cornstarch. Potato flour, despite its name, is a starch, and cannot be substituted for regular flour. It often can be substituted for corn starch and vice versa.
Cornmeal or polenta is not the same thing as cornstarch or corn flour! What one can buy labelled `polenta' really looks no different to cornmeal though. Polenta is commonly used to describe cornmeal porridge but may also be used to mean plain cornmeal. Beware.
If you don't have cornstarch/corn flour, you can use twice the amount of all-purpose flour. However, unless whatever you're adding it to is allowed to boil, the result will taste starchy.
Sugar and other sweeteners
UK castor/caster sugar is somewhat finer than US granulated sugar. There is a product in the US called superfine sugar, which is about the same as UK castor/caster sugar.
Usually, you can use granulated sugar in recipes calling for castor/caster sugar and vice versa. As usual, give the recipe a trial run with the substitute some time when it doesn't need to be perfect.
Corn syrup is common in the US but not always elsewhere. Sugar (golden) syrup can be substituted. Corn syrup comes in two flavours - dark and light.
Light corn syrup is just sweet, dark has a mild molasses flavour. A common US brand is Karo.
Golden syrup is a thick, golden brown byproduct of cane sugar refining. The taste is mostly sweet, although there is a slight acidic, metallic component. If desperate, a plain sugar syrup may be a possible substitute, boil 2 parts sugar, 1 part water.
Fats
Shortening is solid, white fat made from hydrogenated vegetable oil. (A popular brand name is Crisco, and many people call all shortening Crisco.) It is common in the US, tougher to find in some other parts of the globe.
Copha is a solid fat derived from coconuts, it is fairly saturated and used in recipes where it is melted, combined with other ingredients and left to set.
Lard can be successfully substituted in some recipes, for example it makes very flaky pastry.
Deep frying requires fats/oils with heat-tolerant properties. Butter and margarine, for example, are right out, as are lard and olive oil. Corn and peanut oils are both good.
Chocolate
If you don't have unsweetened baking chocolate, substitute three tablespoons of unsweetened cocoa powder plus one tablespoon of fat (preferably oil) for each one ounce square.
US dark chocolate is the same as UK plain chocolate, that is, the darkest and least sweet of the chocolates intended for eating (also called bittersweet).
What is called milk chocolate in the UK is called milk chocolate in the US, too, but many people simply refer to it as "chocolate". The stuff called "semi-sweet chocolate"; by some folks is the US dark or UK plain.
"Bitter chocolat" is, apparently, the UK term for high quality plain chocolate. Some manufacturers apparently distinguish between "sweet dark," "semi-sweet" and "bittersweet" (Sarotti is one), but they seem to be minor variations on a theme.
Chocolate chips are not necessarily a substitute for bar chocolates, because the chips have something added to them to slow down melting.
Buttermilk/Cultured Milk
If a recipe calls for buttermilk or cultured milk, you can make sour milk as a substitute. For each cup you need, take one tablespoon of vinegar or lemonjuice, then add enough milk to make one cup. Don't stir. Let it stand for five minutes before using.
Food Equivalents
Flours:
4 oz. plain/strong/sifted = 1 Cup all-purpose/self-raising/unbleached = 5 oz. unbleached white
6 oz. wholemeal/stoneground = 1 Cup whole wheat
4 1/2 oz. cornflour = 1 Cup cornstarch
6 oz. yellow corn meal/polenta = 1 Cup coarse corn meal/polenta
6 oz. rye flour = 1 Cup
Cereals:
7 oz. pearl barley =1 Cup
7 oz. rice/bulgar wheat/millet/wheat = 1 Cup
6 oz. semolina/ground rice/tapioca = 1 Cup2 oz. fresh soft breadcrumbs = 1 Cup fresh soft breadcrumbs
4 oz. dried breadcrumbs = 1 Cup
3 1/2 oz. porridge oats = 1 Cup rolled oats
Sugars:
8 oz. light/dark soft brown sugar = 1 Cup (firmly packed)
1/2 oz. castor/caster/granulated sugar = 1 tbsp granulated sugar
4 1/2 oz. icing sugar = 1 Cup sifted confectioners' sugar
Fats and cheeses:
1 oz. butter, margarine, cooking fat, lard, dripping = 2 Tbsp. butter, shortening, lard, drippings
8 oz. butter, margarine, cooking fat, lard, dripping = 1 Cup butter, shortening, lard, drippings
4 oz. grated cheese - cheddar type = 1 Cup
1 lb grated cheese - cheddar type = 4 - 5 cups (packed)
Vegetables and fruit:
1 small to med. onion = 1 Cup
4 oz. shelled peas = 3/4 Cup
4 oz. cooked sweet corn = 1 Cup
4 sticks celery = 1 Cup chopped7 oz. chopped tomatoes = 1 Cup
3-4 oz. button mushrooms = 1 Cup
2 oz. chopped pickled beetroot = 1/3 Cup
4 oz. black/redcurrants/bilberries = 1 Cup
5 oz. raspberries/strawberries = 1 Cup
3 1/2 oz. dried beans = 1/2 Cup
Dried fruit and nuts, etc:
5-6 oz. currants/sultanas/raisins,chopped candied peel = 1 Cup
2 oz. currants/sultanas/raisins,chopped candied peel = 1/3 Cup
8 oz. glace cherries = 1 Cup candied cherries
3 1/2 oz. sesame seeds = 3/4 Cup
5 oz. whole shelled almonds = 1 Cup
4 oz. ground almonds = 1 Cup
2 oz. chopped nuts = 1/3 - 1/2 cup
8 oz. peanut butter = 1 Cup
Preserves:
12 oz. clear honey/golden syrup/molasses/black treacle = 1 Cup
11 oz. maple/corn syrup = 1 Cup
5-6 oz. jam/marmalade/jelly = 1/2 Cup
How do you to make onigiri from ordinary rice?
Onigiri is made by seasoning cooked short grain rice into shapes and decorating it with Nori (seaweed).
In some cases it is filled with sweet or savory fillings, everything from pickled plums to tuna.. to more unconventional western foods.
The basic steps are:
- Cook the rice
- Season rice
- Form into a shape (ball, triangle etc)
(Add a filling at this time if you are interested)
- Decorate with Nori seasoning or Seasoned seaweed sprinkles
Enjoy!
See related links for detailed instructions and illustrations.
Freezing point of rice bran oil?
Exact unknow, but pour point is 3 deg cel, so it has to be a little below this.
How much is a portion size for uncooked rice?
75-100g per person, depending on how much you eat, will give a good meal.
10 pounds of rice makes how many servings?
That's entirely dependant on the size of the serving, but very easy to calculate. First you determine the size of the serving in "ounces of uncooked rice". Then multtiply by 500 (servings) and divide by 16 (ounces per pound) to find how many pounds of rice you need to feed all 500.
How many kilo of rice to feed 100 people?
Approximately 5 cups of raw rice makes 1 kilo.( Depending on the size of the cup) 1 cup can feed 2.5 people as a side dish to be eaten with a curry ( you can get a good 7/8 inch plate almost 3/4 full and a curry on top ) Back to the question, how many kilos for 100 people? 8 kilos of rice should feed 100 people on a 7/8 inch plate.
How many pounds is one gallon of uncooked rice?
1 cup of rice is 180 grams so...
180 * 4 cups = 720
720 grams in a quart
720 * 4 quarts = 2880
2880 grams in a gallon
2880 / 28 grams(ounce) = 102.85
102.85 ounces
102.85 / 16(pound) = 6.42
6.428571 pounds in a gallon of rice.
obviously this will slightly vary due to a rice grain's variable weight.
How many calories in a plate of rice and chicken curry?
The calorie content of a bowl of homemade chicken curry depends on the size of the bowl. It also depends on the total ingredients used and the quantities of those ingredients. Please feel free to ask the question again and include those details. Alternatively, for the calories in chicken, please see the page link, further down this page, listed under Related Questions.
What foods goes with fried rice?
Fried rice is a complete dish in itself.
If you have fried rice left over and want to use it to accompany a main meal, you could use it with any meal you'd normally have with pasta, rice, potatoes, and so on.
But if you're making or buying fried rice for a meal, enjoy it as it is, as a main meal, entree or snack.
If you feel it needs more you can add practically any meat or vegetables to it, provided you don't overwhelm it. Cooked chicken, diced, is a great addition to cooked fried rice, as are shrimps; peas can also be added: whatever's in your fridge.
Can you use parboiled arborio rice to make risottto?
Yes you can use arborio rice for paella. I prefer to use parboiled rice because it doesn't get overly soggy if I happen to put too much liquid. Paella is a dish that originated from Valencia, Spain. The main ingredients are rice, and saffron. Everyone has a different recipe for paella. Some paella is made from all seafood, some from all meat, and some are a mix of meat and seafood. Here is my recipe for paella. It is easy to make and very authentic tasting. http://www.ehow.com/how_5361271_make-easy-authentic-paella.html
How many grams rice per serving?
1/3 cup of cooked brown rice is a single serving according to Richard Simmons deal-a-meal.
Where did rice originate from?
It is believed that wheat originated in south_western Asia. Some archeological fining show that wheat was grown 5,000 years ago in the Nile Valley. Wheat may have been around as long as 9,000 years.
Can you cook wild rice in a rice cooker?
No. A rice cooker will not heat oil to the temperatures required to fry foods.
How do you store cooked brown rice?
To correctly store cooked rice you should:
- let your rice cool completely before putting it in the refrigerator
- put it in an airtight container
- store it in the fridge
Also,
- brown rice should only be kept in the fridge for one day
- white rice can be good for three days
The reason is that after a few days there begin to be various risks that all involve the presence of moisture, bacteria, time, temperature, spores, and fungi.
When were rice balls invented?
At the Diaotonghuan archaeological site in China, there is evidence of wild rice growing as long as 12,000-11,000 years ago. I believe this is the oldest scientific proof of its presence. It may have originated even earlier in history though. Domesticated rice originates about 2,000 years later in the same geographic area.
Egg fried rice is Chinese of course. Special fried rice is a western adaption of this. Chinese people DO NOT eat peas in there rice. Fried rice is a Chinese custom, similar to western, of re heating leftovers. Its a case of getting last nights dinner, including left over rice and frying them together in a Wok. Although typically these days, even Chinese will make it up special, and not from leftovers. Its as simple as some diced spring onion with beaten egg, stir in a hot wok, then add cold cooked rice, soy sauce to suit, nothing else, just serve.
How much protein is in a cup of cooked tapioca?
1 cup DRY oatmeal is
Fat = 5g
Carbs = 51g
Fiber = 8g
Protein =12g
Cals =291
Around there, 1cup dry is going to give you more than 1cup cooked to eat though but yeah there you go.
