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What is 1 serving of rice: Picturing Proper Portion Sizes – Photo Gallery


Rice Nutrition Facts and Health Benefits

Rice is a starchy grain used as a staple ingredient by more than half the world’s population largely due to its versatility, availability, and ability to adapt to any flavor and seasoning. Rice has a chewiness and soft texture that adds substance to meals and complements many cuisines.

There are many different types of rice and ways to prepare it, and nutritional values differ as well. Most notably, brown rice is a whole grain while white rice is a refined grain and a processed food.

Rice Nutrition Facts

The following nutrition information is provided by the USDA for 1 cup (186g) of cooked, enriched, short-grain white rice.

  • Calories: 242
  • Fat: 0.4g
  • Sodium: 0mg
  • Carbohydrates: 53.4g
  • Fiber: 0.6g
  • Sugars: 0g
  • Protein: 4.4g


There are over 53 grams of carbohydrate in a single serving of white rice. Only a tiny amount of that carbohydrate comes from fiber. Most of it is starch and a small amount is sugar.

The glycemic index of white rice is estimated to be 73. The glycemic index of brown rice, on the other hand, is estimated to be about 68. Short-grain rice tends to have a higher glycemic index than long-grain, medium-grain, and brown rice.

Brown rice has significantly more fiber than white rice (about 3 grams per cup of cooked brown rice) because it is a whole grain.

Brown rice also has fewer carbohydrates than white rice at 49.6g per cup.

All rice is originally whole-grain, with the bran attached. White rice is produced by pearling, which is a process through which the grain passes through a machine where it is rolled and the bran is gently “pearled” off, leaving the white kernel intact. This makes the grain a processed, refined grain, no longer a whole grain. Pearling also lowers the cooking time and extends the shelf life of grains.


There is almost no fat in rice, as long as you cook it without adding any oil or butter.


There are over 4 grams of protein in a 1-cup serving of white rice, and about 5 grams in the same size serving of brown rice.

Vitamins and Minerals

Rice can serve as a good source of B vitamins (including thiamin, niacin, and riboflavin) and iron. Rice is also an excellent source of manganese and magnesium.

Brown rice provides more vitamins than white rice. In addition to thiamin and magnesium, brown rice contains selenium, which influences thyroid function and is important in antioxidant processes.

Health Benefits

Rice can be part of a balanced diet, particularly if you choose the unprocessed, brown rice varieties. Many of the health benefits of rice come from the vitamins and minerals that it provides.

Supports Bones, Nerves, and Muscles

Magnesium is the structural component of bones that assists in hundreds of enzyme reactions involved in the synthesis of DNA and proteins and is required for proper nerve conduction and muscle contraction.

Improves Colon Health

Rice contains resistant starch, which can lead to the formation of certain fatty acids that help the colon stay healthy. These fatty acids may also decrease the risk of colorectal cancer.

Lowers Risk of Heart Disease

Consuming whole grains, including brown rice, is associated with a decreased risk of cardiovascular disease.

The American Heart Association recommends making sure that at least half of the grains you eat are whole grains—so, aim to choose brown rice over white and 100% whole wheat bread over white bread most of the time.

Safe for People with Celiac Disease

Rice is a naturally gluten-free grain so it is useful to people with celiac disease and non-celiac sensitivity. Rice can be made into flour, noodles, bread, and syrup. It can also be made into milk and used as a non-dairy substitute for cow’s milk.

Provides Quick Energy

Athletes who need a lot of energy in the form of carbohydrates can get it from white rice. Many prefer white rice over brown for its high-carb, low-fiber profile.


Although rice allergy is uncommon, it is possible. Allergy to rice is more common in Asian countries where rice is a big part of the typical diet. People with a rice allergy may also be sensitive to corn, soy, and barley, or vice versa.

Adverse Effects

Rice is one of the most common triggers for food protein-induced enterocolitis syndrome (FPIES). The condition usually affects babies and small children and is marked by inflammation of the small and large intestine. It is not actually an allergy, though it can look like one. Symptoms include gastrointestinal distress such as vomiting, diarrhea, and in severe cases even shock.

Sometimes rice can be contaminated with toxic heavy metals, such as cadmium, lead, mercury, and arsenic. This is especially of concern for babies and small children, which is why the FDA now limits arsenic levels in infant rice cereal.


Varieties of rice are divided into categories based on seed size. Rice can be long-grain, medium-grain, or short-grain. Within these varieties, there are also different types of processing.

Converted rice, for instance, is parboiled to remove surface starch. That makes it easier to pearl by traditional hand processes. Converted rice retains more nutrients and cooks a little faster than regular milled white rice. Enriched rice has vitamins and minerals added back after it is refined.

Instant or quick-cooking rice, on the other hand, is fully cooked and then flash frozen. This process removes some of the nutrients and flavor but makes for a very quick-cooking rice product.

Here are some of the more popular kinds of specialty rice:

  • Arborio rice, known as risotto, is short-grain white rice with a mild flavor. It is known for its use in Italian dishes.​
  • Sticky rice is short-grain rice used in many Asian cuisines. It is also known as glutinous rice or sweet rice. It can be ground into flour and used for dumplings. It is also used in making rice vinegar and Japanese sake.
  • Brown rice is a high-fiber whole grain which usually takes longer to cook than white rice.
  • Basmati rice and jasmine rice are long-grain varieties that have unique flavor and aroma.
  • Wild rice is the seed of an unrelated reed-like aquatic plant. It is typically used as a side dish and has more vitamins, minerals, and fiber than white rice varieties.
  • Wild pecan rice is unique long-grain rice that has a nutty flavor and rich aroma.

Storage and Food Safety

Once rice is cooked, store it in the refrigerator and use it within three to four days. You will know if your rice has gone bad if it is hard and dry or if it has an unpleasant smell.

Store uncooked white rice in an airtight container in a cool, dry place. At temperatures of 70 degrees F or below, rice can be stored for 10 years or more. Brown rice will keep in a cool, dry place for about six months, but will last about one year in the freezer.

How to Prepare

Choose brown rice when possible, since it is a whole grain. Some people rinse rice before cooking. Most American-grown rice is clean and free of insects and does not need to be rinsed unless the package recommends rinsing or soaking.

The standard ratio for cooking rice is two parts liquid to one part rice. However, this can vary depending on the variety and type of rice. Check the package label for exact guidelines. One cup of raw, uncooked rice generally yields about 3 to 4 cups cooked. 

Use rice as a side dish or to complement stews, curries, soups, and salads. Rice can also be used in making puddings and bread.


Healthy Rice Recipes to Try

What is a Serving? | American Heart Association

It’s important to fuel your body properly. Otherwise, caregiving can take a greater toll.

A healthy diet emphasizes certain foods and recommends a number of servings per day. But you may have a question: Just what counts as a serving, anyway?

It’s a great question. It can be easy to consider too much as a single serving, especially with tasty foods we like.

Here’s a breakdown for several kinds of foods:

Grains: ½ cup cooked rice, pasta or cooked cereal; 1 oz. dry pasta or rice; 1 slice bread; 1 cup ready-to-eat cereal flakes.

Vegetables: 1 cup equivalent of vegetables is 1 cup raw vegetable or vegetable juice, 2 cups leafy salad greens.

Fruits: 1 cup equivalent is 1 cup fruit or ½ cup of fruit juice (orange juice, etc.) or 1/3 cup of a fruit juice blend.

Protein foods (meat, poultry, fish, dry beans and nuts): 3 oz. cooked lean meat, poultry or seafood; 2 egg whites or 1 egg; ¼ cup cooked beans; 1 tbsp. peanut butter; ½ oz. unsalted nuts/seeds. Note that ¼ cup cooked beans = 1 oz. protein equivalent but ½ cup cooked beans = 1 vegetable.

Dairy foods (milk, yogurt and cheese): 1 cup equivalent is 1 cup milk or yogurt, 1½ oz. natural cheese such as cheddar cheese, or 2 oz. processed cheese.

Helpful rules of thumb

Here are a few helpful serving size guidelines to remember:

  • One cup of raw leafy vegetables or a baked potato should be about the size of a small fist.
  • Three ounces of cooked lean meat or poultry is about the size of a deck of cards.
  • A teaspoon of soft margarine is about the size of a single die (from a pair of dice).
  • An ounce and a half of fat-free or low-fat cheese is about the size of four stacked dice.

Consider setting a goal to eat healthy 80 percent of the time. You can use the remaining 20 percent for an occasional treat, or for times when you’re crunched for time and have to prioritize convenience over nutrition.

And here’s food for thought: Once you start eating right, it will be easier to get your loved one started on some heart-healthy, nutritious habits too.

Learn more:

Easy Baked Rice Recipe | Single Serving

Cook perfect rice every time with this simple oven baked rice recipe. Made with just a small amount of rice, water, butter, and salt. So easy to make! Baking is the secret to making perfect rice.

Baked rice is a foolproof method for making fluffy, perfectly cooked rice. There are many ways to cook rice but my favorite method is by cooking it in the oven. It’s an easy hands-off approach. You just combine the ingredients together in a small baking dish, set the oven, and let the rice cook.

This method works with any kind of rice you are cooking – long grain, short grain, white or brown. When rice is cooked in the oven, the heat is distributed more evenly. This means that the rice cooks more evenly in the pan.

RELATED: How To Make Brown Rice In The Oven

When you’re cooking for one, many times you want one serving of rice – not an entire pot. That’s what makes this recipe perfect. You make just the amount you need.

How to Cook Rice for One Person

  1. Place ¼ cup of white rice (not instant rice) in a small baking dish or ramekin.
  2. Pour in ¾ cups hot water, a pinch of salt and ¼ tablespoon of butter.
  3. Cover the ramekin with foil and place on a small baking sheet and bake for 40- 45 minutes until water is absorbed and rice is tender.

The baked rice cooks perfectly every time.

When you cook rice in an oven, you free up your stove to prepare other parts of your meal and there’s no need to keep checking to see if the rice is cooked. You pop it in the oven and forget about it.

What To Serve With Rice

Rice Recipes

Best Dish To Use For Baked Rice

For this baked rice recipe, I use a 5-inch baking dish. For best results, use a dish of similar size.

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

How To Bake A Single Serving Of Rice


Prep Time: 5 minutes

Cook Time: 25 minutes

Cool: 5 minutes

Total Time: 30 minutes

Course: Main

Cuisine: American

Keywords: rice

Servings: 1 serving of rice

Calories: 193kcal


  • Preheat oven to 325 degrees F (165 degrees C).

  • Pour the rice in an oven safe ramekin or small baking dish. Add the water, butter and salt.
  • Cover ramekin with aluminum foil and place on baking sheet.

  • Bake for 40-45 minutes or until water is absorbed and rice is tender.


Serving: 1serving | Calories: 193kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 53mg | Vitamin A: 90IU | Calcium: 13mg | Iron: 0.4mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

White rice Nutrition Facts – Eat This Much

Nutrition Facts
For a Serving Size of
How many calories are in White rice? Amount of calories in White rice: Calories Calories from Fat (%)
% Daily Value *
How much fat is in White rice? Amount of fat in White rice: Total
How much saturated fat is in White rice? Amount of saturated fat in White rice: Saturated
How much monounsaturated fat is in White rice? Amount of monounsaturated fat in White rice: Monounsaturated
How much polyunsaturated fat is in White rice? Amount of polyunsaturated fat in White rice: Polyunsaturated
How much sodium is in White rice? Amount of sodium in White rice: Sodium
How much potassium is in White rice? Amount of potassium in White rice: Potassium
How many carbs are in White rice? Amount of carbs in White rice: Carbohydrates
How many net carbs are in White rice? Amount of net carbs in White rice: Net
How much protein is in White rice? Amount of protein in White rice: Protein
Vitamins and minerals
How much Vitamin A is in White rice? Amount of Vitamin A in White rice: Vitamin A
How much Vitamin A IU is in White rice? Amount of Vitamin A IU in White rice: Vitamin A IU
How much Vitamin B6 is in White rice? Amount of Vitamin B6 in White rice: Vitamin B6
How much Vitamin B12 is in White rice? Amount of Vitamin B12 in White rice: Vitamin B12
How much Vitamin C is in White rice? Amount of Vitamin C in White rice: Vitamin C
How much Vitamin D is in White rice? Amount of Vitamin D in White rice: Vitamin D
How much Vitamin D IU is in White rice? Amount of Vitamin D IU in White rice: Vitamin D IU
How much Calcium is in White rice? Amount of Calcium in White rice: Calcium
How much Iron is in White rice? Amount of Iron in White rice: Iron
How much Magnesium is in White rice? Amount of Magnesium in White rice: Magnesium
How much Phosphorus is in White rice? Amount of Phosphorus in White rice: Phosphorus
How much Zinc is in White rice? Amount of Zinc in White rice: Zinc
How much Copper is in White rice? Amount of Copper in White rice: Copper
How much Manganese is in White rice? Amount of Manganese in White rice: Manganese
How much Selenium is in White rice? Amount of Selenium in White rice: Selenium
How much Retinol is in White rice? Amount of Retinol in White rice: Retinol
How much Thiamine is in White rice? Amount of Thiamine in White rice: Thiamine
How much Riboflavin is in White rice? Amount of Riboflavin in White rice: Riboflavin
How much Niacin is in White rice? Amount of Niacin in White rice: Niacin
How much Folate is in White rice? Amount of Folate in White rice: Folate
How much Water is in White rice? Amount of Water in White rice: Water
Fatty acids
Amino acids
How much Tryptophan is in White rice? Amount of Tryptophan in White rice: Tryptophan
How much Threonine is in White rice? Amount of Threonine in White rice: Threonine
How much Isoleucine is in White rice? Amount of Isoleucine in White rice: Isoleucine
How much Leucine is in White rice? Amount of Leucine in White rice: Leucine
How much Lysine is in White rice? Amount of Lysine in White rice: Lysine
How much Methionine is in White rice? Amount of Methionine in White rice: Methionine
How much Cystine is in White rice? Amount of Cystine in White rice: Cystine
How much Phenylalanine is in White rice? Amount of Phenylalanine in White rice: Phenylalanine
How much Tyrosine is in White rice? Amount of Tyrosine in White rice: Tyrosine
How much Valine is in White rice? Amount of Valine in White rice: Valine
How much Arginine is in White rice? Amount of Arginine in White rice: Arginine
How much Histidine is in White rice? Amount of Histidine in White rice: Histidine
How much Alanine is in White rice? Amount of Alanine in White rice: Alanine
How much Aspartic acid is in White rice? Amount of Aspartic acid in White rice: Aspartic acid
How much Glutamic acid is in White rice? Amount of Glutamic acid in White rice: Glutamic acid
How much Glycine is in White rice? Amount of Glycine in White rice: Glycine
How much Proline is in White rice? Amount of Proline in White rice: Proline
How much Serine is in White rice? Amount of Serine in White rice: Serine
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change
depending on
your calorie needs.

How Much Is a Serving of Rice?

Many cooks just instinctively know how much rice is needed for the number of people who will eat the meal he or she is preparing. But, if you haven’t learned to “eyeball” the amount needed, here is the information you need to determine how much is in a serving of rice.

Most people would consider 1 serving of rice to be about 1 cup of cooked rice. This would be equal to 8.3 ounces of cooked rice. A serving of rice as a side dish will be about 4.2 ounces or 1/2 cup of cooked rice.

The amount of dry rice that makes a serving can vary by type. For your convenience, I have also included more detailed information below.

Rice Per Regular Serving Statistics

Each type of rice has different measurements. You can expect that each rice type will need different amounts of dried rice to produce 1 serving of cooked rice (8.3 ounces).

The table below can be used to help you calculate the amount of dry rice needed to produce a certain amount of cooked rice. It also indicates the number of calories in a serving of each kind of rice.

Ounces of Dry Rice in a Serving of Cooked Rice:

Type Dry Rice Needed to Make 8.3 Cooked Ounces Calories Per 8.3 Oz Serving
White long grain 2.77 ounces 205
White medium 3.13 ounces 242
White instant 4 ounces 191
Brown 2.4 ounces 215
Instant Brown 4 ounces 233
Wild Rice 2.4 ounces 166

A serving of uncooked and cooked white rice

Rice Per Side Serving Statistics

When planning a rice side dish to go along with your main dish you will need about 1/2 the amount of rice used in a full serving. This works out to roughly 1/2 cup or 4.2 ounces of cooked rice. Here is another helpful table.

Ounces of Dry Rice in a Side Serving of Cooked Rice:

Type Dry Rice Needed to Make 4.2 Cooked Ounces Calories Per 4.2 Oz Serving
White long grain 1.4 ounces 102.5
White medium 1.6 ounces 121
White instant 2 ounces 95.5
Brown 1.2 ounces 107.5
Instant Brown 2 ounces 116.5
Wild Rice 1.2 ounces 83

In this video, I explain an easy to remember way of figuring out rice servings:

How Many Calories in 1 Ounce of Rice?

The number of calories in rice will depend on the kind of rice being examined. This information can be found in the following table.

Calories per Ounce of Cooked Rice:

Type Calories Per Ounce
White long grain 24
White medium 29
White instant 23
Brown 26
Instant Brown 28
Wild Rice 20
Fried Rice 40

1 and 2/3 cups of fried rice made from 1 cup of cooked white rice once onions and egg are added.

More Helpful Info: The volume cooked rice takes up makes a big difference in how many calories actually are in each dry ounce. Check out my article on the topic:

Is Rice Healthy?

Rice is part of a healthy diet. As a matter of fact, more than half the people on the planet get 50% of their daily calorie needs by consuming rice. Even so, since rice is high in carbohydrates most nutritionists recommend you only consume about 1 cup per meal. Rice should be accompanied by meats and vegetables for a well-rounded diet.

Choose Brown Rice

Brown rice is healthier than white rice because its bran layer remains intact while white rice has had its bran layer polished off during processing. This layer provides many health benefits. Brown rice can help people with type 2 diabetes control their blood sugar better and has a lower glycemic index number (55) than white rice (64).

With a higher glycemic index number white rice is more likely to spike a type two diabetic’s blood sugar. It is important to note that high consumption of white rice has been linked to an increased risk of getting type 2 diabetes.

Additionally, brown rice contains nutrients and minerals that can help your body transport oxygen to body cells and contains more fiber than most processed foods. Fiber works to lower your cholesterol and reduce your chance of developing heart disease.

In addition to lowering your risk of heart disease, brown rice can help lower your risk of developing cancer. It contains 3 types of phenolics, antioxidants found in plants, in its bran layer. These antioxidants work to keep free radicals from damaging normal cells. In turn, this helps to lower your risk of developing cancer.

Consuming rice can help you maintain a healthy body weight.

  • Rice is satisfying- The fiber found in rice can make you feel fuller. When you feel full, you are less likely to consume additional calories
  • Brown rice is a whole grain- Whole grains lower your risk of becoming obese.

I think we can all agree that rice is a popular and nutritious part of daily meals around the world, and according to most sources including the U. S. Department of Agriculture ½ cup of rice is the recommended portion size per person for side dishes and 1 cup per person as part of the main course.

But, we should certainly also consider the people we are cooking for when planning the amount to prepare. If our children are very small and are not big eaters they would more than likely eat smaller portions than teenagers involved in sports and prone to be heavy eaters. I mean it makes sense. A very large person will almost surely eat more than a very small person.


Most Southern cooks will tell you that the basis for a large number of their meals includes rice of some kind, steak with rice and gravy; dumplings over rice; fried chicken with rice and gravy; rice dressing; chicken & wild rice casserole, you get the picture.

Just keep in mind that the information in this article is only a general guide for your use until you become familiar with the eating habits of the people you most often cook for. I hope this helps, and thanks for stopping by!

Jelly Grandma

Anne James

Hi, I’m Anne but my grandchildren call me Jelly Grandma. I have over 50 years of experience as a Southern cook and am a retired librarian. I love sharing what I have learned. You can find me on YouTube as well! Just click the link at the bottom of your page.

I hope your visit here has been a sweet one.

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Nutrition in a Serving of White Rice | Healthy Eating

By Natalie Stein Updated December 19, 2018

White rice is the refined version of brown rice, which is a whole grain. White and brown rice are distinct from wild rice, which is a grass and not the same species as brown rice, according to the Milwaukee Public Museum. White rice is lower in fiber than brown rice and wild rice, but in moderation, it can fit into a healthy diet for most people.

Calories, Fat and Protein

The nutrient content is similar for short-grain, medium-grain and long-grain white rice. Each cup of steamed or boiled rice has 242 calories and less than 0.5 gram of fat. It has 4 grams of protein. Unlike protein from animal-derived foods, the protein from rice is not complete because it does not provide each of the amino acids you need to get from the diet. You can get the amino acids you need from plant-based foods by eating a proper combination of them each day.


Each cup of white rice provides 53 grams of total carbohydrates, or 18 percent of the recommended daily intake for carbohydrates for a healthy person on a 2,000-calorie diet. White rice provides less than 1 gram of dietary fiber per serving. Dietary fiber lowers your cholesterol levels and helps prevent constipation. Healthy adults should get at least 14 grams of fiber per 1,000 calories in the diet. Whole grains, such as brown rice, are better sources of fiber than refined grains, such as white rice.


A cup of enriched white rice provides 108 micrograms of folate, or 26 percent of the daily recommended intake, per serving. It has 0.3 milligrams of thiamin, or 20 percent of the daily value, and 3.4 milligrams of niacin, or 17 percent of the daily value. Grains lose some of their natural nutrients during the refinement process. Enriched grains have some of the vitamins and minerals replaced, but not all of them.


Enriched white rice provides 2.8 milligrams of iron, or 16 percent of the daily recommended intake, per serving. It has 14 micrograms of selenium, or 20 percent of the daily value. Rice is a sodium-free food. A high-sodium diet can cause high blood pressure and increase your risk for heart disease and stroke, according to the Department of Health and Human Services. A serving of white rice is higher in sodium if you add salt during cooking.

How much is 1 serving of cooked white rice?




8/18/13 3:50 A

10/7/2018 1:28:19 PM

5/10/2018 7:36:09 PM

12/3/2019 5:25:26 AM

1/24/2019 11:41:03 AM



8/15/13 6:30 P

A standard serving of cooked rice is:
1/3 cup
52 grams
and contains about 80 calories and 15 grams of carbohydrate

Your SP Registered Dietitian




8/15/13 1:50 P

Thank you. That was very helpful.




8/15/13 1:00 P

Check out nutritiondata.self.com.




8/15/13 12:52 P

in grams, not cups please. And how many calories is that? The sparkpeople food tracker says 1 cup = 200 calories. But how many grams is 1 cup of cooked rice?

Other Diet and Nutrition Topics:

90,000 Every newcomer to the kitchen wants to know how to cook rice right, right? Rice is the number one cereal, the basis for a great variety of dishes, so you must be able to cook crumbly, puffed rice without fail. | Vegelicacy

Every newcomer to the kitchen wants to know how to cook rice properly, right? Rice is the number one cereal, the basis for a great variety of dishes, so you must be able to cook crumbly, puffed rice without fail. Sticky and viscous rice is also good when we cook rice porridge or Japanese delicacies, but not so much for a vegetarian pulava.Today we will turn to the basics of cooking – we will understand all the nuances of preparing perfect, friable rice. So let’s get started!

For 4 servings we need:

– 1 glass of rice

– 2 glasses of water

– ½ teaspoon salt

– Small saucepan with lid and thick bottom

Most types of rice require two parts water for one part rice.Usually, half a cup of rice is measured per serving, and then the amount of water is determined, depending on how much rice needs to be cooked.

1. Rinse the rice well under water.

Before boiling rice, it must be thoroughly rinsed until the water becomes clear. This is necessary in order to remove excess starch from the surface of the rice, which is responsible for the stickiness of the rice. Different types of rice have different degrees of starchiness: round grain rice usually contains more starch than long grain rice.

2. Bring the water to a boil

Put a small saucepan with a thick bottom over high heat, salt and bring to a boil. The salt will also help keep the grains from sticking together. After boiling, reduce the heat to a minimum.

3. Add rice to the pot with water

Dip the rice in boiling water, cover and cook over the slowest heat for 10-12 minutes.

During the first 10 minutes , do not remove the lid : it is very important that the steam remains inside the pan.Also does not need to stir rice, otherwise it will become sticky.

4. Checking the rice for readiness

After 10-12 minutes, remove the lid, check if the water is absorbed into the rice, and taste the rice for readiness. If all the water has been absorbed and the rice is cooked, remove from heat, cover with a lid and leave to rise for 10 minutes.

After that, beat the rice with a fork and serve. Cooked rice can be stored in the refrigerator for up to 3 days.

P.S. The recommendations in this article only apply to the process of making white rice.

90,000 Grams of rice per person

It is easy and interesting to communicate here. Join us!

0.5 cups dry rice is 2 servings.

Boil 700-800 grams. Let it remain better than fear that it will not be enough.
And if you serve a good sauce, the rice will go to Hurray!

pancake) it depends on people and how long they will sit)

2 glasses of rice is enough, but a little at a time…. … What if it turns out deliciously and people will demand an additive? Weld 3.

100 g of rice – enough for 3-4 people, if as a side dish.

buy in boxes which, it is tasty and just portioned

A normal serving of rice per adult is 200 grams of the finished product! If the weight of rice during cooking increases by about three times, then 60 – 70 grams per person, plus a certain reserve for an additive, then for 10 people it is necessary to cook about 600 grams of rice … This is provided that you will not boil it into porridge! In this case, it will increase in weight six to seven times!

Sell rice in bags of 80g.There is just the norm for one adult.
So 800gr is enough for you. rice.

Do you eat right, but still can’t lose weight? Perhaps the whole point is not what you eat, but the amount of food consumed .

Most people do not know what the acceptable serving size should look like. Studies have shown that we are poor at determining how much food should be on our plate, and people often overestimate serving size and underestimate calorie content.

So how do you know how much it costs to eat without endlessly counting calories or weighing everything on a scale?

Here’s a simple way to determine the adequate serving size for staple and what it looks like in relation to your hand size.

Meat Serving Size

Meat: palm of the hand

A serving of meat should be the size of the palm of the hand (excluding fingers).

The steak in the photo weighs approximately 100 grams and is the thickness of a deck of cards.This size of protein can be taken with every meal, and you need to distribute your protein intake throughout the day, as we are better at processing it in small portions. However, you shouldn’t consume more than 500 grams of red meat per week, but rather choose other sources of protein, such as fish and legumes.

Portion of fish

White fish: whole hand

White fish such as cod, haddock or pollock are low in fat and calories and can therefore be as large as your hand (about 150 grams and 100 calories).

White fish contains small amounts of omega-3 and is a good source of selenium, which is important for the immune system, healthy hair and nails.

Oily fish: palm

Like meat, a serving of fatty fish such as salmon, mackerel or sardines should be the same size as your palm. Fillet of fatty fish weighs about 100 grams and contains about 200 calories. One serving per week will provide you with enough omega-3 fatty acids.

Portion of salad

Spinach: two handfuls

This is exactly how much raw spinach one person needs for one (80 grams) of 5 servings of vegetables recommended daily.The same serving size will work for other lettuce leaves.

Vegetables should be eaten with every meal, and not just a few leaves, but almost the entire package.

Portion of fruit

Berries: two hands

One in five servings of fruit a day is a handful of berries that fit in your palms.

This amount of berries contains about 90 calories, but other fruits, such as grapes, contain more sugar and about 161 calories.

Portion of vegetables

Vegetables: clenched fists

One in five servings of vegetables (80 grams) per day should be at least the size of your fist.It is also important to strive for a variety of vegetables in your diet and eat vegetables of different colors. Vegetables should fill half of your plate.

Portion of pasta per day

Pasta Closed Fist

This amount of pasta seems quite small, but the pasta will increase in size when cooked. This serving contains 75 grams and 219 calories. A serving of uncooked rice should also be the size of a fist.

Carbohydrates, which are important for energy maintenance, and fiber should take up a quarter of your plate (protein the other quarter and vegetables half your plate).

Sauce will add extra calories.

Serving of nuts per day

Nuts: one palm

Nuts and seeds are a good snack, they are hearty and contain heart-healthy unsaturated fats, albeit high in calories. A good serving is something that you can hold in the palm of your hand. Therefore, try to eat nuts and seeds separately, and not several at once.

Portion of potatoes

A serving of carbohydrates should be approximately 200 calories for women and 250 calories for men.

One 180 gram potato contains about 175 calories, but a baked potato can be twice as large, so you can split it in two.

If you are not trying to lose weight, you can eat a little more serving.

Servings of food per day

Butter: thumb tip

Any serving of fat, including butter, vegetable oil, peanut butter, should be no more than a teaspoon or the size of the tip of your thumb from joint to tip of your nail.In total, there should be no more than 2-3 servings of fat per day.

Chocolate: index finger

An index finger-sized piece of chocolate (20 grams) contains approximately 100 calories and is an adequate treat.

A 30-gram portion of cheese should match the length and depth of two fingers. It contains about 125 calories and provides you with a third of the recommended calcium intake. A serving of grated cheese can be the size of your fist.

Cake: two fingers

The size of the cake should be the length and width of two fingers (one end may be slightly wider if you cut with a wedge).This serving contains about 185 calories and is acceptable as a treat.

When preparing a dish, two questions often arise, what to make as a base (meat, fish, vegetables), and what side dish is suitable for it. Rice is a great side dish in terms of any base, as it goes well with almost all types of meats, fish and vegetables.

In addition, this is a rather healthy cereal for humans, since it is a good right carbohydrate that takes a long time to digest and gives energy for a long time, plus it is the necessary proteins.And at the same time, it is easy and quick to prepare, which is also very convenient.

Often people tend to cook food in portions in order to eat everything that they have prepared and not leave it for other days when the dish will change its taste. This raises the question of how much to put in to get the right portion.

It is optimal to put two tablespoons of rice with a slide on one person, then you can perform simple calculations to get answers to the question asked:

– for 2 servings – four tablespoons of rice;

– for 3 servings – six tablespoons of rice;

– for 4 servings – eight tablespoons of rice;

– for 5 servings – ten tablespoons of rice;

90,000 Rice with Vegetables (1 serving) Calories and Nutritional Value 90,001

Food Database & Calorie Counter

Nutritional value

Serving Size

1 serving (172 g)

Energy value

712 kJ

170 kcal



Saturated Fat


Monounsaturated Fat

0.994 g

Polyunsaturated fat



32.92 g














from RSK *

(170 cal)

Calorie classification:

Carbohydrates (78%)

Fats (12%)

Proteins (10%)

* Based on a RSC of 2,000 calories

Nutritional value:






32.92 g



There are 170 calories in 1 portion of Rice with Vegetables.
Calorie breakdown: 12% fat , 77% carbs, 10% protein.
Usual Serving Sizes:
Related Types of Rice:
See also:

Recently Consumed Products:

Please note that some foods may not be suitable for some people and you are strongly advised to seek medical advice before starting any weight loss or diet regimen.While the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy, and all information, including nutritional information, is used at your own risk. All trademarks, copyright and other forms of intellectual property are the property of their respective owners.

90,000 Boiled rice – Favorite food

Boiled rice is a very popular side dish for many dishes.In many Asian countries, rice is a staple food. As a side dish, crumbly rice is used more. But in order to cook rice like this, you need to follow some tricky rules. Rice can be round grain, long grain, brown, wild, and the cooking methods are slightly different.


A very popular side dish all over the world. It goes very well with meat as well as fish and poultry. We will prepare this popular side dish today.

Kitchen Home Keyword how to cook rice soup, how to cook rice, boiled rice, step by step rice recipe, loose rice, rice soup recipe, Rice for a side dish, rice soup

Prep Time 10 minutes Cooking Time 20 minutes Total Time 30 minutes

Servings 4 servings
Calories 277.8kcal

  • 260 ml Rice It is more convenient to measure this way. Measuring glass. On average about 65 ml per serving. rice.
  • salt to taste
  • 650 ml. water
  • If we want to get crumbly rice, it is very important to rinse it as best as possible. This is the only way to wash off all the starch, which sticks the rice together. Ideally, the water flowing down after washing the rice should be clear.

  • We put a saucepan on the fire. Add some salt to the water. And we wait until it boils.Only after that do we omit rice.

  • Stir once, immediately after filling the rice. Close the lid, reduce the heat to a minimum.

  • We are waiting for 20 minutes. Our rice is ready. Bon Appetit.

The proportions of water to rice.

Long grain rice 1: 1.5-2
Medium grain rice 1: 2-2.5
Round grain rice 1: 2.5-3
Parboiled Rice 1: 2
Brown rice 1: 2.5-3
Wild rice 1: 3.5

The cooking time for the rice is also slightly different.

Long grain rice 30 minutes
Round grain rice 20 minutes
Parboiled Rice 30 minutes
Wild rice 40-60 minutes
Brown rice 40 minutes

Portion: 100g | Calories: 277.8kcal | Carbohydrates: 56.1g | Protein: 7.5g | Fat: 2.6g

90,000 Rice porridge with milk recipe for 1 portion

Of course, not many can afford to cook long porridge in the morning.I would like to lie more in bed, walk around the apartment, rocking and waking up. But this porridge is no worse than other morning rituals. It is creamy, creamy, each grain is soft, but at the same time slightly elastic, which is felt when you bite it, if you have time to catch it with your teeth. Porridge is for that and porridge, so as not to bother with chewing movements.

And how nice it is if someone prepares this breakfast for you in the morning. Even before waking up, you will gradually eat a plate of rice porridge, which is bubbling with a joyful morning, with a small spoon, you will wash it down with hot tea or fresh juice and wake up slowly, comfortably sitting in the kitchen chair.

Needed (for 1-2 servings):
100 g of round grain rice
500 ml of milk
0.5 tsp salt
2 tsp sugar
50 g butter

Pour milk into a saucepan or ladle (take those that are at least 2 liters in volume, otherwise you will have to collect milk from the stove). Pour rice there, without rinsing it first, add salt and sugar.

Place the saucepan on the highest heat and let it boil. This will take a couple of minutes, so do not leave the stove, watch the milk begin to boil, constantly stirring the contents of the saucepan, so that the milk does not boil away and the rice does not stick to the bottom.

Let the rice and milk simmer for 2 minutes. Do not leave the stove, do not stop interfering with the porridge. If suddenly the milk froth starts to rise too high, which is about to pour out onto the stove, remove the saucepan from the stove for a few seconds and then put it back.

After a couple of minutes of boiling, remove the saucepan from the stove, stir and cover. Reduce the temperature of the hob to the minimum, let it cool down for a minute.

Return the saucepan with porridge to the cooled stove and now, without opening the lid, cook for 30 minutes.

During these 30 minutes, you can calmly go about your business, the porridge will simply languish without your participation.

Add butter to the prepared porridge, mix. When serving, you can add berries, fruits, and if you wish, I can add sweets in the form of a spoonful of fragrant honey for a sweet tooth.

Rice porridge with milk – Feel like a child

Rice porridge with milk (classic recipe) is one of the most popular dishes, the preparation of which does not take much time, but you need to carefully monitor the process.It can be made thin, viscous, or thick. To create a delicious milk porridge for children, you can add raisins, pumpkin or millet to the dish.

Liquid or Thick?

What consistency the rice porridge will turn out in the process of cooking in milk, determine the proportions of cereal and liquid:

  • Viscous gruel is prepared from 1 part cereal and 3 parts liquid. In this case, it is advisable to dilute the milk in half with hot water.
  • A very thick porridge is obtained in the proportion of cereals and liquid 1: 2.But first, it is advisable to boil the rice in water until half cooked, then drain the water and replace it with boiling milk. If you don’t, the rice will just burn.
  • Liquid rice porridge in milk is cooked at a ratio of cereals and liquid 1: 4.

Cooking recipes

Rice porridge with milk is not only tasty, but also healthy for the body. Its benefits lie in a large amount of vitamins of group B, E, PP, as well as useful substances such as potassium, calcium, zinc, selenium, copper, iron, animal protein.One of the benefits of rice porridge is the complete absence of gluten or gluten in it, which injures the stomach cavity and can lead to indigestion or provoke an allergic reaction. Also, rice porridge is even recommended for people who follow the figure. Indeed, 100 grams of a dish contains only 75 kcal.

Rice porridge is in demand in many countries around the world, for example, in Japan, China and India. In these countries, this type of porridge is treated in a special way, because rice groats are one of the main food products and are considered a traditional dish for sick and recovering people along with chicken broth.

Details of cooking rice porridge in water and milk, in particular, the secrets of how to cook it correctly, can be seen in our recipes with photos, which will tell and show everything step by step.

Classic porridge with milk

With a delicate honey aroma and light pumpkin sweetness, complemented by the creamy taste of rice in milk – this kind of porridge is loved by all my homemates: it turns breakfast into a real delicacy!

How many grams of rice are in a 200 ml glass.and 250 ml.

Very often it is necessary to measure the weight of rice in order to accurately calculate the number of servings. If you do not correctly calculate the amount of rice, you may then have to fish the rice from a saucepan or kettle. Since rice increases its volume during cooking. It is also very important to respect the weight of the rice or the proportion when cooking according to the recipe. For example, we found a delicious recipe in a recipe book that uses rice. But in the recipe, the amount of rice is indicated in grams, how to measure it correctly? The easiest and surest way is to use a kitchen measuring scale.There are situations when they simply do not exist, perhaps the battery has run out in the scales or they suddenly broke. What to do then? We offer you a grandmother’s way of measuring the weight of rice with a glass. The topic of our article today is how many grams of rice are in a glass of 250 ml and 200 ml.

How many grams of rice are in a glass

Name of the glass Weight of rice in grams
Full faceted 200 ml. a glass of rice (filled to the brim) holds 225 grams of rice
Faceted 200 ml.a glass of rice (filled up to the marks) holds 180 grams of rice
In full 250 ml. a glass of rice (filled to the brim) holds 280 grams of rice
In the usual 250 ml. a glass of rice (filled up to risks) holds 225 grams of rice

A glass of rice 200 ml – contains 220 g of cereals. (filled to the brim)

200 ml glass – contains 180 g of rice. (filled up to risks)

A glass of rice 250 ml – contains 280 g of cereal. (filled to the brim)

Observe the measure of its fullness. If a container of 200 milliliters is filled to the brim, it holds 220 grams of rice, but if the cereal is poured only along the line, its weight is no more than 180 grams. If a container of 250 milliliters is filled to the brim, it holds 280 grams of rice, but if the cereal is poured only along the line, its weight is no more than 220 grams.

Often there are questions about how much rice fits in a glass that is not completely filled.We will calculate the most common proportions for you, we will make this calculation for both types of glasses (200 ml / 250 ml). See the table below.

Full glass Cup 250 ml. Glass 200 ml.
1/2 cup rice 140 grams 112 grams
1/3 cup rice 93 grams 75 grams
9022 2/3 cups


150 grams
1/4 cup rice 70 grams 56 grams
3/4 cup rice 210 grams 169 grams
1/5 cup rice 45 grams
2/5 cups of rice 112 grams 90 grams
3/5 cups of rice 168 grams 135 grams
4/225 gram 180 gram

Of course, if you need to measure low weight of rice it is best to use a tablespoon and a teaspoon.With the help of them you will measure small volumes with great precision. Read our article on how many grams of rice are in a spoon (tablespoon and teaspoon).

Measuring chart – measure the rice in grams using a faceted glass

Rice weight (in grams) Quantity
100 grams of rice is half a faceted or glass 467 900 tablespoons of rice with a slide
150 grams of rice is 6 tablespoons of rice with a slide
200 grams of rice is 1 faceted glass of rice (to the risk)
1 tablespoon of rice without a slide
250 grams of rice is 1 full glass of rice (to the brim)
1 rounded tablespoon of rice
300 grams of rice is 1 full faceted glass of rice (to the brim) +
3 rounded tablespoons of rice.
400 grams of rice is 2 faceted cups of rice (before risks)
2 tablespoons of rice without a slide
500 grams of rice is 2 full faceted glasses of rice (to the brim)
2 heaped tablespoons of rice
600 grams of rice is 3 cups of rice (before risks)
3 tablespoons of rice without a slide
700 grams of rice is 3 glasses of rice (up to edges)
1 heaped tablespoon of rice
800 grams of rice is 4 faceted cups of rice (before risks)
4 level tablespoons of rice.
900 grams of rice is 4 full faceted glasses of rice filled to the brim

Table how much rice is needed per person – portions (in spoons)

Number of portions Number of spoons
1 slice of rice (per person) 2 rounded tablespoons
2 servings of rice (for two persons) 4 rounded tablespoons
3 servings of rice (for three persons) ) 6 rounded tablespoons
4 rounded tablespoons 8 rounded tablespoons
5 rounded tablespoons (five people) 10 rounded tablespoons 6 902 6 servings of rice (for six people) 13 heaped tablespoons

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Read also:

How much time to fry potatoes in a pan?

Why is garlic harmful and useful?

How long does it take to cook cauliflower?

How much to cook chicken soup?

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How to cook rice to make it perfect

How to prepare rice

If you want to cook crumbly rice, rinse it under cold water before cooking.This will remove the starch that is responsible for stickiness. Rinse the rice about five times or more until the water runs clear. The most convenient way to perform this procedure is with a fine sieve.

Stills: Tasty / YouTube

Some dishes, such as risotto, require glutinous rice to cook. In this case, it is not worth rinsing it. Or, you can limit yourself to one rinse to wash off all excess.

To cook the rice faster, you can soak it for 30-60 minutes. Then the cooking time will be almost halved.However, it is better to reduce the amount of water used for cooking.

How much water to take for cooking rice

It is generally believed that to cook this cereal you need twice as much water. But this is an approximate proportion. It is better to measure the volume of liquid based on the type of rice:

  • for long grain – 1: 1.5–2;
  • for medium grain – 1: 2–2.5;
  • for round grain – 1: 2.5–3;
  • for steamed – 1: 2;
  • for brown – 1: 2.5–3;
  • for wild – 1: 3.5.

Be sure to read the instructions on the packaging. The manufacturer knows exactly what processing the rice has undergone, and suggests the optimal amount of water for cereals.

Measure out rice and water with a measuring cup – this is much more convenient. The standard portion for one is 65 ml of dry grains.

What to add to rice

You will definitely need salt. For 1 cup of grains, ¹⁄₂ teaspoon is enough. Although it is better to adjust the amount according to your preferences.

The good thing about rice is that you can always change its taste a little.For example, using the following spices:

  • saffron;
  • curry;
  • cardamom;
  • zira;
  • cumin;
  • cinnamon;
  • carnation.

Spices are added to water during cooking or to a ready-made dish.

Also, rice can be supplemented with herbs, citrus zest or cooked not in water, but in meat or chicken broth.

How much to cook rice

It depends on the cooking method and the type of rice.Therefore, the cooking time can vary from 20 to 60 minutes. Below you will find all the details.

How to cook rice in a saucepan

It is better to use a dish with a thick bottom: the temperature is evenly distributed in it.

First, bring the salted water to a boil, and then pour the cereal into it. Stir the rice once to prevent the grains from sticking to the bottom. Then wait until the dish begins to boil, reduce heat to low and cover the pan with a lid.

Stills: Downshiftology / YouTube

During cooking, do not lift the lid, otherwise the rice will take longer to cook.If you want the cereal to be crumbly, do not stir it (except for the first time). Otherwise, the grains will break and release starch.

The average cooking time after re-boiling, depending on the type of rice, is:

  • for white – 20 minutes;
  • for steamed – 30 minutes;
  • for brown – 40 minutes;
  • for wild – 40-60 minutes.

When the rice is cooked, remove from heat and let stand for 10-15 minutes, covered.If there is still water in the finished porridge, drain it or cover the pan with a dry towel: it will absorb excess moisture.

Frames: Downshiftology / YouTube

How to cook rice in a frying pan

Use a frying pan with a diameter of 24 cm, high sides and a lid.

Rice is cooked in it in almost the same way as in a saucepan, with the exception of one nuance: the grains must first be quickly fried in vegetable oil. Do this for 1-2 minutes, stirring constantly, so that the grains are covered with oil, then the rice will be crumbly.Then pour boiling water over it and cook in the same way as in the method above.

How to cook rice in the multicooker

Place the rice in the multicooker bowl. Add water and spices you want. Close the lid and set the mode to “Groats”, “Rice”, “Pilaf” or “Buckwheat”. The approximate cooking time for rice is:

  • for white rice – 30 minutes;
  • for steamed – 30-40 minutes;
  • for brown – 50 minutes;
  • for wild – 50-60 minutes.

Frames: AmyLearnsToCook / YouTube

How to cook rice in the microwave

Pour the rice into a microwave-safe container.It is advisable that the cereal does not take up more than ¹⁄₃ of the dish’s volume. Add water and spices.

Cook white and parboiled rice for 15–20 minutes at full power. Then stir, cover and leave in a closed microwave oven for 5-10 minutes.

First cook brown and wild rice for 5 minutes at full power. Then stir, set to medium power and cook for another 20-25 minutes. Leave covered in a covered microwave for 10-15 minutes.

If the kernels are still hard, continue to cook, checking every 1–2 minutes and adding water if necessary.

Bonus: how to cook rice for sushi

  1. Special Japanese rice is used to prepare sushi. You can replace it with ordinary round grain.
  2. Before cooking, the cereals must be washed 5-7 times. It is better to discard floating grains.
  3. Pour the washed rice with cold water in a ratio of 1: 1.5. You can add a piece of nori seaweed to the pot for flavor, but remove it before boiling.
  4. Rice is cooked under the lid: before boiling – over medium heat, after – for a minimum of about 15 minutes.After that, you need to remove the cereal from the stove and let it stand for another 15 minutes.
  5. Ready rice must be seasoned with a special dressing. To prepare it, pour 2 tablespoons of rice vinegar into a separate saucepan, add 1 teaspoon of sugar and 1 teaspoon of salt and heat the mixture over medium heat until the bulk ingredients are completely dissolved.