Boiled rice
Also known as: BOILED RICE, Uble chawal
Boiled rice is plain cooked rice, a staple food in many Indian households, usually produced by boiling rice grains in water until soft and edible.
Nutrition per 100g
Nutrient Breakdown
Key Nutrients(11)
% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.
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Common questions about Boiled rice
How many calories are in 1 plate of Boiled rice?
1 plate (300 g) of Boiled rice has about 352 kcal, based on 117 kcal per 100 g.
How much protein is in Boiled rice?
Boiled rice provides about 2.6 g of protein per 100 g.
How much sugar does Boiled rice contain?
Boiled rice has about 0.2 g of total sugars per 100 g.
Is boiled rice suitable for vegetarians and vegans?
Yes, boiled rice is plant-based and suitable for both vegetarians and vegans.
What are common uses of boiled rice in Indian meals?
Boiled rice is typically served as a staple carbohydrate with dals, curries, and vegetables in Indian meals.
How should boiled rice be stored for best quality?
Cooked rice should be consumed fresh or stored in the refrigerator and consumed within 1-2 days to prevent spoilage.
About Boiled rice
Boiled rice is a widely consumed staple food made by cooking rice grains in water until they are soft and fluffy. It is a fundamental part of Indian cuisine, often served alongside dals, vegetables, and curries. Being a simple preparation with no added fat, it primarily provides carbohydrates, making it a quick energy source.
- This food is vegan, containing no animal products.
- It has modest amounts of protein and very low fat content.
- Contains small quantities of minerals like calcium, iron, potassium, and zinc.
- Vitamins such as folate are present in low amounts, while Vitamin B12 and C are not detected.
Boiled rice is low in sodium and sugars, making it suitable for a wide range of diets. It is commonly used as a base for many dishes and can be flavored or enriched with other ingredients as needed.
Values per 100g edible portion.
Nutrition data is for reference only. Values may vary by preparation method, brand, and region. Full disclaimer
Contains data from Indian Nutrient Databank (INDB), University of Edinburgh, licensed under CC BY 4.0, modified for presentation.
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