Rice
Rice is one of the most widely eaten grains in the world. As the basis of pilaf it finds a place on almost every table in Turkish cooking.
| Basis | dry, white rice, 100 g |
|---|---|
| Food group | Grains |
| Practical portion | About half a cup of dry rice per serving of pilaf |
| Portion (g) | 60 |
| Energy (kcal/100 g) | 360 |
| Protein (g/100 g) | 7.1 |
| Carbohydrate (g/100 g) | 79.9 |
| Fat (g/100 g) | 0.7 |
| Fibre (g/100 g) | 1.3 |
| Notable nutrients |
|
| Storage | Dry, in a sealed container in a cool, dry place; cooked pilaf in the fridge for no more than 1–2 days. |
| Food safety | Do not leave cooked rice standing at room temperature; cool it and refrigerate within two hours. |
Nutrition profile
100 g of white rice (dry) contains roughly 360 kcal and 7 g of protein, and its fibre content is low. These are approximate averages. Rice takes up as much as three times its weight in water while cooking, so 100 g of cooked pilaf on the plate carries around 130 kcal. In brown (wholegrain) rice the bran and germ are kept, so fibre, magnesium and B vitamins are higher.
White or brown?
White rice is common for its softer texture and neutral taste; brown rice is richer in fibre and minerals but takes longer to cook. The choice between them can rest on taste, cooking habits and the rest of the meal. For anyone wanting to raise their fibre intake, bulgur is another option long established in Turkish kitchens.
Food safety with cooked rice
Here is a little-known but important point: spores of the bacterium Bacillus cereus, which can be present in raw rice, may survive cooking and produce toxins if cooked rice is left standing at room temperature. Pilaf should therefore be moved to the fridge within two hours of cooking, kept there for no more than a day or two and reheated thoroughly. Dry rice, by contrast, keeps for a long time in a sealed container in a cool, dry place.
Related terms: Bulgur, Wholemeal Bread