Rice (cooked)

Rice is a staple cereal grain eaten around the world, available in countless varieties from long-grain to short-grain, each with different textures and cooking properties. It is boiled, steamed, or simmered as an accompaniment to savoury dishes, or used in puddings, and its stickiness after cooking depends largely on its starch composition. White rice has had its bran and germ removed, while brown rice retains them, giving it a chewier texture and longer cooking time.

Cooking typically changes an ingredient's water content and structure, so a cooked measurement is not interchangeable with the same ingredient raw.

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