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Gestoomde wit basmatirys

Gestoomde wit basmatirys
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Voedingsfeite

Per porsie van 260 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 338 kcal
17% DV
Totale vet 0.8g
1% DV
Mono-onversadigde vet0.2g
Poli-onversadigde vet0.2g
Versadigde vet0.2g
Totale koolhidrate 73.3g
24% DV
Vesel1.0g
Stysel72.2g
Suikers0.1g
Proteïen 6.9g
14% DV
Plantaardige proteïen6.9g

Oor

’n Bak gaar wit basmatirys. Dit is hoofsaaklik ’n koolhidraatryke kos met min vet, matige proteïen en baie min vesel.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)1.6mcg5%
Cholien7.0mg1%
Folaat (B9)4.0mcg1%
Niasien (B3)1.0mg6%
Pantoteensuur (B5)0.4mg8%
Riboflavien (B2)0.0mg2%
Tiamien (B1)0.1mg4%
Vitamien B60.1mg6%
Vitamien E0.1mg1%
Vitamien K0.2mcg0%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium26.0mg3%
Koper90.0mcg10%
Yster0.5mg3%
Magnesium31.0mg7%
Fosfor94.0mg13%
Kalium91.0mg2%
Selenium9.0mcg16%
Natrium120.0mg5%
Sink1.0mg9%

Gestoomde Wit Basmati-rys

Hoofnota


Dit is die eenvoudigste gereg, en daarom een van die veeleisendste. Behoorlik gaar basmati moet los, geurig en sag wees sonder om pap te kook, met elke korrel afsonderlik maar volledig gehidreer. Die dissipline lê in terughouding: sout, water en rys wat met presisie hanteer word.

Resep-noodsaaklikhede


  • Geregkategorie: Graanvoorbereiding

  • Kombuis of oorsprong: Suid-Asiaties

  • Gangtipe: Bygereg

  • Opbrengs: 1 porsie

  • Porsiegrootte: 260 g

  • Voorbereidingstyd: 5 minute

  • Gaarmaaktyd: 18 minute

  • Totale tyd: 23 minute

  • Moeilikheidsgraad: Maklik


  • Toerusting


  • Fynmaas-sif

  • Medium kastrol met digpassende deksel

  • Vurk

  • Skaal


  • Bestanddele


  • Wit basmati-rys, 100 g

  • Water, 180 g

  • Sout, 2 g


  • Metode


  • 1. Plaas die rys in 'n fynmaas-sif en spoel dit vir 30 tot 45 sekondes onder koue lopende water af, terwyl jy die korrels saggies met jou hand beweeg totdat die water minder troebel begin afloop. Dreineer goed vir 1 minuut.


  • 2. Plaas die rys in 'n medium kastrol. Voeg die water en sout by. Roer een keer om die sout eweredig te versprei, en plaas dan oor hoë hitte.


  • 3. Bring binne 4 tot 5 minute tot 'n volle kookpunt. Sodra die oppervlak aktief borrel, sit die deksel dig op, verlaag die hitte na die laagste moontlike stand, en kook vir 12 minute sonder om die deksel op te lig.


  • 4. Haal die kastrol van die hitte af en laat dit, bedek, vir 5 minute rus. Die korrels behoort die vog klaar te absorbeer en sag, los en volledig gaar te word.


  • 5. Haal die deksel af en maak die rys saggies los met 'n vurk, deur van die kante na die middel op te lig. Die voltooide rys moet lig, afsonderlik en droog op die oppervlak wees, sonder enige sigbare vry water.


  • Opskep en bediening


    Skep die rys liggies in 'n verhitte bak of op 'n bord, en hou die korrels los eerder as saamgepers. Bedien onmiddellik terwyl die tekstuur sag, los en skoon is.

    Professionele notas


  • Afspoel beheer oppervlakstysel en behou skeiding; dreineer deeglik voor gaarmaak.

  • Hou die deksel verseël tydens gaarmaak en rus. Stoom is deel van die metode, nie 'n bykomstigheid nie.

  • As die rys ná rus nog effens ferm is, laat dit nog 2 minute langer bedek staan voordat jy dit losmaak.
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