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Dampet hvide basmatiris

Dampet hvide basmatiris
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Næringsindhold

Pr. portion på 260 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 338 kcal
17% DV
Fedt i alt 0.8g
1% DV
Enkeltumættede fedtsyrer0.2g
Flerumættede fedtsyrer0.2g
Mættede fedtsyrer0.2g
Kulhydrat i alt 73.3g
24% DV
Kostfibre1.0g
Stivelse72.2g
Sukkerarter0.1g
Protein 6.9g
14% DV
Vegetabilsk protein6.9g

Om

En skål kogte hvide basmatiris. Det er primært en kulhydratrig spise med lavt fedtindhold, moderat protein og minimalt fiberindhold.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin1.6mcg5%
Cholin7.0mg1%
Folat4.0mcg1%
Niacin1.0mg6%
Pantothensyre0.4mg8%
Riboflavin0.0mg2%
Thiamin0.1mg4%
Vitamin B60.1mg6%
Vitamin E0.1mg1%
Vitamin K0.2mcg0%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium26.0mg3%
Kobber90.0mcg10%
Jern0.5mg3%
Magnesium31.0mg7%
Fosfor94.0mg13%
Kalium91.0mg2%
Selen9.0mcg16%
Natrium120.0mg5%
Zink1.0mg9%

Dampet hvide basmatiris

Indledning


Dette er den enkleste ret, og derfor også en af de mest krævende. Korrekt tilberedte basmatiris skal være adskilte, velduftende og møre uden at falde sammen, hvert riskorn tydeligt, men fuldt hydreret. Disciplinen ligger i tilbageholdenhed: salt, vand og ris håndteres med præcision.

Det vigtigste om opskriften


  • Retkategori: Tilberedning af korn

  • Køkken eller oprindelse: Sydasiatisk

  • Rettype: Tilbehør

  • Udbytte: 1 portion

  • Portionsstørrelse: 260 g

  • Forberedelsestid: 5 minutter

  • Tilberedningstid: 18 minutter

  • Samlet tid: 23 minutter

  • Sværhedsgrad: Nem


    • Udstyr


  • Finmasket si

  • Mellemstor gryde med tætsluttende låg

  • Gaffel

  • Vægt


    • Ingredienser


  • Hvide basmatiris, 100 g

  • Vand, 180 g

  • Salt, 2 g


    • Fremgangsmåde


  • 1. Kom risene i en finmasket si, og skyl dem under koldt rindende vand i 30 til 45 sekunder, mens du forsigtigt bevæger kornene med hånden, indtil vandet begynder at blive mindre grumset. Lad dem dryppe godt af i 1 minut.


  • 2. Kom risene over i en mellemstor gryde. Tilsæt vand og salt. Rør én gang for at fordele saltet jævnt, og sæt derefter gryden over ved høj varme.


  • 3. Bring det i kog i løbet af 4 til 5 minutter. Så snart overfladen bobler aktivt, lægges låget tæt på, varmen skrues ned til lavest mulige blus, og risene tilberedes i 12 minutter uden at løfte låget.


  • 4. Tag gryden af varmen, og lad den hvile, tildækket, i 5 minutter. Kornene skal færdiggøre optagelsen af fugt og blive møre, adskilte og helt gennemtilberedte.


  • 5. Tag låget af, og løsn forsigtigt risene med en gaffel ved at løfte fra kanterne ind mod midten. De færdige ris skal være lette, tydeligt adskilte og tørre på overfladen uden synligt frit vand.


    • Anretning og servering


    Anret risene let toppet i en forvarmet skål eller på en tallerken, så kornene holdes løse frem for pressede sammen. Server straks, mens teksturen er blød, adskilt og ren.

    Professionelle noter


  • Skylning kontrollerer overfladestivelse og bevarer adskillelsen; lad risene dryppe grundigt af før tilberedning.

  • Hold låget lukket under både tilberedning og hviletid. Damp er en del af metoden, ikke blot et supplement.

  • Hvis risene stadig er en smule faste efter hviletiden, så lad dem stå tildækket i yderligere 2 minutter, før de løsnes med en gaffel.
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