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Kuhana bijela basmati riža

Kuhana bijela basmati riža
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Nutritivne vrijednosti

Po porciji od 260 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 338 kcal
17% DV
Ukupne masti 0.8g
1% DV
Mononezasićene masti0.2g
Polinezasićene masti0.2g
Zasićene masti0.2g
Ukupni ugljikohidrati 73.3g
24% DV
Vlakna1.0g
Škrob72.2g
Šećeri0.1g
Proteini 6.9g
14% DV
Biljni proteini6.9g

O proizvodu

Zdjelica kuhane bijele basmati riže. Ova namirnica bogata je ugljikohidratima, s malo masti, umjerenim udjelom proteina i vrlo malo vlakana.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)1.6mcg5%
Kolin7.0mg1%
Folat (B9)4.0mcg1%
Niacin (B3)1.0mg6%
Pantotenska kiselina (B5)0.4mg8%
Riboflavin (B2)0.0mg2%
Tiamin (B1)0.1mg4%
Vitamin B60.1mg6%
Vitamin E0.1mg1%
Vitamin K0.2mcg0%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij26.0mg3%
Bakar90.0mcg10%
Željezo0.5mg3%
Magnezij31.0mg7%
Fosfor94.0mg13%
Kalij91.0mg2%
Selen9.0mcg16%
Natrij120.0mg5%
Cink1.0mg9%

Bijela basmati riža kuhana na pari

Uvodna napomena


Ovo je najjednostavnije jelo, a upravo zato i jedno od najzahtjevnijih. Pravilno kuhana basmati riža treba biti rastresita, mirisna i mekana bez raspadanja, sa svakim zrnom odvojenim, a ipak potpuno hidratiziranim. Disciplina je u suzdržanosti: sol, voda i riža moraju se koristiti precizno.

Osnove recepta


  • Kategorija jela: Priprema žitarica

  • Kuhinja ili podrijetlo: Južnoazijska

  • Vrsta jela: Prilog

  • Prinos: 1 porcija

  • Veličina porcije: 260 g

  • Vrijeme pripreme: 5 minuta

  • Vrijeme kuhanja: 18 minuta

  • Ukupno vrijeme: 23 minute

  • Težina: Lako


    • Oprema


  • Fino cjedilo

  • Srednje velik lonac s poklopcem koji dobro prianja

  • Vilica

  • Vaga


    • Sastojci


  • Bijela basmati riža, 100 g

  • Voda, 180 g

  • Sol, 2 g


    • Postupak


  • 1. Stavite rižu u fino cjedilo i ispirite pod hladnom tekućom vodom 30 do 45 sekundi, nježno pomičući zrna rukom dok voda ne počne biti manje mutna. Dobro ocijedite 1 minutu.


  • 2. Prebacite rižu u srednje velik lonac. Dodajte vodu i sol. Promiješajte jednom kako bi se sol ravnomjerno rasporedila, zatim stavite na jaku vatru.


  • 3. Pustite da zavrije do punog vrenja za 4 do 5 minuta. Čim površina počne snažno ključati, čvrsto poklopite, smanjite vatru na najnižu moguću razinu i kuhajte 12 minuta bez podizanja poklopca.


  • 4. Maknite lonac s vatre i ostavite da odstoji, poklopljeno, 5 minuta. Zrna bi trebala dovršiti upijanje vlage te postati mekana, odvojena i potpuno kuhana.


  • 5. Otklopite i nježno rastresite rižu vilicom, podižući od rubova prema sredini. Gotova riža treba biti lagana, odvojena i suha na površini, bez vidljivo slobodne vode.


    • Serviranje i posluživanje


    Lagano oblikujte rižu u zagrijanoj zdjeli ili na tanjuru, pazeći da zrna ostanu rastresita, a ne stisnuta. Poslužite odmah, dok je tekstura mekana, odvojena i čista.

    Profesionalne napomene


  • Ispiranje kontrolira površinski škrob i pomaže očuvati odvojenost zrna; prije kuhanja temeljito ocijedite.

  • Poklopac držite zatvorenim tijekom kuhanja i odmaranja. Para je dio metode, a ne dodatak.

  • Ako je riža nakon odmaranja još malo čvrsta, ostavite je poklopljenu još 2 minute prije rastresanja vilicom.
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