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Oryza Basmati Alba Vaporata

Oryza Basmati Alba Vaporata
0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 260g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 338 kcal
17% DV
Adeps totalis 0.8g
1% DV
Adeps monoinsaturatus0.2g
Adeps polyinsaturatus0.2g
Adeps saturatus0.2g
Carbohydrata totalia 73.3g
24% DV
Fibra1.0g
Amylum72.2g
Sacchara0.1g
Proteinum 6.9g
14% DV
Proteinum vegetabile6.9g

De

Scutella oryzae basmati albae coctae. Cibus est praecipue carbohydratis dives, cum pauco adipe, modica quantitate proteini, et fibra minima.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)1.6mcg5%
Cholinum7.0mg1%
Folatum (B9)4.0mcg1%
Niacinum (B3)1.0mg6%
Acidum pantothenicum (B5)0.4mg8%
Riboflavinum (B2)0.0mg2%
Thiaminum (B1)0.1mg4%
Vitaminum B60.1mg6%
Vitaminum E0.1mg1%
Vitaminum K0.2mcg0%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium26.0mg3%
Cuprum90.0mcg10%
Ferrum0.5mg3%
Magnesium31.0mg7%
Phosphorus94.0mg13%
Kalium91.0mg2%
Selenium9.0mcg16%
Natrium120.0mg5%
Zincum1.0mg9%

Oryza Basmati Alba Vapore Cocta

Praefatio


Hoc est ferculum simplicissimum, atque ideo unum ex exactissimis. Basmati recte cocta separata, fragrans, et tenera esse debet sine dissolutione, unoquoque grano distincto sed plene humectato. Disciplina in moderatione consistit: sal, aqua, et oryza cum praecisione tractanda sunt.

Elementa essentialia recipe


  • Categoria ferculi: Praeparatio frumenti

  • Culina sive origo: Asia Meridionalis

  • Genus cursus: Accompanimentum

  • Portio: 1 portio

  • Magnitudo portionis: 260 g

  • Tempus praeparationis: 5 minuta

  • Tempus coctionis: 18 minuta

  • Tempus totum: 23 minuta

  • Difficultas: Facilis


    • Instrumenta


  • Cribrum subtilis retis

  • Cacabus mediocris cum operculo bene aptato

  • Furca

  • Libra


    • Ingredientia


  • Oryza basmati alba, 100 g

  • Aqua, 180 g

  • Sal, 2 g


    • Modus


  • 1. Oryzam in cribro subtilis retis pone et sub aqua frigida fluente per 30 ad 45 secundas ablue, grana manu leniter movens donec aqua minus turbida fluere incipiat. Bene cola per 1 minutum.


  • 2. Oryzam in cacabum mediocrem transfer. Aquam et sal adde. Semel commisce ut sal aequaliter distribuatur, deinde super ignem magnum pone.


  • 3. Ad plenam ebullitionem perduc in 4 ad 5 minuta. Simul ac superficies manifeste bullit, operculo arcte tege, ignem ad gradum quam minimum redige, et coque per 12 minuta sine operculo levato.


  • 4. Cacabum ab igne remove et, operculo tecto, per 5 minuta quiescere sine. Grana humorem absorbere perficere debent atque tenera, separata, et plene cocta fieri.


  • 5. Operculum remove et oryzam furca leniter solve, ab oris ad centrum sublevans. Oryza perfecta levis, distincta, et in superficie sicca esse debet, nulla aqua libera conspicua.


    • Compositio et servitium


    Oryzam leviter in catino vel patina calefacta cumula, granis solutis potius quam compressis servatis. Statim ministra dum textura mollis, separata, et pura est.

    Notae professionales


  • Ablutio amylum superficiale moderatur et separationem conservat; ante coctionem penitus cola.

  • Operculum clausum serva dum coquitur et quiescit. Vapor pars methodi est, non accessio.

  • Si oryza post quietem paulum firma est, eam tectam per 2 minuta amplius relinque antequam furca solvas.
    • VeganVegetarianaSine GlutineSine Lacteis
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