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Kuvani beli basmati pirinač

Kuvani beli basmati pirinač
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Nutritivne vrednosti

Po porciji od 260 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 338 kcal
17% DV
Ukupne masti 0.8g
1% DV
Mononezasićene masti0.2g
Polinezasićene masti0.2g
Zasićene masti0.2g
Ukupni ugljeni hidrati 73.3g
24% DV
Vlakna1.0g
Skrob72.2g
Šećeri0.1g
Proteini 6.9g
14% DV
Biljni proteini6.9g

O proizvodu

Činija kuvanog belog basmati pirinča. Ova namirnica je pre svega bogata ugljenim hidratima, sa malo masti, umerenim sadržajem proteina i minimalno vlakana.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)1.6mcg5%
Holin7.0mg1%
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%Poluvreme
Kalcijum26.0mg3%
Bakar90.0mcg10%
Gvožđe0.5mg3%
Magnezijum31.0mg7%
Fosfor94.0mg13%
Kalijum91.0mg2%
Selen9.0mcg16%
Natrijum120.0mg5%
Cink1.0mg9%

Basmati beli pirinač na pari

Uvodna napomena


Ovo je najjednostavnije jelo, i zato jedno od najzahtevnijih. Pravilno skuvan basmati treba da bude rastresit, mirisan i mekan bez raspadanja, sa svakim zrnom jasno odvojenim, a ipak potpuno hidriranim. Disciplina je u uzdržanosti: so, voda i pirinač moraju se precizno odmeriti i pažljivo koristiti.

Osnovne informacije o receptu


  • Kategorija jela: Priprema žitarica

  • Kuhinja ili poreklo: Južnoazijska

  • Vrsta obroka: Prilog

  • Prinos: 1 porcija

  • Veličina porcije: 260 g

  • Vreme pripreme: 5 minuta

  • Vreme kuvanja: 18 minuta

  • Ukupno vreme: 23 minuta

  • Težina: Lako


    • Oprema


  • Fino sito

  • Srednja šerpa sa dobro prijanjajućim poklopcem

  • Viljuška

  • Kuhinjska vaga


    • Sastojci


  • Beli basmati pirinač, 100 g

  • Voda, 180 g

  • So, 2 g


    • Postupak


  • 1. Stavite pirinač u fino sito i ispirajte pod hladnom tekućom vodom 30 do 45 sekundi, nežno pomerajući zrna rukom, dok voda ne počne da bude manje mutna. Dobro ocedite 1 minut.


  • 2. Prebacite pirinač u srednju šerpu. Dodajte vodu i so. Promešajte jednom da se so ravnomerno rasporedi, pa stavite na jaku vatru.


  • 3. Dovedite do punog ključanja za 4 do 5 minuta. Čim površina počne snažno da ključa, dobro poklopite, smanjite vatru na najnižu moguću jačinu i kuvajte 12 minuta bez podizanja poklopca.


  • 4. Sklonite šerpu sa vatre i ostavite da odstoji, poklopljeno, 5 minuta. Zrna treba da dovrše upijanje vlage i postanu mekana, odvojena i potpuno skuvana.


  • 5. Otklopite i nežno rastresite pirinač viljuškom, podižući od ivica ka sredini. Gotov pirinač treba da bude lagan, rastresit i suv na površini, bez vidljive slobodne vode.


    • Serviranje i iznošenje


    Lagano naspite pirinač u zagrejanu činiju ili na tanjir, tako da zrna ostanu rastresita umesto sabijena. Poslužite odmah, dok je tekstura mekana, odvojena i čista.

    Profesionalne napomene


  • Ispiranje kontroliše površinski skrob i čuva rastresitost; pre kuvanja ga temeljno ocedite.

  • Držite poklopac zatvoren tokom kuvanja i odmaranja. Para je deo metode, a ne dodatak.

  • Ako je pirinač posle odmaranja i dalje blago čvrst, ostavite ga poklopljenog još 2 minuta pre rastresanja.
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