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Steamed White Basmati Rice

Steamed White Basmati Rice
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Nutrition Facts

Bawat serving na 260g

% Daily Value batay sa 2000 kcal na diyeta

Calories 338 kcal
17% DV
Kabuuang Taba 0.8g
1% DV
Monounsaturated Fat0.2g
Polyunsaturated Fat0.2g
Saturated Fat0.2g
Kabuuang Carbohydrate 73.3g
24% DV
Hibla1.0g
Almirol72.2g
Asukal0.1g
Protina 6.9g
14% DV
Protina ng Halaman6.9g

Tungkol dito

Isang mangkok ng lutong puting basmati rice. Pangunahing mayaman ito sa carbohydrates, mababa sa taba, may katamtamang protina, at halos walang fiber.

Mga Sangkap

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Biotin (B7)1.6mcg5%
Choline7.0mg1%
Folate (B9)4.0mcg1%
Niacin (B3)1.0mg6%
Pantothenic Acid (B5)0.4mg8%
Riboflavin (B2)0.0mg2%
Tiamina (B1)0.1mg4%
Bitamina B60.1mg6%
Bitamina E0.1mg1%
Bitamina K0.2mcg0%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum26.0mg3%
Tanso90.0mcg10%
Bakal0.5mg3%
Magnesiyo31.0mg7%
Posporus94.0mg13%
Potasyo91.0mg2%
Selenium9.0mcg16%
Sodyum120.0mg5%
Sink1.0mg9%

Steamed White Basmati Rice

Paunang tala


Ito ang pinakasimpleng putahe, at dahil dito ay isa rin sa mga pinaka-mapaghanap ng katumpakan. Ang wastong nalutong basmati ay dapat magkakahiwalay, mabango, at malambot nang hindi lumalambot nang sobra, bawat butil ay malinaw na hiwalay ngunit ganap na may sapat na halumigmig. Ang disiplina ay nasa pagpipigil: asin, tubig, at bigas na hinahawakan nang may katumpakan.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Paghahanda ng butil

  • Lutuin o pinagmulan: Timog Asyano

  • Uri ng kurso: Side dish

  • Yield: 1 bahagi

  • Laki ng serving: 260 g

  • Oras ng paghahanda: 5 minuto

  • Oras ng pagluluto: 18 minuto

  • Kabuuang oras: 23 minuto

  • Antas ng hirap: Madali


    • Kagamitan


  • Pinong salaan

  • Katamtamang laki na kaserola na may mahigpit na takip

  • Tinidor

  • Timbangan


    • Mga sangkap


  • Puting basmati rice, 100 g

  • Tubig, 180 g

  • Asin, 2 g


    • Paraan


  • 1. Ilagay ang bigas sa pinong salaan at banlawan sa ilalim ng malamig na dumadaloy na tubig sa loob ng 30 hanggang 45 segundo, marahang ginagalaw ang mga butil gamit ang iyong kamay hanggang sa magsimulang luminaw nang kaunti ang tubig. Patuluin nang mabuti sa loob ng 1 minuto.


  • 2. Ilipat ang bigas sa katamtamang laki na kaserola. Idagdag ang tubig at asin. Haluin nang isang beses upang maipamahagi nang pantay ang asin, saka ilagay sa mataas na init.


  • 3. Pakuluin nang husto sa loob ng 4 hanggang 5 minuto. Sa sandaling aktibong bumubula ang ibabaw, takpan nang mahigpit, hinaan ang init sa pinakamababang posibleng antas, at lutuin sa loob ng 12 minuto nang hindi iniaangat ang takip.


  • 4. Alisin ang kaserola sa init at hayaang magpahinga, na may takip, sa loob ng 5 minuto. Dapat matapos ng mga butil ang pagsipsip ng halumigmig at maging malambot, magkakahiwalay, at ganap na luto.


  • 5. Alisin ang takip at dahan-dahang himayin ang bigas gamit ang tinidor, inaangat mula sa mga gilid papunta sa gitna. Ang natapos na bigas ay dapat magaan, malinaw ang pagkakahiwalay, at tuyo sa ibabaw, na walang nakikitang nakatiwangwang na tubig.


    • Pagplato at paghahain


    Ipunton nang magaan ang bigas sa isang pinainit na mangkok o plato, pinananatiling maluwag ang mga butil sa halip na siksik. Ihain kaagad habang ang tekstura ay malambot, magkakahiwalay, at malinis.

    Mga propesyonal na tala


  • Ang pagbabanlaw ay kumokontrol sa almirol sa ibabaw at nagpapanatili ng pagkakahiwalay; patuluin nang lubusan bago lutuin.

  • Panatilihing nakaselyo ang takip habang niluluto at pinapahinga. Bahagi ng paraan ang singaw, hindi lamang dagdag.

  • Kung medyo matigas pa ang bigas matapos ang pagpapahinga, iwan itong may takip nang 2 minuto pa bago himayin.
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