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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a healthy source of energy that is naturally low in fat and sodium. Chilling the rice after cooking increases its resistant starch content, which can improve gut health and result in a lower glycemic index compared to freshly cooked rice.
A 100g serving of cooked basmati rice contains approximately 130 calories and 28.2g of carbohydrates. It also provides about 2.7g of protein and a negligible 0.3g of fat.
Yes, basmati rice is naturally gluten-free. It is a safe and excellent carbohydrate source for individuals with celiac disease or those following a gluten-restricted diet.
It can be beneficial because the resistant starch formed during the cooling process may increase satiety and reduce the total calories absorbed. However, it is still calorie-dense, so portion control is necessary for weight management.
No, basmati rice is not keto-friendly. With over 28g of carbohydrates per 100g, it is too high in carbs for a standard ketogenic diet, which typically limits daily intake to under 50g.
Chilling cooked rice triggers a process called starch retrogradation, creating resistant starch. This acts as a prebiotic, feeding healthy gut bacteria and potentially helping to regulate blood sugar levels.
Cooked basmati rice should be stored in an airtight container and kept in the fridge for no more than 3 to 4 days. It is crucial to cool the rice quickly and refrigerate it within one hour of cooking to prevent bacterial growth.
Basmati Rice, cooked and chilled is a versatile ingredient found in cuisines around the world. With 130 calories per 100g and 2.7 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 1 recipes featuring basmati rice, cooked and chilled with step-by-step instructions.
Browse recipes →Chilled rice is the gold standard for making fried rice because the grains become firm and separate when cold, preventing a mushy texture. It is also excellent for cold rice salads or as a base for grain bowls.
Yes, it is safe to reheat as long as it was cooled and stored properly. Ensure the rice is steaming hot throughout (reaching 165°F or 74°C) to kill any bacteria, and avoid reheating the same portion more than once.
Spoiled rice may have an unpleasant or sour odor, a slimy or sticky texture, or visible mold growth. If the rice has been in the fridge for more than 4 days, it should be discarded even if it looks and smells fine.