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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a low-fat source of energy and essential B vitamins. Cooling the rice increases its resistant starch content, which acts as a prebiotic to support gut health and may improve insulin sensitivity compared to freshly cooked rice.
A 100g serving of cooked Basmati rice contains approximately 130 calories, 28.2g of carbohydrates, 2.7g of protein, and 0.3g of fat. It is a dense source of complex carbohydrates with virtually no cholesterol.
It can be beneficial because the cooling process converts some digestible starch into resistant starch. This means the body absorbs fewer calories and the rice has a lower glycemic impact, which helps with satiety and blood sugar management.
Yes, Basmati rice is naturally gluten-free. It is a safe and excellent carbohydrate source for individuals with celiac disease or non-celiac gluten sensitivity.
Yes, in moderation. Basmati rice has a lower glycemic index (GI) than most other white rice varieties, and cooling it further reduces the GI, leading to a slower, more stable rise in blood glucose levels.
No, Basmati rice is not keto-friendly. With over 28g of carbohydrates per 100g, it exceeds the daily carb limit for most ketogenic diets, even when accounting for the resistant starch formed during cooling.
Cooled Basmati rice is perfect for fried rice because the grains are firm and don't stick together. It is also excellent for cold rice salads, meal-prep bowls, or as a base for sushi-style grain bowls.
Basmati Rice, cooked and cooled 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 cooled with step-by-step instructions.
Browse recipes →Cooked Basmati rice can be stored in an airtight container in the refrigerator for 3 to 4 days. It should be cooled quickly after cooking and refrigerated within one hour to prevent the growth of harmful bacteria.
Yes, it is safe to eat cold as long as it was cooled quickly and stored properly in the refrigerator. However, leaving rice at room temperature for too long can allow Bacillus cereus spores to grow, which are not always killed by reheating.
To maintain moisture, add a tablespoon of water per cup of rice and cover it while reheating in the microwave or on the stovetop. Ensure it is steaming hot throughout before serving to ensure food safety.