Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, rice sevai is made from rice flour and is naturally gluten-free, making it an excellent alternative to wheat vermicelli.
Avoid boiling it like pasta. Instead, soak it in hot (not boiling) water until soft, then immediately drain and rinse with cold water.
When stored in an airtight container in a cool, dry place, dried rice sevai can last for 12 to 24 months.
Yes, you can freeze cooked sevai for up to a month, but the texture may become slightly softer upon reheating.
Sevai is made from rice flour and is white and translucent, while wheat vermicelli (semiya) is made from durum wheat or maida and is usually opaque.
It is low in fat but high in carbohydrates. It can be part of a weight loss diet if consumed in moderation with plenty of vegetables.
Look for strands that are uniform in thickness, translucent, and not overly brittle or broken in the package.
Thin rice noodles, rice sticks, or glass noodles (mung bean starch) are the best substitutes for maintaining a similar texture.
Yes, most dried varieties require soaking in hot water for a few minutes to rehydrate before they can be used in stir-fries or upma.
Rice Sevai is a versatile ingredient found in cuisines around the world. With 364 calories per 100g and 6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain product category with complete nutrition information.
View all grain product →Common dishes include Lemon Sevai, Coconut Sevai, Sevai Upma, and sweet preparations like Kheer or Payasam.