Rice, white, cooked, fat added, NS as to fat type
Common food
Photo: Wikipedia
This is fluffy white rice that's been cooked and then tossed with a bit of oil or fat, giving each grain a subtle sheen and a slightly richer mouthfeel than plain steamed rice. The added fat, often butter, ghee, or oil, creates a more aromatic, savory base that readily absorbs sauces and seasonings. It's a calorie-dense, energy-providing staple with a soft, tender texture.
💚 Why it's loved
People love it for its comforting, savory aroma and the way the added fat makes each grain distinct and flavorful on its own. Its incredible versatility makes it the perfect canvas for everything from spicy curries to simple stir-fries.
⚠️ Watch-outs & how to enjoy it better
The added fat increases the calorie density, and the refined white rice has a high glycemic index, which can lead to blood sugar spikes. To counteract this, pair it with protein (like chicken, fish, or legumes) and fiber-rich vegetables to slow digestion, and practice mindful portion control.
Key benefits
- Provides quick-release carbohydrates for immediate energy.
- The added fat increases satiety and helps absorb fat-soluble vitamins from accompanying dishes.
- A versatile, neutral base that complements a vast array of flavors and cuisines.
- Gluten-free and a safe staple for those with celiac disease or gluten intolerance.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The technique of sautéing raw rice grains in fat before adding liquid, which is the foundation for pilaf and risotto, is called 'toasting' and it creates a nutty flavor and helps the grains stay separate.
Full nutrition (scales with serving)
| Water | 66.4 g |
| Energy | 148 kcal |
| Protein | 2.6 g |
| Total lipid (fat) | 2.8 g |
| Carbohydrate, by difference | 27.2 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 0.05 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 42.0 mg |
| Potassium, K | 34.0 mg |
| Sodium, Na | 246 mg |
| Zinc, Zn | 0.47 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 7.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.16 mg |
| Riboflavin | 0.01 mg |
| Niacin | 1.4 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 56.0 ug |
| Folic acid | 53.0 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 94.0 ug |
| Choline, total | 2.3 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 5.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.41 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.1 ug |
| Fatty acids, total saturated | 0.73 g |
| SFA 4:0 | 0.02 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 0.42 g |
| SFA 18:0 | 0.14 g |
| Fatty acids, total monounsaturated | 0.97 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.94 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.79 g |
| PUFA 18:2 | 0.70 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 2.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How is this different from plain cooked white rice?
Plain cooked rice is steamed or boiled in water alone. This version has fat (like oil or butter) added during or after cooking, which adds flavor, calories, and a different texture.
What kind of fat is typically used?
Common choices include butter, ghee (clarified butter), vegetable oil, or coconut oil, depending on the desired flavor and cuisine.
Is this the same as fried rice?
Not exactly. Fried rice is typically made with pre-cooked, chilled rice that is stir-fried at high heat with other ingredients. This is cooked rice that has fat incorporated, but not necessarily fried.