Know what’s on your plate
Short-grain white rice
Calories & nutrition facts
raw, unenriched
Nutrition facts
Per 100 g% DV- Calories 358 kcal —
- Protein 6.5 g 13%
- Carbohydrate 79 g 29%
- Fat 0.5 g 1%
- Saturated fat 0.1 g 1%
- Sodium 1 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 1.6 mg 10%
- Pantothenic acid (B5) 1.3 mg 26%
- Vitamin B6 0.17 mg 10%
- Folate (B9) 6 µg 2%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 3 mg 0%
- Iron 0.8 mg 4%
- Magnesium 23 mg 5%
- Phosphorus 95 mg 8%
- Potassium 76 mg 2%
- Zinc 1.1 mg 10%
- Copper 0.21 mg 23%
- Manganese 1 mg 45%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 358 | 6.5 g | 79 g | 0.5 g |
| 1 × cup | 200 g | 716 | 13 g | 158 g | 1 g |
| 2 × cup | 400 g | 1432 | 26 g | 317 g | 2.1 g |
| ½ × cup | 100 g | 358 | 6.5 g | 79 g | 0.5 g |
| 3 × cup | 600 g | 2148 | 39 g | 475 g | 3.1 g |
| 4 × cup | 800 g | 2864 | 52 g | 633 g | 4.2 g |
Similar foods
- Medium-grain white riceraw, enriched360 kcal / 100 g
- Long-grain white riceregular, raw, enriched365 kcal / 100 g
- White riceraw350 kcal / 100 g
- Polished riceraw360 kcal / 100 g
- Short-grain ricewhite, boiled, with salt129 kcal / 100 g
- Glutinous ricewhite, unenriched, cooked97 kcal / 100 g
- White rice flourunenriched366 kcal / 100 g
- Long-grain ricewhite, parboiled, unenriched, dry374 kcal / 100 g
- Regular long-grain white ricedry365 kcal / 100 g
- Short-grain rice for porridgewhite, dried, uncooked361 kcal / 100 g
Questions about Short-grain white rice
How much water do you use to cook short-grain white rice?
For a simple absorption method, use about 1½ parts water to 1 part rice by volume. Rinse the rice first, bring it to the boil, cover and simmer gently for 15–18 minutes; leave it covered off the heat for 10 minutes, then fluff.
Should you rinse short-grain white rice before cooking it?
Yes, if you want the grains less sticky: rinse in several changes of cold water until it runs nearly clear, then drain well. For a deliberately creamy result, such as rice pudding, skip rinsing so more surface starch stays in the pan.
What dishes are made with short-grain white rice?
Its soft, clingy texture works well in Japanese sushi and onigiri, Korean rice bowls, and Italian risotto. It also suits rice pudding; use plenty of milk and stir regularly as the grains release starch.
How do you stop cooked short-grain rice from going hard in the fridge?
Cool it quickly, ideally within an hour, and refrigerate it in a shallow, covered container; use within one day. Reheat only once until steaming hot throughout, adding a splash of water to loosen the grains.
Can you use short-grain white rice instead of long-grain rice?
You can, but the result will be stickier and more compact. Long-grain white rice has 365 kcal and 7.1 g protein per 100 g, compared with 358 kcal and 6.5 g protein in short-grain white rice.
Is short-grain white rice the same as sushi rice?
Not exactly: sushi rice is a seasoned preparation, usually made by cooking short-grain rice and folding in rice vinegar, sugar and salt. Short-grain rice is the raw grain; rinse it before cooking for a cleaner, distinct-grain texture.
Is short-grain white rice a source of manganese?
Yes. A 100 g portion contains 1 mg of manganese, making it high in this mineral.
Source: USDA FoodData Central 168931 · per 100 g · carbohydrate per EU label, fibre excluded
