Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Rice (Cooked) Calories
Carbohydrate source, low fat, gluten-free
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 cup (medium) of Rice (Cooked) (200 g) has 260 calories. That works out to 130 calories per 100 g. It contains 56 g of carbs, 5.4 g of protein, 0.6 g of fat and 0.8 g of fiber. Its 1 mg of Manganese covers 43% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
What is Rice (Cooked)?
Cooked rice is made by simmering rice grains in water until tender. It is a staple in cuisines around the world, with no single place of origin for the plain cooked version. Depending on the variety and cooking method, the grains may be fluffy and separate or softer and slightly sticky. It is served alongside stews, vegetables, beans, meat or fish, and can also form the base of bowls and stir-fries.
Rice is mainly a source of carbohydrates, with little fat or fibre. For a more balanced meal, pair it with vegetables and a protein-rich dish; cooking it without added oil keeps the preparation simple.
Rice (Cooked) Nutrition Facts
Selected: 100 g
130
KCAL / 100G
Carbs
28g
· 10% DV
Protein
2.7g
· 5% DV
Fat
0.3g
· 0% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 89% · Protein 9% · Fat 2%
Rice (Cooked) Vitamins & Minerals
Vitamins
B6
0.09mg · 5% DV
B3
0.4mg · 3% DV
B1
0.02mg · 2% DV
B5
0.1mg · 2% DV
Minerals
Manganese
1mg · 43% DV
Selenium
7µg · 13% DV
Phosphorus
43mg · 6% DV
Magnesium
12mg · 3% DV
How Nutritious Is Rice (Cooked)?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Rice (Cooked) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Rice (Cooked)
To burn the 130 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Rice (Cooked) Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Rice (Cooked) Contain Allergens?
No known major allergens
Which Diets Is Rice (Cooked) Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Rice (Cooked) Fat Profile
SATURATED
0.08g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Compare Rice (Cooked)
Foods Similar to Rice (Cooked)
Frequently Asked Questions About Rice (Cooked)
How long does cooked rice last in the fridge?
Cooked rice usually keeps for 3–4 days in a refrigerator at 40°F (4°C) or colder. Cool it promptly in a shallow, covered container rather than leaving a large pot to cool on the counter.
Is cooked rice safe to eat if left out overnight?
No, discard cooked rice left at room temperature overnight. Bacillus cereus spores can survive cooking and multiply as rice sits out; reheating may not destroy toxins that have already formed.
Can you reheat cooked rice?
Yes, cooked rice can be reheated once. Heat it until steaming hot throughout, and reheat only the portion you plan to eat. Avoid cooling and reheating the same rice repeatedly, which increases food-safety risks.
Can you freeze cooked rice?
Yes, cooked rice freezes well. Cool it promptly, divide it into meal-size portions, and seal them in airtight containers or freezer bags. Thaw it in the refrigerator or reheat it thoroughly from frozen before serving.
Why does cooked rice turn mushy?
Cooked rice turns mushy when it absorbs too much water, releases excess surface starch, or gets stirred too often while cooking. Rinsing uncooked rice until the water is clearer and keeping the lid on can help the grains stay separate.
How do you stop cooked rice from sticking together?
To keep cooked rice grains separate, rinse the uncooked rice well, use the right amount of water for its variety, and avoid stirring while it simmers. Let it stand covered after cooking, then gently fluff it with a fork.
Is cold cooked rice safe to eat?
Yes, cold cooked rice is safe to eat if it was cooled promptly and kept refrigerated. It works in rice salads, but chilling does not make rice safe if it has already spent too long at room temperature.
Is cooled cooked rice healthier than freshly cooked rice?
Cooled cooked rice contains some resistant starch, formed as it chills, which is digested differently from ordinary starch. The change does not make rice calorie-free or cancel its effect on blood sugar, and it still needs safe refrigeration.
Can dogs eat cooked rice?
Yes, dogs can generally eat plain cooked rice in small amounts. Serve it without salt, butter, oil, onion, garlic, or seasoning; rice should be an occasional addition, not a nutritionally complete replacement for dog food.
Does cooked rice cause weight gain?
No, cooked rice does not automatically cause weight gain. Weight change is influenced by overall energy intake over time; large portions or generous additions of oil can make a rice-based meal more energy-dense.
Have another question about Rice (Cooked)?
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Scan calories with your camera
Instant AI nutrition analysis
Nutrition data compiled from USDA FoodData Central and scientific sources.