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Plain rice pilaf, cooked without oil or salt
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
129
KCAL / 100G
Carbs
28.2g
· 90%
Protein
2.7g
· 9%
Fat
0.2g
· 1%
Fiber
0.4g
Vitamins
B3
0.4mg · 3% DV
B5
0.13mg · 3% DV
B6
0.05mg · 3% DV
B1
0.02mg · 2% DV
Minerals
Manganese
1mg · 43% DV
Selenium
7µg · 13% DV
Phosphorus
27mg · 4% DV
Magnesium
4mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.06g
Rinsing the rice and cooking it in an unsalted homemade vegetable stock can improve its flavor. Herbs, garlic, onion, spices, lemon zest, and mushrooms add depth without relying on oil or salt.
Without oil, rice is more likely to cling to the bottom of the pan. Use a heavy-bottomed pot, keep the heat low, use the right amount of liquid, and let it rest covered rather than stirring repeatedly.
Fresh herbs, toasted spices, sautéed onion made with a little water, garlic, lemon juice, vinegar, and vegetables can make it more flavorful. If you limit sodium, check bouillon cubes, seasoning blends, and bottled sauces carefully.
Rice pilaf can work before exercise as an easily digested carbohydrate source or after exercise to help replenish carbohydrate stores. After training, pair it with a protein food such as eggs, yogurt, fish, chicken, tofu, or beans.
Not usually, because it is mainly a carbohydrate food and is relatively low in fibre. Adding vegetables and a protein source makes the meal more filling and nutritionally balanced.
Bulgur is often more filling because it generally has more fibre and a chewier texture. White rice pilaf is softer and may be preferable when a gentler, easier-to-digest grain is wanted.
Cool cooked rice promptly and refrigerate it in a covered container within two hours. It is best eaten within 3 to 4 days and should be reheated until steaming hot throughout.
Yes. Cool it completely, divide it into portions, and freeze it in airtight containers. Reheat thawed rice thoroughly and avoid refreezing it.
Rinsing removes excess surface starch and can help the grains stay more separate. However, excessive rinsing may wash away added nutrients from some enriched rice products.
White rice pilaf is low in fibre, so it is not usually a strong choice for relieving constipation. Pair it with vegetables, legumes, fruit, and enough fluids if regularity is a concern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.