Does rice double when cooked?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer the question “does rice double when cooked” with an in-depth analysis of whether or not rice doubles when cooked. Moreover, we are going to discuss to what extent different variants of rice expand after cooking along with the shelf life of cooked rice.
According to FAO statistics, 755,473,800.00 tonnes of paddy rice were produced in 2019. If we examine the production share of paddy rice by region (average, 1994–2019) we see that Asia produced 90.6% followed, at a great distance, by the Americas (5.2%), Africa (3.5%), Europe (0.6%), and Oceania (0.1%). Within the Asian region, China is the main producer with almost 200,000,000.00 tonnes followed by India with almost 150,000,000.00 tonnes and Indonesia with about 50,000,000.00 tonnes (1).
So without much ado, let’s dive in and figure out more about it.
Does rice double when cooked?
Whether the rice doubles or triples in size depends upon the particular type of rice that you are cooking.
For instance, white rice triples in volume and weight once it is cooked. As for brown rice, the yield is double the quantity that was originally chosen.
The volumetric expansion of rice, the quantity of water added, as well as the cooking time vary depending on the rice variety, the cooking method and cultural preferences. Asians prefer sticky and very soft rice, while most rice eaten in the West is parboiled, largely eliminating any stickiness (2).
So 1 kg of uncooked white rice would give you 3 kg of cooked rice and 1 kg of uncooked brown rice will yield 2 kgs of brown rice.
Moreover, the cooking technique that you are using and the amount of water that you are adding to the rice also affect the amount of rice that you get after cooking. But one thing is for sure: the rice expands when cooked.
Basmati rice
So if you are cooking 1 cup (240 ml) of the basmati rice by adding 1 ¾ cups of water in it, then after cooking for approximately 15 minutes, you will get about 3 cups of cooked rice.
Brown rice
In case you are cooking 1 cup of brown rice by adding 2-2 ½ cup of water in it, then after cooking for approximately 45-50 minutes, you will get about 3-4 cups of the cooked rice.
Parboiled rice
If you are cooking 1 cup of parboiled rice by adding 2-2 ½ cup of water in it, then after cooking for approximately 20-25 minutes, you will get about 3-4 cups of cooked rice.
Jasmine rice
If it is 1 cup of jasmine rice that you are cooking along with adding 2 cups of water in it, then after cooking for approximately 15 minutes, you will get about 3 cups of cooked rice.
Sticky rice
If it is 1 cup of sticky rice that you are cooking along with adding 2 cups of water in it, then after cooking for approximately 15 minutes, you will get about 3 cups of cooked rice.
White medium grain rice
If you are cooking 1 cup of white medium grain rice by adding 1 ½ cups of water in it, then after cooking it for 15 minutes, you will get about 3 cups of cooked rice.
White long-grain rice
If you are cooking 1 cup of white long-grain rice by adding 1 ¾ -2 cups of water, then after cooking it for 15 minutes, you will get 3 cups of cooked rice.
Wild rice
If you are cooking 1 cup of wild rice then after cooking it, you will get 3 cups of cooked wild rice.
Quinoa
If you are cooking 1 cup of quinoa by adding 2 cups of water, then after cooking it for 15 minutes, you will get 3-4 cups of cooked quinoa.
You can read about the health benefits of quinoa here.
Barley
If you are cooking 1 cup of barley by adding 4 cups of water, then after cooking it for 45-50 minutes, you will get 4 cups of cooked barley.
Black japonica
If you are cooking 1 cup of black japonica by adding 2 cups of water, then after cooking it for 50 minutes, you will get 3 cups of cooked black japonica.
Texmati rice
If you are cooking 1 cup of texmati rice by adding 1 ¾ cups of water, then after cooking it for 15-20 minutes, you will get 3 cups of cooked rice.
Sushi rice (Calrose)
If you are cooking 1 cup of sushi rice by adding 1 ¾ cups of water, then after cooking it for 18-20 minutes, you will get 2 ½ cups of cooked sushi rice.
What is the shelf life of cooked rice?
The cooked white rice lasts for about 4-6 days in the fridge if stored properly at or below 40°F in an air-tight container or plastic zipper bag, according to the USDA..
It should also be kept in mind that the shelf life of the cooked rice depends upon the method by which the rice was cooked and the ingredients that were added to the rice along with the storage conditions.
The shelf life of the cooked rice is the longest when they are properly stored in the freezer. They generally last for about 6 months in the freezer if stored properly in an air-tight container, plastic freezer bag, or heavy-duty freezer container. It is recommended to thaw the cooked rice in the refrigerator overnight and afterward reheat and eat it.
Cooked rice lasts for about 2 hours when left at room temperature. The bacterial growth takes place at a faster pace between 40°F and 140°F so if cooked rice is kept out for more than 2 hours, there is a great chance that bacteria and other microbes will find their way to it and will spoil it (3).
Conclusion
In this brief guide, we answered the question “does rice double when cooked” with an in-depth analysis of whether or not rice doubles when cooked. Moreover, we discussed to which extent different variants of rice expand after cooking along with the shelf life of cooked rice.
Citations
- Carcea, Marina. Value of wholegrain rice in a healthy human nutrition. Agriculture, 2021, 11, 720.
- Crowhurst, Daniel G., and Philip G. Creed. Effect of cooking method and variety on the sensory quality of rice. Food serv technol, 2001, 1, 133-140.
- Leftovers and Food Safety. United States Department of Agriculture. 2020.
