How much rice is a serving?
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 article, we will answer the question, “How much rice is a serving?” as well as provide information on factors that affect serving size, amount of liquid required to cook rice, tips to store rice and reheat them.
How much rice is a serving?
A single serving of rice would be equivalent to ½ cup of cooked rice. According to most of the dietary guidelines, an individual should consume six ounces of grains daily.
For a single individual, ½ cup or 90 grams of rice would be enough. Some individuals would consume ⅓ cup or 60 grams of rice.
In comparison to other rice-producing countries, the United States is a small producer, generating only 1.3% of the world’s rice; however, the United States has been among the top five rice exporters for several decades. Because rice provides 21% of global human per capita energy and 15% of per capita protein, moderate price/supply shocks can have large impacts on low-income rice consumers (1).
How much is 1 cup of rice?
1 cup of raw rice would be equal to 180 grams. 1 cup of raw rice would be enough for approximately 3 individuals.
2 cups of raw rice would be equal to 360 grams of rice. 3 cups of raw rice would be enough to serve approximately 6 individuals.
¾ cup of raw rice would be equal to 96 grams of raw rice. ¾ cup of rice would be enough to serve approximately 4 individuals.
How many cups of cooked rice would 1 cup of uncooked rice give?
Rice doubles when it is cooked. 1 cup of uncooked rice would provide approximately 2 cups of cooked rice. If you wish to consume less rice, you can take ½ cup of raw rice to cook. ½ cup of raw rice would provide 1 cup of cooked rice.
In the case of brown rice, 1 cup of uncooked brown rice would provide 3 cups of cooked brown rice.
Let us look at the serving size of other white rice varieties.
| Type of raw rice (1 cup) | The yield of cooked rice (cups) |
| Basmati/ Jasmine rice | 3 cups |
| Wild rice | 4 cups |
| Arborio | 2 cups |
| Sticky rice | 2 cups |
What factors can influence serving size?
Serving size is influenced by the type of rice, the weight of the person consuming it, physical activity levels, and whether the individual is trying to lose weight.
How much liquid would be required to cook uncooked rice?
Let us look at the table provided below to determine this.
| Type of raw rice (1 cup) | Amount of water required (in cups) |
| Basmati/ Jasmine rice | 1 ½ cups |
| Wild rice | 4 cups |
| Arborio | 2 cups |
| Sticky rice | 1 ½ cup |
| White rice | 2 cups |
| Brown rice | 2 ½ cups |
How to store rice?
Rice should be stored in a cool and dry place. It should be kept away from heat sources and sunlight. The best temperature to store grains, including rice, is 40°F or below; however, rice stored at a constant 70° F with oxygen absorbers will store well for many years (3).
Once the rice is opened, it should be sealed and kept in a container. This can help in reducing the entry of dirt and other contaminants into the rice. Storage conditions such as moisture, temperature, and atmospheric conditions influence the rice quality. Controlled stored conditions are required to enhance the shelf life of rice for reducing the oxidation acceleration. The packaging of rice in modified atmospheric conditions such as carbon dioxide flushing and under vacuum slows down the quality deterioration in rice (2).
Milled rice has a longer shelf-life than whole-grained rice. This is because the whole-grained rice has oil in the bran layer. Moreover, microbial load was observed higher in brown rice in contrast to white rice due to the lipid rich bran layer which is susceptible to microbial attack (2). This can reduce the shelf-life of whole-grained rice to 6 months. Milled rice has an indefinite shelf-life as the bran has already been removed from it.
Cooked rice should be kept in the fridge for 3-5 days, according to the USDA. In the freezer, it can stay for up to six months. Before storing the cooked rice, make sure to cool it well. Place the cooked rice at a temperature below 40 degrees Fahrenheit.
The containers that can be used to store rice include food-safe plastic containers or enamel containers. Containers with measurements present on the side can also be beneficial as they would help you in determining the amount of rice present in the container.
If you are placing rice in a sealed bag, make sure to remove the excess air out of the bag by squeezing the bag before storing them.
If you are storing raw rice, there is no need to freeze them. It can be placed in the fridge to avoid pest infestation.
How can rice be reheated?
Before reheating cooked rice, add 2 tbsp of water to the rice. Cover the rice with a lid and cook them on a stove. It can also be placed in a microwave.
If you are planning to heat the rice in a microwave, make sure to cover the rice before cooking it. 1 cup of rice needs to be heated for just 1 minute. If the rice was kept in a freezer, the heating time would be increased to 2 minutes.
Other FAQs on rice that you might be interested in.
How to season rice in a rice cooker?
What is the best rice for a rice cooker?
Conclusion
In this brief article, we have answered the question, “How much rice is a serving?” as well as provided information on factors that affect serving size, amount of liquid required to cook rice, tips to store rice and reheat them.
References
- Nalley, L., et al. The production, consumption, and environmental impacts of rice hybridization in the United States. Agron J, 2017, 109, 193-203.
- Mir, Shabir Ahmad, et al. A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice. Cereal Chem, 2020, 97, 895-903.
- Nummer, B and Darrington J. Storing white rice. Utah State University.
