The rice is nearly complete and highly digestible.
Raw rice supplies 351 calories per 100 grams while 100 grams of cooked rice provide about 100 calories. Practically, 100 grams of cooked rice are about 35 grams of uncooked rice having absorbed the 2 / 3 of water.
Please note that the nutritional value of prepared English rice is lower because it has lost some of its starch, while pilaff, or rice soup maintain its nutritional value intact – that is 117 calories per 100 grams of cooked rice. To these calories we will add those of the various condiments, butter, sauces and parmesan cheese.
Rice flour can serve very well to make creamy vegetable soups and vegetables, or can also be used to prepare noodles in the same way as we use wheat flour. They are sold in specialty stores of both strands of rice flour. They are extremely digestible and used to prepare exotic soups (broth and julienne chicken, ham and shrimp or crab filaments), but also normal homegrown soups.
Rice flour can replace wheat in all creams preparations, cakes, and especially in a large custard, then designed, cut into strips, fried. For the same purpose you can use semolina which, however, require a longer cooking time. Rice flour can be used in preparing the batter for pancakes that are delicate, elastic and manageable, and you can prepare even thicker than those made with wheat flour. Rice flour and semolina can also be used advantageously in the preparation of potato gnocchi in place of flour, wheat or integrated with it. With semolina you can make it more nutritious and delicate polenta prepared with two parts of cornmeal, white or yellow and one part rice flour.