Just to throw another spanner in the works I always freeze excess rice and reheat when i can't be bothered waashing the rice cooker. Or with food for lunches.
It stays moist and is fine
"Michel Boucher" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Ariane Jenkins <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
I just don't bother to keep rice for that long because it dries out. It's far easier for me to cook rice as I need it, especially since we have a rice cooker.
Rice is a staple here in our house. I cook washed white rice on the stove, 6 cups in 3 3/4 cups boiling water, 12 minutes, let stand 5 minutes (washed brown I cook 28 minutes). My wife insists on using a rice cooker which takes 52 minutes and doesn't cook as much.
I only use basmati (white or brown) which I buy in 5kg bags. I have a 10 cup tall but relatively narrow pot I use to cook rice in. I only use it for that purpose.
I use already cooked rice (stored in the fridge) for up to five days with no problem (we rarely have any left beyond that). I nuke it in a covered container for 3 minutes. Comes out moist and like I just finished cooking it.
Freezing cooked rice is great. I do it too, usually bagged in single portions so I can nuke it for lunches at work.
K.
In article <[email hidden]>,
Tigger News said:
Just to throw another spanner in the works I always freeze excess rice and reheat when i can't be bothered waashing the rice cooker. Or with food for lunches.
It stays moist and is fine
"Michel Boucher" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Ariane Jenkins <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
I just don't bother to keep rice for that long because it dries out. It's far easier for me to cook rice as I need it, especially since we have a rice cooker.
Rice is a staple here in our house. I cook washed white rice on the stove, 6 cups in 3 3/4 cups boiling water, 12 minutes, let stand 5 minutes (washed brown I cook 28 minutes). My wife insists on using a rice cooker which takes 52 minutes and doesn't cook as much.
I only use basmati (white or brown) which I buy in 5kg bags. I have a 10 cup tall but relatively narrow pot I use to cook rice in. I only use it for that purpose.
I use already cooked rice (stored in the fridge) for up to five days with no problem (we rarely have any left beyond that). I nuke it in a covered container for 3 minutes. Comes out moist and like I just finished cooking it.
"Tigger News" <[email hidden]> wrote in :"]news:[email hidden]:
Quoted message said:
Just to throw another spanner in the works I always freeze excess rice and reheat when i can't be bothered waashing the rice cooker. Or with food for lunches.
It stays moist and is fine
"Michel Boucher" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I use already cooked rice (stored in the fridge) for up to five days with no problem (we rarely have any left beyond that). I nuke it in a covered container for 3 minutes. Comes out moist and like I just finished cooking it.
I have done that too, one cup at a time in a small sandwich bag. It works quite well.
