Some tips for storing cooked rice: – To maximize the shelf life of cooked rice, refrigerate in covered airtight containers. – How long does cooked rice last at room temperature? Bacteria grow rapidly at temperatures between 40 °F and 140 °F; rice should be discarded …
So you know: storing rice at room temperature is a bad idea. Rice normally contains bacillus cereus, and those spores survive the cooking process. So the recommendation is to store cooked rice above 140 F, or below 40 F within 2 hours of cooking.
How to store cooked rice. I reheat rice and have never found that it is dry, but if you want to hedge your bets, let it steam to reheat, in a steamer pot (on the stove) over boiling water. A steamer can be a sieve set in a pot, even something like tuna can rings with a bowl …
Storage. The key is to add water to the rice when reheating it; about a tablespoon or so, then keep a microwave-safe lid on (or other steam-containing cover) and heat until quite hot and the water all dissipates either into the rice or steam (2-3 minutes for a 1.5c pyrex bowl for me in the microwave). As far as cooking it, now that I’ve tried it,
Don’t put it in the fridge, that makes rice hard. Pack it in individual servings (sandwich or snack sized zipper bags are great for this) and put them in the freezer . When you reheat the rice (microwave or boil in the bag), the rice will be almost as good as freshly made. See: Safe to wash rice the night before and leave overnight before cooking? And: Rice gets burnt and watery – Basmati is just the same (should usually be rinsed though).Best answer · 13Rice cooker Rinse the rice once or twice. Jasmine – add a quarter to a third cup more water than rice. Basmati – add half to three quarters more water than rice. When the cooker is done, wait 15 – 20 minutes. Then using a paddle that came with your cooker, gently push the rice from the edge of the cooker bowl, to the centre. The rice should come away from the bowl cleanly. Go around the bowl to fluff the rice. In a pot over gas Same water measurements as a rice cooker. You need to keep a watch on it to make sure you don’t over cook it. Use a low to medium heat. About 30 minutes of cooking. Then wait as with a rice cooker before fluffing the rice. Steaming Inside a bowl or pyrex container and then placed in a steamer. I find I can get away with not rinsing using this method. Jasmine – equal amounts of rice and water. Basmati – add a quarter to a third more water than rice. Takes about 30 minutes, but handles over cooking pretty well. This is generally better for small servings, but due to the fool-proofness of this method, it’s useful. Storage I find storing in the fridge is fine for up to a week. I just let it cool and put it in the fridge. The rice does become hard, but if you cover the rice when you microwave it, it’s fine. It’s also good to make fried rice.5One way to make it stay texturally good when stored in a fridge, then reheated, is to prepare it a bit further, eg by making simple pilafs (coconut or saffron rice are here you start with uncooked rice!), fried rice, tadka’d rices (eg lemon rice) from it all these methods coat the rice with a bit of oil or sauce so it cannot cement itself into big chunks. Just do not season these preparations in a manner too aggressive or complex, and do not overload them with mixins, if they are meant as a canvas for another dish.3For rice cooking directions, there are many standard rice recipes on the net. Tilda themselves provide a whole chart of cooking times based upon your rice variety at http://www.tilda.com/our-rice/cooking-basmati-rice . I agree with the poster above that if you’re a regular rice eater, a rice cooker is the best choice; you’ll save time, frustration, and quite a bit of money on the gas bill! As to storage, I’m a huge fan of using wide-mouth Mason/Ball jars; I make sure the jar is very clean, put the rice in when it is just finished cooking (using a canning funnel makes this much easier), and put a lid on it immediately. The very hot rice cools down in the jar and creates a strong seal on the lid. I usually leave it on the counter (or ideally outside in the cool air, or in front of the air conditioner or a fan) for the first ~30-45 mins of cooling so as not to stress out my fridge, and then put it my refrigerator once it’s cool enough to touch with bare hands. It’ll keep for at least a week, and with no loss of moisture or worries about plastic leaching into your food. I do the same thing with soups, stews, stocks, and wet curries, and they keep in the fridge without spoiling for a very long time (2+ weeks) this way, so long as you put them in a sterile jar and seal them while the contents are still near-boiling in temperature.1We keep rice in the fridge for around a week without incident. I generally agree that freezer may be better, but for our use fridge has been fine (and we have limited freezer space!). I haven’t had a problem with the rice going bad or making me sick, and I’ve done this dozens of times over the last year. The key is to add water to the rice when reheating it; about a tablespoon or so, then keep a microwave-safe lid on (or other steam-containing cover) and heat until quite hot and the water all dissipates either into the rice or steam (2-3 minutes for a 1.5c pyrex bowl for me in the microwave). As far as cooking it, now that I’ve tried it, there is only one acceptable way to cook rice for me: in a pressure cooker. Some rice cookers have pressure cooker options (particularly asian imports). This is why we cook a lot at once: we cook 4c dry rice with 5c water or so, and have a week or so’s worth of rice (two dinners and a few lunches) in around half an hour. Rice in a pressure cooker is much fluffier, has less problem with bad sticking (you can make ‘sticky rice’ if you want, but it will be good sticky not bad sticky, even and consistent rather than in clumps). It also tastes better (though some of that might be the small amount of oil or butter you need to add to prevent foaming!).1We tend to cook 2-3 cups of rice and keep the unused portion in the fridge. But it rarely lasts longer than a couple of days. Although, I’d throw it out if it was a week old. I highly recommend getting a pressure rice cooker. It cooks rice perfectly every time, doesn’t make a big mess, and most (if not all) models have a programmable timer so you can set it to start cooking at, say 4:30, and it’s ready when you get home. Normally that’s not necessary if you’re just cooking white rice, which takes 15 minutes to cook. But brown/mixed rice can take much longer. This is the one we have: Source: My wife is Korean.1it is not a good idea to save cooked rice for later use. Raw rice normally contains B. cereus which is not killed at normal cooking temperatures and will continue to germinate in the cooked grain at temperatures over 10C. See:
I’m sure Tilda Basmati rice cooks in less than 20 mins, only slightly longer than it may take to heat up the rest of the meal.0There is a such thing as premade rice. It can be found at a local Asian market (which are all over the place but need to be looked for). If you’re in a pinch these bad boys cook in 1-2 minutes. http://www.amazon.com/Unknown-Korean-Instant-White-Rice/dp/B00066DGHC0Commercial sushi producers are known to sometimes use a special sugar called trehalose to improve the palatability of rice that will be stored a while – it is nowadays available to the end user in some localities, you might want to experiment. Note that this does not improve the safety of the stored rice .0
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Storing Rice. Storing Cooked Rice Food borne bacteria can result from incorrectly handling cooked rice. Hot cooked rice should be cooled to room temperature (21°C) within 2 hours and from 20°C to less than 4°C within an additional 4 hours. This can be done by placing the pot or pan of cooked rice in a sink with a shallow amount of cold water.
Storing cooked rice in the freezer. Cooked rice can be frozen for up to three months; after that, it is prone to freezer burn. As mentioned above, cooked rice should be cooled quickly and not left at room temperature for more than two hours.
The Ways of Storing Cooked Rice. When you put cooked rice in the fridge, it always seems to emerge sort of nasty, with lots of dried out and gross bits. The most common solution: freeze it. After you cook the rice, separate it out into little serving-sized plastic baggies, and pop ‘em in the freezer. When you need them, just pop it in the microwave.
Alternatively, cool in a colander under cold running water. Cover cooked rice and store in a refrigerator (<4ºC) Use a stock rotation system to ensure that the oldest rice is used first (“first in, first out” rule).
Have your say. Separate raw and cooked food in your fridge. Store raw food covered at the bottom of the fridge. Don’t allow raw foods to touch or drip on ready-to-eat food. Keep kitchen and utensils clean. Wash boards, utensils and work surfaces between use for raw and ready-to-eat food.