Keeping rice fresh

[m0rl0ck]

Anyone know of any tricks for keeping rice fresh? Salt, hot pepper, oil? It seems that when i make a rice cooker full it starts smelling musty after only a couple of days in the fridge and its down so low now that greens sometimes get a little frosty.

[corrine]

I consume a lot of brown rice so when I cook a large pot full, I put individual portions in glass dishes and into the freezer. Then I take one out each day. Keeps forever. Is this what you meant?

corrine

[m0rl0ck]

I consume a lot of brown rice so when I cook a large pot full, I put individual portions in glass dishes and into the freezer. Then I take one out each day. Keeps forever. Is this what you meant?

corrine

Yeah i thought of freezing it, but was afraid it would dry out or turn to mush when reheated. I think ill try that, thanks.

[Cittasanto]

just be sure to cool it down quickly.

[Kim OHara]

Anyone know of any tricks for keeping rice fresh? Salt, hot pepper, oil? It seems that when i make a rice cooker full it starts smelling musty after only a couple of days in the fridge and its down so low now that greens sometimes get a little frosty.

Yes, three or four days is about the limit for cooked rice in the fridge. I've never tried freezing it - I would rather take the time to cook smaller quantities, more often.



Kim

[appicchato]

...take the time to cook smaller quantities, more often.

[retrofuturist]

Greetings,

Or if you're in a rush, try cous-cous.



Metta,
Retro.

[Alobha]

I'd go with cooking smaller portions, too. As far as I know, monasteries tend to freeze rice when they get more rice for the daily meal offered than needed.

However, you could also try making sushi-rice or oni-giri. You basically just add rice-vinegar, sugar and salt to the rice for that (there are many recipes online). That should conservate the rice for a bit longer, too.

[Kim OHara]

Greetings,

Or if you're in a rush, try cous-cous.



Metta,
Retro.

Yep.
Or Quinoa.

Cous-cous is quickest. Pasta (if you want to go that way) is next quickest.
Quinoa takes about the same time as white rice, so both are still much quicker than brown rice.


Kim

[Ben]

Greetings,

Or if you're in a rush, try cous-cous.



Metta,
Retro.

Or Quinoa!

Actually, mouldy rice is excellent for sourdough starter.

[SarathW]

Frozen rice is excellent for fried rice.
I put rice in to frezer bags and put in the freezer. When I need it take straight out of freezer put in the microvave for 45 seconds (do not add water).

[richard_rca]

It may seem counterintuitive but I find that whenever I make rice in a steel pot and leave it on the stove with the lid on it stays fresh and soft for several days. I also find that when I put it the fridge covered with plastic it goes hard and unfit for human consumption within a day or two (I'm really picky about my rice).

[marc108]

one of the best ways to assure food stays fresh is to get a refrigerator thermometer and make sure it stays under 40F at all times on the top shelf.

[lojong1]

This reminds me to start fermenting again, thanks!

[m0rl0ck]

The freezer suggestion seems to work. I was thinking that freezing it would have bad effects on its texture but it seems to do fine. Thanks