geekhack
geekhack Community => Off Topic => Topic started by: noisyturtle on Wed, 10 December 2014, 21:13:14
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What's the best method for storing dry rice. Preferably in some sort of container that keeps all the grains together and can easily fit on a shelf or in a cupboard.
Is it OK to keep my rice in the bag it came in?
What's the best method for storing rice after it is cooked?
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What's the best method for storing dry rice. Preferably in some sort of container that keeps all the grains together and can easily fit on a shelf or in a cupboard.
Is it OK to keep my rice in the bag it came in?
What's the best method for storing rice after it is cooked?
TOO MUCH WATER VAPORS
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I use a big plastic container with an airtight lid that I got from the Container Store or something like that. Using the original bag is ok unless you have bugs that might get inside, but sometimes it falls over and **** spills everywhere.
Leftover rice goes in sealed containers in the fridge. The trick to reheating rice is to add a tiny bit of water before you put it in the microwave.
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Gotta keep them spiders out
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Seriously though, everything on making fried rice says it's better to use rice that's been made a day or two beforehand and store it in the fridge. Never having had the patience, is there any real validity to that?
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Fried rice is supposed to be like a leftover bash. So there probably is validity to that.
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Yeah if you use fresh rice for fried rice, it'll be too soggy and end up more like Rice a Roni (the San Francisco treat) than fried rice.
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Explains why my fried rice always turns out mushy.
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Mmmm.. Most rice-people I know use a large plastic bin..
also, avoid direct sunlight, as with any food storage.
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Explains why my fried rice always turns out mushy.
You could always just throw it in the freezer for a bit
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Explains why my fried rice always turns out mushy.
You could always just throw it in the freezer for a bit
Wait wat
Anyway, I always use leftover rice for fried rice. Dried scallop and egg whites are my best friend for fried rice, but I like to mix it up nonetheless.
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I use cauliflower for rice these days. You should try it!
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I keep my rice in the bag it came in, and put the whole bag of rice into a large plastic bucket, just like the one that you can get from home depot. Make sure put the lid on and seal completely so it stay dry. And also put the whole bucket in a cool and dry place. This is how a keep my rice for the past 20 years
I usually put the rice after cooked in whole rice cooker pot into the fridge, and make fried rice with it 2-3 days later. Definitely one of the best food in the world :p
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Explains why my fried rice always turns out mushy.
You could always just throw it in the freezer for a bit
Wait wat
Anyway, I always use leftover rice for fried rice. Dried scallop and egg whites are my best friend for fried rice, but I like to mix it up nonetheless.
dried scallops ?
you rich-*****... you...
Tp4 has to top his fried rice with crushed up top-ramen and the complementary seasoning powder..
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I leave my white rice in the cupboard; brown rice in the fridge because of the oils it can go rancid.
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bagged in the pantry
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just store rice wherever bugs can't get to it. the woven fiber bags that bulk rice comes in are fine. rice is a staple for like 60% of the world specifically because it's completely inert and not even a little bit perishable after you husk and dry it.
glutenous (sticky) rice does actually go bad, on the other hand. and by go bad i don't mean it goes bad per se, but there's so much starch that it does start breaking down after absorbing a tiny bit of water. i've never actually tried to keep sticky rice longer than about a year (my family makes mochi every year and just mixed last year's bag into the new one..), so i don't know how much starch breaks down before it becomes inert again.
also, frying rice that has just been cooked is an exercise in futility. rice fries best when it has been cooked and then dried out a bit. the rule of thumb is that day old rice is optimal, but you can stretch that out as long as you dare. you should be able to smash the block of rice you're going to fry and get a bunch of separate grains before you toss it in the pan. when your rice is sufficiently dry, you won't need a lot of oil, because it won't be threatening to stick to the pan until it's "done". at that point, you can use the starch and binder (usually an egg yolk but whatever) to get some nice crusting. at some point when the rice is refried or almost there, toss in your leftovers (protip: fried rice is an exercise in recooking leftovers) and reheat them with the rice. i like to form the crust as the leftovers heat up. yay, starch.
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Seriously though, everything on making fried rice says it's better to use rice that's been made a day or two beforehand and store it in the fridge. Never having had the patience, is there any real validity to that?
Yes, this is true. When the rice is kept in the refrigerator overnight it becomes drier.
More suitable to frying. Just cook extra rice then you can make them tomorrow. :D
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Seriously though, everything on making fried rice says it's better to use rice that's been made a day or two beforehand and store it in the fridge. Never having had the patience, is there any real validity to that?
Yes, this is true. When the rice is kept in the refrigerator overnight it becomes drier.
More suitable to frying. Just cook extra rice then you can make them tomorrow. :D
um... It's kind of misinformation that fried rice HAS to be overnight rice..
You can cook fresh rice 3/4 of the way.. then Fry them up..
OR
with Sweet rice, you pretty much start from full soaking (bout 1 hour), and fry with oil and steam simultaneously until done.
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Yeah if you use fresh rice for fried rice, it'll be too soggy and end up more like Rice a Roni (the San Francisco treat) than fried rice.
It's called Mui Fan and counts as another cooking style. Some people hate it. I don't.
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All things considered, my wife takes a fifty pound bag of rice and puts it in a Rubbermaid like bin to store under the sink. When I am home on vacation I dread the first day of food shopping. That's the day we buy bulk items for the house because I'm the only one strong enough to lug the rice bag around from the store to the taxi to the house. I suppose it wouldn't be bad that bad if we had our own vehicle. Oh wait, we live in Manila. Not the best place to own and drive a vehicle.
I really need to convince her we need to get a place in the province.