Leftover rice

stark said:

How long can you keep leftover rice in the fridge at 32-35F? I've
seen rice with mould, but are there any invisible cooties? What if it
looks okay and smells okay? Is it probably okay?

Perfectly safe -- 4 days. Probably okay -- a week.

Remember after cooking it, to let it cool uncovered before
refrigerating. Once refrigerated, do not let it come into
contact with unclean utensils and so forth.

Steve

stark said:

How long can you keep leftover rice in the fridge at 32-35F? I've
seen rice with mould, but are there any invisible cooties? What if it
looks okay and smells okay? Is it probably okay?

It is probably fine if your sniffer doesn't sense anything wrong with it. I
wouldn't store it in the fridge more than a couple of days. You can freeze
cooked rice. I used to do this all the time when I was making my own
"microwave dinners" to take to work using (gasp!) leftovers. Freezing might
be a better option for you if you don't know what you'll immediately want to
do with it.

Jill

"stark" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

How long can you keep leftover rice in the fridge at 32-35F? I've
seen rice with mould, but are there any invisible cooties? What if it
looks okay and smells okay? Is it probably okay?

Don't eat old food. Rice is cheap. If you have a lot left over, make fried
rice and freeze it.

"stark" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

How long can you keep leftover rice in the fridge at 32-35F? I've
seen rice with mould, but are there any invisible cooties? What if it
looks okay and smells okay? Is it probably okay?

Rice doesn't keep very long. I've seen figures of 2-3 days as being the
safe amount of time to keep it for. I think I've probably had for longer.
Like 5-6 days, but that was some years ago.

stark said:

How long can you keep leftover rice in the fridge at 32-35F? I've
seen rice with mould, but are there any invisible cooties? What if it
looks okay and smells okay? Is it probably okay?

Rice mold is white for several days before it goes green. I keep
rice no more than 3 days as it goes bad really quick. Same with
beans.

-sw

stark said:

How long can you keep leftover rice in the fridge at 32-35F? I've
seen rice with mould, but are there any invisible cooties? What if it
looks okay and smells okay? Is it probably okay?

How much left over rice are you talking? Rice is cheap, very cheap...
if you have like a few spoonfuls left over it's best to toss it out
for the birds... plain cooked rice will keep maybe two days in the
fridge before it begins to taste weird. Unless you have a specific
use for it within the next two days (like adding it to ground meat for
stuffed peppers/cabbage) I don't see why anyone would want to save
left over rice.

Stark, do you know how delicious fried rice is? And easy?

Sheldon said:

stark wrote:

Quoted message said:

I don't see why anyone would want to save left over rice.

It's a hangup; I'm trying to get over it.

mom0f4boys said:

Stark, do you know how delicious fried rice is? And easy?

Yes, I've got to think about it quicker; add it to the menu. I try to
rotate my starches, sometimes skip them, but by the time I'm back
around to rice that batch in the fridge is well past it's safe date.

Sqwertz said:

stark said:

How long can you keep leftover rice in the fridge at 32-35F? I've
seen rice with mould, but are there any invisible cooties? What if it
looks okay and smells okay? Is it probably okay?

Rice mold is white for several days before it goes green. I keep
rice no more than 3 days as it goes bad really quick. Same with
beans.

-sw

Oh [censored]! No telling what microbes my bod is harboring. New
resolution: date the rice if you're going to keep it.

"stark" <[email hidden]> wrote:wrote:

Quoted message said:

Quoted message said:

I don't see why anyone would want to save left over rice.

It's a hangup; I'm trying to get over it.

Be strong, brother.

Quoted message said:

stark said:

mom0f4boys said:

Stark, do you know how delicious fried rice is? And easy?

Yes, I've got to think about it quicker; add it to the menu. I try to
rotate my starches, sometimes skip them, but by the time I'm back
around to rice that batch in the fridge is well past it's safe date.

Freeze it. Cooked rice freezes beautifully and only takes minutes to reheat
to use in any manner you'd like.

Jill

jmcquown wrote on Sat, 27 Oct 2007 09:50:58 -0500:

j> stark wrote:
??>> On Oct 27, 12:59 am, mom0f4boys <[email hidden]> wrote:
??>>> Stark, do you know how delicious fried rice is? And
??>>> easy?
??>>
??>> Yes, I've got to think about it quicker; add it to the
??>> menu. I try to rotate my starches, sometimes skip them,
??>> but by the time I'm back around to rice that batch in the
??>> fridge is well past it's safe date.

j> Freeze it. Cooked rice freezes beautifully and only takes
j> minutes to reheat to use in any manner you'd like.

It hardly seems worth the trouble unless you've accidentally
made a lot since rice is cheap and cooks quite quickly. On the
other hand, refrigerated rice, kept overnight is supposed to be
best for fried rice so you could defrost frozen rice in the
fridge overnight for that.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton said:

jmcquown wrote on Sat, 27 Oct 2007 09:50:58 -0500:

j stark said:

Quoted message said:

On Oct 27, 12:59 am, mom0f4boys <[email hidden]> wrote:
> Stark, do you know how delicious fried rice is? And
> easy?

Yes, I've got to think about it quicker; add it to the
menu. I try to rotate my starches, sometimes skip them,
but by the time I'm back around to rice that batch in the
fridge is well past it's safe date.

j> Freeze it. Cooked rice freezes beautifully and only takes
j> minutes to reheat to use in any manner you'd like.

It hardly seems worth the trouble unless you've accidentally
made a lot since rice is cheap and cooks quite quickly. On the
other hand, refrigerated rice, kept overnight is supposed to be
best for fried rice so you could defrost frozen rice in the
fridge overnight for that.

James Silverton

I don't think stark specified how much rice. Trying to cook rice for one is
like trying to cook soup for one, unless you're buying cans of Campbell's.
There's always going to be more than one serving. (And those servings sizes
are questionable at best.)

I find I wind up with about three ups of cooked rice, two of which might be
consumed in a day or two. But then you still have another cup to deal with.
Do you want to eat rice day after day? Maybe. Maybe not. Maybe you like
stir fry with rice. Maybe not.

I deliberately cooked enough rice to freeze to use in my homemade frozen
lunches. Better than taking those over-priced frozen dinners to the office
or going out for fast food.

Freezing was merely a suggestion. I have no idea how much rice stark makes
at a time.

Jill

James Silverton said:

jmcquown wrote on Sat, 27 Oct 2007 09:50:58 -0500:

Quoted message said:

j> Freeze it. Cooked rice freezes beautifully and only takes
j> minutes to reheat to use in any manner you'd like.

It hardly seems worth the trouble unless you've accidentally made a
lot since rice is cheap and cooks quite quickly. On the other hand,
refrigerated rice, kept overnight is supposed to be best for fried
rice so you could defrost frozen rice in the fridge overnight for
that.

I routinely make extra rice. As I'm making it for one, it's hard to
make a small batch suitable for one meal. I find a full pot of at least
one cup raw makes a much better end result.

Rice keeps nicely in the refrigerator or freezer and microwaves up in
no time, and is practically indistinguishable from freshly made.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

jmcquown said:

James Silverton said:

jmcquown wrote on Sat, 27 Oct 2007 09:50:58 -0500:

j stark said:

> On Oct 27, 12:59 am, mom0f4boys <[email hidden]> wrote:
>> Stark, do you know how delicious fried rice is? And
>> easy?
>
> Yes, I've got to think about it quicker; add it to the
> menu. I try to rotate my starches, sometimes skip them,
> but by the time I'm back around to rice that batch in the
> fridge is well past it's safe date.

j> Freeze it. Cooked rice freezes beautifully and only takes
j> minutes to reheat to use in any manner you'd like.

It hardly seems worth the trouble unless you've accidentally
made a lot since rice is cheap and cooks quite quickly. On the
other hand, refrigerated rice, kept overnight is supposed to be
best for fried rice so you could defrost frozen rice in the
fridge overnight for that.

James Silverton

I don't think stark specified how much rice. Trying to cook rice for
one is like trying to cook soup for one, unless you're buying cans of
Campbell's. There's always going to be more than one serving. (And
those servings sizes are questionable at best.)

I find I wind up with about three ups of cooked rice, two of which
might be consumed in a day or two. But then you still have another
cup to deal with. Do you want to eat rice day after day? Maybe.
Maybe not. Maybe you like stir fry with rice. Maybe not.

I deliberately cooked enough rice to freeze to use in my homemade
frozen lunches. Better than taking those over-priced frozen dinners
to the office or going out for fast food.

Freezing was merely a suggestion. I have no idea how much rice stark
makes at a time.

Jill

I usually make just a cup of "raw" rice at a time and when it's cooked, it's
pretty much enough for two meals for Allan and me - with other things, of
course. <g> I'm making some rice today, in fact, because the chicken and
mushroom soup over rice thread inspired me and whole chickens are on sale
for $.69 a pound this week at Sweetbay here in Florida. Score! So, it'll
be chicken and mushroom soup over rice with brussels sprouts. Yum. Comfort
food. :~)

kili

The message <[email hidden]>
from "jmcquown" <[email hidden]> contains these words:

Trying to cook rice for one is

Quoted message said:

like trying to cook soup for one, unless you're buying cans of Campbell's.
There's always going to be more than one serving.

??? Why? Rice can be cooked in any quantity you want. Takes the
same time, and uses the same pan, if you cook one serving or two.

Janet

The message <[email hidden]>
from "Default User" <[email hidden]> contains these words:

As I'm making it for one, it's hard to

Quoted message said:

make a small batch suitable for one meal.

Plain boiled rice?

For my appetite, I allow 3 oz of dry rice boiled in a pan with 6
fluid oz of salted water. If I'm hungrier I'd use more ounces of rice
and vice versa.. The time and utensils are the same.

Measuring the water (always twice the rice-weight) means the rice
absorbs all of it during cooking; so no draining required.

Janet.

Default wrote on 27 Oct 2007 16:32:33 GMT:

??>> jmcquown wrote on Sat, 27 Oct 2007 09:50:58 -0500:

j>>> Freeze it. Cooked rice freezes beautifully and only takes
j>>> minutes to reheat to use in any manner you'd like.
??>>
??>> It hardly seems worth the trouble unless you've
??>> accidentally made a lot since rice is cheap

DU> I routinely make extra rice. As I'm making it for one, it's
DU> hard to make a small batch suitable for one meal. I find a
DU> full pot of at least one cup raw makes a much better end
DU> result.

DU> Rice keeps nicely in the refrigerator or freezer and
DU> microwaves up in no time, and is practically
DU> indistinguishable from freshly made.

Without beating that dead horse again, or perhaps apologising
for it, once you have found out roughly how much you need, it's
easy in a rice cooker:-). I used to have a marked plastic
measuring cup but I can do it by eye and one rice (as small as
you like) to 1 1/2 water.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not