Half my family can't eat wheat, so the rice cooker is used three or so days a week. Well worth the money for good rice every time and no mess.
Not a big fan of rice, I'm a spud man, but when I do cook it I just sling it in some boiling water and watch it 'til it's done, bit of turmeric if I fancy yellow rice. I do rinse it first though. Always tastes alright to me, leftovers go in the fridge for another day. You can see I'm not a rice purist. Roast spuds however...
There's no leftovers on my plate, or when I cook. The views expressed in my posts are not necessarily mine.
I always cook loads of rice, it lasts for ages in the fridge and reheats really well. If I’ve still not eaten it after a week it goes in the freezer.
That's rich, coming from someone that's always looked like they're in need of a good feed. The views expressed in my posts are not necessarily mine.
I was always taught to soak my rice well before cooking, release and wash away the starch… a few years ago our dog Buster, a staffy was dying with a form of cancer, the only thing he’d eat was chicken and rice. Believe it or not but sweet chilli mixed into the white rice is absolutely delicious, never gave the dog it obvs, would of finished the poor bugger off lol but I love it.
Not sure about this 'Rice Advice' Yapusi? I was always led to believe that cooked rice is a breeding ground for bacteria?
Advice varies. Some say 2-4 days is OK in fridge, others up to 6 days. The important thing it is thoroughly reheated and put in the fridge fairly soon after cooking.
Thai people will leave rice on the side for days and reheat it with nary a worry. They don’t even bother putting it in the fridge.
Amin leaves it in the fridge for a week!! The point I'm making is,if he's not careful,he could end up in a fridge with a ticket hanging from his big toe stating....Amin Yapusi,D.O.B and cause of death confirmed as Bacillus Cerius... Nothing to see here,I'm taking one for the team,offering up some practical advice...No pain No grain
I got a load of extra long grain rice dirt cheap in a supermarket - absolutely first class. I cook; then immediately wash and soak in cold water. Portion some out to freeze then warm up the rest to eat: microwave, or wok or whatever suits.
Draining rice! Big no no! Easy method: boil about inch of water in large pan, add a cupful of rice, and stir well, put on medium heat (simmering) for around 8-10 mins stirring occassionally. Once most of the water has been absorbed give it a final good stir, turn off heat and put lid on. Leave for around 5 mins and once you take off lid all remaining water will have absorbed and you’ve got light fluffy rice!
