Timeline for Cooking and storing rice for a whole week
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 12, 2015 at 11:58 | comment | added | rackandboneman | Basmati cooks in 13 minutes actually, when cooked in a pot, and also in less than 20 in an average rice cooker - but it needs to rest (preferrably 30-60min.) in the pot after that for good texture. Alternatively, you can presoak it before cooking, but that doesnt reduce the shelf-to-table time. | |
| Sep 3, 2014 at 20:31 | comment | added | rumtscho♦ | Indeed, the normal food safety standards cover all foods equally, the ones which spoil easier and the ones which spoil harder (so people won't have to guess). Everything cooked is safe for 3-5 days in the fridge, so rice can last through a workweek. Also, B. cereus is one of the noticeable spoiling bacteria, you'll smell it if you have a colony going on. | |
| Sep 3, 2014 at 17:39 | comment | added | logophobe | Your linked resource simply recommends cooling the rice down below 5C within a total of 6 hours. So simply refrigerating (or freezing as other answers have suggested) helps avoid this hazard. I don't think anybody is suggesting keeping your cooked rice out on the countertop. | |
| Sep 3, 2014 at 15:31 | review | First posts | |||
| Sep 3, 2014 at 17:39 | |||||
| Sep 3, 2014 at 15:27 | history | answered | Will Krokett | CC BY-SA 3.0 |