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Started By
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Storing cooked rice?
Posted on 3/24/16 at 6:58 am
Posted on 3/24/16 at 6:58 am
What's a good way to store cooked rice?
I want to cook a bunch of rice and eat on it through out the week, saving time (and money) by just grabbing a bag of cooked rice out the freezer or fridge.
How well does cooked rice hold up in the freezer and how long does it keep in the fridge?
I know there is cooked rice in the stores, but that shite is expensive. A single portion is around $2 each.
I want to cook a bunch of rice and eat on it through out the week, saving time (and money) by just grabbing a bag of cooked rice out the freezer or fridge.
How well does cooked rice hold up in the freezer and how long does it keep in the fridge?
I know there is cooked rice in the stores, but that shite is expensive. A single portion is around $2 each.
This post was edited on 3/24/16 at 7:01 am
6
Posted on 3/24/16 at 7:07 am to theantiquetiger
I guess I should have Googled it before bringing the question here. It says to bag into desired portions while it is still warm. It will keep for a month in the freezer.
So, I guess my question now is, does anyone here do this?
So, I guess my question now is, does anyone here do this?
Posted on 3/24/16 at 7:09 am to theantiquetiger
If cooled properly, it'll keep for up to a week in the fridge. You want to cool it in shallow containers to cool it as quickly as possible. Rice caries some nasty bacteria that isn't killed off by boiling temps.
Posted on 3/24/16 at 7:14 am to BottomlandBrew
It will be fine for a week in the refrigerator if kept in a sealed container. I do it all the time.
Posted on 3/24/16 at 7:27 am to theantiquetiger
if you reheat the rice in a microwave, add a small amount of water and cover with a wet paper towel to help steam the rice back to fluffy.
Posted on 3/24/16 at 7:57 am to BottomlandBrew
quote:
Rice caries some nasty bacteria that isn't killed off by boiling temps.
All bacteria are killed off by boiling temps because science bro.
Posted on 3/24/16 at 7:59 am to theantiquetiger
We use zip locks, but smash it flat as you can in the zip lock. Don't let it sit in a ball. It keeps for a week or so. Steam it up to reheat. When it is done, throw it to the chickens.
Posted on 3/24/16 at 8:11 am to theantiquetiger
Try converted or parboiled (same thing) rice. It is designed for restaurants so the rice stays the same consistency for a long time. However, it will never be sticky. If you are a sticky guy, this wont work for you.
Posted on 3/24/16 at 8:28 am to Trout Bandit
quote:
All bacteria are killed off by boiling temps because science bro.
Let me be more precise then. The spores can survive boiling.
Posted on 3/24/16 at 8:33 am to BottomlandBrew
Not sure I would eat it a week later. It takes like 30 minutes to cook a pot of rice. I have a couple of smaller pots I use for that, and just let it do its thing while cooking the rest of my meal. I might make enough to have some the next day or two, but after that I'd just make it fresh. We put it in a smaller pyrex container with a lid and to reheat just put a wet paper towel over the container and microwave.
Posted on 3/24/16 at 9:07 am to theantiquetiger
Cook rice.
Cool rice off as quicjly as possible.
Portion into quart size freezer ziplocs.
Smash the rice in the ziplocs out flat to fill the entire ziploc, and have as little air as possible left inside.
Freeze the ziploc bags of rice in that flat shape.
When you're ready to eat, place one in the microwave on a plate, with the bag zipped open.
Microwave for about 2 minutes. Figure out through trial and error if it'll take longer or less time.
The rice will steam just right in the unzipped bag. Just dump it out and discard the bag, and you'll be good to go. I do this all the time, and have a couple of "rice bricks" in my freezer right now. I also do the same with leftover jambalaya and dirty rice.
Cool rice off as quicjly as possible.
Portion into quart size freezer ziplocs.
Smash the rice in the ziplocs out flat to fill the entire ziploc, and have as little air as possible left inside.
Freeze the ziploc bags of rice in that flat shape.
When you're ready to eat, place one in the microwave on a plate, with the bag zipped open.
Microwave for about 2 minutes. Figure out through trial and error if it'll take longer or less time.
The rice will steam just right in the unzipped bag. Just dump it out and discard the bag, and you'll be good to go. I do this all the time, and have a couple of "rice bricks" in my freezer right now. I also do the same with leftover jambalaya and dirty rice.
Posted on 3/24/16 at 9:36 am to VOR
quote:
It will be fine for a week in the refrigerator if kept in a sealed container. I do it all the time.
Me too...5-7 days is my house rule for cooked rice, not including the takeout leftover rice. But when reheating, I make sure it gets to a fairly high temp--I don't just reheat to warmish. It hasn't killed me yet.
Posted on 3/24/16 at 10:18 am to Jimbeaux
quote:
if you reheat the rice in a microwave, add a small amount of water and cover with a wet paper towel to help steam the rice back to fluffy.
This is what I do. But I never keep it in the fridge more than 5 days. After that it goes to the dogs. They say that it's really excellent.
Posted on 3/24/16 at 10:42 am to theantiquetiger
quote:Yes, but you want anything to cool before you put it into the fridge. This is why if you ever cook anything sous vide you need to ice bath it down before going into the fridge or freezer.
It says to bag into desired portions while it is still warm.
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