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