Cheesy rice
> wrote in message
...
>I usually soak basmati rice for a half hour before cooking it.
>
> The other day I took some calrose rice by mistake and started soaking it
> before I realized it wasn't basmati.
>
> I figured I would just use it the next time I made an Asian dish, and put
> it in a jar with a lid. Then I forgot about it for several days.
>
> Well, today I noticed it. Opening the lid I got some nice fermentation
> smells. I drained the rice, added water, and cooked it.
>
> It was foul, like a mixture of rice and some funky parmesan.
Ew.
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