On 9/26/2015 11:11 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On Saturday, September 26, 2015 at 9:32:36 AM UTC-10, Ophelia wrote:
>>> "dsi1" <> wrote in message
>>> ...
>>> > On Saturday, September 26, 2015 at 5:02:13 AM UTC-10, Nancy2 wrote:
>>> >> I don't use much maple syrup, never have refrigerated it, and have
>>> >> never
>>> >> had mold.
>>> >>
>>> >> No recommendation from me, this is just my experience.
>>> >>
>>> >> N.
>>> >
>>> > A lot depends on what you have floating around in your kitchen. The
>>> > airborne microorganisms in the kitchen we had upstairs would start
>>> to > grow
>>> > on rice within a few minutes of cooling down. It was less than a fifty
>>> > feet away from the kitchen we use now. Those were some awesomely
>>> active
>>> > spores!
>>>
>>> I had heard that rice was vulnerable to spores but that is scary.
>>>
>>> --
>>> http://www.helpforheroes.org.uk/shop/
>>
>> My guess is that the mold was of the Aspergillus oryzae family. It
>> would liquify the rice and it had a miso-like odor. Maybe one day,
>> I'll try making this stuff using the natural organisms in the
>> environment as a starter.
>>
>> http://www.justonecookbook.com/how_t...ake-shio-koji/
>
> I have always understood that rice could be dangerous if not used fairly
> quickly. I usually freeze excess cooked rice fairly quick time.
>
>
>

I don't have any information on that. I'll have to do some research. We
eat a lot of rice here and my mom never said a thing to me about this.