"dsi1" > wrote in message
...
> 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.

If you eat a lot of rice, perhaps you eat yours up fairly fast? We don't
eat much.



--
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