How long can you keep leftover rice in the fridge at 32-35F? I've
seen rice with mould, but are there any invisible cooties? What if it
looks okay and smells okay? Is it probably okay?

stark > wrote:

>How long can you keep leftover rice in the fridge at 32-35F? I've
>seen rice with mould, but are there any invisible cooties? What if it
>looks okay and smells okay? Is it probably okay?

Perfectly safe -- 4 days. Probably okay -- a week.

Remember after cooking it, to let it cool uncovered before
refrigerating. Once refrigerated, do not let it come into
contact with unclean utensils and so forth.

Steve

stark wrote:
> How long can you keep leftover rice in the fridge at 32-35F? I've
> seen rice with mould, but are there any invisible cooties? What if it
> looks okay and smells okay? Is it probably okay?

It is probably fine if your sniffer doesn't sense anything wrong with it. I
wouldn't store it in the fridge more than a couple of days. You can freeze
cooked rice. I used to do this all the time when I was making my own
"microwave dinners" to take to work using (gasp!) leftovers. Freezing might
be a better option for you if you don't know what you'll immediately want to
do with it.

Jill

"stark" > wrote in message
ups.com...
> How long can you keep leftover rice in the fridge at 32-35F? I've
> seen rice with mould, but are there any invisible cooties? What if it
> looks okay and smells okay? Is it probably okay?
>
Don't eat old food. Rice is cheap. If you have a lot left over, make fried
rice and freeze it.

"stark" > wrote in message
ups.com...
> How long can you keep leftover rice in the fridge at 32-35F? I've
> seen rice with mould, but are there any invisible cooties? What if it
> looks okay and smells okay? Is it probably okay?

Rice doesn't keep very long. I've seen figures of 2-3 days as being the
safe amount of time to keep it for. I think I've probably had for longer.
Like 5-6 days, but that was some years ago.

stark wrote:
>
> How long can you keep leftover rice in the fridge at 32-35F? I've
> seen rice with mould, but are there any invisible cooties? What if it
> looks okay and smells okay? Is it probably okay?

How much left over rice are you talking? Rice is cheap, very cheap...
if you have like a few spoonfuls left over it's best to toss it out
for the birds... plain cooked rice will keep maybe two days in the
fridge before it begins to taste weird. Unless you have a specific
use for it within the next two days (like adding it to ground meat for
stuffed peppers/cabbage) I don't see why anyone would want to save
left over rice.

Stark, do you know how delicious fried rice is? And easy?

On Oct 26, 7:34 pm, Sheldon > wrote:
> stark wrote:

> I don't see why anyone would want to save left over rice.

It's a hangup; I'm trying to get over it.

On Oct 27, 12:59 am, mom0f4boys > wrote:
> Stark, do you know how delicious fried rice is? And easy?

Yes, I've got to think about it quicker; add it to the menu. I try to
rotate my starches, sometimes skip them, but by the time I'm back
around to rice that batch in the fridge is well past it's safe date.

On Oct 26, 6:58 pm, Sqwertz > wrote:
> On Fri, 26 Oct 2007 08:46:23 -0700, stark wrote:
> > How long can you keep leftover rice in the fridge at 32-35F? I've
> > seen rice with mould, but are there any invisible cooties? What if it
> > looks okay and smells okay? Is it probably okay?
>
> Rice mold is white for several days before it goes green. I keep
> rice no more than 3 days as it goes bad really quick. Same with
> beans.
>
> -sw

Oh sh*t! No telling what microbes my bod is harboring. New
resolution: date the rice if you're going to keep it.

"stark" > wrote:wrote:
>
>> I don't see why anyone would want to save left over rice.
>
> It's a hangup; I'm trying to get over it.
>

Be strong, brother.
>
>

stark wrote:
> On Oct 27, 12:59 am, mom0f4boys > wrote:
>> Stark, do you know how delicious fried rice is? And easy?
>
> Yes, I've got to think about it quicker; add it to the menu. I try to
> rotate my starches, sometimes skip them, but by the time I'm back
> around to rice that batch in the fridge is well past it's safe date.

Freeze it. Cooked rice freezes beautifully and only takes minutes to reheat
to use in any manner you'd like.

Jill

jmcquown wrote on Sat, 27 Oct 2007 09:50:58 -0500:

j> stark wrote:
??>> On Oct 27, 12:59 am, mom0f4boys > wrote:
??>>> Stark, do you know how delicious fried rice is? And
??>>> easy?
??>>
??>> Yes, I've got to think about it quicker; add it to the
??>> menu. I try to rotate my starches, sometimes skip them,
??>> but by the time I'm back around to rice that batch in the
??>> fridge is well past it's safe date.

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 and cooks quite quickly. On the
other hand, refrigerated rice, kept overnight is supposed to be
best for fried rice so you could defrost frozen rice in the
fridge overnight for that.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton wrote:
> jmcquown wrote on Sat, 27 Oct 2007 09:50:58 -0500:
>
> j> stark wrote:
>>> On Oct 27, 12:59 am, mom0f4boys > wrote:
>>>> Stark, do you know how delicious fried rice is? And
>>>> easy?
>>>
>>> Yes, I've got to think about it quicker; add it to the
>>> menu. I try to rotate my starches, sometimes skip them,
>>> but by the time I'm back around to rice that batch in the
>>> fridge is well past it's safe date.
>
> 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 and cooks quite quickly. On the
> other hand, refrigerated rice, kept overnight is supposed to be
> best for fried rice so you could defrost frozen rice in the
> fridge overnight for that.
>
> James Silverton

I don't think stark specified how much rice. Trying to cook rice for one is
like trying to cook soup for one, unless you're buying cans of Campbell's.
There's always going to be more than one serving. (And those servings sizes
are questionable at best.)

I find I wind up with about three ups of cooked rice, two of which might be
consumed in a day or two. But then you still have another cup to deal with.
Do you want to eat rice day after day? Maybe. Maybe not. Maybe you like
stir fry with rice. Maybe not.

I deliberately cooked enough rice to freeze to use in my homemade frozen
lunches. Better than taking those over-priced frozen dinners to the office
or going out for fast food.

Freezing was merely a suggestion. I have no idea how much rice stark makes
at a time.

Jill

James Silverton wrote:

> 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 and cooks quite quickly. On the other hand,
> refrigerated rice, kept overnight is supposed to be best for fried
> rice so you could defrost frozen rice in the fridge overnight for
> that.

I routinely make extra rice. As I'm making it for one, it's hard to
make a small batch suitable for one meal. I find a full pot of at least
one cup raw makes a much better end result.

Rice keeps nicely in the refrigerator or freezer and microwaves up in
no time, and is practically indistinguishable from freshly made.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

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

"James Silverton" > wrote in message
news:hJKUi.512$Q%3.114@trnddc04...
> 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


OR,
Depending how loooong your index finger is -- I've heard this too many times
to mention and have done it:

Put the rice in, and add water until the water comes up to your index
finger.


--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

Janet Baraclough wrote:
> The message >
> from "jmcquown" > contains these words:
>
>
> Trying to cook rice for one is
>> like trying to cook soup for one, unless you're buying cans of Campbell's.
>> There's always going to be more than one serving.
>
> ??? Why? Rice can be cooked in any quantity you want. Takes the
> same time, and uses the same pan, if you cook one serving or two.
>
> Janet

I find cooking a small quantity gives variable results.

Dee.Dee wrote:
> "James Silverton" > wrote in message
> news:hJKUi.512$Q%3.114@trnddc04...
>> 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
>
>
> OR,
> Depending how loooong your index finger is -- I've heard this too many times
> to mention and have done it:
>
> Put the rice in, and add water until the water comes up to your index
> finger.
>
>
I learned that in Japan and it is the method I always use.

"jmcquown" wrote:
> >
> I don't think stark specified how much rice. Trying to cook rice for one is
> like trying to cook soup for one, unless you're buying cans of Campbell's.
> There's always going to be more than one serving.

I've never had a problem cooking one serving, I usually cook one cup
but have often cooked a half cup of rice too... and if one wants a
very small quantity fast there's always the microwave. Cooking soup
for one is just as easy, that's why ramen was invented... and there
are so many different additions one can add it's actually like cooking
soup from scratch... in fact you can omit the noodles and substitue
that left over rice... slice in a clove of garlic, a stalk of celery,
a green onion, bok choy, snow peas, and any kind of left over meat,
toss in a beaten egg and a corn starch slurry, some white pepper,
sesame oil, soy sauce, a can of 'shrooms, a few cubes of tofu.... wait
a minute, we're up to soup for two! hehe

Sheldon

On Sat, 27 Oct 2007 15:02:18 -0400, George >
wrote:

>I find cooking a small quantity gives variable results.

You must not be doing it right.

--
See return address to reply by email
remove the smiley face first

> wrote:

>George > wrote:

>>I find cooking a small quantity gives variable results.

>You must not be doing it right.

Possibly, but I find the same thing -- if I'm starting with less
than about 1/3 cup of rice, it is difficult to determine the
right amount of water to use. I attribute this to the saucepan
I'm using (6" Revereware) having a lid that isn't quite completely
tight (although nearly so), and the boil-off is too much of a
variable for that small of a quantity.

Steve

Steve wrote on Sat, 27 Oct 2007 20:41:50 +0000 (UTC):

??>> George > wrote:

??>>> I find cooking a small quantity gives variable results.

??>> You must not be doing it right.

SP> Possibly, but I find the same thing -- if I'm starting with
SP> less than about 1/3 cup of rice, it is difficult to
SP> determine the right amount of water to use. I attribute
SP> this to the saucepan I'm using (6" Revereware) having a lid
SP> that isn't quite completely tight (although nearly so), and
SP> the boil-off is too much of a variable for that small of a
SP> quantity.

Even with a rice cooker, about 1/3 cup rice, or possibly 1/4 is
the low limit for me but you'd hardly want less than that for a
person and discarding any excess is no big deal.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Sat, 27 Oct 2007 14:04:25 -0400, "Dee.Dee" >
wrote:

>
>Put the rice in, and add water until the water comes up to your index
>finger.

Almost... put your index finger on top of the rice and add until it
comes up to the line where your first joint is located. Works better
on medium to large amounts of rice than small if you use a regular
sized rice cooker. I've never used a little rice cooker, so it may
also work on small amounts of rice cooked in the little ones.

YMMV


--
See return address to reply by email
remove the smiley face first

<sf> wrote in message ...
> On Sat, 27 Oct 2007 14:04:25 -0400, "Dee.Dee" >
> wrote:
>
>>
>>Put the rice in, and add water until the water comes up to your index
>>finger.
>
> Almost... put your index finger on top of the rice and add until it
> comes up to the line where your first joint is located. Works better
> on medium to large amounts of rice than small if you use a regular
> sized rice cooker. I've never used a little rice cooker, so it may
> also work on small amounts of rice cooked in the little ones.
>
> YMMV
>

Damn! I wrote it soo wrong. That's what I meant to say. Thanks for
correcting it.
Yes, I've used this technique on a very small and a medium-small and a
medium rice cooker.

I'm using a different brand and it's fairly large. What I like most about
it is that it never has any brown scum on the bottom -- finally!
Dee Dee

Janet Baraclough wrote:

> The message >
> from "Default User" > contains these words:
>
> As I'm making it for one, it's hard to
> > make a small batch suitable for one meal.
>
> Plain boiled rice?
>
> For my appetite, I allow 3 oz of dry rice boiled in a pan with 6
> fluid oz of salted water. If I'm hungrier I'd use more ounces of rice
> and vice versa.. The time and utensils are the same.

That doesn't cook well because the amounts are so small. You end up
with a shallow layer.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

James Silverton wrote:

> 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.

No way I'm wasting money on a dedicated rice cooker. The other way is
very simple, cook a good amount in a 2-qt saucepan, save 2/3 other days.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Steve Pope wrote:

> > wrote:
>
> >George > wrote:
>
> > > I find cooking a small quantity gives variable results.
>
> > You must not be doing it right.
>
> Possibly, but I find the same thing

I mentioned elsewhere that cooking larger quantities produces superior
results. I can't fathom why some people are so bent out of shape about
it. They should cook the quantities they prefer.




Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 27 Oct 2007 22:25:12 GMT, "Default User" >
wrote:

>James Silverton wrote:
>
>No way I'm wasting money on a dedicated rice cooker. The other way is
>very simple, cook a good amount in a 2-qt saucepan, save 2/3 other days.
>
Dedicated rice cookers last for decades. You'll get your money's
worth out of it - especially if it's an appliance that's used enough
to stay out on your countertop.

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See return address to reply by email
remove the smiley face first

sf wrote:

> On 27 Oct 2007 22:25:12 GMT, "Default User" >
> wrote:

> > No way I'm wasting money on a dedicated rice cooker. The other way
> > is very simple, cook a good amount in a 2-qt saucepan, save 2/3
> > other days.
> >
> Dedicated rice cookers last for decades.

Irrelevant.

> You'll get your money's worth out of it

Seems unlikely. Its job can be abley filled by other means, such as a
saucepan on a burner.

>- especially if it's an appliance that's used enough
> to stay out on your countertop.

There is already insufficient counter space.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 27 Oct 2007 23:09:25 GMT, "Default User" >
wrote:

>sf wrote:
>
>> On 27 Oct 2007 22:25:12 GMT, "Default User" >
>> wrote:
>
>> > No way I'm wasting money on a dedicated rice cooker. The other way
>> > is very simple, cook a good amount in a 2-qt saucepan, save 2/3
>> > other days.
>> >
>> Dedicated rice cookers last for decades.
>
>Irrelevant.

It certainly is relevant. I don't buy disposable items and rarely say
I think something is worth the money I spent on it (like knives, which
I think most food snobs spend far too much money on), but a rice
cooker passes the acid test of time and useage.

--
See return address to reply by email
remove the smiley face first

On Oct 27, 4:41?pm, (Steve Pope) wrote:
> > wrote:
> >George > wrote:
> >>I find cooking a small quantity gives variable results.
> >You must not be doing it right.
>
> Possibly, but I find the same thing -- if I'm starting with less
> than about 1/3 cup of rice, it is difficult to determine the
> right amount of water to use.

A measuring cup seems to work well for normal folks.

I attribute this to the saucepan
> I'm using (6" Revereware) having a lid that isn't quite completely
> tight (although nearly so),

A tight fitting lid doesn't mean air tight.

> and the boil-off is too much of a
> variable for that small of a quantity.
>
> Steve

Rice shouldn't boil... should be brought just to the boil and
immediately placed at the lowest possible simmer... move the pot
partially off the heat if need be. And the diameter of a pot is
absolutely meaningless without knowing its capacity... with the water
and raw rice there should be about half the volume of head room of its
contents. To cook a 1/3 cup of rice use a scant 2/3 cup of liquid...
the pot should be 1/2 quart capacity. For so small a quantity of rice
you really should consider a microwave.

One time on Usenet, "James Silverton" > said:
> Steve wrote on Sat, 27 Oct 2007 20:41:50 +0000 (UTC):
>
> ??>> George > wrote:
>
> ??>>> I find cooking a small quantity gives variable results.
>
> ??>> You must not be doing it right.
>
> SP> Possibly, but I find the same thing -- if I'm starting with
> SP> less than about 1/3 cup of rice, it is difficult to
> SP> determine the right amount of water to use. I attribute
> SP> this to the saucepan I'm using (6" Revereware) having a lid
> SP> that isn't quite completely tight (although nearly so), and
> SP> the boil-off is too much of a variable for that small of a
> SP> quantity.
>
> Even with a rice cooker, about 1/3 cup rice, or possibly 1/4 is
> the low limit for me but you'd hardly want less than that for a
> person and discarding any excess is no big deal.

Neither is saving it for another meal. Fried rice, or cold with milk
and vanilla...

--
Jani in WA

On Oct 27, 8:47?pm, (Little Malice) wrote:
> One time on Usenet, "James Silverton" > said:
>
>
>
>
>
> > Steve wrote on Sat, 27 Oct 2007 20:41:50 +0000 (UTC):
>
> > ??>> George > wrote:
>
> > ??>>> I find cooking a small quantity gives variable results.
>
> > ??>> You must not be doing it right.
>
> > SP> Possibly, but I find the same thing -- if I'm starting with
> > SP> less than about 1/3 cup of rice, it is difficult to
> > SP> determine the right amount of water to use. I attribute
> > SP> this to the saucepan I'm using (6" Revereware) having a lid
> > SP> that isn't quite completely tight (although nearly so), and
> > SP> the boil-off is too much of a variable for that small of a
> > SP> quantity.
>
> > Even with a rice cooker, about 1/3 cup rice, or possibly 1/4 is
> > the low limit for me but you'd hardly want less than that for a
> > person and discarding any excess is no big deal.
>
> Neither is saving it for another meal. Fried rice, or cold with milk
> and vanilla...


You mean just rice and vanilla flavored milk soup, not pudding? I
don't think it's worth the effort to make fried rice, or pudding, or
even your soup for so small an amount or rice (50 cents worth of
vanilla for one penny's worth of rice), certainly not worth the clean
up... I mean like I'm not going to clean pots, bowls and utensils for
3 spoonsful (one penny's worth) of rice... it ain't even a lech n' a
schmeck (a lick and a smell).

<sf> wrote in message ...
> On 27 Oct 2007 23:09:25 GMT, "Default User" >
> wrote:
>
>>sf wrote:
>>
>>> On 27 Oct 2007 22:25:12 GMT, "Default User" >
>>> wrote:
>>
>>> > No way I'm wasting money on a dedicated rice cooker. The other way
>>> > is very simple, cook a good amount in a 2-qt saucepan, save 2/3
>>> > other days.
>>> >
>>> Dedicated rice cookers last for decades.
>>
>>Irrelevant.
>
> It certainly is relevant. I don't buy disposable items and rarely say
> I think something is worth the money I spent on it (like knives, which
> I think most food snobs spend far too much money on),


but a rice
> cooker passes the acid test of time and useage.



Here! Here!
Dee Dee

One time on Usenet, Sheldon > said:
> On Oct 27, 8:47?pm, (Little Malice) wrote:
> > One time on Usenet, "James Silverton" > said:
> > > Steve wrote on Sat, 27 Oct 2007 20:41:50 +0000 (UTC):
> > > ??>> George > wrote:
> >
> > > ??>>> I find cooking a small quantity gives variable results.
> >
> > > ??>> You must not be doing it right.
> >
> > > SP> Possibly, but I find the same thing -- if I'm starting with
> > > SP> less than about 1/3 cup of rice, it is difficult to
> > > SP> determine the right amount of water to use. I attribute
> > > SP> this to the saucepan I'm using (6" Revereware) having a lid
> > > SP> that isn't quite completely tight (although nearly so), and
> > > SP> the boil-off is too much of a variable for that small of a
> > > SP> quantity.
> >
> > > Even with a rice cooker, about 1/3 cup rice, or possibly 1/4 is
> > > the low limit for me but you'd hardly want less than that for a
> > > person and discarding any excess is no big deal.
> >
> > Neither is saving it for another meal. Fried rice, or cold with milk
> > and vanilla...
>
>
> You mean just rice and vanilla flavored milk soup, not pudding?

Nope, not pudding. DH & DS like cold rice with some milk and vanilla
splashed on it. I don't care for it, but to each their own. We never
have leftover rice.

> I
> don't think it's worth the effort to make fried rice, or pudding, or
> even your soup for so small an amount or rice (50 cents worth of
> vanilla for one penny's worth of rice), certainly not worth the clean
> up... I mean like I'm not going to clean pots, bowls and utensils for
> 3 spoonsful (one penny's worth) of rice... it ain't even a lech n' a
> schmeck (a lick and a smell).

I meant that rather than figure out how to cook a small amount, he
could cook a bigger one and use it in different ways...

--
Jani in WA

Oh pshaw, on Sat 27 Oct 2007 10:09:41p, Cshenk meant to say...

>
> "Sqwertz" wrote in message
>
>> But it's unnecessary. I've been using the same pan to cook rice
>> for 30+ years (and my mother used it for at least a decade before
>> I). And I'd bet it cost $5-6 in the 60's.
>>
>> I don't see how buying a dedicated rice cooker for $40-$300 is an
>> advantage over that $5, multi-purpose pan.
>
> Try living in a culture where you eat rice with all 3 meals and just make
> one batch in the morning then keep it on the warmer status all day <g>.

LOL... I would rather not try to do that.



--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

Cshenk wrote on Sat, 27 Oct 2007 22:09:41 -0700:

??>> But it's unnecessary. I've been using the same pan to
??>> cook rice for 30+ years (and my mother used it for at
??>> least a decade before I). And I'd bet it cost $5-6 in the
??>> 60's.
??>>
??>> I don't see how buying a dedicated rice cooker for
??>> $40-$300 is an advantage over that $5, multi-purpose pan.

How many times has this argument been raised? Ask a Japanese
about rice cookers!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
news:BlSUi.10386$eD3.500@trnddc03...
> Cshenk wrote on Sat, 27 Oct 2007 22:09:41 -0700:
>
> ??>> But it's unnecessary. I've been using the same pan to
> ??>> cook rice for 30+ years (and my mother used it for at
> ??>> least a decade before I). And I'd bet it cost $5-6 in the
> ??>> 60's.
> ??>>
> ??>> I don't see how buying a dedicated rice cooker for
> ??>> $40-$300 is an advantage over that $5, multi-purpose pan.
>
> How many times has this argument been raised? Ask a Japanese about rice
> cookers!
>
>
> James Silverton
> Potomac, Maryland

Did they invent them? Zojirushi -- that's what I have now.
Dee Dee

"stark" wrote in message
:
>> Stark, do you know how delicious fried rice is? And easy?
>
> Yes, I've got to think about it quicker; add it to the menu. I try to
> rotate my starches, sometimes skip them, but by the time I'm back
> around to rice that batch in the fridge is well past it's safe date.

Try freezing it? If all you plan to do with it is stir it into a fried
rice, it works well enough.

I was watching a cooking show recently and the chef cooled the rice off in a
freezer for a bit then made it to stir fry. In Japan, you turn the leftover
rice into 'rice porridge' (think congee/juk and you are close).

I have about 2 cups in the freezer right now. While waiting for my
household goods to arrive from Japan, my ricemaker became a stove-top pot
and it's only working well enough to make 6 cups yield at a time. Smaller
batches just arent quite 'right'. That means with the 3 of us, we keep
getting about 2 cups leftover. Wth 4 cups leftover, I make 'rice porridge'.
Here below it's called 'rice soup' and i make a smaller batch. The real one
is made with dashi, but you'd probably find that hard to get so when I typed
it up, I used chicken stock. To use cooked rice, reduce the stock by at
least 1/2. It's supposed to be a thick gruel, not a thin soup with rice
floating in it.



MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Xxcarols Japan 'Rice Soup'
Categories: Xxcarol, Soups, Japan
Yield: 16 Servings

2 qt Chicken stock
3 c Dry rice, calrose
1/2 c Chopped green onions
1/2 c Chopped bok choy (cabbage)
1/2 c Shrimp meats, deshelled
1/2 c Mussels or clams, deshelled
1/4 c Chopped squid
1/4 c Octopus chopped
1/2 c Shredded carrots
2 oz Shreaded dry nori (seaweed)
1 tb Dry parsley
1 ts Black pepper

I've had this many times here in Japan but cant find the recipe typed
up anyplace. It's very close though to 'congee'. To serve this
right, you need a metal or very thick pottery pot with a lid and
several small bowls to serve it out in to each person. Heat the pot
by filling with hot water from the sink, and place the cover over it.

Place all the ingredients in a soup pot and let boil for 10 mins, then
serve in the preheated dinner pot.

Add raw eggs to the dinner pot and let them cook in the liquid as you
serve dinner. How many is up to you, but 6 would be normal for a 12
person dish. As this is made to be served 8 people at a time, you'd
add 4 and next meal, another 4.

The meats are all pretty much precooked and all veggies are fine
chopped or shredded. The squid can be all just the left over
tentacles and that is actually perfect for using them up. If you do
not have octopus, use more squid. The reverse also works.

Excellent place for any leftover seafood type as long as it is deboned
first. Little balls of Kamaboko (fish paste) work really well here.
The key is lots of different things, not too much of any one.

Optional additions run into the hundreds but these are good ones:
Tofu in small cubes, mild white cheese added at the serving time
(small chunks that melt in the almost boiling serving dish as the raw
eggs cook), chili powder of choice at the serving table, edamame (soy
beans, fresh), spinich.

Serving suggestions: With hard crusty bread, hot tea, and fresh
cucumbers.

From the Japan kitchen of: xxcarol 23May2005

MMMMM