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storing cooked rice


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ok, so i did not know this before about refrigerating brown for more than a couple of days but this comes from WHFoods. Brown Rice

 

How long does cooked brown rice stay fresh in the refrigerator?

 

In general, we like the idea of preparing a very limited amount of brown rice-only the amount that you will be consuming on that same day, or at most, by the end of the following day. One night of refrigeration is really all we recommend. Our thinking is very conservative here, and we realize that many organizations support refrigeration of rice for as many as four to seven days.

However, we believe that there are some unnecessary risks worth avoiding in the case of cooked rice. These risks all involve the presence of moisture, time, temperature, bacteria, fungi, or spores. The growth of toxin-producing fungi is probably the greatest of these risks. It appears that some fungi can turn one of the amino acids (tryptophan) in rice into alpha-picolinic acid; this substance, when excessive, can cause hypersensitivity reactions to rice in some persons. Another mycotoxin (fungus-triggered toxin) called T-2 can also be produced in rice by the fungus Fusarium. While these fungus-related problems are fairly unlikely to occur, they will increase along with increased storage time for the cooked rice. We believe the added inconvenience of preparing rice more frequently is worth the effort.

For increased safety, we would also recommend letting your cooked rice cool to room temperature before placing it in the refrigerator. We'd also recommend storing it in a tightly sealed container.

 

16 Replies (last)
I've picked up something from my Korean co-workers here. After you cook your rice and it cools put it in baggies (not the ones with a ziploc seal). When you want to eat it, just pop it in the microwave for 90seconds or so.
Original Post by alibsam:

I've picked up something from my Korean co-workers here. After you cook your rice and it cools put it in baggies (not the ones with a ziploc seal). When you want to eat it, just pop it in the microwave for 90seconds or so.

plastic in the microwave?!!  no no no no!  noooooooo!

I measure out the leftovers into freezer containers and freeze them.  It's ready to add to a meal with no trouble.  I usually just dump it on my bowl with whatever I'm having and microwave, or into the saute pan when I'm making stir fry.

plastic in the microwave?!!  no no no no!  noooooooo!

I have zero problems.

not now, ali, but you're not trying to get pregnant.  one of the potentially harmful by-products of the breakdown of plastic is a synthetic form of estrogen that may contribute to infertility.  heat dramatically speeds this process.

unless it's a grade of plastic that's microwave-save (and is relatively new plastic), don't do it!

whats wrong with plastic in the microwave??

Me neither but I don't nuke it till it melts..., plus my splatter lid is plastic and it's in there all the time.

Original Post by pgeorgian:

not now, ali, but you're not trying to get pregnant.  one of the potentially harmful by-products of the breakdown of plastic is a synthetic form of estrogen that may contribute to infertility. 

 Great news, so I tell my husband I can't get pregnant due to plastic cooked in the microwave!! He's soooo afraid I'll get pregnant.

I don't even store things in plastic (glass only) let alone microwave it.  It's your decision though. 

"Scary Plastics!"

I recently heard about this storing cooked rice thing. Some sites even say you shouldn't even refrigerate rice. But my family did it for YEARS before my mom read about this and got all paranoid that she was going to die from eating refrigerated rice. Meh. It didn't kill me for all those years of eating it 3-7 days after it was made and I doubt it'll kill me any time soon. HOWEVER, I probably wouldn't recommend infants, elderly, or people with unhealthy immune systems to do so. Smartness, people! Do your research!

#11  
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I'm the only one who eats brown rice in my family.

I usually make a huge batch it lasts me 2 weeks. So, its in the fridge for 2 weeks (or even more sometimes). I don't think its gone bad for me before.... I hope *fingers crosseD*

Jamie,  You and me both.  I cook a big pot o' rice and kidney beans for up to 2 weeks, sometime 3.  I have been doing this for many years.  I freeze the rice in ziploc bags - just enough for both one day's meal.  I put it in the fridge to thaw in the morning then I spray water on it before putting it in the microwavable dish and cover it for about 2 minutes.  Works like a charm and I will continue to do so since it's worked well for us.

I keep cooked rice in the fridge for days, and I freeze it, too.

Plastic should really never be used to store food, but if you do, at the very least never put it in the microwave.  Heat causes it to break down even further and leaches more toxins into your food.  Same thing goes with leaving water bottles in your car on a hot day.  It doesn't have to actually melt for this to occur.   Plastic is always leaching into your food but higher temps speed up the process.

It's more than just infertility.  BPA (and whatever else may be in plastic) is a known toxin and causes a lot of health problems, such as thyroid, neurological, and hormonal disorders, and yes, cancer.  Not only that, but it could work in synergy with other chemicals that we have in our bodies to produce unknown effects.  It's best just to avoid the risk altogether.

You may think you are "fine" but these are long term effects that you won't see right away.

I keep cooked rice in the fridge for 1-2 days at most.  I also freeze serving size portions (in glass containers) which are really easy to defrost and reheat by pouring boiling water over the rice itself, then drain through a strainer.  This method plumps/refreshes the rice as if it's freshly cooked.

Original Post by gert109:

I keep cooked rice in the fridge for 1-2 days at most.  I also freeze serving size portions (in glass containers) which are really easy to defrost and reheat by pouring boiling water over the rice itself, then drain through a strainer.  This method plumps/refreshes the rice as if it's freshly cooked.

Oh, thanks for that tip!  Much better than the microwave.

thhq
Aug 04 2010 15:16
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#16  
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Uh, what's wrong with just leaving it in the cooker, throwing a little water in, and using the cooker to reheat it? This would annihilate any developing cutures. I've done this for at least 30 years in my old National cooker with no ill effects.  

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