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Kelly J. Cooper

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Kill The Messenger, Kiss The Cook [Aug. 26th, 2007|12:57 am]
Kelly J. Cooper
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Stoopid food question.

Is there a way to make rice and then preserve it so it's still edible the next day? (I.e. not hard and crunchy or super chewy.) I don't want to add it to another dish, so there won't be sauce to reconstitute it, nor frying involved.

I want to make sushi rice the night before and then be able to stick it in a container and take it with me to work the next day.

Should I freeze it and let it thaw for the hour or two before I get around to eating? Leave it in the rice cooker overnight? (Ideally, I'd like to be able to just sprinkle it with furikake and eat it.)

ETA: No microwave access at work.

[User Picture]From: gilana
2007-08-26 08:01 am (UTC)
Good question. I buy packages of pre-cooked nukable rice from the Japanese grocery to do the same thing with, but I'd love to be able to make my own instead.
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[User Picture]From: muffyjo
2007-08-26 09:50 am (UTC)
I think the trick is to lock in the water. If you cook it, and while it's still hot-warm put it into a freezer bag and make sure to get the air out, you SHOULD be in good shape.
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[User Picture]From: cos
2007-08-26 10:48 am (UTC)
You can often revivify it by microwaving it with a little bit of water, so it gets steam-cooked just a little bit.
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[User Picture]From: klingonlandlady
2007-08-26 11:08 am (UTC)
If you're not eating it the night before, but just making lunch ahead, you should be able to just leave it in the rice cooker unopened. It should be relatively sterile in there and keep the moisture in, at least for 8 hours while you sleep.
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[User Picture]From: gdaniels
2007-08-26 12:44 pm (UTC)
I've had great luck with leftover Japanese-style rice from the rice cooker. I just keep it in tupperware in the fridge. It's moist enough that somewhere between 30sec and 1min in the microwave brings it back just fine - I often make extra when using the cooker these days specifically so I can have super-quick rice available in the next couple of days (after two days it's not worth it).

Have you tried ochazuke, btw? It can be a really nice way to use leftover rice too, though you need a source of hot water.
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From: okelle
2007-09-03 09:53 am (UTC)
As long as you keep it in an airtight container, it should be okay. Food safety note, though: you need to be careful about the temperature at which you store rice. So if you're going to keep it all morning, I recommend getting yourself one of those cooler lunch bags and sticking a freezer "ice" pack in there with it.

Incidentally, I've done lots of yummy things with leftover rice, making them into salads and stuff. I've posted some of them over in super_supper. For cooking questions, you may also want to try the sister community, suggest_supper

Nice finally meeting you in person yesterday! Glad you liked my t-shirt ^_^
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