Rice (or potatoes or pasta or whatever cooked starch) has carbohydrates (food) and water. That is two out of three (the third being temperatures between 40 degrees and 140 degrees) to allow bacteria growth. Most home refrigerators do not keep foods below 40 degrees reliably, so after three days you should either discard, or re-cook to above 170 degrees, or freeze (and recook when you thaw it) any food.
Most food-borne illness is caused in the home, not in restaurants, because people forget how long they have stored things or don't wash them properly before eating.
you cant freeze rice it dries it out. It is as if you are freeze drying it.
If you intend to follow a recipe using long grain rice in the place of Minute Rice, you should cook the long grain rice first. If you don't, the rice will be under-cooked.
You will not get the same consistency, but you should be able to do it. You can cook rice in the same manner regardless of the type. It shouldn't take as long to cook.
long grain rice takes longer to cook than converted rice
until it boils
Don't know about un-cooked rice but boiled rice can be frozen, uncooked rice will keep for a long time though as long as it is kept dry and protected from mice and insects. Yes. Uncooked rice and grains can be stored in the freezer. See Related Links.
You can, but rice does not freeze well. Becomes soggy when thawed.
5 days :):):):):):):):):):)):):):):):)::):):)::):))::)
2 minutes
If it's standard white rice it takes 10 minutes to cook
Saffron is the most expensive spice in the world. Do you like to cook with saffron? How long do you soak saffron before using it?
By volume twice as much water as rice.
yes, you can freeze it for 5 weeks