On 8/11/2004 6:57 AM, Annabel Smyth wrote:
On Wed, 11 Aug 2004 at 02:59:43, SnugBear
wrote:


janice wrote:


If you know you're going to want rice when you're in a hurry, it keeps
cooked for several days in the fridge, and for longer in the freezer,
and just needs re-heating.

I cook rice once a week. My husband eats most of it, but it saves me

from doing up a single portion several times. I just nuke his bit for a

minute and toss the veggies on top. For special occasions I'll have a
quarter cup.


I don't care to keep cold cooked rice for very long - apparently it is
very easy to contract food poisoning from it. Obviously if I am making
a cold rice dish, then I allow it to cool, but otherwise I don't cook
more than I need for that meal.

Uh, that's a storage problem. If rice is kept at room temperature, you
can get food poisoning from the Bacillus cereus that uncooked (dry) rice
has on it naturally, however, if it is promptly refrigrated, as all
leftovers should be, this is a non issue.

--
jmk in NC