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#101
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saturated fat
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. -- Annabel Smyth http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! |
#102
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saturated fat
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 |
#103
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saturated fat
jmk wrote:
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. Sometimes I think it's some kind of miracle my mom didn't kill us all! lol -- Walking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 |
#104
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jmk wrote:
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. Sometimes I think it's some kind of miracle my mom didn't kill us all! lol -- Walking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 |
#105
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saturated fat
"SnugBear" wrote in message .4... jmk wrote: 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. Sometimes I think it's some kind of miracle my mom didn't kill us all! lol Walking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 Well I still have 4 living children and they often ate rice that had been stored in the fridge! |
#106
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"SnugBear" wrote in message .4... jmk wrote: 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. Sometimes I think it's some kind of miracle my mom didn't kill us all! lol Walking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 Well I still have 4 living children and they often ate rice that had been stored in the fridge! |
#107
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saturated fat
Annabel Smyth wrote:
On Tue, 10 Aug 2004 at 10:37:54, Dally wrote: I cook brown basmati rice in about 35 minutes, including the time it takes to bring the water to a boil to begin with. It takes about 30 minutes to cook once the rice is in the water. Are you sure this is proper whole-grain rice, then? I know that when I cook ours for less than 40 minutes, it is still hard in the middle. I prefer to give it a good 40 minutes once it has returned to the boil, ideally 45, and then let it sit with the heat turned off for another 5, to absorb the last of the water. I agree with you about regular brown rice, but the brown *basmati* rice is a bit thinner and cooks a bit faster. It's also fluffier and nuttier tasting. I recommend it! (Can you tell?) :-) If I know what time I'm going to be able to serve dinner, then that does make a big difference. With a husband apt to come home any time between about 7.00 and 9.00 pm (well, every 30 minutes, given train times!), and sometimes later, it makes life difficult. True. My husband works 1/2 an hour from home and calls me when he's leaving, but it's not like I have dinner on the table when he walks through the door! I understand about wanting to eat ASAP. How's this working for you? I don't mean to argue with success. As long as I eat less, I lose weight. I find the easiest way to eat fewer calories is to lower my fat intake, but try to avoid refined sugar as much as possible, too. Not totally, just "as much as possible". I'm feeling really bad for picking on you so much. One of the things I've noticed is that I need to tackle one item at a time in the transformation from obese to slender. It's impossible to make ALL the changes at once. Portion size is a worthy subject to tackle and if that's where you're at I should be more supportive. Dally |
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