Happy September Everyone! I hope you all had a great summer and are somewhat looking forward to getting back to reality. September has always been my January and I’m looking forward to this New Year with many Food Yourself resolutions. To start, I promise to use Twitter more! Also, as I was glancing through my previous posts, I realized I haven’t done a “rotten egg” since February, so I thought now would be as good of a time as ever. Without further ado please sit back and enjoy this 51st post.
Rice can come in many different shapes and sizes – there’s Arborio, basmati, brown, glutinous, jasmine, long grain, red rice, Valencia and lastly wild rice. Despite their many differences, one commonality is how the rice is prepared. Are you a chef who rinses their rice before cooking? If so, please stop.
If you are using rice from the U.S or Canada, do not wash it before cooking (despite how gross the water looks when you do). Washing the rice will wash away the fortification powder, which contains B vitamins. However, if you are using rice from outside of the U.S or Canada it can be washed. Therefore, in a nutshell – washing rice is officially a rotten egg!
On a food safety note – leftover cooked rice can be refrigerated up to a week or frozen up to six months.
Image courtesy of tamaki