Rotten Egg #7 - Rice

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, so 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 now is as good of a time as any!

Without further ado, please sit back and enjoy Food Yourself’s 51st post.

Rice can come in many different shapes and sizes. There’s Arborio, basmati, brown, glutinous, jasmine, long grain, red rice, Valencia and wild rice, just to name a few. Despite their many differences, they share one commonality: how they’re prepared. Except, well…that can differ too, such as choosing whether or not you rinse your rice before cooking.

But anyway!

My point is, if you’re using rice from U.S or Canada, don’t wash it before cooking. I know you probably don’t want to eat the stuff that makes the water look murky and gross when you do wash rice, but doing so also washes away the fortification powder containing B vitamins.

However, if you just love washing rice, then I suggest you buy rice brands outside of U.S. or Canada—yeah, those can be washed.

TL;DR: if you wash Canadian or American branded rice, you also sacrifice the fortification powder—your choice!

On a food safety note, leftover cooked rice can be refrigerated up to a week, or frozen up to six months.

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Image courtesy of PolinaTankilevitch