I have planned to make Thai sticky rice dessert with mango and coconut cream but soaked too much rice with water, I will go ahead to steam the rice. Is it possible to freeze the steamed glutinous rice? Or is it better to mix the sweet coconut milk with the rice and freeze together? Thanks.
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I used to freeze cooked rice for clients all the time though not sticky rice. I always instructed them to add a small amount of liquid to reheat the rice so I would suggest freezing before adding the coconut milk. Iād use it as my liquid to reheat, adding it as needed to reach the desired consistency.
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Make sense. Thank you.
Nuked leftover rice +sriracha = lunch!
I just recently read of rice toxins. Certainly not recommending it but I leave cooked rice out at room temp in its cooking vessel forā¦sometimes several days, and in 60 years have never had a casualty.
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Leftover rice + diced beets + Italian dressing = heavenly pink salad
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Good luck. Iād be interested in hearing how it worked.
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I usually rice nuke with chopped kimchee. I like the different textures.
Iāve never heard of rice toxins but donāt doubt they exist. Not something Iām going to worry about though.
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Ugh. Left over rice info is so frustrating.
āRice nukeā???
I need to learn to proofread better
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This might be news to an entire continent. As a card-carrying Korean, this thread is the first place Iāve ever read about this issue. Please know that Iām not discounting it - I have just never heard about this and Iām reacting off-the-cuff here. Thereās a high incidence of gastric cancers amongst Koreans. That could be due to smoked foods (as has been seen in the Japanese) or maybe consumption of lots of fermented foods in Koreans? Or maybe spore-laden rice is a contributing factor? As a kid and adult, cooked rice was routinely left in the rice cooker and eaten over the course of the week. Mom rarely refrigerated rice. I do, but I have also been known to leave rice out for several days, particularly during the colder months.
Anyway, I shouldnāt be thinking aloud like this without substantiation, but thanks for the food for thought.
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I read warnings from time to time on sites like āoursā ( 
), and I try to check out the sources each time. I was surprised that this source called it "a common belief ". No one I know seems to know about it. Interesting to think about in the current context of science believers and non-believers.
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rice is an excellent growth media for bacteria.
if one assumes the rice has been ācooked to sterileā then only externally introduced bacteria could pose a problemā¦
itās the same with the USDA/FDA recommendations on cooking temps, etc.
they take the position that in order to be āsafeā all foods should be reduced to ashā¦
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PAELLA VALENCIANA RECIPE FROM QUIQUE DACOSTA, LEFT OVERS WERE STORED AND RE HEATED, WITH CALDO DE POLLO TO MOISTEN THE RICE ā¦ I DO NOT USE MICRO WAVE OVENS.
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I donāt own a microwave either.
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This reminds me of potato salad and people blaming food poisoning on the mayo. Which is actually a very stable product. The problem was the potatoās and Iāve heard where rice might be a problem too. I donāt remember the scientific specifics why though.
I WOULD NEVER freeze a paella.
I stored it in a tupperware and re heated the next day stove top as I had made 2 paellas the day before.
I do not freeze many things ā¦
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4 posts were split to a new topic: Freezer or not, methods of storing extra
Posts on freezers or not are moved to a new topic.
I thought it was obvious that I hit the wrong reply arrow but I guess not. Sorry about that. I was addressing the issue of food poisoning with rice/starch. Not sure how this went from no microwave to freezer use.
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Sticky rice, tried both methods: kept in fridge and in freezer.
Fridge: next day was alright, but past that period, the rice hardened, need more liquid to heat up. The result wasnāt ideal.
Freezer: plain sticky rice was quite delicate, defroze with microwave, but difficult to find the right setting, and the rice hardened easily. Not the whole rice was hard, a part of it, similar to the effect of semi cooked rice. I put rice back in pot to heat up with liquid, took some time.
Conclusion, doesnāt worth the trouble to freeze it, as to steam the glutinous rice needs only 20 minutes (plus soaking time), and reheating never comes close to the freshly cooked ones.
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Thanks for the update. I will have to remember to make sure we eat all our mango sticky rice in one sitting - unfortunately I doubt it will be a problem no matter how much I cook.
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