this post was submitted on 16 Dec 2023
214 points (98.6% liked)
Asklemmy
43945 readers
577 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
What's the deal with left over rice in the rice cooker? You just make a full pot and leave it in there for days?
Hopefully not what they mean, rice needs to be chilled fairly quickly after it's done - even then, you don't want to keep it for long. There's a specific bacterium B. cereus that thrives on rice and can be really nasty.
I cover it with a damp paper towel and yes it lasts a couple of days like that.
Please stop doing this. Food poisoning from rice can potentially kill you.
ETA: The recipe you suggested sounds crazy good, though.
Some rice cookers have a "keep warm" option, which might be what they're using
Warm is arguably even worse. Heat kills microbes, but all the reactions driving their growth tend to accelerate when it's warmer. Rice can harbor some nasty pathogens so it's important to chill and refrigerate it ASAP
The "keep warm" function on a typical rice cooker isn't 100ยฐ warm, it's a food safe temperature like 140+.
As long as the cooker is working properly, it's fine to eat hours later. I wouldn't go overnight or anything.
Why wouldn't 100ยฐ be food safe? Is it because that would only kill stuff in water when it boils, but solids won't boil?
If any dangerous pathogens are kept out or killed, I guess more power to the you? However, I'm just thinking: "Why not make fried rice out of that?" Heck, you'd just need some oil and garlic and letting that day-old rice cool and dry out a bit.
Fry the egg first, then using the same oil the egg is fried in, then once the garlic is almost golden brown, take it off the oil and add the rice. Let the rice heat up and then add the chili paste, the garlic, the pork fu and/or whatever else you might have on hand you fancy adding. Season to taste and cook to desired "doneness". Some like it cooked to the point of the rice gaining that scorched and crunchy layer.
And that's just basing off your recipe. A lot of dinner left-overs can be added to next day's fried rice, and it's just basically a way of dealing with left-overs (and rice) and cooking a one-dish meal out of it..
I was just basing it on "too lazy to cook". I will note egg fried IN chili paste & oil is ridiculously good too. But haven't really worried about rice kept out, it has a keep warm button on the rice cooker? It's only for a day usually, have a family so it gets eaten.
Oh, yeah, I hear you! My go-to for those "I feel too lazy to cook something substantial" would be ramen because fried rice can actually be pretty hard work, lol!
Also, thanks for the tip about fried eggs. We usually don't add much to our fried eggs here, just a bit of salt and a bit of all-purpose seasoning if we're feeling fancy. Otherwise, it'd be an omelette with onions and tomatoes and all that and it's already become a dish of its own.