According to food safety expert Sarah Cook (USA): "Fods containing starch such as rice, protein, and potatoes can easily grow bacteria if left at room temperature for more than 2 hours. Proper storage will help you spend more time and stay safe.
Quickly cool and store in a sealed container
Immediately after the rice is cooked, experts recommend placing the rice on a tray or in a wide box to cool down quickly. Do not cover the rice while it is still hot because the steam will create a humid environment that causes bacteria to grow. When the rice has cooled completely, put it in a glass or food safety plastic box, cover and put it in the refrigerator. Rice stored in the refrigerator is good for 2-3 days.
Divide and freeze to use throughout the week
Cored is the most common and safe way to keep rice for up to 5-7 days. According to nutritionist Jennifer May, winter-time rice does not reduce nutrition if brewed properly.
Divide the rice into small portions according to the portion, put it in a zip bag or closed box and then put it in a stone compartment. When needed, prioritize blowing with a microwave or steaming water to keep the rice light and moisture.
Drinking properly to avoid infection
When re-heating the rice, make sure to bring the rice to a minimum temperature of 75°C to destroy any remaining bacteria. Do not repeat the same repeat. If the rice has a strange, yellow smell or changes color, you should throw it away immediately.
Experts agree that it is completely safe to store white rice for a whole week if the rules of cooling, dividing and freezing are followed. This helps save time, limit food waste and still ensure the health of the family.
