Refrigeration storage
This is the method that many housewives love the most due to its convenience. After finishing the rice, pump all the leftover rice in the pot into a bowl (or a box), let it cool and store tightly in the refrigerator.
With low temperatures in the refrigerator, the reproduction process of harmful bacteria will slow down, causing rice to spoil for longer. If you want to use it, you just need to take it out, re-hide it or put it in the microwave for 3 to 5 minutes.
However, some notes should be noted that when preserving with this method, it is absolutely not allowed to keep rice and food together, or let rice get stuck to food.
If the rice is stuck to food, the steam will be absorbed from the dishes to join, creating conditions for harmful microorganisms and bacteria to grow and cause spoilage.
Put salt in rice
A folk tip from ancient times when previous generations wanted to preserve rice was to put a pinch of salt in the rice when washing and cooking rice.
Salt contains many nutrients that help preserve rice from spoilage due to its ability to inhibit probiotics that cause rot. In addition, because salt also has the effect of reducing the effects of damaging enzymes, this is the method most commonly used when there is no refrigerator.
In addition, you can use clean vinegar with a ratio of 2ml of vinegar with 1.5 kg of rice to replace salt with similar effects.
leave in the rice pot with heat retention mode
This is a method that prolongs the time before eating in case you cook the rice too early. If you are not in a hurry to eat or are suddenly busy with something else, store the rice in a pot and use a warm-clearing (Warm) mode.
However, this is only a temporary method and the rice can only be used at most 5 hours in advance because the rice will then absorb a lot of steam through the gap. Therefore, housewives also need to consider the reasonable time to cook rice.
sanitize the pot before cooking
This is one of the important points that many people often ignore. Housewives simply think that using only the pot that has been washed after eating the first meal is enough for those who do not know the pot to have many bacteria and dust grains stacking on overnight.
This bacteria and dirt will make the rice more quickly thick, so wash the pot dry before cooking.
