76

Thanks for that info.

I recently discovered Gaba rice that is a specially processed rice for maximum nutritional benefit. It’s a “pearl” rice style (versus long grain). Very tasty. Just a few dashes of whatever spice sauces you like and it’s a nice little snack, or a good addition to an entree. So I’m making rice more often these days.

Sometimes I let the rice sit in the refrigerator a bit long… like as much as 2 weeks. Because there’s no preservatives, the rice usually goes bad by then. You see a slight sticky white film and there’s a slight odor… and if you taste it, you get a sour rancid flavor. Of course, that ends up tossed! But I have eaten rice that’s “just about” to get to that point. It still tastes fine but there’s a slightly sticky texture without any whitish discoloration. Layer on some hot sauce, heat it up, and it’s good. I’ve never gotten sick from that. But I’d rather err on the side of caution, now that I’m hearing about rice food poisoning!

I recently picked up a set of those Post-It page marker notes. They’re terrific for writing down a date and applying to a container, so you know when it was last prepared and put in the fridge. Of course, you can also just use scissors on a regular size post-it note and get about 4 temp labels to apply to food containers.