Have you ever tried cooking fried rice using freshly cooked rice? How was the texture, though? If it turned out soggy, that’s because of its excess moisture. The next time you cook rice, try to let the rice age a little. Nothing beats leftover rice, especially one-day-old rice, when making fried rice. And here’s why.

Rice primarily consists of starch molecules. Starch is a complex carbohydrate composed of amylose and amylopectin polysaccharide. Amylose represents a linear and relatively unbranched glucose chain in starch, connected by alpha-1,4-glycosidic bonds. This contributes to a denser, firmer texture in starchy foods. In contrast, amylopectin forms a highly branched glucose chain with alpha-1,6-glycosidic bonds, resulting in a more porous and granular structure that imparts a sticky, creamy texture to starchy foods.

ONE-DAY-OLD RICE RESISTANT STARCH FRIES BETTER

When the rice is mixed with water and subjected to heat, the starch granules expand as water infiltrates its core. Gradually, the granule absorbs a sufficient amount of water and swells to an extent where it disintegrates into a matrix of starch molecules combined with water.

When the cooked rice is refrigerated, the starch molecules gradually undergo a reformation process called retrogradation. In food chemistry, retrogradation refers to the phenomenon in which starch returns or reverts to a crystalline structure as it cools down. The result of retrogradation is the formation of resistant starch. This is the same reason why bread in the refrigerator hardens over time.

Resistant starch is the type of starch that our body cannot break down. When used in frying, the retrograded crystalline starch can provide a unique texture, resulting in a crisper and a denser finish in certain fried foods.

In one study, the levels of resistant starch in different rice samples, including freshly cooked white rice, rice cooled for 10 hours at room temperature, and rice cooled for 24 hours at 4°C and then reheated. The results indicated that the freshly cooked white rice had the lowest resistant starch content at 0.64 g/100 g. The rice cooled at room temperature for 10 hours showed an increased resistant starch content of 1.30 g/100 g, while the rice cooled at 4°C for 24 hours and reheated had the highest resistant starch content at 1.65 g/100 g.

The results indicate the duration of cooling and reheating can influence the resistant starch content in rice. The longer the rice is in the refrigerator, the more resistant starch is formed. This is the reason why fried rice recipes usually call for leftover (one-day old) rice—its resistant starch makes it fry better than fresh rice.

FRESH COOKED RICE IS THE ONLY OPTION? TRY THESE

If you don’t have any leftover rice available, there are several steps you can take to prevent your fried rice from becoming soggy. The key idea here is to minimize the moisture content in the rice.

You might also like: How Long Can You Keep Cooked Rice In The Fridge?

To begin, spread the freshly cooked rice out on a tray or baking sheet. Allow it to cool and air dry for a while. Alternatively, you can speed up this process by briefly storing the rice in the refrigerator. However, it’s important to keep in mind that the longer the rice stays in the refrigerator, the more resistant starch it forms.

Another strategy involves managing the amount of liquid seasonings you add to your dish, such as soy sauce or oyster sauce. Especially when working with fresh rice, it’s wise to be cautious and potentially reduce the quantity of liquid seasonings to avoid introducing excess moisture.

Additionally, when cooking the rice, use a hot pan or wok and continuously stir. This technique not only ensures even cooking, but also promotes the evaporation of any excess moisture. The application of high heat in this process helps rapidly dry out the rice, contributing to the creation of a flavorful fried rice that isn’t soggy.

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When it comes to meal planning and leftovers, knowing how long you can safely store cooked rice in the fridge is essential. Rice is a staple in many cuisines and a versatile ingredient, but improper storage can lead to foodborne illnesses. So, how long can you keep cooked rice in the fridge before it goes bad?

THE SHELF LIFE OF COOKED RICE

Cooked rice, unlike its uncooked counterpart, has a limited shelf life due to its moisture content and the potential growth of harmful bacteria. As a general guideline, cooked rice can be safely stored in the refrigerator for about 4 to 6 days. Beyond this time frame, the risk of bacterial growth increases significantly, raising concerns about food safety.

Ideally, you should only keep rice in the fridge for 1 day. Reheating rice that is one day old is considered safe from a microbial standpoint, provided it has been stored properly in the refrigerator. Within the first day of refrigeration, the growth of harmful bacteria on cooked rice is typically limited, and reheating it thoroughly can help kill any remaining bacteria.

The recommended shelf life of cooked rice in the refrigerator may vary depending on the type of rice and any added ingredients. For instance, if the cooked rice includes meat, seafood, or other perishable components, it is best to consume it within 2 to 3 days. It is also important to consult manufacturer guidelines or trusted recipe sources for specific storage recommendations to ensure the best shelf life for your cooked rice.

FACTORS AFFECTING SHELF LIFE

Several factors can impact how long cooked rice stays fresh in the fridge. Temperature is crucial, as bacteria multiply rapidly at temperatures between 40°F (4°C) and 140°F (60°C). In food safety, this temperature range is so-called the temperature danger zone (TDZ). The temperature danger zone refers to the range of temperatures in which bacteria multiply more rapidly. Within this range, bacteria can double in number every 20 minutes, potentially leading to foodborne illnesses if proper precautions are not taken.

At temperatures below 40°F (4°C), bacterial growth significantly slows down, and most bacteria become dormant. Cold storage, such as refrigeration, is an effective method to keep food out of the temperature danger zone. However, it is important to note that refrigeration only slows bacterial growth and does not kill bacteria. Therefore, even when stored in the refrigerator, cooked rice should still be consumed within its recommended shelf life (4 to 6 days) to minimize the risk of foodborne illnesses.

Furthermore, moisture is a contributing factor to rice spoilage as it provides an ideal environment for bacteria and mold to thrive. This can be prevented by thorough draining and storing in containers or bags with airtight seals. Also, always use clean utensils when handling cooked rice, and avoid leaving it at room temperature for extended periods, as this provides an opportunity for bacteria to multiply. Ideally, practice the “2-hour rule”, wherein perishable foods are not left at room temperature for more than 2 hours.

SIGNS OF SPOILAGE

To ensure food safety, it’s important to recognize the signs of spoiled cooked rice. If the rice has an off odor, strange texture, or appears moldy, it’s best to discard it immediately. Consuming spoiled rice can lead to food poisoning, which can cause symptoms like vomiting, nausea, and diarrhea.

Bacillus cereus is a common bacterium that can cause rice spoilage. Originating from soil, it can contaminate rice during cultivation or processing. Unlike visible signs of spoilage, B. cereus can multiply in cooked rice without altering its appearance, yet it can still pose a health risk if consumed. Remarkably, B. cereus can multiply by 1,000,000 in just 8.6 to 10.3 hours.

Another bacterium that can spoil rice is Clostridium perfringens. It is commonly found in the environment, including soil and dust. If cooked rice is not cooled and stored properly, this bacterium can multiply rapidly and produce heat-resistant spores. When the rice is later reheated inadequately, these spores can germinate and release toxins that cause food poisoning.

If rice contains additional ingredients, it may also harbor other pathogens. From May 1951 to January 1960, Japan experienced 166 recorded cases of izushi-related outbreaks, resulting in a mortality rate of 35% with 58 deaths. Izushi is a home-prepared food comprising raw fish, vegetables, cooked rice, malted rice (koji), salt, and vinegar. The bacterium responsible for these cases of food poisoning is Clostridium botulinum.

In addition to bacteria, mold can also spoil rice. Various types of molds, such as Aspergillus and Penicillium species, can contaminate rice. Mold growth on rice is visible as fuzzy patches or discoloration, and it can produce harmful toxins

PROPER STORING OF COOKED RICE IN THE FRIDGE

It is critical to quickly cool down cooked rice after cooking to ensure safe storage. Bacteria flourish in warm conditions, thus room temperature storage is ideal for them. Divide the cooked rice into smaller portions and store them in shallow containers to speed up the cooling process. Use an ice bath or a cooling rack to accelerate the procedure. Remember that damaged or ill-fitting containers can jeopardize the storage environment. Once the rice has cooled, immediately place it in the refrigerator, keeping the temperature below 40°F (4°C) to reduce the possibility of bacterial growth.

To maximize the shelf life of cooked rice in the fridge, store it in small portions that you plan to consume within the next few days. This reduces the need for reheating of rice multiple times, minimizing the risk of bacterial contamination.

References

J. Jay, M. Loessner, D. Golden (2005). Modern Food Microbiology (7th edition). Springer.

G. Cooper (2018). Food Microbiology. Library Press.

The post How Long Can You Keep Cooked Rice In The Fridge? appeared first on The Food Untold.

Got some rice left after dinner? Do not discard them just yet. Yes, some people say that you should never reheat leftover rice. But actually, you can. But be extra careful.

When we cook rice by steaming or boiling, we are introducing water to the grains. And by doing so, we are also making the pot of rice a more comfortable environment for microorganisms to survive. As we all know, there should be sufficient available water to support the growth of bacteria. Read the factors the affect the growth of harmful microorganisms.

In rice, an uncooked package may contain soil bacteria called Bacillus cereus. The B. cereus is a spore-forming type of bacteria. One of the enterotoxins produced by it is heat-resistant. That means reheating leftover rice kills the bacteria, but does not eliminate the toxin already present.

Keep reading.

Bacillus Cereus

B. cereus is a spore-forming, and toxin-producing bacteria. Like rice, B. cereus bacteria is found in starchy foods like potatoes, peas, and beans. When in an environment ideal for growth, like cooked rice stored at room temperature, the spores will germinate into the vegetative form.

When a B. cereus-contaminated food like rice is ingested, symptoms such as vomiting, nausea, and diarrhea may be experienced. These usually manifest as early as in 30 minutes and last up to 24 hours. Reports say that over 80, 000 cases of B. cereus food poisoning occur in the U.S. every year. But the actual number may even be higher as many go unreported.

Further read: Helpful Refrigerator Food Safety Tips

Tips when reheating leftover rice

When saving leftover rice for later, keep it inside the refrigerator. Low temperatures delay the growth of bacteria. This FDA post provides more tips on how to handle leftover foods. Room temperature is optimum for bacteria to grow. At 86°F(30°C), the population of B. cereus in cooked rice doubles in just 25 minutes.

Generally, cooked rice can be safely stored inside the refrigerator 4 to 6 days.

However, immediate consumption is ideal. Otherwise, reheat leftover rice that has been stored for 1 day. At this point, the bacteria level is low enough for reheating. Make sure it is piping hot before consuming. And do not reheat more than once.

When possible, do not reheat cooked leftover rice at day 2. At this point, the level of bacteria is already dangerous for reheating. At day 3, bacterial growth and toxin production are accelerated. Discard it. Remember that contaminated foods may look and smell normal.

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