How long does rice last refrigerated without going bad?

In the Ecuadorian tradition and in most northern countries of the Latin American continent, lunch must have rice. Locally it is said that many prefer a ‘Chimborazo’ of rice to feel that it is a real meal.

Most nutritionists advise that other cereals that provide more vitamins to the human diet be preferred, even opting for brown rice.

At a caloric level, brown rice is similar to white rice, and the latter loses the bran that covers the grain and germ when it goes through the cleaning process. With this process, a good part of the nutritional contribution is lost since we eliminate fiber, vitamins and minerals, but undoubtedly white rice can continue on the table accompanied by legumes to provide nutrients.

White rice should not be demonized, because it is recommended for people with digestive problems, since it is easily digestible. However, it is preferable to consume in small amounts if you have diabetes because white rice has a higher glycemic index than other foods rich in carbohydrates such as pasta or legumes. It is preferable to opt for brown rice.

Preparing rice has its technique because the altitude of the city where it is cooked is also involved in the process. Cooking it in a city like Guayaquil requires using the same measure of water as rice; but doing it at the height of Quito requires that the amount of water be doubled. Something similar to cooking brown rice, which has the hardest grain.

Although it is now possible to get rice that does not need to be washed and is put directly to cook, the grandmothers recommend rinsing the rice until the water turns clear, it can be about 3 times.

cook rice

1 cup of rice

1 cup of water (2 cups if it is in the height of the Ecuadorian sierra)

1/4 teaspoon salt

1/4 teaspoon oil (can be omitted)

Heat the water with salt and oil. Rinse the rice and add it when the water is boiling. Over normal heat, cover and let the water evaporate, then it is time to lower the temperature of the heat and let it cook for about 15 minutes. It is ready to eat. If you are one of those who likes (and can) eat cocolón (stuck), all you have to do is add a drizzle of oil and continue over low heat to allow the already cooked rice to form that delicious, golden crust.

The rice can easily be cooked in a rice cooker, but you won’t get the precious cocolón.

how to keep it

It may happen that we have overcooked rice and it is advisable to store it in the refrigerator as soon as it is cold. It should be kept in a covered container for two to three days maximum.

If you need to cook ahead of time and have decided to save the rice for another meal later in the week, it’s also possible to freeze it, but save it as soon as it’s cold. Once you’ve stored it in the fridge for a day or more, it’s best not to freeze it, to prevent bacteria from spoiling it.

To use it again, one formula is to microwave it using an ice cube that will allow the rice to become fluffy as freshly made.

If you prefer, you can heat it in a pan, sprinkling it with just a teaspoon of water. Cover it and keep it on low heat but watch it to avoid burning.

Cooked rice can also be used for other preparations such as chaulafán, rice with chicken, or some moros with beans or lentils. (YO)