[maxyedor]

I'm not a member on Ricemonkey.com so I'll ask here. I've been trying to pack lunch more often, and usually at jobsites have to eat it cold due to lack of heat sources. What's the trick to cooking rice and storing so that the next day it's not all crunchy dry and terrible? When I can nuke it, adding a splash of water seems to bring it back to life, but without a microwave or wok handy it get all weird and terrible

 

[Westy]

Um, stop it from drying out with some kind of airtight container?

Best done with the smallest possible container. Try a ziplock and remove all of the air before sealing.

If that doesn't work just angle grind off the dry bits.

 

[KenW449]

MRE Heaters or Mountain house portable oven

 

[Westy]

Cramming it up yer butt should keep it both warm and moist.

 

[4130biker]

Just cook it at work!

 

[StiHacka]

Cramming it up yer butt should keep it both warm and moist.

And nutty.

 

[velocipedist]

Best results with a rice cooker so take with grain...

Wrap hot rice in plastic wrap, taking care not squeeze it together too much, freeze immediately.
Nuking will give tasty rice again. Not a perfect solution, but if you have a freezer/cooler I would recommend nuking on site otherwise heat in morning and wrap your lunch in towels/bandana ala a bento wrap to help retain heat.

I'm not a member on Ricemonkey.com so I'll ask here. I've been trying to pack lunch more often, and usually at jobsites have to eat it cold due to lack of heat sources. What's the trick to cooking rice and storing so that the next day it's not all crunchy dry and terrible? When I can nuke it, adding a splash of water seems to bring it back to life, but without a microwave or wok handy it get all weird and terrible

 

[Jm_]

I have literally never had that problem bringing stuff with rice to work. I could see some clapped out instant rice that cooks up all dry might do that I suppose, and yeah you might just add a touch of water to help bring it back to life if you can nuke it, otherwise, nuke it earlier and follow the same process? A lot of chinese and other restaurants cook it up pretty dry, vs. in country they often eat it pretty sticky with more water used when cooking it. I tend to do the latter, so it doesn't "dry out".

 

[canadmos]

Heat it in the morning with done water and put in a thermos?

 

[Toshi]

Unrelated, but related: cook it with some coconut oil to begin with. It is excellent that way.

 

[rideit]

Or even coconut milk. I do that 1/2 and 1/2 with water.

 

[jdcamb]

My method is to cook the rice al dente. Let it cool. Put it in a ziplock bag. Boil some water in the microwave in a bowl. Put the rice bag in the hot water 10 minutes. Throw in some butter/ghee before you pull it out of the bag. Squish around until creamy.

 

[maxyedor]

A lot of chinese and other restaurants cook it up pretty dry, vs. in country they often eat it pretty sticky with more water used when cooking it. I tend to do the latter, so it doesn't "dry out".

I think the extra water was the key to success. Have to try is 3 times to be scientific, but doing it on the stove instead of the rice cooker and adding an hefty splash of extra water so that it's a hair on the mushy side has left me with decently soft tasty rice the net day.

The angle grinder method was sub-optimal.

 

[IH8Rice]

if i make rice to save for me or the dog, i also add a little extra water to my cooker and store it in a airtight container almost as soon as its done cooking. ive found cheap rice is usually terrible the next day compared to something a bit more expensive.
who would have thought good asian rice would be hard to find in rural PA.

 

[jonKranked]

what works for me is immediately after the rice is done cooking (i use a rice cooker) i take it out and put it in another container, close it (to keep the moisture in) and let it cool to room temp on the counter before i refrigerate it.

 

[jdcamb]

what works for me is immediately after the rice is done cooking (i use a rice cooker) i take it out and put it in another container, close it (to keep the moisture in) and let it cool to room temp on the counter before i refrigerate it.

I do the same. I cook a lot at a time and put the portions in ziplock bags. I like to be able to have rice on hand in the fridge.

 

[syadasti]

You could always try the option for the retorted:

http://www.packagingdigest.com/rice-now-retort-pouch-just-heat-and-eat

 

[jdcamb]

You could always try the option for the retorted:

http://www.packagingdigest.com/rice-now-retort-pouch-just-heat-and-eat

Just because I like my Rice a different way then you doesn't mean I am retorted. I am beginning to believe you're not a very nice person. Take note.. Neither am I. You're now officially Jim Banned....

 

[syadasti]

Retort packaging is a good thing, perhaps you prefer food poisoned ziplock bags over shelf stabilization?

 

[syadasti]

This is the best retort food I have had. From a company in PA - you can get them for $2 each at Ocean State Job Lot:
http://jyotifoods.com/product-category/heat-serve-10-oz-pouches/

 

[jdcamb]

Ocean State Job Lot is Ghetto enough to be redeeming. I will give you a temporary reprieve to official banning for now....

 

[jdcamb]

Cook some Brown rice in chicken stock.
In a pan with oil or butter cook some celery, onions, a carrot and a Pepper all finely chopped (I use those big meaty Jalapenos seeded).
Before the veggies are done put a dash of Paprika or curry on them. Just a little.
If you have left over chicken or sausage. Add that too. I like keeping it veggie and sometimes scramble a egg into it.

I eat this regularly,. The veggie mixture can be saved and added to the rice after cooking. I revive the rice with Massi sauce to keep it fresh. A lemon or lime will do the same. My ex used to add Sauson and beans to the same ingredients.

 

[jonKranked]

Cook some Brown rice in chicken stock.
In a pan with oil or butter cook some celery, onions, a carrot and a Pepper all finely chopped (I use those big meaty Jalapenos seeded).
Before the veggies are done put a dash of Paprika or curry on them. Just a little.
If you have left over chicken or sausage. Add that too. I like keeping it veggie and sometimes scramble a egg into it.

I eat this regularly,. The veggie mixture can be saved and added to the rice after cooking. I revive the rice with Massi sauce to keep it fresh. A lemon or lime will do the same. My ex used to add Sauson and beans to the same ingredients.

when i make rice and beans the quick n dirty version i do is add some chicken bullion (sodium free) to the rice cooker and some garlic, then stir in the beans once its done cooking.

 

[jdcamb]

when i make rice and beans the quick n dirty version i do is add some chicken bullion (sodium free) to the rice cooker and some garlic, then stir in the beans once its done cooking.

Brown rice just by itself is pretty awesome also. It is my favorite rice.

 

[Westy]

Did you know they can purify the whiteness in rice?

That is how quinoa is made.

 

[jonKranked]

Brown rice just by itself is pretty awesome also. It is my favorite rice.

A good wild brown rice is one of my favorites.

I also like making risotto with smoked gouda and mushrooms. It serves well with roasted butternut squash and some toasted nuts, I believe I used hazelnuts.

 

[jdcamb]

A good wild brown rice is one of my favorites.

I also like making risotto with smoked gouda and mushrooms. It serves well with roasted butternut squash and some toasted nuts, I believe I used hazelnuts.

My friend Jeremy makes Roasted Pumpkin seed Squash with Honey and brown sugar. It is so delicious. He also makes roasted carrots and Pumpkin seeds with butter and honey that is superb.