The Combini Would Probably Be Easier

[mousapelli]

I just ate the best thing ever.

The rice cooker, which is my new best friend, turned out the best, fluffiest, tastiest short-grain rice ever. So I put one of those little single-serving cans of tuna over top, and then mixed in some soy sauce and sesame seeds.

soooooo good, omg. For mouses, who are not very cookful, it doesn't really get much better than that.

now to figure out if there is a way to save the rest of the rice without it getting all crunchy and gross.

Answer? probably not.

Comments

[jain]

Rice saves well in the fridge, as long as you cover it tightly. It'll keep for up to a week.

[nicocoer.livejournal.com]

*jealous*

[peroxidepest17.livejournal.com]

Haha it's fine if you just put it in a tupperware and refrigerate it, isn't it?

The trick to get it soft and fluffy again is that when you microwave it, take the lid off the container and put a wet paper towel on top; that will re-steam the rice again. ^_^

[mousapelli.livejournal.com]

is there a trick to reheating it? every time i do that, it's not anywhere near as good as it was originally.

[mousapelli.livejournal.com]

*SHARES*

If i could figure out a way to turn out rice like this at work, i would so be eating this like every day.

[mousapelli.livejournal.com]

Aha! Well, I'll give that a shot then!

[sociofemme.livejournal.com]

What I usually do is put leftover rice into something, like vindaloo or a casserole, so the broth or sauce can keep it nice and soft.

Is not the rice cooker the best thing ever? All you need is a Hotshot now and we'll be on equal culinary footing. :D

[therhoda.livejournal.com]

I find the trick for reheating rice is either you want to recook (like stir fry- which is really easy and if you want i will give you a great recipe) or to heat it with added water in the microwave covered. But if you nuke the rice it needs a sauce when it comes out.

[peroxidepest17.livejournal.com]

LOL Trust me, a Chinese person knows how to microwave rice. XD Just be sure to put it in there for a little bit longer than you normally would if it isn't covered since the water has to get hot too. I usually do 1:30 for one bowl, but I like my rice REALLY HOT. 1 minute should be fine. ^_^

[mousapelli.livejournal.com]

dude, it's my new boyfriend. It gets all hot and steamy for me, and then there is fluff at the end.

[mousapelli.livejournal.com]

if you have a good stir-fry recipe, i'd love to have it! I'm sort of out of practice cooking for myself, and it's hard to cook for just one person!

[therhoda.livejournal.com]

the real key i have found to stir fry i can actually cook is i bake the meat first. so stir fry has become a staple as i do the meat as a meal one night then the left over with the rice in a stir fry the next. The easiest is pork where i just take salt and seasons i like rub it on either chops or a loin. Then i put it in a pan cover it in foil and bake at 400 for an hour or so. Check it to see if its done if it isn't back it goes. This is great with some yummy veggies. Chicken is even easier this way same thing salt and seasoning mixed and put on it put on a cookie sheet cover with foil and bake at 375 for about an hour for two breasts. I like these with pasta or on a salad too. Oh and if you like you meat browned take the foil off for the last 10 minutes or so.

here is how i make stir fry which i have to admit we all eat so it feed the family, but i think you can just drop how much you cook and it should be fine.

First you want to heat some peanut oil in a skillet ( i am southern and wouldn't know what to do with an actual wok if you gave me instructions) I let it get hot then i take an egg and scrabble it in it, the i take the egg out and put it to the side. I then throw in my precooked meat that i have cut up to bite size pieces in, as it is heating i put in what ever veggies i either have fresh or more often frozen. I then throw on lots of soy sauce (or because we like ti better ginger soy sauce i use either its a taste thing not a cooking thing) you let the meat get hot and the veggies cook. when the veggies are just about done you throw in your rice and fluff it all together dousing it with soy sauce to. the key here is to keep turning everything over so that the rice and stuff get mixed and so it doesn't stick don't fear the soy sauce on this part. it is done when the rice is heated and the all the items are mixed at this point i add the egg back in and fluff again before dumping it in bowl and serving it.

Umm this got longer than i had planed I hope this helps you and if you have any questions i am around on IM and I love to help with stuff like this.

[amanuensis1.livejournal.com]

My trick to saving cooked rice is leave it in the rice cooker and oh my god do NOT refrigerate it. That's what leads to the crunchy and gross part. Throw it out if you don't use it within a few days.

[prillalar]

Tuna is the best food ever.

[snowqueenofhoth.livejournal.com]

OMG that is the best description EVER. XD

...make rice balls?

[mousapelli.livejournal.com]

I did, actually! I had some salmon left over in the freezer from the last time i did rice balls, and had just enough rice for about two of them.

GOOD. they actually stayed squishy in the fridge this time. How weird.

[mousapelli.livejournal.com]

Thanks very much! Next time i have a bunch of leftovers, i'll give this a shot! I like to make pork roasts in the crockpot, and there's always tons left over.

[mousapelli.livejournal.com]

How long can you actually leave rice in the cooker and still have it be good? I'm trying to figure out whether i can set it to go right before i go to bed, and end up with rice when i wake up (5-6 hours).

[mousapelli.livejournal.com]

omg it so is. The tuna was all cold and the rice was all hot and the sesame seeds were all squishy! OMG.

[amanuensis1.livejournal.com]

Days! Seriously, we used to leave ours for 2-3 days, but a day or two after that it starts to look and taste funny and the mold will blossom soon after. So I'll leave mine out for 3 days and toss it a day after that if I haven't eaten it all.