Log in

No account? Create an account

Previous Entry | Next Entry

Food Question!!!











Feb. 14th, 2007 09:06 pm (UTC)
As everyone else said, the starch in rice will crystallize when it cools, but as long as you heat it up again (with extra water if necessary) the crystals should melt and you should have regular rice. I think noodles are easier since their starch doesn't crystallize as easily.

Either way, rinsing after cooking will help your starches stay looser and less hard because it takes some of the surface starch off which would make everything stick together. And I think the starch inside the rice or noodles is less subject to crystallization than the exterior starch, but that's mostly conjecture.
Feb. 14th, 2007 09:08 pm (UTC)
Also, Angela knows better than I do. Take her advice before mine.
Feb. 14th, 2007 09:40 pm (UTC)
Thanks :) I guess I just need to try it and get over my images of gross leftover rice from Hunan Hamlet.
Feb. 14th, 2007 10:45 pm (UTC)
Cardboard takeout boxes aren't airtight, Ms. Kim :)

The weird hard leftover rice works fine in rice pudding, too, if you're curious.