I’m from an Asian country that loves rice, but now that I think about, I’m not actually quite clear what gives rice its longevity. Common wisdom here is as long as it doesn’t get insects, get mold, or otherwise change from being dry it should be fine to cook and eat. Otherwise, it can simply sit in a bag or a storage container without apparently spoiling.
How does it do this? I’m aware that it doesn’t last forever, but it sure stays edible (as long as its uncooked) for longer than I expected.
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Soooo… While we’re at it somebody please explain to me why cooked rice is so dangerous and shouldn’t be stored for more than a day in the fridge. I work in the kitchen and everyone who had any training about food hygiene knows rice is supersensitive, but I never got explained like I’m five – why?
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