For all my life (30+ years) my family has stored cooked rice at room temperature, only moving it to the refrigerator after 24hours. We use short grain which doesn't dry out, and no one (including extended family) has ever gotten sick from this - we are Asian and eat rice this way almost daily. However, I've recently read rice should only be at room temperature a couple hours. Is this truly is a bad way of storing rice, and how you guys do it?
Submitted September 15, 2016 at 09:21AM by buttplug_chicken http://ift.tt/2cz2hgf AskCulinary
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