Associate
Two pronged question this really...
I do a lot of meal prep but have always been cautious with rice as know it can cause some nasty illness if not stored correctly. I've avoided it to date. However you see a lot of meal preppers batch up rice for the days ahead. How safe is it really to cook rice and refrigerate for consumption for the next 1-2 days ahead?
Secondly, we used to use a £25 Russell Hobbs rice cooker. The bottom of the rice would burn and the air vent at the top would spew creamy liquid all over
o). We ultimately got rid and started using the preprepared pouches, however they don't have the clean taste of nicely cooked, delicate rice like you would get in a local Indian restaurant. Are the more expensive rice cookers notably better or is the consensus to stick with the tried and tested absorption method?
I do a lot of meal prep but have always been cautious with rice as know it can cause some nasty illness if not stored correctly. I've avoided it to date. However you see a lot of meal preppers batch up rice for the days ahead. How safe is it really to cook rice and refrigerate for consumption for the next 1-2 days ahead?
Secondly, we used to use a £25 Russell Hobbs rice cooker. The bottom of the rice would burn and the air vent at the top would spew creamy liquid all over
o). We ultimately got rid and started using the preprepared pouches, however they don't have the clean taste of nicely cooked, delicate rice like you would get in a local Indian restaurant. Are the more expensive rice cookers notably better or is the consensus to stick with the tried and tested absorption method?