Anonymous B joined in and replied with this 7 years ago, 12 minutes later[^][v]#973,741
Don't put it in the fridge
Anonymous A (OP) replied with this 7 years ago, 25 minutes later, 37 minutes after the original post[^][v]#973,748
@previous (B)
How does that help solve the problem?
Anonymous C joined in and replied with this 7 years ago, 20 minutes later, 58 minutes after the original post[^][v]#973,751
Wait for the local climate to become tropical rainforest before making rice again.
Anonymous B replied with this 7 years ago, 14 minutes later, 1 hour after the original post[^][v]#973,755
@973,748 (A)
A fridge has a low dew point because of the temperature. Water vapor in the air is condensed against the coil and drained away. So a fridge has cold dry air. It's drying out your rice.
If you cover the rice in shrink wrap you'll see the water vapor trying to escape and pooling on the underside of the cover. Just cover your damn rice
MR STEVEN MNUCHIN joined in and replied with this 7 years ago, 48 minutes later, 2 hours after the original post[^][v]#973,761
Cover it
hecky !xFDxBecky6 joined in and replied with this 7 years ago, 7 hours later, 9 hours after the original post[^][v]#973,794
cover it. you can also lightly salt it without effecting the taste too much. if you microwave it, add a few drops of water and cover it with a wet paper towel and it should be almost like new if it's not too old
Anonymous F joined in and replied with this 7 years ago, 16 minutes later, 9 hours after the original post[^][v]#973,801
Looking up rice on web.
All long-grain white rice is not created equally. Some rice is stickier, slimier, or sweeter smelling when it’s cooked, and it takes a pro to know the difference. Dat mixes the three kinds of rice he grows to get the optimum blend: a variety that tastes best after aging for two to three months, an aromatic variety that’s particularly tasty and holds its freshness well, and a variety that’s great right off the plant.
How about rice off the vine uncooked. Says it can kill you. ugh
Anonymous E replied with this 7 years ago, 1 minute later, 9 hours after the original post[^][v]#973,802
> Looking up rice on web. > All long-grain white rice is not created equally. Some rice is stickier, slimier, or sweeter smelling when it’s cooked, and it takes a pro to know the difference. Dat mixes the three kinds of rice he grows to get the optimum blend: a variety that tastes best after aging for two to three months, an aromatic variety that’s particularly tasty and holds its freshness well, and a variety that’s great right off the plant. > > How about rice off the vine uncooked. Says it can kill you. ugh
ugh? ugh
Anonymous G joined in and replied with this 7 years ago, 8 minutes later, 10 hours after the original post[^][v]#973,808