From prep to plate
We believe that perfect rice is more than just a side dish. It’s the foundation of countless meals shared with family and friends.
Whether you’re a home cook or a seasoned chef, choosing the right rice variety, and achieving that ideal fluffy texture, starts with properly prepping your rice.
Try our top tips so every grain is cooked to perfection, every time.
“My favourite rice is Jasmine, it’s the grain that I grew up eating most at home. The smell evokes lots of childhood memories. It’s the best grain to pair with south-east Asian and Chinese dishes.”
Poh Ling Yeow
Measuring your rice
Keep on top of food waste by measuring the right amount of rice every time you cook with these easy tips.
Storing and re-heating cooked rice
It is important to cool, and store left over rice correctly to preserve quality and prevent foodborne illness. Improper storage can negatively affect the texture and flavour of rice. It can also cause harmful bacteria, that are able to survive the cooking process, to grow and produce a toxin which causes food poisoning.
To safely store rice, it is important to cool it down as quickly as possible to below 5°C. This should always be done within 2 hours, and ideally much faster, to reduce the amount of time in the bacterial growth ‘danger-zone’ of between 5 - 60°C.
Cooling the rice
Always allow rice to cool completely before storing it. Spread the rice on a baking tray / shallow dish, cover loosely and place in the refrigerator to cool completely. Do not place warm / hot rice in a closed container in the refrigerator, as this will slow down the cooling process.
Storing the rice
Once completely cooled, pack individual portions of rice into a tightly sealed container or freezer safe zip lock bags. If using bags, squeeze out excess air and flatten the rice to allow them to stack easily in the freezer. Label the bags / containers with the date and the quantity of rice.
Cooked rice can be stored in the refrigerator at <5°C for 2 days, or in the freezer for up to 3 months.
