Red rice

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Red rice, a whole grain celebrated for its nutty flavor and vibrant crimson hue, offers a nutritious alternative to white rice. Its robust texture and rich antioxidant content make it a culinary star for healthy eating enthusiasts.

Storage Time

Up to 2 years in a cool, dry pantry; cooked red rice lasts 3-4 days in the refrigerator.

Temperature

Store uncooked red rice in a cool, dry place (ideally between 15-20°C or 59-68°F). Cooked red rice should be refrigerated at or below 4°C (40°F).

Freezing

Cooked red rice freezes exceptionally well, preserving its texture and flavor for future meals. Allow cooked rice to cool completely before portioning it into airtight containers or freezer bags. To thaw, transfer to the refrigerator overnight or gently reheat from frozen in a microwave or on the stovetop with a splash of water. While freezing is ideal for cooked rice, uncooked red rice is best stored dry.

Signs of Spoilage

• A musty or rancid odor emanating from the grains.
• Visible signs of mold or insect infestation in uncooked rice.
• A slimy or clumpy texture in cooked rice, indicating bacterial growth.