Many people are accustomed to using rice cookers or electric cookers to keep rice warm. However, according to the Japanese media Kurashiru, although rice cookers claim to keep rice warm for 12 to 24 hours, in reality, after 5 to 6 hours, the rice may experience moisture loss and turn yellow, indicating spoilage.
Do not exceed 5-6 hours of warm-keeping
In modern busy households, many families rely on the warm-keeping function of rice cookers to ensure hot rice is always available. However, experts point out that keeping rice warm for an extended period can lead to moisture loss, and the flavor may change. If kept warm for too long, the rice may turn from white to light yellow, indicating a decline in quality.
Experts suggest that if rice needs to be stored for an extended period, it should be taken out, placed in an airtight container, and frozen rather than relying on the warm-keeping function of the rice cooker. This helps maintain the texture and quality of the rice.
Adding cold rice can cause the temperature inside the rice cooker to drop, making the rice more likely to dry out and promote bacterial growth, spoilage, and deterioration. (Image: sourced from photoAC)
Avoid these 2 common mistakes
In addition to limiting the warm-keeping time, there are two common mistakes to avoid:
- Leaving the rice paddle inside the cooker
Many people leave the rice paddle inside the cooker to keep it warm, but this may pose hygiene risks. The rice paddle may have bacteria on it, which, when in contact with rice for long periods, can lead to bacterial growth, affecting the quality of the rice. - Mixing cold rice into warm-keeping rice
Some families mix cold rice or refrigerated leftovers into the cooker to keep them warm, but this lowers the temperature inside the cooker, causing the rice to dry out faster and encouraging bacterial growth, which can lead to spoilage.
