Overnight rice put for a long time, moisture is big, is going to produce aflatoxin, so it will lead to rice yellowing. Leftover rice loses moisture taste before hardening, heat generated moisture is also easy to make rice spoilage.

After the leftover rice is transferred to a small pot, it should be stirred with a rice spoon to loosen the rice before putting it into the refrigerator. If it is not yet completely cooled, it can be placed on the dining room table or in a ventilated place first, and then put into the refrigerator to save it after it is completely cooled. The purpose of fluffing the rice is to allow the grains to cool more quickly and to allow most of the moisture to evaporate.

The overnight rice that has lost a bit of water is clear, and the grains don't stick together, so it's perfect for fried rice; in addition to fried rice, it's also good for making rice balls with less sticky rice; and making congee with overnight rice saves you a lot of time, and it's especially good for cooking congee for breakfast on mornings when you're in a hurry to get to work or school.

Turning the rice loosely will keep it from clumping together when you next serve it, and turning it while it's still warm will make it easier to loosen the rice, which won't be easy to do when it cools down, especially after refrigeration, when it hardens.

Rice Introduction:

1. Rice, one of the mainstays of the Chinese diet, is a staple food in southern China. Rice can be blended with the five flavors and can supply almost the entire body with the required nutrients. Rice is flat in nature and sweet in taste; it has the effect of tonifying the middle and nourishing the qi, strengthening the spleen and stomach, benefiting the essence and strengthening the will, harmonizing the five viscera, promoting blood circulation, brightening the ears and eyesight, quenching vexation, quenching thirst, and stopping diarrhea.

2. The embryo and paste powder layer of rice contains 90% of the body's essential nutrients, and a variety of nutrients is very balanced, so it is the best staple food. The introduction of rice can be traced back to porridge. As the cooking of congee water control water requirements than rice, the ancient Chinese people slowly mastered the different amounts of water when the cooking effect, the development of a fuller rice.

3. Rice is China, and even East Asia, Southeast Asia, a favorite staple food, is steamed or simmered with rice and the right amount of water into the food. Rice, also known as white rice, or simply rice. It is a food made by boiling rice with water. Rice is the predominant food in East Asia, including China, Japan and Korea. Rice is made by adding a cup of rice to a cup and a half to a cup of water, cooking out the rice properly swollen, fully cooked inside, and removing the water.

4. In Hong Kong's restaurants and cafes, white rice is also commonly known as pretty boy, the origin of which is no longer traceable. The introduction of rice can be traced back to congee. As the cooking of congee water control water requirements than rice, the ancient Chinese people later slowly mastered the different amounts of water when the cooking effect, the development of a fuller rice.

5. modern because of grinding grain technology than the ancient times more advanced, so the people eat rice also gradually from brown rice to white rice, and even appeared without washing rice and other white rice, but has lost in brown rice surface that is the surface of the bran of the various nutrients, and almost only left the starch and other sugar, so also led to the modern people suffering from diabetes cases rise in one of the reasons.

6. The main components of rice are carbohydrates, the protein in rice is mainly rice protein, amino acid composition is more complete, the human body is easy to digest and absorb. Brown rice in the minerals, dietary fiber, B vitamins (especially vitamin B1) content are higher than in refined rice rice, but the lysine content of rice is lower.

Reference:Baidu Encyclopedia of rice