Friday nights have this wonderful ability to make you crave something that feels both sophisticated and comforting - the ...

This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it with ...

Wednesday evenings have this wonderful potential to transform the middle of the week into something special - especially ...

3 ounces low-moisture whole-milk mozzarella cheese, cut into 16 equal-size cubes ...

Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet.

Many assume sake should be finished quickly once opened. But under the right conditions, it lasts far longer than expected.

Japan’s furor over rising rice prices is a reminder that state security is built on food.

Sensory evaluation demonstrated that SHS-cooked rice was significantly softer and less mealy than RC-cooked rice after 24 hours of refrigerated storage, resulting in higher overall palatability.

Refrigerate cooked rice within two hours of cooking. If the room temperature is above 32°C (90°F), refrigerate within one hour. Keep leftovers in shallow containers to allow for quick cooling.

After cooking, cool rice quickly and refrigerate within one hour in shallow containers for rapid temperature reduction. Refrigerated rice remains safe for approximately three to four days when ...

Fried rice recipe. Refrigerate leftover fried rice in an airtight container for up to 3 days or freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Once cooled, refrigerated rice should be consumed within three to four days, and reheated only once to a temperature of at least 165°F (74°C) throughout.