Quoted: 2 Post(s). Long soaking. Also might work to put a good bit more water into the pan and set it on a low burner to try to redissolve the syrup. I did something like this once in that I let the syrup get way too thick, and it burned. I managed to get it into a bowl, but the bowl and spoon I left in it were a loss when the mess set up like concrete.
Cooked wild rice (plain) will keep about 6 months in your freezer. Drain well; store. in airtight containers. To use, thaw in refrigerator overnight, or microwave on âdefrostâ setting a few minutes.
There is no way of telling that cooked rice is contaminated. Cooked rice that contains toxin produced by Bacillus cereus will not look, taste or smell off or any different to normal rice. To ensure that cooked rice is safe for eating, appropriate controls are needed to reduce the risk of illness. 1  If rice is to be cooked in advance, do not cook too much at one time as large amounts take too long to cool.  Either, keep cooked rice hot (>60ÂºC) or cool rice as quickly as possible.