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.
You can reheat it or eat it cold but you must refrigerate it as soon as it's cooked and cooled and you must eat it within 24 hours. Cooked rice goes bad quickly.