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.
But here are 3 guidelines that can help minimize the risk of getting sick from cooked rice. Once cooked, leftover rice (or any dish containing rice that is to be eaten later) should be cooled quickly and refrigerated. Ideally refrigerate it within 1 hour, though some authorities say within 2 hours is OK. When refrigerating a large quantity of rice, move it from the pot in which it cooked into a clean, cooler container. It helps cool the rice more quickly if you spread it in a thinner layer, rather than leave it piled up.