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.
Leave cooked rice uncovered until it's cooled slightly. Refrigerate in its cooking container and cover when cold. Next day, use a serving spoon to transfer to a freezer bag, separating the grains by applying pressure to the bag, squeezing out all the air and spinning the bag to twist closed.