@@techh8662 I'm a Southeast Asian living in a Southeast Asian country and every households here just use rice cooker LOL. Unless it's for special occasion nobody got time daily for making rice on stovetop 😋
How to recognize someone is trust worthy about food safety: - This person is obsessed about food safety Is ServSafe certified - Took many food science courses - Is Asian - Has studied everysingle type of food wait they're what
@@LyndaTomTangMy grandma always tells me to use 隔夜饭 or overnight rice to make fried rice since the texture is better anyways, as long as it has been through low temperatures it is fine!😊
I have had ARFID (Avoidant/Restrictive Food Intake Disorder for any who don't know) my whole life, and just recently started recovering my relationship with food. Coming across this channel really motivated me to try to, I still have a very long way to go, but now, I'm in touch with a specialist and have improved my anxiety around food, and diversified what I eat. In the process, I've discovered a love for cooking and now plan to go to culinary school when I graduate. Thanks for all the motivation and tips! Your content has helped me so much!
I have been in the same place than you! I have ARFID as well, and when I found out that this creator also struggeled with that and got better, i felt so heard and understood. Today I feel way better than a year ago, but still have a lot to go. I'm so happy that you are starting to heal that ♥ you can do it! keep it up!
i don't have arfid, but im autistic and physically can't stand more than one fruit and so i feel like i know how you feel!! have a amazing journey and everyone here is so proud of you
My daughter was just diagnosed with ARFID. Could you please share what kind of a specialist understands how to treat this disorder? Thank you in advance!
@@yelenadecious7692 Hi! It would be ideal to get help from a psycologist and a nutritionist. Both at the same time, or one after another. For me, what has worked the best is cognitive-conductual therapy, rather than psycoanalysis. I hope she feels better soon! Let her know that there are a lot of us, and that she is not alone ❤️
@@areyouquinn for me 800w for 2 minutes work. The little bit of water with the rice works, but make sure you fluff it after it comes out of the microwave.
@@tuongchu2867Agreed, a wet towel definitely helps moisten the rice more evenly. It’s hard to evenly distribute water through the cold rice if you’re sprinkling it, especially since you can’t really mix cold rice without breaking a bunch of the grains.
A great point to note is that studies have found one of the more effective ways to reduce the presence of Bacillus cereus spores and toxins is actually by microwaving the rice, so this is actually a really great way of reducing the risk of food poisoning in cooked rice!
@@tv-21 It's just a matter of statistics. If your rice was properly refrigerated for those 5 days and then properly reheated afterwards the chances are very high you'll be absolutely fine. If not, and with every increasing day, the risk of getting sick increases (and yes, bacillus cereus can actually be lethal, in thankfully rare cases). Everyone can decide what risk they want to take but it's not unimportant that people actually know the risk.
I have been emetophobic since 2016 and it’s the first time i see someone mentioning it online … i feel so seen even if the video was not about this specifically ! Thank you, and followed ❤
I have adhd and have always struggled to make myself healthy meals because I hated how long it took. your videos are amazing and have helped me so much!
@@svjetlanaberic8982there’s fast cooking rice that isn’t as nutritious, and there’s regular rice that sometimes takes a little more effort than some people have. What makes this tip really neat, is that you can make it when you have the energy, and you can prepare more if the batch doesn’t turn out. When you retrieve it from the freezer, you know exactly what you’re getting because you already made and froze it. Sometimes it’s so much easier to reach for overly processed food, and it’s healthier when it’s something you’ve processed, because it doesn’t have to have preservatives, or unnecessary salt, sugar, or fillers. It means when you’re having a rough go, you can pop this into a microwave or pan on the stove, let it heat up, and it’s ready to go.
Batch cook EVERYTHING!!! Buy a bunch of single portion sized tupperware tubs, cook a big pot of food and split into the portion pots, then you have dinner for that night, put some in the fridge ready for the next day, put the rest in the freezer, every time you get one out of the fridge move one from the freezer to the fridge so it's thawed ready for when you need it. Also, because you're doing all your cooking at once it's easier to keep on top of the washing up, I washed the pan as soon as I emptied it, then washed the tupperware and plate as I used them (so literally just used one plate and cutlery set over and over washing in between). When I lived alone I did this and honestly I've never had that sort of free time! I'd still be doing it but my husband doesn't like eating the same thing two days in a row (whereas I'll happily eat chili or curry for lunch and dinner for a solid month)! I miss not having to cook, I've never been so organised as when I lived alone, my house was always clean because I didn't have to plan what I was doing around another person! I even exercised 😭😭😭😭
@@LustyVictoria I do this and sometimes use the formula- One portion (for two people) for my meal, one (or two!) portions for the fridge, and one portion for the freezer. It really helps being able to just microwave a meal when the brain is overheating!
I'm also an extreme emetophobic. Your videos are helping me actually eat good foods and not the same three safe foods. You are an inspiration to me, and I've added many foods to my diet since watching you. Emetophobia is so terrible and scary to have to live with, and actually eating healthy is so hard
I love your comment, I dont have exactly this experience, but I do have some related issues with food too, and Kylie and her videos help so much with positive outlook on food
Pro-tip: ginger pills exist and can be a powerful tool to halt nausea. I deal with a lot nausea and vomiting due to my stomach issues, but while I have access to prescription nausea meds, they dry you out terribly. Everyone kept recommending real ginger but I can’t eat/drink it for other reasons. So I bought pill capsules, ground ginger, and a pill machine. The pills are so helpful! (You can buy them ready made but it’s much pricier.)
Freezing rice or starches also creates something called “resistant starch” which is lower in carbs, easier to digest and better for the body, so just another reason to make ahead and freeze rice!
I follow I guy hey, on RU-vid, who is type one diabetic. He has heard of this, so he decided to put it to the test. It made minimal impact on his blood sugars and didn’t really work. I’m not saying it won’t work for anyone, but the guy that I follow And for my type1 husband hasn’t made a single bit of difference. So I think this is more of a personal thing than a ‘fit for all’ situation.
@@kooral6959You are absolutely right. One-size-fits-all doesn't work anywhere in the human condition and it doesn't work with diet and nutrition either. For some reason I get a lot of pushback when I point that out so it's good to see someone who intuitively understands it. There used to be a shorthand way of saying it -- "ymmv" or "your mileage may vary" from the old car commercial mpg disclaimers.
I’ve always frozen rice and reheated with a bit of water….great for turning into resistant starch as well✅ Love the tip with the molds and freezer box‼️
@@dyodoleu they are expensive everywhere I think. I have continued to just use a gallon sized plastic bag. I break into sizeable chunks. When my child was young I bought something similar and smaller for pureeing veggies to add into foods. I eventually stopped using it and just went back to the bags.
can you please make a longer video about this, i.e. leftover food safety? ie the window of how long food should be out for, when it should he put in the fridge, when food should be tossed, how to safely reheat foods? my family and friends really downplay it but i have gotten so much GI upset because of improper food storage and I want to help show them in an informative way, most of the info out there applies to food service workers and not really for the home
Generally speaking, you should never leave food out. There's a commonly-held belief that you should leave food out to cool before refrigerating/freezing, but you're actually just giving bacteria more time to spread. As far as how long leftovers keep, that is entirely based on the food itself. Most cooked food can keep for a few days after cooking, but you really just need to check for yourself. Also, microwaves are really good for killing bacteria and aren't nearly as bad for food as snobs would let you believe.
There’s a thing called the temperature danger zone. It’s from 41F-125F. If you leave food in that range it’s going to grow bacteria very rapidly. Food needs to be thrown out when it hits 4 hours, but I’d throw it out sooner if it’s been on the counter. Food is good for 7 days from the day you make it, but if you make let’s say shrimp and sausage gumbo and the sausage is expiring in 3 days, the expiration date is automatically 3 days from now instead of 7. Food should be reheated to at least 135F. I hope this helps. (Source, I’m ServSafe Manager Certified)
Food inspector here. Search up your state’s food code. It’s everything you need to know in regards to food safety from cooking temperatures to when and how to properly store food.
Pastry Chef student who's been food service handling certified (certification needed to work in restaurants) here. I concur with the temperature danger zone statement! (I was taught 40-140F° but also 41-135°F but same idea. The high end number varies a bit.) But if it's at room temperature for more than 4 hours, it technically is not safe to serve according to restaurant standards. Shelf stable food/ready to eat food it fine (like chips or crackers). But anything that has meat, dairy, eggs, or hot/cold storage ingredients are supposed to be tossed after 4 hours. Common example is the potato salad at the family picnic. "Salads" like it often have mayonnaise, which contains egg. Leaving it out all day makes it a breeding ground for bacteria. (Bacteria like warm, moist environments. So 80°F at a picnic is golden for them). As you mentioned, some people are more easily affected than others (me included), so a lot of people dont realize it's a problem to leave it out all day. (My bonus mom will make meat items for dinner, at 9/10 am ish, then leave it out on the stove all day. ALL DAY. UNTIL WE EAT AT 7 PM. I dont eat it usually. Cause my anxiety goes crazy. And my unfortunately high food safety knowledge also drives me crazy). Recommendation is put stuff in the fridge after an hour. Which i think after an hour or two works best for families/home environments. Cook it, eat, maybe sit and relax (watch or read something) for a bit. Then put it away. If you want to learn more about food safety, there are study guides for the Food Handlers Certification Test that teach you the basics of what you need to know. There are also a lot of good online courses and other programs that others here have mentioned. I hope this helps and that you have a happy tummy day 🧡
I have adhd and sometimes I get extreme anxiety around the time and effort it take to cook (even tho I enjoy it). I’ve trying to think of ways to make things easier for myself by preparing things ahead of time, so I don’t get stuck in a panic and not eating (or buying takeout). I love rice, so this advice makes me really happy 😊
As a fellow Asian, yes we LOVE rice. ❤ All kinds of rice. Today rice, yesterday left over rice, hot rice, room temperature rice, cold rice, reheated rice, recook repurpose rice, flavour rice, flavourless rice, color rice, last week frozen rice… and never once experience bacterium attackum. If the rice change texture and smell it means it’s rotten. Turn into compose or dry it and feed it to birds or fishes. ❤
This has been so helpful for me as a diabetic because I can eat refrigerated/frozen rice, but fresh white rice will cause my blood sugar to skyrocket. Such a small change that actually helps my ADHD too. Win/win
@@gayfield420yep! cooling rice (and a lot of other starches) and then reheating them increases the amount of resistant starch in them so their impact on glucose (and even their caloric impact) is reduced :)
Thank you. I too am wary of food poisoning (having gotten it too frequently in the past). I strictly go by the two hour rule, and battling cross-contamination. I put leftover rice in gallon freezer bags, squish flat, freeze. Then break off whatever I need for the meal.
My Souper Cubes get used, regularly, … absolute staple for my food prep! I put rice in them aaalllll the time,m; have rice and some right now lol. Never have I been sick from reheating my rice!🍚
As an Asian, my household keep the rice in our rice cooker for the whole day until it's night time and if there's left over we put it in the fridge and reheat them the next day🤔im sure me and my family are fine....I think
It's just risky if the cooker doesn't heat above 105 Celsius and if you have the raw rice in near proximity to the cooked rice. If your cooker doesn't heat up to 105 C think about adding clove to the rice as it kills basills Cereus.
That’s normal. By “too long” she means over several days, not one. I eat rice every day, you’re good. If that wasn’t safe then everyone in all of Asia would be dead…So i’m pretty sure we’d hear about those 3.5 billion spontaneous rice deaths by now 😝
@@samaraisnt she means hours in room temperature... And yes it's quite "safe" as all it gives is vomiting +++, very rare to die from. Im not risking no vomiting just to be lazy
Nice to see fellow emetophobes. I grew up thinking I was literally the only one, especially because that fear was part of OCD. I've been going to therapy for a couple years now, and it has gotten easier. Videos like this are helpful, thank you!
It is one of my biggest fears! You are definitely not alone. I cannot decide if doing it or seeing/hearing it is worse but I just try not to think about it at all.
From a food safety consultant, bless your little heart for ACTUALLY knowing your shizz 🙏🙌🏼 we're not gonna all die. And you listed your certs. You're a cutie!!! So much respect. ❤❤ Also love this idea!!
If you find yourself sniffing the rice to tell if it’s spoiled, just assume it is, since rice can pass the sniff test even when it’s spoiled. That’s why it’s got such a reputation: you can’t rely on just your senses to tell if it’s safe to eat.
@@tinegrnn5170 I promise it helps. It’s scary at first but then its like ehh. You’ll go to clinics and hospitals people barfing everywhere and it’s mehh now. I just say it’s a defense mechanism of your body helping you.
@@ragnkjathis is true of literally all foods, the bacteria that give you food poisoning don't have a smell. Sometimes food that smells actually has less toxic bacteria because the other bacteria is choking it out, that's how foods like cheese and yoghurt work
This also applies for refrigeration! Most people will wait till its cold or will leave it out all evening before putting it in at night. THATS the danger. You can put it in hot or atleast warm and it'll be fine. Generally your fridge might have to compensate the hotter you put it so warm is still fine. However, fridges often are made to be able to deal with this these days. The faster it cools the less bacteria can grow. That's why freezing is so effective as Kylie showed!
true, but u should still cool ur food before putting in the fridge/freezer. if it’s still steamy, the condensation and extra moisture can make food go off more quickly
Yes. My gf leaves rice out for hours until it’s completely room temp, because her mom told her putting warm food in the fridge spoils all the food. She is constantly ill. I don’t eat her rice and I’m rarely sick.
If u portion out your food in individual containers and leave it on the counter it will cool down within 15 -20 minutes. There are a number of techniques you can use to speed up cooling. I've put a stockpot in front of a fan to cool down fast so I was able to put it in Ziploc bags faster. But there are many others.
Note for anyone putting hot food in the fridge: if the bottom of the dish is hot, fold up a towel and set the dish on it instead of directly on the glass fridge shelf! Katy Perry's hit single "Hot N Cold" is bad news for most glass and you don't want to shatter the shelf.
When mirco waving food, I put into into a container with breathing holes (or the lid not fully sealed) to keep pressure from building up. I add a small, proportionate amount of water to make the dish taste & feel like it was freshly cooked that very minute. So good. ❤
Thank you!! It is very important to understand what causes food poisoning to effectively avoid it. I had a roommate who thought that eating week old rice out of the fridge was fine as long as she heated it well enough. Every time she got sick she assumed it was because she didn't microwave it long enough
I’m obsessed with single portion hacks and prepping food beforehand in batches to help myself when my depression gets really bad and those silicone molds are essential! Rice, soup, sauces, smoothies! I never thought of having a “rice container” though. This is going to save so many freezer bags 💜💜💜💜
It’s also better for your blood sugar / glucose levels. When you cool or freeze your starches and then reheat them before eating, it lowers their effect on your insulin resistance so it’s much better for you. Even better include something fermented or with vinegar too.
this was such a life changer for me when I discovered it here in Japan 😂 I stayed at an academy for a month and they taught us to do this and now I realized that this is such a good way to always have rice even when busy or if I don't feel like cooking
Now to figure out a way to consistently remember that I have single-serve portions of rice in the freezer, and how many of them are left... (I should probably just keep a running list of what's in the freezer written on the sheet of magnetic whiteboard stuck to the side of my fridge, I just haven't had the mental or physical resources to get that project started).
I use an app called anylist for stuff like this, it's a grocery list app basically but u can make ur own lists and it has like a recipe and meal planning section and stuff, I use it to keep track of a lot of things because I find they just get buried if I use the notes app
Is 8 ounces really a single-serve portion? As a short, non-Asian woman (5’1”), 4 ounces is a sufficient serving for meal. I lost 5 pounds a month by limiting my rice to 8 ounces for two meals. I only eat two meals a day. I would always eat that rice with Dahl, chili, or some other kind of spicy bean dish with vegetables. I lost 40 pounds doing this! I did not feel deprived at all. Not trying to be a killjoy! Just adding my two cents! Carry on!
Thank you so much for the rice info! I’ve thrown out more rice than I care to admit due to this fear-I’m also emetophobic and OCD. I feel much better about rehearing rice now!
I had never ever heard of emetophobia before. I did some research and although not diagnosed i can confidently say i do struggle with this. Thank you for sharing so i can find help.
Your videos are so helpful, as someone with chronic pain and fatigue cooking can feel hard so I eat too much take out. Since finding your videos, on a good day I do lots of prep and I have better meals now. Thank you for doing what you do with so much compassion!
THANK YOU for this! I have emetophobia and rice is one of my "fear foods" that I'm working on. Currently I only feel safe eating it fresh or if it's in a frozen microwaveable meal (since I know they flash freeze those). This will be a good way for me to practice and normalize eating leftover rice. In the future I can work up to eating refrigerated leftover rice. :)
My rule of thumb is that if any other food would be subject to a sniff test, I assume the rice is spoiled, because it can be spoiled and still pass that test.
I have severe food phobia from contamination led OCD where I now don't leave the house. I've battled with anorexia because of it. Your content is incredibly important to me. Thank you so much. There is no one doing content like this. It's speaks to my soul
My wife recommended this channel to me after stumbling upon it and honest to god you are a life saver. Im severely emetophobic with contamination OCD and IBS and ME/CFS on top of that, naturally cooking is a goddamn chore. Its so hard to find diet or meal plans that dont just go "eat less calories!" Or "cut gluten out of your diet!" Or outright shame you for not using Healthy and Fresh (*cough* and Expensive *cough*) ingredients in your meals. Who has time for most of this stuff nowadays? The energy, even? So the fact that you dont shame anyone for eating quick microwave meals or pre-cooked whatever is so, so nice like genuinely. (Also the reassurance about microwaving rice was very appreciated!! Ive fallen into so many stupid spirals about it before lmao.) Diet culture is strictly intertwined with racism, classism, and ableism and it is so refreshing to find a dietician who is aware of that and willing to combat it.
@@azzv.kuskatan So it can spoil in ways that you can detect with your senses, but unfortunately it can also spoil in ways that you *cannot* detect, and that’s what makes it dangerous.
Do the visual test, then smell test, then lastly the touch test. You know the rice is off when it smells like a foot with BO and/or the color changes (either yellowish or greenish) plus the texture becomes mushy and wet. I'm the K9 of the family and they use my nose to detect whether food is spoiled or not and I swear by those tests. Also I'm asian.
Ice baths are a life saver for rapidly cooling down pots of soup. I just use my biggest mixing bowl I own. Dump a couple of cup fulls of ice, add cold water, and place pot in bowl. It brings down the temperature in record time so I can speedily place in refrigerator. Great tip!
Another option is to get a microwaveable rice steamer. I have one and it takes 12-14 minutes to make rice or quinoa, which is awesome because i can prepare everything else that i need for a full meal in that time
I ALWAYS cook a kilo of rice , quinoa, bulgur and I freeze it. Not only is conveniente but, also if you eat frozen rice and heat it, it doesn’t raise blood sugar as much as eaten as soon as cooked.
@@Lau3464lDr Karan does a video on it. It increases the resistant starch in the rice so the carbohydrates aren’t as bioavailable, making it safer to eat for people who need to eat a low GI diet. “Resistant starch” is the search term. Hope that helps!
This is correct, know the temperature danger zone (140 degrees to 40 degrees F). You must cool food down to a temp 40 of below within a reasonable time (4 hours but you cannot leave the food in the temperature danger zone for more than 2 hours). The longer the food stays in the temperature danger zone, the more prone it is to grow bad nasties.
Thank you for covering the bacillus cereus thing. I have loved rice my whole life and never even heard of this until just recently. I was like. Hmm. Oops 😅. Also this is a great tip since I have a large household. I cook a lot, but sometimes I can't talk anyone else into finishing my food...
i wish you could talk more about emetophobia!! it's been a long process to get over it, i've been through a lot of unintentional exposure therapy and things are much easier nowadays, but the journey is definetly not over
This tip genuinely just saved my life oh my god. Half the time I don't want to cook is bc it takes too long to make the rice. I'm so excited to try this!
Love this handy tip. Can you clarify though, I thought it was bad to put warm/hot food in the freezer (must be cooled first), so do you put the rice in the fridge to cool or just straight into the freezer when it’s still warm? Or am I totally wrong with this? 😅
Putting small amounts of hot/warm food in the freezer is totally fine. The issue comes if you're putting in a large batch of hot food because it raises the temperature of everything else and you risk spoilage.
a good way to cool down hot food before portioning & freezing it is to spread it out on a baking sheet or something similar. when spread out the larger surface area helps the food cool faster.
It needs to be cooled before its sealed up or its still producing bacteria. The easiest way I've found is as soon as the rice is done cooking and we are done scooping our portions out, we put a pot holder in the fridge and put the rice cooker bowl in the fridge with no lid until completely cool. Then we portion it into freezer containers and stick them in the freezer
Been eating week old reheated rice and rice that's been sitting out for 5 hours since I was a kid and never once got sick. People freaking out over nothing
Genius and thank you for real food safety info! I’m no expert but I have a food card and know about the food temp danger zone and I hate it when people spread incorrect information. I love this idea.
If this helps anyone, I've been eating leftover rice all the time for about 20 years now, even left in the fridge probably too many days, and never once gotten sick
Same, I didn't even know this was a thing until I watched this video. I'm usually pretty good about not leaving food out for long periods of time though
Same, I’ve been eating leftover rice all my life and I’ve been fine. while sometimes we do freeze it we still leave it out for a little bit during the winter before refrigerating. This video and the comments sort of worsened my food fears tbh 😅but your comment helps. Thanks :)
Fr this whole fear over left over rice was started by some white girl on tiktok saying you could die from it. Any food can go bad. It's like how Asian food was heavily stigmatized for having MSG in it. Families have been eating leftover rice for decades and now it's suddenly a problem lmao. Just eat what you enjoy and obviously don't leave ANY type of food sitting out for too long.
I am a habitual offender with always making too much rice and always ending up wasting a bunch, so I got the Minute Rice cups and it was the best decision ever 😄
add water if its to dry, just taste it before heating it up, usesully always get dryer after heating! just add some spoons per 100gram rice and go from there :)
Today I ate rice that I cooked yesterday. It was stored at room temperature overnight and I had no stomach ache at all after eating. The rice was still good, not spoiled at all. I always recommend smelling and tasting first before throwing something out unnecessarily. Of course, I would never use tap water for cooking, as tap water contains many toxins that promote bacterial growth. I always only use 100% pure, distilled water for cooking.👋🏻👍🏻✌🏻😊
The whole of Eastern Europe keeps their rice at room temperature and reheats it in the oven the next day. I'm not advising you to do this but I grew up on leftover rice
@@FictionIncI almost always eat my rice the same day that I cook it. But sometimes when there is some rice left, I keep it at room temperature and eat it the next day - without reheating it. I never reheat leftovers and yet I'm never sick. I haven't been sick in many years since I understood the importance of avoiding toxins like fluorides, PFAs, heavy metals, etc. Fluorides can cause nausea and other health issues. 🙋🏻♀️️
I’m really grateful for this advice because I couldn’t stop feeling uncomfortable every time I saved and reheated rice. This sets my mind at ease, even though I knew it was probably true that it was blown out of proportion.
Heyy, I’m also ServeSafe Certified!!! I work in the fast food industry (so I’m basically an ANTI-Dietitian) and we had to do around 3 months of work to become certified.
Oh! I think I commented just that on another video of yours so really nice to see a vid explaining your pov. And tbh I can’t think of anyone more reassuring than an Asian dietician with a history of emetophobia! : thanks!!
You should make a video about the zojirushi rice cookers "keep warm" function! It claims you can keep it on that function for like a week or something but im pretty sure the temp isnt high enough to keep it safe for that long
I worked in food safety and food science and even carried out food inspections on restaurants. When we say reheating rice is dangerous, there's context. Like you said storage is very important. But often when we (food safety experts) say not to reheat we mean dont reheat restaurant rice because the likely hood is they are using leftover rice thats Already been reheated. Never leave food out for more than 4 hours at room temperature and never reheat more than once! All that extra time in the temperature danger zones is what will harm you❤
i'm emotophobic, too and i always am afraid to try new things. but i also love cooking and trying out new things. this might be a step into healing ♥ thank you ♥ will try!!!
Souper cubes are amazing, they do take up a little bit of storage space when you're not using them. You do have to make sure that you do not leave things in there for too long. Because the smell can stick around. But over all these things are amazing. They make my life so much easier
