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Comment by wslh | Hacker News Reader

I've never seen the gelatinous mess I use http://www.naturecrops.com/ and I can put the precooked one in the refrigerator.

What's your recipe?

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Add quinoa to water (ratio: 1:2), bring to boil, reduce heat, simmer for ~20 mins.

I should have added a time parameter to my storage comment. We typically make a bunch of rice, like 6 cups uncooked and keep it in a big container for the week. With quinoa, by the end of the week it's pretty gross, kind of a big blob.

I'd be a little weary of keeping cooked rice for a week, even in a good fridge (my fridge stays at a solid 2C, which keeps most things good to eat for long than you'd think!). Rice is a surprisingly good vector for food poisoning due to it's often carrying Bacillus Cereus spores which are heat resistant and can then germinate and grow in the fridge - most of the sources I've seen suggest that you shouldn't keep cooked rice in the fridge for more than 1 to 3 days.

Anecdote - Of all the times I've had food poisoning, probably half of them have been because I've kept cooked rice around too long. I might just be unlucky though!

Jeepers, that's scary. I've never had such bad luck - in truth, we normally don't have rice around for more than five days. But even that sounds like it could be too long.

I never eat something in the refrigerator after three days there.

Do what Asians do. Cook a weeks worth of rice all at once in your rice cooker, portion it into rice bowls with plastic wrap on top and freeze it. For each meal nuke each portion for a minute and a half (or so) with the plastic on (you might like it with it off depending on how it steams).

It's almost as good as fresh cooked rice and keeps for weeks and weeks in your freezer.

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