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Day Old Cooked Jasmine Rice
Light and faintly floral, firmer than freshly steamed rice.
Lens analyzedDay-old cooked jasmine rice is rice that's been cooked and cooled ahead of time, called for by name in fried-rice recipes because the grains firm up and separate instead of clumping the way freshly steamed rice does. Jasmine specifically brings a light floral aroma that mellows but doesn't vanish once the rice is chilled and reheated.
Where it comes from
Setting rice aside overnight before frying is a technique passed down through Chinese and Southeast Asian home cooking, long before it showed up spelled out as an ingredient on a North American recipe card. Cooks noticed that rice straight off the stove turned mushy in a hot wok, while rested rice fried up dry and distinct.
Buying it
There's nothing special to shop for here — buy a bag of jasmine rice with a fresh milled-on or best-by date and cook it the way you normally would, a day ahead of when you need it.
Storing it
Spread the cooked rice on a tray to cool quickly, then refrigerate it in a covered container overnight; letting the grains dry out slightly is exactly what makes them fry well the next day.
Keeps about 3 days in the fridge.
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