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[QUESTION] What are your favorite spices to use in soups?
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Just cook extra and freeze it if you have the space. Freezing actually makes it better, besides the normal starch retrogradation there is also water sublimation. Win/win
Oh, I didn't know that! I'll have to try it. Do you know how long it tends to last in the freezer (best guesstimate is fine, not looking for expert science)?
I know I have kept it for a few weeks in the freezer. Unless it was vacuum packed you would probably lose too much water after that and you might end up with uncooked Uncle Bens
Interesting, I prefer it left at room temperature overnight (semi-sealed in the rice cooker). Out of the fridge I find it too hard to break down and stir, and frozen seems even more cumbersome.
That's an option though you do risk Bacillus Cereus, and an extended unpleasant potty break.
https://en.wikipedia.org/wiki/Bacillus_cereus
The lack of food safety makes my eye twitch.