Heat and moisture do interesting things to starchy rice. Freshly steamed rice has a fluffy, satisfying texture that only lasts until it cools. Reheat it, even in the microwave under a damp towel or on the stovetop with a splash of water, and it will likely turn out drier or gummier.

Where day-old rice excels is as fried rice. The chilling time in the fridge draws out moisture so that when the grains are separated and reheated in a little oil, they become nicely textured and toasty. Try frying freshly steamed rice, though, even if it’s cooled to room temperature, and you’ll end up with a mushy mess.

Once you understand how freshly steamed and leftover rice differ, they become equally delicious, especially in the recipes I’ve been sharing recently in my Twice as Tasty column for the Flathead Beacon. I often serve last week’s Curried Sweet Potato and Mango recipe over freshly steamed rice, whether for a weeknight meal at home or while camping or cruising. I usually make extra rice and then fry up the leftovers for a second meal in all of these situations.
Learn to make Vegetable and Shrimp Fried Rice