I bought some insulated food flasks to keep salads cold for my kid’s lunches at school. I was just going to use things from the fridge (tomato, cucumber, egg, etc) or from cans (Tinned Corn, Tuna, etc) so everything would be cold or room temperature. It’s summer here.
Then I thought maybe I should add rice to add a grain element to the meal, and it would become bibimbap.
But everything i read suggests that bibimbap rice should be warm, even if the toppings are cold.
I don’t like the idea of putting warm rice in the container, where it won’t be eaten for 4-5 hours. I feel like the whole meal would end up being an unsafe temperature (from a food safety point of view). Ordinarily i would only use piping hot ingredients to keep them safer for longer. It also won’t be the refreshing summer meal i had intended.
My plan had been to cook the rice the night before. Cool it quickly, and keep it in the fridge until morning. Then the whole meal will be cold and the insulated flask should keep it that way until lunchtime.
But is that idea okay? Will the rice be nice cold? Will the fridge make the rice go hard?
Any tips for making a cold bibimbap? I will add Sesame oil and salt to the rice.
submitted by /u/LovesToLurk10
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