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By Danavir Goswami<\/strong><\/p>\n I may not be the only devotee who wondered what to do with leftover rice prasadam. For years, I have been in a quandary\u2014should it be refrigerated and then served cold the next day?; or should it be refrigerated and reheated the next day?; or something else? As you know, Srila Prabhupada instructed his personal cooks to prepare his rice last in his lunch meal, it was to be finished minutes before he was ready to respect it.<\/p>\n Early on he mentioned to me that he considered rice that sat even 15 minutes after it was cooked\u2014\u201cbaasi chaval,\u201d or stale. Further, he instructed on a few occasions\u2014do not re-heat rice. Most often re-cycle offered, refrigerated rice by mixing it into a salad without One way to use room temp or chilled rice is to make a South Indian dish A current full meal rice salad I make frequently, yesterday in fact, left-over refrigerated rice, Then you know about Srila Prabhupada\u2019s 1967 Sunday Feast Rice using cooked room temperature or chilled cooked basmati rice There are likely many answers you would get to your question. Your sincere servant, Reproduced with permission from Yamuna devi.<\/p>\n","protected":false},"excerpt":{"rendered":" I may not be the only devotee who wondered what to do with leftover rice prasadam. For years, I have been in a quandary\u2014should it be refrigerated and then served cold the next day? or should it be refrigerated and reheated the next day? or something else?<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[83,11],"tags":[],"class_list":["post-3869","post","type-post","status-publish","format-standard","hentry","category-danavir-goswami","category-recapies"],"_links":{"self":[{"href":"https:\/\/www.dandavats.com\/index.php?rest_route=\/wp\/v2\/posts\/3869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dandavats.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dandavats.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dandavats.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dandavats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3869"}],"version-history":[{"count":5,"href":"https:\/\/www.dandavats.com\/index.php?rest_route=\/wp\/v2\/posts\/3869\/revisions"}],"predecessor-version":[{"id":104684,"href":"https:\/\/www.dandavats.com\/index.php?rest_route=\/wp\/v2\/posts\/3869\/revisions\/104684"}],"wp:attachment":[{"href":"https:\/\/www.dandavats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dandavats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dandavats.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\tI finally decided to put the question to our revered Godsister Sri Yamuna devi dasi, the queen of prasadam cooking. Her answer is below:<\/p>\n
\nAmazing standard, huh?<\/p>\n
\nStill in some circumstances, I have re-cycled offered-cooked-refrigerated
\nrice it into another preparation made from excess prasad.
\nDo that instead of throwing offered dishes away.<\/p>\n
\nreheating the rice.
\nIt can be a chilled or room temperature salad.
\nI do this quite often.<\/p>\n
\ncalled Dadhodana\u2014a dish of ancient repose made with cooked rice, yogurt and
\njust about anything\u2014classically shredded green mango, cucumber, even
\nbanana\u2014with an added chaunk. It can be made with virtually any shredded
\nraw or cooked vegetable.<\/p>\n
\nconsists of:<\/p>\n
\nsprouted chick peas,
\ndiced tomatoes, cucumbers and bell peppers,
\nbits of vinegar-free oil-cured black olives,
\nlots of chopped fresh tarragon,
\nslivered fresh ginger,
\nlemon juice, salt and pepper.
\nNo oil or yogurt, easy to digest, and nourishing. Very nice.<\/p>\n
\nrice:<\/p>\n
\ndrained diced fresh pineapple
\ncurrants,
\nwhipped cream (alternately thick yogurt)
\nground cinnamon, cardamom and cloves as desired
\nthen: white sugar, as desired, (now I use organic unrefined cane sugar)
\npinch of salt and black pepper
\nall mixed together to a soft mass, then garnished with slivered toasted
\nalmonds.
\nThis dished was a winner and frequently made on Vaishnava holidays,
\nweddings, and other festive occasions.<\/p>\n
\nThis is just one.
\nHope it is of use to you.<\/p>\n
\nKrsna Kirtan Jaya Prema Nidhan
\nYamuna Devi<\/p>\n![\"Hare](\"https:\/\/i.imgur.com\/wC4rZgp.jpeg\")
By Danavir Goswami<\/strong><\/p>\n