We cook white rice in our house. When it remains more than required, my mother seperates the remaining cooked rice in a bowl and keeps it inside the fridge.
Next day rice becomes dry and hard.. But it is very much suitable to prepare curd rice !!!
We have it with pickle.
SCIENCE OF STALE RICE
When we first cook rice, the starch granules absorb water and swell up, making them soft.
This is called GELATINIZATION.
When the rice cools in refrigerator, starch molecules start to realign themselves into a crystalline structure.
As they recrystallize, they effectively squeeze out the water once they held.
This makes the rice to feel dry if the rice is kept covered inside refrigerator.
Refrigerators pull the moisture out of the air to prevent frosting.. This further dehydrates rice.