Re-heating Rice
Discussion
mrsxllifts said:
Never had any trouble re-heating it, even if its been frozen after cooking it. A drop of water in the bottom of the bowl stops it going dry in the microwave.
+1End of the day, when you have cooked the rice it was heated to +100C, as long as you put it into a clean bowl/Tupperwear/Lock & Lock/ whatever, and transferred it into a fridge (that is clean), in my experience you will be fine.
I usually put a few drops of water on the rice if I am going to re-heat it, as it is going to dry out when in the fridge. Crunchy rice = bad.
I usually only do this if I am going to eat it the next day.
smack said:
End of the day, when you have cooked the rice it was heated to +100C, as long as you put it into a clean bowl/Tupperwear/Lock & Lock/ whatever, and transferred it into a fridge (that is clean), in my experience you will be fine.
As Scraggles says, heat doesn't get rid of the toxins. The important part is to cool it quickly.The from the Food Standards Agency:
Edit for formatting
Ask Sam from the FSA said:
Q: I've heard that reheating rice can cause food poisoning. Is this true?
A: It's true that you could get food poisoning from eating reheated rice. But it's not actually the reheating that's the problem – it's the way the rice has been stored before reheating.
Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.
So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.
It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.
Remember that when you reheat any food, you should always check that it's piping hot all the way through, and avoid reheating more than once.
AICMFPA: It's true that you could get food poisoning from eating reheated rice. But it's not actually the reheating that's the problem – it's the way the rice has been stored before reheating.
Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.
So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.
It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.
Remember that when you reheat any food, you should always check that it's piping hot all the way through, and avoid reheating more than once.
Edit for formatting
Edited by smack on Tuesday 7th October 19:19
thegavster said:
Also, for those that like making fried rice, make sure your rice has completely cooled/dried in the fridge before frying it, you get a much better end result than if your rice is still warm/hot.
Top tip: put the cooked rice in a metal roasting dish, and put outside to cool (in my case on the metal lid of the gas grill).The combination of conduction and wind chill cools the rice much faster than the fridge, particularly on blustery autumn/winter evenings, and it doesn't warm up the fridge in the process (bad idea for food safety).
Usually ready to fry in a few minutes.
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