Reheating rice: Anyone do it?

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Hi all,

So Im about to erabark on a new healthly living diet and one of the keys to it is precooking your meals in advance in order to cut out all temptations which make sense, and making all meals quick and easy.

So brown rice being a key carb is clearly on my list and one recommended, however I know "scientifically" its actually dodge reheating rice to do bacteria growth etc.

So im just wondering if anyone does it and how dodgy it actually is? My idea was to get a rice cooker and cook a large batch of rice, then putting them in a sealed container straight in the fridge.....

I welcome your feedback

Thanks
Grangey
 
It's probably better to eat it cold from the fridge than risk reheating it badly.

Speaking as someone who gave his son reheated rice that wasn't reheated enough...
 
I wasn't aware of this at all! I've microwaved rice many times and can't say it's had any adverse effects on me. Having said that, I probably won't do it again given this information.
 
I've done it on many occasions. I just make sure that it's cooled as quickly as possible after the initial cooking (divide into portions straight away). When you reheat make sure it's heated right through and piping hot.
 
Well you learn something new everyday. I've reheated so much rice in my life and I'm still here,

not that me still being alive is any way to judge if it's ok to do!

What about these rices you get that are cooked but need reheating with curries from asda/tesco etc?

I'd have thought that providing its piping hot when reheated it should be ok?

But what do I know..... Not a lot!!! :-)
 
I often reheat rice without a problem. Just make sure it is piping hot and allow it to cool to eat rather than just heating it just enough to eat.
 
Freeze it in portion sizes (cool it quickly) and reheat to piping hot - its the tepid heating that is a bad bad thing. Eating it cold is ok as long as it stays nice and cold and doesn't sit somewhere where it is going to get warm - think bento boxes
 
Its not strictly due to normal bacterial growth, its to do with spores. Normally its fine to reheat due to killing the bacteria, but the spores on rice are not destroyed at normal cooking temperatures. The ready to eat and reheat rice dishes are cooked at high temperatures in steam.

Having said that I reheat the rice and it should be ok as long as its properly stored and not stored for too long.
 
This seems quite concise...

WA Health - Public Health - Safe cooling of cooked rice

I think the key issue here is just to understand that there can be problems if rice is not looked after properly. The key point being bacteria (if present) will grow within the danger zone of 8c to 63c. In a nice hot kitchen (~25-30c) doubling in quantity about every 20mins.
Always re-heat to piping hot. I personally would avoid re-heating rice for a second time.
If I'm wanting cold rice e.g. cold rice salaRAB or stir fry, I tend to rinse the hot rice in a large sieve with cold water (I think this is also beneficial as it removes any excess starch). It can then go in the fridge without it going through a arabient cooling phase in the danger zone.
 
I always reheat rice. After cooking, wait for it to cool, cover it and store it in the fridge then reheat thoroughly. No issues at all.
 
Could have been a lot worse though...ye olde Clostridium Botulinum toxin can be fatal. (Not that I need to tell you that. )

Good advice about reheating until piping hot, it's the only way to kill off nasties like Botulinum. IIRC all it takes is 1 x 10^-6 grams of botulinum toxin to kill in a matter of hours.
 
Like Shah I've been reheating for well over 20 years
- goes back to when I was at university, microwaving my mum's lovely fried rice ... whch I also did last night

Anyway, isn't Chinese restaurant/takeaway egg fried rice always made using day old boiled rice?
 
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