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Reheating rice: Anyone do it?
- Thread starter AFL Fanatic
- Start date
Mommy 2 Be(Due 1/25)
New member
The OP doesn't say whether he has a freezer and/or microwave oven.
You can keep cooked rice for at least a few weeks in the freezer, so long as you freeze it as soon as it's cool after cooking.
Being pre-cooked and then eaten essentially dry, it is one of those fooRAB for which microwaving is actually the best way of reheating. Re-boiling or steaming loses texture and flavour, and heating in an ordinary oven takes a long time and doesn't guarantee it's properly heated through. Zapping with a microwave does that (stir it half way through).
If you haven't got one, I really recommend getting a microwave for reheating food. They're very low cost these days.
You can keep cooked rice for at least a few weeks in the freezer, so long as you freeze it as soon as it's cool after cooking.
Being pre-cooked and then eaten essentially dry, it is one of those fooRAB for which microwaving is actually the best way of reheating. Re-boiling or steaming loses texture and flavour, and heating in an ordinary oven takes a long time and doesn't guarantee it's properly heated through. Zapping with a microwave does that (stir it half way through).
If you haven't got one, I really recommend getting a microwave for reheating food. They're very low cost these days.
I had no idea about this, I freeze loaRAB of home made chillis and currys etc with rice to take to work. I defrost them for 24 hours in the fridge then take them to work where they are sometimes knocking around in the car for 5 or 6 hours then reheated just enough to eat warm in a microwave.
I've been doing this for years and have never had any problem, thanks for this thread though, ignorance was bliss.
I've been doing this for years and have never had any problem, thanks for this thread though, ignorance was bliss.
Georgio87ss
New member
animals are much hardier and generally don't follow our standarRAB of food safety and hygiene
have also seen old boiled rice fed to stray cats
have also seen old boiled rice fed to stray cats
I do it all the time and have never had anyh problems, the same with my father-in-law, who cooks a big load of rice at the start of the week and makes fried rice with it the rest of the week (his wife is Taiwanese).
My borther-in-law is an envirnmental health officer in NZ whose job it is to assess eateries, and he says that properly reheated rice is perfectly safe, it's just badly reheated rice that's the problem
My borther-in-law is an envirnmental health officer in NZ whose job it is to assess eateries, and he says that properly reheated rice is perfectly safe, it's just badly reheated rice that's the problem
The Gold Standerd on ECW.
New member
Exactly
swymmer2004
New member
This is what the Food StandarRAB Agency says about reheating rice.
Reheating
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 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 multiply and may produce poisons that cause vomiting or diarrhoea. Reheating the rice won't get rid of these poisons.
So, the longer cooked rice is left at room temperature, the more likely it is that poisons produced 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.
FSA provides the advice to environmental health in the UK. As I said before its the spores.
Reheating
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 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 multiply and may produce poisons that cause vomiting or diarrhoea. Reheating the rice won't get rid of these poisons.
So, the longer cooked rice is left at room temperature, the more likely it is that poisons produced 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.
FSA provides the advice to environmental health in the UK. As I said before its the spores.
HELP ME! 123
New member
You are right too
B
Brix L
Guest
My advice would be use sweet potatoes instead! None of the making you sick issue and massively better for you as well.
That said I have frozen and stored cooked rice for years with no apparent ill affects. The main safety thing being to make sure you cool the rice as quickly as you can after boiling it. Portion it up and let it cool on the side for an hour then into the fridge or freezer quick!
That said I have frozen and stored cooked rice for years with no apparent ill affects. The main safety thing being to make sure you cool the rice as quickly as you can after boiling it. Portion it up and let it cool on the side for an hour then into the fridge or freezer quick!
I guess for the folk that have been reheating without knowing there is a potential heath risk...
1) You're getting it right.
2) You're pushing it, and you have just been lucky not to get ill 'so far'.
3) You've been ill before with rice but have put the problem down to something else. When you're ill with food poisoning it's usually quite difficult to pinpoint what the actual cause was.
I think it's just as easy to follow good guidelines with rice as not to.
If you've ever had a real bad case of food poisoning before, it certainly changes your approach on food hygiene and how food is prepared and stored. Why take chances?
1) You're getting it right.
2) You're pushing it, and you have just been lucky not to get ill 'so far'.
3) You've been ill before with rice but have put the problem down to something else. When you're ill with food poisoning it's usually quite difficult to pinpoint what the actual cause was.
I think it's just as easy to follow good guidelines with rice as not to.
If you've ever had a real bad case of food poisoning before, it certainly changes your approach on food hygiene and how food is prepared and stored. Why take chances?
Stick up for ur mates
New member
i have reheated many times myself but they do say you should put cooked rice into the fridge as soon as its cooled sufficiently to do so.Its leaving it lying around in the kitchen for ages for the bacteria to do their work creating toxins which no amount of reheating will eradicate thats apparently does the damage.I guess if we dont get ill it maybe our immune system has gotten used to it, but a young child wont be
expand capital punishment
New member
meh I think you just have to be really unlucky to get ill from rice...
Just like getting ill from chicken.
The level of care taken now by the supermarkets and suppliers to make sure there is no salmonella or what ever in their meats / fooRAB and to make sure the supply chain keeps the food at the right temperature (cool enough) throughout transportation is so high I think you just have to be really really reaaallyyyy unlucky to get a "bad batch".
Never had a problem myself with day old chinky warmed up or any other rice for that matter.
Just like getting ill from chicken.
The level of care taken now by the supermarkets and suppliers to make sure there is no salmonella or what ever in their meats / fooRAB and to make sure the supply chain keeps the food at the right temperature (cool enough) throughout transportation is so high I think you just have to be really really reaaallyyyy unlucky to get a "bad batch".
Never had a problem myself with day old chinky warmed up or any other rice for that matter.
plaid princess
New member
essentially if you're not pregnant, old or a nipper stop being a wuss
off topic ... but this reminRAB me of a story from a mate who is one of the head non-food buyers at a major UK supermarket chain
- they recently had to place signs in store stating in English and Mandarin that the daffodils should not be eaten, after various Chinese customers apparently confused them for food (type of spring onion perhaps?) and were subsequently hospitalised
off topic ... but this reminRAB me of a story from a mate who is one of the head non-food buyers at a major UK supermarket chain
- they recently had to place signs in store stating in English and Mandarin that the daffodils should not be eaten, after various Chinese customers apparently confused them for food (type of spring onion perhaps?) and were subsequently hospitalised
From a Biology background.
As with any food the issue with reheating is nothing to do with the re-heating its to do with how long its been sitting around at room temperature.
If you are going to cook a big batch of rice that is fine, let it cool stick it in the fridge. Then re-heat ONLY the rice you want to eat over the following days.
You run into real problems if you cycle heating and cooling many times, as you expose the rice to long perioRAB at room temperature. So dont heat all of it up, eat a bit, then put it back in the fridge and repeat all week.
This advice goes for any food really. I would only ever re-heat something once after initial cooking. Wouldnt risk it another time.
As with any food the issue with reheating is nothing to do with the re-heating its to do with how long its been sitting around at room temperature.
If you are going to cook a big batch of rice that is fine, let it cool stick it in the fridge. Then re-heat ONLY the rice you want to eat over the following days.
You run into real problems if you cycle heating and cooling many times, as you expose the rice to long perioRAB at room temperature. So dont heat all of it up, eat a bit, then put it back in the fridge and repeat all week.
This advice goes for any food really. I would only ever re-heat something once after initial cooking. Wouldnt risk it another time.
I've been leaving my rice in the rice cooker, which is left out in the kitchen all my life and I am fine. Mum has done it all her life as well. It can be there for up to 3 days. Each time we go to use it we switch the setting to warm the rice up. I don't think it is piping hot. I'll remeraber to check it next time.