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Would You Cook Rice In Advance And Re-Heat
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I always use up leftover rice from the day before and make a veg rice dish out of it so nothing goes to waste.
As I've mentioned on here I'm having a dinner party. Rice is on the menu. I'm going to have a lot going on and to save one ring on hob I was wondering for my rice dish which I'll probably fry could I cook the rice in the morning, store it then re-heat at night?
I know rice is bad for food poisoning but in all the years I've used leftovers I've never been ill with it and if I'm frying it, will be well cooked.
As I've mentioned on here I'm having a dinner party. Rice is on the menu. I'm going to have a lot going on and to save one ring on hob I was wondering for my rice dish which I'll probably fry could I cook the rice in the morning, store it then re-heat at night?
I know rice is bad for food poisoning but in all the years I've used leftovers I've never been ill with it and if I'm frying it, will be well cooked.
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For more on marking an answer as the "Best Answer", please visit our FAQ.You run the risk of poisoning everyone but you can reduce the risk down to acceptable levels if you cook the rice in the morning then cool it down quickly by running it under the tap before sticking it in the fridge. This way the bacteria that causes illness won't have had much chance to grow, should be fine when fried up later.
Hope you have a great evening
Hope you have a great evening
There was a bit on one of those foodie programmes a couple of weeks ago about this very subject, and I am an avid rice reheater also with no ill effects so far :-)
The trick seems to be to chill the rice as soon as possible after cooking so the bacteria that cause the problems do not have time to grow.
Then, of course, when reheating make sure it is piping hot all the way through.
I tend to stick it straight in the freezer still warm. then defrost in the fridge the day before.
Good luck x
The trick seems to be to chill the rice as soon as possible after cooking so the bacteria that cause the problems do not have time to grow.
Then, of course, when reheating make sure it is piping hot all the way through.
I tend to stick it straight in the freezer still warm. then defrost in the fridge the day before.
Good luck x
Reheatng the rice all the way through before serving does nothing to reduce the effectiveness of the toxin. If you are going to reheat it after a few hours then fine, but over 24 hours you are in the danger zone if you haven't chilled or frozen it. I have had 'rice poisoning' twice, both times very memorable. I lost about a stone each time. I cannot recommend it.
http:// en.wiki pedia.o rg/wiki /Bacill us_cere us
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In addition to the information in wiki, I should point out that the bacterium is killed in the cooking but the rice is re-infected from spores carried in the air. It is therefore a good plan to cover the rice as soon as possble after cooking and not to expose it to cooling spore laden breezes from your garden. The variability in the occurrance of this form of poisoning probably has a lot to do with the number of spores floating around in the atmosphere, either from the packet of rice or from agricultural actvity.
haha a few of my friend might thank me if they lost a stone!!
Its never bothered me but I thought i better check in case any of my friends see me doing this and question it.
I've always boiled rice, then drained and poured boiled water over it to rinse the starch out then cold water to cool then store and I've never been ill
Also, a lot of the toddler batch cooking recipes include rice and freezing/re-heating. You wouldn't think that would be in cook books for kids if it could be so risky.
Its never bothered me but I thought i better check in case any of my friends see me doing this and question it.
I've always boiled rice, then drained and poured boiled water over it to rinse the starch out then cold water to cool then store and I've never been ill
Also, a lot of the toddler batch cooking recipes include rice and freezing/re-heating. You wouldn't think that would be in cook books for kids if it could be so risky.
The packs of boiled rice have been sterilized but become just as prone to infection by bacteral spores once they are opened. There is nothing wrong with boiling rice then freezing it as long as it is thawed and reheated quickly. What causes problems is leaving it at room temperature collecting spores for a day or so. Some popular cooks may know about recipes but they don't necessarily know about food hygiene. I would have severe reservations about giving a baby re-heated food that had any doubts about it's provenance.
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