Freezing rice?

Bambywamby

It's not worth the risk in my opinion, no amount of old style saving is worth food poisoning.

lil_me

Never had food poisioning and frozen it for years, but only home made usually, then I know how long it's been cooked for/kept for as some takeaways I have heard freeze it themselves, then of course it wouldn't be a good idea to freeze it, I cool it as quickly as possible, freeze and defrost to use immediately

GardenMillie

I freeze left over rice all the time - either home boiled or from takeaway, as long as it's piping hot it's fine. Although I have given myself food poisoning in the past not heating it up enough - lesson well and truly learned.:o

leahlaz

Thanyou for the replys everybody!
As it turned out...OH's daughter and her OH turned up late last night on their way home from a party...and after a few more beverages decided they were peckish! So that sorted that out! :beer:
If I am ever lucky enough to recieve free food from the takeaway again, I think I will risk it!
Thanks again!

tr3mor

All fried rice has been reheated once.

At takeaways it's cooked in a huge rice cooker, left to go cold overnight and then made into fried rice to order the next day.

nickyhutch

ALL fried rice? EVERY takeaway up and down the country? How can you possibly know this?

I cool and freeze leftover rice, defrost it in the fridge and reheat it until it's piping hot. Never had a problem. Wouldn't mind a bit of food poisoning if it meant I lost a stone or two!

sandieb

From the Food Standards Agency Website:-

"I've heard that reheating rice can cause food poisoning. Is this true?

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."

janeawej

tr3mor wrote: »

All fried rice has been reheated once.

At takeaways it's cooked in a huge rice cooker, left to go cold overnight and then made into fried rice to order the next day.

yes egg fried rice is always made from precooked and cooled rice because if you try to make it from hot rice it will go horribly sticky, also it is very quick to make from cold ready cooked rice taking only a few minutes (how do you think they make it so quickly?!)

Old_Skool

Hi Everybody,

This is my first thread so please be gentle.

Having read the advice for a long time I've finally registered on MSE.

Following lots of tips so far especially the threads on slow cookers. I've taken the plunge and bought one and now have a beef curry and a chicken curry split into portions in the freezer - great for those nights late in from work.

Can you batch cook rice, cool and freeze into the portions the same, like ready meals or must you cook fresh everytime?

Sorry if this sounds a bit of a daft question.

Thanks in advance.

Jayar

Yes, no problem. Just like the ready cooked frozen rice you can buy from the supermarket. Only yours will be much nicer

Oh, and welcome