Chilli con carne recipe & questions

suki1964

In the 80's we never had a fridge and tbh cooked rice from a takeaway would be stored in the larder and reheated the following day and eaten - and Im still here

I now work in a kitchen and we cook rice in advance and keep it for three days taking a portion as and when ordered for reheating and serving, be it in the microwave or frying - never killed anyone yet

katieowl_2

I've eaten rice that's been stored at room temp loads of times, and also rice puddings that have been out of the fridge for ages.

When I did my Food Hygiene course in May of this year I realised that I'd been very lucky so far. Uncooked rice contains bacillim that can survive being boiled, and multiply in cooked rice that is not stored correctly. Food poisioning is not worth the risk. I'm a lot more careful now.

More info here

Kate

valk_scot

I freeze up portions of chilli or curry and rice for Hubby to take to work too. I reuse these lidded flat plastic containers from the carry out or ready meals, rice in one end, chilli/curry the other. Hubby just nukes the lot in the microwave till defrosted, stirs it and eats it straight from the tub.

As to rice safety I usually cook rice, cool it straight away under the cold tap, drain it and keep it in the fridge in a Tupperware rice steaming box, a handy gadget which I never actually use for cooking rice but which has an integral sieve section which allows any remaining water to drip off the rice. Then I reheat portions as necessary in the microwave at any time over the next 24 hours. If I'm going to freeze rice I do so directly after the cold rinse, so it couldn't actually be more fresh cooked. Hubby takes the frozen meal to work in a coolpack and it's usually still fairly solid by lunchtime so needs to be both defrosted and reheated in the micro. I think that's pretty safe, certainly better than leaving it to cool in the pot for example.

katieowl_2

valk_scot wrote: »

As to rice safety I usually cook rice, cool it straight away under the cold tap, drain it and keep it in the fridge in a Tupperware rice steaming box, a handy gadget which I never actually use for cooking rice but which has an integral sieve section which allows any remaining water to drip off the rice. Then I reheat portions as necessary in the microwave at any time over the next 24 hours. If I'm going to freeze rice I do so directly after the cold rinse, so it couldn't actually be more fresh cooked. Hubby takes the frozen meal to work in a coolpack and it's usually still fairly solid by lunchtime so needs to be both defrosted and reheated in the micro. I think that's pretty safe, certainly better than leaving it to cool in the pot for example.

I think you are right, I'm sure that would be very safe.

Kate

PasturesNew

poodledoodledoo wrote: »

Right, I'm going to treat my OH to a cool bag

You could try this then on the grabbit board:
£1.86 for two at Tesco https://forums.moneysavingexpert.com/discussion/3473007

poodledoodledoo

PasturesNew wrote: »

You could try this then on the grabbit board:
£1.86 for two at Tesco https://forums.moneysavingexpert.com/discussion/3473007

Purchased Thanks:beer:

eamon

I've had rice poisoning. Not pretty!

poodledoodledoo

eamon wrote: »

I've had rice poisoning. Not pretty!

How did it happen?

lisa26_2

I'm another one that cools rice under the cold tap as soon as it's been cooked if I want it for eating cold or reheating at a later date.

zippychick

As you have had loads of advice ive merged this with our main chilli thread

These threads may also help

Freezing rice

reheating rice

tinned kidney beans - freezing question

Cooking for the freezer

batch cooking ideas please

Zip