Cooked rice

[Deleted User]

I seem to have had a very senior moment and cooked far too much rice for tonights supper.

Can you freeze cooked rice and reuse it later?????

MandM90

Yes but freeze immediately, and reheat/eat as soon as thawed (thaw in fridge).

PasturesNew

Yes, cool/freeze it immediately. .... rice should be cooled and refrigerated within an hour of serving. Once in the fridge you can eat it within 2-3 days, or throw it in the freezer if you know you won't eat rice in that time.

Just run it in cold water, into a tupperware, toss that in the fridge to continue cooling ... then in an hour or so's time when it's cooled from the fridge toss it in the freezer.

This quick cooling time is more important than the reheating bit to be honest.

To serve just make sure it's thoroughly and absolutely piping/steaming/raging hot when you reheat it; it can be reheated by any method you like.

Wizzbang

Personally I don't risk it, ever. But then I never have too much because I always weigh 2oz per person.

https://www.nhs.uk/chq/Pages/can-reheating-rice-cause-food-poisoning.aspx?CategoryID=51

doingitanyway

rice is cheap, it isn't worth the risk, let it go...

SmlSave

I do all the time. Family is still alive...

purpleivy

I don't do it as I don't like the difference in texture it gives.

Linda32

I would never risk it. It is too cheap to worry about. 75g per person works well.

katkins78

I often cook an extra portion of rice, when cooked I rinse the extra in a sieve under the cold tap then spread it thinly on a tray and refridgerate, as soon as cool enough I pop it in the freezer. I use it to make egg fried rice or to make a biriyani.

I agree that it is essential to cool the rice as quickly as possible so the bacteria doesn't have a chance to multiply.

Genuine question- pasta, couscous, bulghur wheat,pastry and even potatoes are also affected by this bacteria, so why the focus on rice? Does it affect rice worse? Genuine question.

suki1964

I think the concern with rice is that people tend not to think about how they are storing cooked rice. We have all had left over take away and eaten it cold the following day after leaving it out on the counter, or we have reheated it causing the bacteria to multiply even more

Thing about take away rice is you don't know how long its been sat there being kept warm in the first place. Ive seen many a take away where the rice dish has been precooked and reheated on order, which is fine if it was cooled and refrigerated according to guidelines. When I worked in a kitchen rice had to be cooled and refrigerated within 20 minutes with a 48 hr store life

Callie22

katkins78 wrote: »

Genuine question- pasta, couscous, bulghur wheat,pastry and even potatoes are also affected by this bacteria, so why the focus on rice? Does it affect rice worse? Genuine question.

As Suki says, I think the focus is on rice because of takeaways, who generally cook large portions of rice and reheat it to order. When I did food hygiene training (which was a few years ago, admittedly ...) we were told that the 'dodgy tum' you get after a takeaway curry is more likely to have been caused by the rice rather than by the curry itself. People are also more likely to save leftover takeaway food and reheat it, not necessarily realising that the rice has already been reheated once and it shouldn't really be reheated again. Certainly the impression I got when doing the training was that this was a bit less of an issue for food cooked in domestic kitchens as people tend not to cook and reheat in that kind of quantity, and of course you know what's happened to food in your own kitchen before you cook it.