The latest hardest ever challenge!!!

zarazara

a warning about re-using cooked rice.
cooked rice is a high risk food for food poisoning, [ like raw turkey]
each individual grain has to be heated very well to kill the many "bugs" on it. this is very difficult to achieve.
by reheating cooked rice you are putting yourself at risk of food poisoning and is something iI will never do again after learning about the problem at whilst studying for my food hygeine certficate.
its akin to letting a raw chicken drip onto a salad in the fridge then eating the salad.
you might get away with it, but you might not too.

HelenKA_2

I've heard this about re-heating rice for years. I don't have your qualifications, and I'm not meaning this to be rude/flaming but my experience does not bear this idea out.

I freeze/fridge cooked rice regularly and re-heat using various methods and we have never once fallen ill from it.

As long as you ensure it's heated well there seems to be no problem. I'd like to (respectfully) ask, do you know anyone who has actually fallen ill afte re-heating rice?

anguk

I may be wrong but I don't think that it's reheating the rice properly that causes problems, I think it's cooling it incorrectly. Rice has to be cooled quickly otherwise the bugs develop (I think) and even thorough reheating doesn't kill the bugs.

I've found this information on the Food Standards site:
http://www.eatwell.gov.uk/asksam/keepingfoodsafe/asksamcooking/#A220063

ubamother

oat based stuff - isn't oat protein supposed to be nearly that of soya and meat?, oats or oatmeal can go in veggieburgers, soups, biscuits - savoury and sweet. what about things like home-made potato wedges - chip some pots, boil them in water (or stock for extra fabness!), dry, coat with a bit of oil and shove in the oven, 200c ish, served with veggieburgers or whatever and a homemade tomato salsa/sauce/salad etc.

Cornishpixie_2

I do tend to feed my family carbohydrates like rice, pasta, and potatoes then find the protein and veg. Also I make things like cakes and crumbles and pies for dessert from scratch with some custard or ice cream. Anything left from the main dish (If I've made too much I don't mind re heating for my lunch next day). I'm a bit wary re reheating rice, but my kids will eat it later from the fridge and pasta. Guess it's about having some good receipes, and using up stuff from freezer, fridge and cupboard before buying any more.:)

skintscotslass

What cook books do you have at the moment? I'm a big Rose Elliot fan and have an ancient copy of this from 1985:

http://www.amazon.co.uk/Rose-Elliots-Complete-Vegetarian-Cookbook/dp/0004120094/ref=sr_1_4?ie=UTF8&s=books&qid=1211014469&sr=1-4

recipes I thought about

Cheese fritters
Rice croquettes
Glamorgan sausage
Lazy gnocchi
Gnocchi all romana
Egg croquettes
Stuffed eggs
Pasta with pesto
Pasta bake
Courgette risotto
Veggie paella
Cauliflower cheese flan
Mushroom pudding
Pizza
Sweetcorn fritters

I'd recommend getting some cookbooks from the library or charity shops. You'll get loads of inspiration there.

HTH

thriftlady_2

zarazara wrote: »

a warning about re-using cooked rice.
cooked rice is a high risk food for food poisoning, [ like raw turkey]
each individual grain has to be heated very well to kill the many "bugs" on it. this is very difficult to achieve.
by reheating cooked rice you are putting yourself at risk of food poisoning and is something iI will never do again after learning about the problem at whilst studying for my food hygeine certficate.
its akin to letting a raw chicken drip onto a salad in the fridge then eating the salad.
you might get away with it, but you might not too.

My understanding of the rice problem is that it is dangerous to keep rice hanging around warm or at room temp. Eat it hot or cool it quickly and freeze or refrigerate.

I think the current obsession with food safety is the enemy of good home economics. It is no wonder we throw so much food away when it is perfectly good to eat.

I dread to think what a food safety expert would make of my kitchen, probably close me down I've never given any of my family food poisoning though;)

Churchmouse

thriftlady wrote: »

My understanding of the rice problem is that it is dangerous to keep rice hanging around warm or at room temp. Eat it hot or cool it quickly and freeze or refrigerate.

I think the current obsession with food safety is the enemy of good home economics. It is no wonder we throw so much food away when it is perfectly good to eat.

I dread to think what a food safety expert would make of my kitchen, probably close me down I've never given any of my family food poisoning though;)

:T :T :T Me too thriftlady! If I've cooked too much rice I'll cool the excess immediately under cold running water. It will then be either eaten cold, or if in a hot dish, heated to a high temperature. Touch wood, I've not poisoned anyone yet;) Consequently, I hardly throw any food away, except the scapings from the plates, and my council recycles those:D

sleepybookworm7

Thanks to everyone for all your ideas. I think we can all be guilty of getting 'stuck in a rut' menu wise. It's good to have a fresh dose of (OS) inspiration. Now I've just got to find the time to cook up some of these treats!

p.s. My sister works in catering and was taught that rice has to be in the fridge within 30 minutes. She's fanatical about it!