Recipes for using left over rice, please

Louweasel

I'm pretty sure that as long as it is piping hot (i.e. so it's a bit too hot to eat at first) that should kill anything troublesome off. I do it and I've never had any probs.

Recipe wise, it is quite good added to tomato soup to make more of a meal of it.

lil_me

WARM rice is the problem usually, cool it quickly and freeze it if you want to keep it for longer than a day. Reheat thoroughly as with any foods. I think with most food poisoning issues it's when it is kept warm instead of hot or cold that problems occur.

Using up rice I add to soups as suggested, mix with coronation/tikka chicken sandwich stuff to bulk out a bit, I love it just mixed with veg as a meal.

http://frozenassets.wordpress.com/2007/08/05/basic-use-it-up-quiche-recipe/ rice based quiche (could make a smaller version)

papito

Hi, We eat rice with all meals but no much leftovers, the times we had some I just put it on the fridge until next day.
Suggestions with meals!!?
When the rice is boiled add a much as you want like frankfurter sausages or coocked chicken, ham, mushrooms or even canned Tuna or any vegetables like onions, carrots, peas. No need to fry it.
when I do boiled rice from leftovers, I then fried it next day with cheese and mushrooms or any other ingredient.
Forgot that also you can do it with raisins and nuts....Bon apetite

Garetha

Throw away any leftover rice
- Don't save it unless you've read this!
http://www.eatwell.gov.uk/asksam/keepingfoodsafe/asksamcooking/#A220063

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.

It's said that illness after a curry is most likely to be from the rice!

Sassamac

Thanks everyone.
On the basis of that last post (worst case scenario) we had dinner at about 6pm, after dinner I put it into a tub to cool off and it went into the fridge (with a lid) about 10 mins ago. so 2 hours from pan to fridge will be ok wont it?
As there is loads I will try and freeze some and eat the rest for lunch tomorrow.
Can it be cooked from frozen or does it need to thaw in the fridge first?

Angelraesunshine

from frozen i pour 2 lots of boiling water over mine, 1st kettle full is to defrost it and 2nd lot is to heat it back up. Have never had a problem

soappie

Your timescales are fine Sass - it's when rice is left out on the kitchen top overnight and then eaten the next day. As long as it's cooled and stored in a cool place (i.e. the fridge) within a couple of hours, then the bacteria haven't had time to even think about producing toxins to a 'I feel sick' level.

As to cooking from frozen, that's OK
AS LONG AS YOU ENSURE IT IS ALL PIPING HOT THROUGHOUT
otherwise defrosting in the fridge will be fine - but again, it must be the fridge, not the worktop and again make sure it's all thoroughly heated through.

Cooling quickly will stop the bacteria spreading but, because bacillus cereus is a spore former, the spores can lie dormant during a cold (e.g. fridge/freezer stage) you just need to ensure that those pesky spores don't get a chance to reactivate by being put in a nice warm place before you throw them in the pan.

ceridwen

Well - I often cook up a batch of rice for several meals worth in my electric steamer. Guess I'd better get it going at the beginning of a day or evening, rather than before I go to bed at night or out - so I can run it under cold water and cool it off rapidly then?!

Admit one of the ways I like using it is rice pudding - for breakfast. Just boiled rice (brown in my case) heated up with some milk, sultanas, honey and a touch of cinnamon.

Sassamac

thanks for clarifying that Soappie.
I found some bacon in the fridge I had forgotton about, so that and som veg is a decent meal covered now out of something I used to just throw away (the rice I mean).

Ceridwen, im interested to hear your rice pudding suggestion as I had wondered that. I regularly make rice pud with proper pudding rice but wondered whether it would work wiht the normal stuff. wont do it with this batch as dh was stirring the rice with the same utensil as the tomatoey pork but will bear it in mind next time.

FrenchMaid_2

I always use it, but I cool the rice quickly that is left over - that is put it in a flat tupperware and spread it out. When cooled down pop lid on and put in the fridge.

We like eggfried rice with a salad or chopped carrots and peas in the rice...