Some people hold a fear that reheating rice will kill them. Let’s debunk that fear!
The Facts
Rice is considered a high-risk food because it can contain a bacteria called Bacillus cereus, which can cause food poisoning. This bacteria can survive cooking and can grow rapidly at room temperature. Hence, it is recommended that cooked rice should not be left at room temperature for a prolonged period where this bacteria could multiply producing the toxins that are poisonous. While this is true, with some mindful considerations, rice can be easily stored and reheated safely. Or else most of Asia would be dead!
Before I tell you how to store and reheat rice, I want to tell you why you should. When rice cools, the molecules rearrange into tighter bonds in a process called retrogradation. Retrogradation creates resistant starch. The more resistant the starch is, the slower the release of energy is from it. In short, eating chilled pre-cooked rice makes it release sugar molecules into the bloodstream more slowly, promoting feelings of fullness for longer and preventing big variations in blood sugar. Reheating rice doesn’t affect the resistant starch formed during chilling. So, I would go as far as to say that the next time you cook rice, make extra – so you can chill and store it for reheating and future use.
How to Store
To prevent bacteria multiplication, any leftover rice should be cooled as quickly as possible before being stored in the refrigerator or freezer. You can spread the rice over a baking tray or plate to speed up the cooling process. You can also use a fan to cool down the rice. Once cooled, put the rice into lidded plastic tubs or wrapped securely with cling film (plastic wrap) or reusable food wraps. I also use ziplock bags, removing the air as much as possible before sealing so that they will lay flat. These then get transferred to the refrigerator. I sometimes go a step further, portioning my rice into 150 g (5 ½ oz) portions, flattening them, wrapping them individually in cling film and labelling them. These rice portions are placed in my ‘rice drawer’ in the freezer. Whenever I need ‘emergency rice’, I pull them out of the freezer.
Cooked glutinous rice is a key ingredient in Ping Coombes' recipe for sticky rice doughnuts.
How to Reheat
Microwave
This is the easiest and the most convenient way to reheat rice. Place the chilled or frozen rice in a microwave-safe bowl, sprinkle some water on it, cover and heat until piping hot. Stir halfway through to ensure even cooking. A 150g (51/2oz) portion will take around 2–3 minutes on high (800W) from chilled and 3–4 minutes from frozen. Check that the rice is piping hot before serving. Microwaves do vary, so check the manufacturer’s instructions if necessary.
Oven
This method is useful for reheating larger portions of rice. Place the chilled or frozen rice in an ovenproof dish and sprinkle generously with water. This will help hydrate the rice and create steam. Cover with foil or a lid to prevent it drying out. Reheat at 180°C (350°F) fan or Gas 4 for 30 minutes, or longer for larger portions. Check that the rice is piping hot before serving.
Pan
This method requires a lot of attention, as you don’t want your rice to burn. I don’t recommend this for frozen rice. Place the chilled rice in a pan and sprinkle over some water. Cover with a lid and cook over a low heat for 5–6 minutes, stirring occasionally to ensure even cooking. Alternatively, bring a pan of water to the boil, add the chilled or frozen rice, stir and bring it back to the boil. Drain before serving.
Steam
My mum uses this method regularly at home. It reheats rice beautifully with the right amount of moisture. Prepare your steamer. Place the rice in a shallow heatproof bowl and steam on high for 15–20 minutes, depending on the amount of rice. This method is not suitable if you want to reheat a very large amount of rice.
Air Fryer
Put the rice in a suitable container and sprinkle with a generous amount of water, depending on the quantity. Wrap tightly in foil and cook on 175°C (350°F) for 15–20 minutes (30 minutes, if frozen), stirring halfway through. If you have a thermometer, the internal temperature should be 75°C (167°F). I don’t recommend reheating large amounts of rice in an air fryer. Consider using the oven for a larger amount or a microwave for speed.
This is an edited extract from Rice by Ping Coombes, photography by Sam Folan. (Murdoch Books RRP $49.99.)
Cooked and refrigerated rice should be eaten within 2 days. Rice should not be reheated more than once. For more on food safety with rice, see information from Food Authority NSW on handling leftovers.
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