Can Rice after cooking be reheated safely without causing tummy upsets?

Question

I often have some leftover rice and hate to throw it in the bin,but have heard somewhere that rice should not be reheated.Is this right?

Answer 1

I reheat it quite often.   Microwave it, with a little extra water added (to "refluff" it), covered, for just a couple of minutes....

Answer 2

Rice can be reheated as long as it does not have seafood in it.

Also, if rice that has been leftover in the fridge for a couple of days has gone slightly soggy at the bottom, throw it out as this is a sign meaning it has gone off.

Answer 3

yes microwave till nice and hot, throw out after coupla days in fridge

Answer 4

I've heard that reheating rice can cause food poisoning. Is this true?

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.

Answer 5

Make something w/ it!

Fried Rice with Ham

Serves 4.

3 large eggs, lightly beaten w/ 2 tsp. waer

2 Tbsp vegetable oil

Coarse salt to taste

4 green onions, thinly sliced diagonally (both white and green parts)

4 garlic cloves, minced

5 oz. ham, thinly sliced and chopped

4 cups cold cooked rice

¼ tsp. sesame oil

3 Tbsp. rice vinegar

1 cup frozen peas, thawed

In a large nonstick skillet, heat 1 Tbsp. oil, swirling to coat.  Beat eggs, with 2 tsp. water and ½ tsp. coarse salt.  Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes.  Transfer to plate; when cool enough to handle, cut into strips.

In same skillet, heat remaining Tbsp. oil.  Add garlic and scallions, heat and stir until fragrant, about 1 minute.  Add ham and rice, season with salt and sesame oil, and cook until very hot, stirring often, about 5 minutes.  Add vinegar, peas, and eggs, cook until very hot, about 2 minutes.

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Lynn's Broccoli Rice Casserole

½ cup chopped onion

½ cup chopped celery (*I will often leave out if I have none)

4 T. margarine

2 cups cooked rice

1 (10½ oz) can cream of mushroom soup

2 (10-oz) pkg. frozen chopped broccoli, barely cooked and drained

1 (8 oz) jar Cheese Whiz (*I will often use a chub of Kraft Garlic Cheese or Tostitoes Nacho Cheese, whatever I have around)

1 4-oz) can water chestnuts, diced

Saute’ onions and celery in margarine. Mix all ingredients. Put into a greased 2-qt. baking dish. Bake at 350ºF for 25 minutes or until bubbly. Serves 8. Enjoy!!

--“River Road Recipes 2” cookbook

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Baked Rice Pudding 1

3 slightly beaten eggs

1½ cups milk

½ cup heavy cfeam

1½ cups cooked rice

½ cup sugar

½ cup raisins, optional

1 tsp. vanilla

¼ tsp. salt

ground cinnamon and nutmeg

In bowl, combine all ingredients. Mix well. Bake in a greased 10x6x2" baking dish at 325ºF for 50 minutes till knife inserted halfway between center and edge comes out clean. Serve warm or chilled. Serves 6

VANILLA SAUCE:

½ cup butter

½ cup brown sugar

½ cup heavy cream

2 teaspoons vanilla

Combine all ingredients in saucepan, whisking, and bring to a boil.  Remove from heat and serve over warm rice pudding.

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Baked Rice Pudding

1 cup cooked rice

2 1/2 cups milk

3 large eggs, lightly beaten

3/4 cup sugar

3/4 cup raisins

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 325ºF. Lightly grease a 9” square glass baking dish.

In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1½ hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.

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Answer 6

I think I heard that as well. Best to try and guage how much rice you need for each meal to be on the safe side.

Answer 7

Yes you can. As long as the rice isn't kept in warm environment for long. I'm Chinese and eat rice nearly everyday and have not had any tummy upsets from doing this. In fact the Chinese make fried rice from precooked uneaten rice. But make sure you throw the rice away after 2 days.

Answer 8

As long as it's kept cold between use (in a fridge at less than 5 degrees celcius) and not kept for more than three days, and when reheated (in a microwave or otherwise) it's thoroughly heated,  it is OK to reheat rice.

Answer 9

Put remaining rice in refrigerator and then you can easily reheat it, but be sure that reheat it for about 10 minutes (complete reheating) or you may be affected by Salmonella!

Answer 10

I have always reheated rice and had no problems.

Answer 11

You should NEVER reheat rice. Reheated rice is the biggest cause of food poisoning in restaurants and takeaways. There is bacteria in rice that creates toxins, reheating the rice doesn't kill all of the bacteria and does not destroy the toxins which means that reheated rice is very dangerous.

Answer 12

Leftover rice is fine, as long as it is reheated properly and used within a day or so.  As a matter of fact, any fried rice should be made using day old cooked rice that has been refrigerated and dried in the fridge.  Leftover rice is fine as seconds but not used for fried rice if it has other ingredients in it.