Asked on 21 Jan 2017 by Julie22
Hi Lindsey
Having been inspired by the recent download of the Winter Cook book collection, I have been trying some of the recipes I hadn't cooked when it first came out. Today was the Mushroom Risotto baked in the oven and I am so pleased the way it has turned out - delicious!
As there was only my husband and myself to enjoy it, I am left with enough for another day. I know there are warnings about reheating rice so can it be frozen or just kept in the fridge for one or two days?
In future I will just make half the quantity!!
Julie
Hello Julie,
You’re right that there’re risks of food poisoning with rice.
Uncooked rice can contain spores that don’t get destroyed when the rice is cooked and when left at room temperature they can grow into bacteria, which can produce toxins that cause food poisoning.
It’s important not to leave rice hanging around in a warm place. Professional kitchens have blast chillers but at home you can spread the rice out on a chilled dish and put it in a cool place to help it cool down quickly.
If your rice has cooled quickly, yes you can freeze it for up to 3 months or keep it in the fridge for a day. Then reheat (just once) it until it’s steaming hot
As you say, the best thing is to cook the amount that is likely to be eaten.
Best wishes
Lindsey