Cooked rice may contain bacterial spores that survive heat. At room temperature, these spores can multiply and produce a substance that reheating does not destroy. For this reason, the main precaution is not reheating but cooling the rice quickly, refrigerating it promptly after cooking, and using it within a short time. Reheat it only once, with a little water sprinkled over it, until steam comes from all of it.
Cooked rice requires special care for food safety. Some bacterial spores that may be present in uncooked rice survive cooking temperatures. If cooked rice is left at room temperature for a long time, the spores can become active, multiply, and produce a substance that reheating does not break down. For this reason, the solution is not reheating but proper storage; reheated rice is not safe if it was stored improperly. Rice requires as much care while being held as meat and chicken do. If you plan to cook a large amount of rice, plan how to store it in advance.
The main rule is to cool the rice quickly. As soon as the meal is over, transfer the rice to a wide container and spread it in a thin layer; this lets it cool to lukewarm within an hour. A thick mound of rice left in the pot stays warm for hours and remains in the range that should be avoided. As soon as it is lukewarm, cover the container and put it in the refrigerator; do not leave it on the counter overnight. Placing the container in ice water cools the rice even faster and shortens the time.
Keep its refrigerator storage time short. Using the rice within one day is safest; if it needs to be stored longer, freeze it. Inspect rice removed from the refrigerator by looking at it and smelling it. If it has a sour smell, feels sticky, or has changed color, discard it without tasting it. Rice that is in doubt cannot be made safe by reheating, because the problem is not the bacteria themselves but the substance they left behind. To freeze rice, divide it into portions, store them in flat bags, and write the date on the bags. Labeling the container with the cooking date also prevents having to guess how many days the rice has been in the refrigerator.
The reheating method also affects the texture. Cold rice looks dry and firm because its starch has set in the cold. Sprinkle a few spoonfuls of water over it, cover the container, and reheat it with steam in a pot over low heat or in a microwave. Stir gently or the grains will break apart. Heat the rice until it is steaming throughout; warming it until merely lukewarm is not enough. When reheating rice in a microwave, stir it partway through or some areas may remain cold.
The final rule is the number of reheating cycles. Reheat rice only 1 time: separate and reheat only the amount you plan to eat at that meal, and leave the rest cold in the refrigerator. Do not cool and store rice again after it has been reheated. The same rules apply to pasta and bulgur pilaf. If making a salad with cold rice, the rice must have been stored properly and should be eaten the same day. Carry rice that will be eaten away from home in an insulated cooler bag and do not leave it in warm conditions for a long time. Take the same care with takeout rice: since it may already have been cooked ahead and reheated, eat it right away when possible, and refrigerate any leftovers as soon as you get home.
Comments (3)
Isıtmayla yok olmayan bir madde üretmesi kısmı en kritik yer; ısıtınca sorun kalmaz sanıyordum.
Pilavı tencerede oda sıcaklığına gelene kadar bırakıyordum, akşamdan sabaha kalan da oluyordu. Bu maddeyi okuyup alışkanlığımı değiştirdim.
Geniş kaba ince tabaka hâlinde yaymak pratikte zor, iki üç kap kirletiyor insan. Yine de sofradan kalkar kalkmaz yapıyorum artık. Bir de fark ettim ki tencerede bırakılan pilav kalın kütle olduğu için ortası saatlerce ılık kalıyor, kapağı açmak bile yetmiyor.