Bulk cooking and freezing rice
| # | Post |
|---|---|
| 1 | If I bulk cook then freeze rice to be defrosted later is it best to only cook it partially? Will defrosting it lead to it being over cooked if I cook it fully? Any other hints gratefully received. calista - 2019-08-26 11:27:00 |
| 2 | You need to be careful with rice: https://www.medicalnewstoday.com/articles/322775.php lythande1 - 2019-08-26 11:43:00 |
| 3 | Lythande - Thank-you. I knew that you had to be careful in dealing with cooked rice but that link really spells out the risks and how to deal with them. I may need to re-think what I was planning. calista - 2019-08-26 13:22:00 |
| 4 | https://www.leaf.tv/articles/how-to-freeze-rice-pudding/ This website might be useful for you too. I'm not sure whether it's savoury rice or rice pudding you wish to freeze. I've been freezing rice pudding for years with no adverse effects (that I know of!!!). I can't say I've ever reheated it to "piping hot", either. The article lythande1 posted above contained information all new to me....I had no idea rice could cause food poisoning. veejay13 - 2019-08-26 14:49:00 |
| 5 | I have fully cooked rice til 'just' done, frozen it and defrosted it in the microwave. I tried defrosting by pouring boiling water over it, but it made it soggy. Microwaved came out fine. This was in no greater than 4 portion lots though, so not too big to cool down quickly in the freezer. keithellett - 2019-08-26 15:24:00 |
| 6 | I regularly freeze cooked rice when we have takeaways - so long as you freeze as quickly as possible, defrost and heat until really hot all the way through it’s fine - sprinkle the rice with a little water before reheating to stop it drying out or going hard/overcooked sarahb5 - 2019-08-26 19:35:00 |
| 7 | I bulk cook rice all the time and have never had a problem. As above, cool and freeze quickly. jan2242 - 2019-08-27 10:30:00 |
| 8 | jan2242 wrote: h Ditto lilyfield - 2019-08-27 15:05:00 |
| 9 | Thanks everyone - I have a horror of food poisoning, so temporarily put this in the too hard basket. I guess as long as I an careful to cool and freeze, and reheat thoroughly I should be OK. I would only be doing small amounts. I want to do this because I realised when I was doing the re-cycling that those small Uncle Ben's pots of rice are not only very expensive (compared with buying uncooked rice) but add to the amount of plastic going into the recycling. calista - 2019-08-29 09:40:00 |
| 10 | I also precook dried beans and freeze in sizes equivalent to the cans you buy, that way if a recipe says 2 cans beans, I get out 2 packets form the freezer. jan2242 - 2019-08-29 09:57:00 |
| 11 | I have fully cooked rice in the fridge for a week or more (since more than 40 years) now and I never ever had a problem. uli - 2019-08-30 17:10:00 |
| 12 | calista wrote:
Reheating will not kill the the bacteria (Bacillus cereus) that can grow in cooked rice - they grow at room temperature and are not killed by heat. So the important thing to do is follow Uli's advice and put any left over rice into the fridge as soon as possible. I regularly keep cooked rice in the fridge for several days and we have never fallen sick, but I hesitate to recommend this to all and sundry as someone with a poor immune system probably needs to be more careful davidt4 - 2019-08-30 17:29:00 |
| 13 | sarahb5 wrote: scarlettnz - 2019-08-30 20:42:00 |
| 14 | I freeze and reheat rice all the time. I use silicone muffins tins - put half a cup of rice in each. Pop in freezer and when frozen transfer to another container and keep in freezer and just take out a portion when needed. 2spotties - 2019-08-30 20:49:00 |
| 15 | 2spotties this is a great idea. Do you then microwave from frozen? lynja - 2019-08-31 06:42:00 |
| 16 | lynja wrote: 2spotties - 2019-08-31 17:57:00 |
