Freezing rice in 5 steps
People tend to get their knickers in a twist when it comes to storing cooked rice. Not because it’s hard to do, but because we worry that it’s not safe.
True, rice is more tricky than some leftover foods as it has unique bacteria which may survive some cooking processes. However, follow these simple steps and you won’t need to worry.
To stir-fry leftover rice
Place the rice in a wok or sauté pan with your choice of oil.
Turn the stove to medium heat, stirring the rice continuously. Make sure to break up the clumps of rice. Stir continuously to cover the rice evenly in oil.
Use a thermometer to make sure internal temperature is at least 72°C.
To steam leftover rice
Place the rice in a saucepan with 1–2 tablespoons of butter or oil.
Add 1–2 tablespoons of water for each portion of rice and bring to a simmer. Keep the lid on the saucepan.
Stir occasionally. Once the water has boiled off, check that the internal temperature is above 72°C.
Serve immediately if piping hot.
Remember
It is safe to eat the rice cold as long as it has been cooled quickly and stored in the fridge for no more than one day after cooking or defrosting.
Do not reheat rice more than once.
Have a nice rice time.
Food savvy tip
If cooking every night isn’t your thang, then get to grips with cooking ahead of time. Check out our 10 tips to make meal prep easy.
Hungry for more?
We’ve got plenty of pumpkin recipes to help you use up all the different bits, from a traditional pumpkin soup and roasted seeds for snacks, to a more adventurous coconut pumpkin cake, and even pumpkin kimchi! Sweet or savoury, we just want to see them eaten.