Question for Heather
#143247 - 01/27/05 03:54 AM
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You mention rice a lot and talk about having a bowl in the fridge ready for easy consumption. However, I have heard lots of people over here (UK) saying that rice is one of the most dangerous foods in respect of reheating.(dangerous in respect of food poisoning) Can you advise me about reheating rice and also what would you add to cold rice to make a quick acceptable meal/snack. Thank you. Judith
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Hi Judith, I am also from england, I can't say I've heard of problems when reheating rice. I tend to make fried rice and add alsorts to the rice this is then really nice either warm or cold, you can add egg white first cook this as scrambled egg as in Heathers cook book, add some different kinds of spiced chicken or if you are able to get away with eating pork then use pork instead of or as well, add some finely chopped vegies of your choice.
Hope this helps some.
Debs
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...but I've done it for years and have NEVER had ANY problems. So I wouldn't worry. I think it started the time of the salmonella scare, but I have no idea if that's right or how salmonella would be in rice!
One thing I like when I feeling VERY lazy is rice with sweet chilli sauce.
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Hi Rosie,
Rice can develop bacteria that might not be visible to the naked eye and you may not notice any change at all unless it got REALLY bad. I would simply say to treat rice like you would any other food - don't keep it laying around for too long. After it's cooked, it shouldn't be in the fridge more than 3 or 4 days. Other than that, it should be fine.
To spice it up quickly, I add balsamic vinegar, Chinese Hoisien sauce, soy sauce, small amounts of olive oil or alittle dijon mustard.
Min
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We have a big bottle of Thai sweet chili sauce, is that what you're referring to? My wife is Asian and there is ALWAYS rice available plus a wide variety of condiments. I've tried it on chicken, but never on rice--sounds tasty!
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Dh and I love the stuff - have it on noodles, rice, in stir-fries, with fish, fish cakes, whatever! 
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