This is how I’ve always reheated pasta and rice. I figured everyone did it this way!!! Eugh, microwave reheated pasta, wouldn’t it be all stuck together and stodgy?…
I thought I had invented that technique and was very proud of it……also I think reheating rice in a microwave is unsafe because rice is apparently a breeding ground for bacteria. I think I read that somewhere!
Nessa, I heard that too: Mr Finn will not eat reheated rice under any circumstances due to an horrific bout of food poisoning a few years back. There’s a name for the particular bacteria which escapes me now.
Actually I was reading something on the Guardian’s website and the topic of reheated rice came up (I love coincidences!) and thought I’d post this info:
“It does contain spores, but they are harmless as long as they aren’t allowed to reactivate. Cooked rice should either be eaten straight away, or cooled as quickly as possible (run under the cold tap or spread thinly on a baking tray). Once cool, refrigerate or freeze. When you reheat, make sure that it is piping hot – turn the microwave setting up to nuclear. ”
We must be savages in our house, we use half a pint of raw rice for the two of us adults. For pasta we put 50gms each for kids and 100gms each for adults!! We generally eat it all!
Great tip! Whenever I save our pasta, I chill it in the fridge covering it with water to keep it moist. Our family love pasta made from Kamut Khorasan Wheat and I honestly think that I could eat pasta every single day (lol) so making sure none of it goes to waste is essential!!
The best way to reheat rice is too steam it…My mother used to have a colander-type of pan that would sit nicely on top of a simmering pot of water and the rice was always heated using this apparatus!
I normally just stir fry it with added meat/vegs to bring it back to life…
Friday 23 April, 2010 at 9:26 am
For pasta, 55g dry per person is the norm for pasta with a meat sauce, 70g for a less weighty sauce like pesto.
Friday 23 April, 2010 at 9:32 am
I hadn’t heard of that one before, but I’ll bear it in mind – thanks for the tip!
Friday 23 April, 2010 at 9:49 am
This is how I’ve always reheated pasta and rice. I figured everyone did it this way!!! Eugh, microwave reheated pasta, wouldn’t it be all stuck together and stodgy?…
Friday 23 April, 2010 at 9:55 am
I thought I had invented that technique and was very proud of it……also I think reheating rice in a microwave is unsafe because rice is apparently a breeding ground for bacteria. I think I read that somewhere!
Friday 23 April, 2010 at 10:18 am
Nessa, I heard that too: Mr Finn will not eat reheated rice under any circumstances due to an horrific bout of food poisoning a few years back. There’s a name for the particular bacteria which escapes me now.
Friday 23 April, 2010 at 10:59 am
Its how a lot of restaurants keep their pasta warm too if they dont cook to order.
Friday 23 April, 2010 at 11:22 am
Actually I was reading something on the Guardian’s website and the topic of reheated rice came up (I love coincidences!) and thought I’d post this info:
“It does contain spores, but they are harmless as long as they aren’t allowed to reactivate. Cooked rice should either be eaten straight away, or cooled as quickly as possible (run under the cold tap or spread thinly on a baking tray). Once cool, refrigerate or freeze. When you reheat, make sure that it is piping hot – turn the microwave setting up to nuclear. ”
Not sure I’m convinced though!
Friday 23 April, 2010 at 12:33 pm
A teacupful of raw rice is enough for two generous servings.
Friday 23 April, 2010 at 12:54 pm
I generally get aruond the problem by eating whatever I make, no matter how ridiculously bonus-size the pasta portions are. It’s a skill / curse…
Friday 23 April, 2010 at 1:11 pm
We must be savages in our house, we use half a pint of raw rice for the two of us adults. For pasta we put 50gms each for kids and 100gms each for adults!! We generally eat it all!
Friday 23 April, 2010 at 1:59 pm
That’s a really good tip, especially as my microwave has decided to die. Thanks!
Monday 26 April, 2010 at 2:11 pm
Great tip! Whenever I save our pasta, I chill it in the fridge covering it with water to keep it moist. Our family love pasta made from Kamut Khorasan Wheat and I honestly think that I could eat pasta every single day (lol) so making sure none of it goes to waste is essential!!
Monday 26 April, 2010 at 6:42 pm
The best way to reheat rice is too steam it…My mother used to have a colander-type of pan that would sit nicely on top of a simmering pot of water and the rice was always heated using this apparatus!
I normally just stir fry it with added meat/vegs to bring it back to life…