Reheating Rice

The Ranger said:

I have three quarts of rice I'd like to reheat and serve with dinner tonight. I've had mixed
results with microwaving, though, and am looking for alternative ways that will evenly reheat
without destroying the rice.

The rice is Royal Basmati.

My method has always been to put a little water in the bottom of a sauce pan, boil it, throw the pre-
cooked rice on top, lower to a simmer and keep an eye on it being ready to stir or take it off the
heat if it looks like it is about to burn. When the rice heats through, I pour off the excess water.
I've never thought about whether this is the preferred method or if there's something easier so I'm
interested in the others' replies.

--Lia

Quoted message said:

"The Ranger" plead:

I have three quarts of rice I'd like to reheat and serve with dinner tonight. I've had mixed
results with microwaving, though, and am looking for alternative ways that will evenly reheat
without destroying the rice.

Fly lice.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Quoted message said:

The Ranger said:

I have three quarts of rice I'd like to reheat and serve with dinner tonight. I've had mixed
results with microwaving, though, and am looking

for

Quoted message said:

alternative ways that will evenly reheat without destroying the rice.

The rice is Royal Basmati.

My method has always been to put a little water in the bottom of a sauce pan, boil it, throw the
pre-cooked rice on top, lower to a simmer and keep an eye on it being ready to stir or take it off
the heat if it looks like it is about to burn. When the rice heats through, I pour off the excess
water. I've never thought about whether this is the preferred method or if there's something easier
so I'm interested in the others' replies.

--Lia

I have never tried this with Basmati rice but for regular rice I find microwave the best. If the
rice is frozen, just cover suitable container with plastic wrap and microwave. If it is not
frozen, just sprinkle a little water on top and cover with plastic wrap.. works well for me. I
hope this helps,

Florence

Try steaming it. Put the rice in a double boiler, or you can use a sieve, above a pot of boiling
water and cover until rice is hot. Works great.

Roberta

"The Ranger" <[email hidden]> wrote in message -"]news:[email hidden]-
berlin.de...

Quoted message said:

I have three quarts of rice I'd like to reheat and serve with dinner tonight. I've had mixed
results with microwaving, though, and am looking

for

Quoted message said:

alternative ways that will evenly reheat without destroying the rice.

The rice is Royal Basmati.

Many thanks.

The Ranger
--
"Grits are akin to Elmer Paste with less flavor and more sand."

The Ranger said:

I have three quarts of rice I'd like to reheat and serve with dinner tonight. I've had mixed
results with microwaving, though, and am looking for alternative ways that will evenly reheat
without destroying the rice.

Three quarts would be 3 cups per person. Thats a lot of rice.

Steam it.

-sw

Steve Wertz <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Three quarts would be 3 cups per person. Thats a lot of rice.

<blink> Uhm. I don't think I cooked 3 cups per person (7 people X 3 = 21 cups). The Corelware dish
is 3 quarts, and it was overflowing.

Quoted message said:

Steam it.

Done did it; turned out jus' fine...

ObRice: Chopped scallions and julienned carrots added a nice contrast.

The Ranger

The Ranger said:

Steve Wertz <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Three quarts would be 3 cups per person. Thats a lot of rice.

<blink> Uhm. I don't think I cooked 3 cups per person (7 people X 3 = 21 cups). The Corelware dish
is 3 quarts, and it was overflowing.

I thought Clan Ranger = 4 stomachs. I know they like plain rice, but still...

:-)

-sw

I use the microwave but add a little extra water just to get it going weather frozen or not. I also
cover carefully othewise it dryies out.

Another way is to fry it and have fried rice. To flavor all you need to do is add a little ketchup
mannis (not sure how to spell melaysian soy sauce) which seems to work better than chinese for this.
Throw in some pring onions (the green bits) too and anything else you feel like.

"The Ranger" <[email hidden]> wrote in message -"]news:[email hidden]-
berlin.de...

Quoted message said:

I have three quarts of rice I'd like to reheat and serve with dinner tonight. I've had mixed
results with microwaving, though, and am looking

for

Quoted message said:

alternative ways that will evenly reheat without destroying the rice.

The rice is Royal Basmati.

Many thanks.

The Ranger
--
"Grits are akin to Elmer Paste with less flavor and more sand."

Julia Altshuler said:

The Ranger said:

I have three quarts of rice I'd like to reheat and serve with dinner tonight. I've had mixed
results with microwaving, though, and am looking for alternative ways that will evenly reheat
without destroying the rice.

The rice is Royal Basmati.

My method has always been to put a little water in the bottom of a sauce pan, boil it, throw the
pre-cooked rice on top, lower to a simmer and keep an eye on it being ready to stir or take it
off the heat if it looks like it is about to burn. When the rice heats through, I pour off the
excess water. I've never thought about whether this is the preferred method or if there's
something easier so I'm interested in the others' replies.

I put the rice in a strainer, run some water over it and drain well. If it was THREE QUARTS (holy
cow!), I'd just put it in a bowl, fill with water and strain well. After that, you can heat it up
any way you want. I put it into the microwave and it's fine.

A microwave cooks from the outside in, just like an oven - so people who think otherwise are bound
to be disappointed.

Practice safe eating - always use condiments

Steve Wertz <[email hidden]> wondered in message
"]news:[email hidden] after I admitted:

Quoted message said:

Quoted message said:

Quoted message said:

Three quarts would be 3 cups per person. Thats a lot of rice.

<blink> Uhm. I don't think I cooked 3 cups per person (7 people X 3 = 21cups). The Corelware dish
is 3 quarts, and it was overflowing.

I thought Clan Ranger = 4 stomachs. I know they like plain rice, but still...

Five; me, SWMBO, Daughter-unit Alpha, Daughter-unit Beta and Spawn. (Had an additional two stomachs
with the ILs visiting.)

Du-A, Du-B, and Spawn'd chow on plain rice 24-5 with plain pasta the rest of the week; talk about
unadventurous eaters! I tell ya, that cross is a harsh load some days; harsh.

The Ranger

Quoted message said:

Quoted message said:

The Ranger said:

I have three quarts of rice I'd like to reheat and serve with dinner tonight. I've had mixed
results with microwaving, though, and am looking for alternative ways that will evenly reheat
without destroying the rice.

I like to reheat rice in a skillet with some real butter.. slowly heating it up. It is all separate
and buttery. I often will toss in some frozen peas towards the end to heat in with the rice. Goomba

Tigger News said:

I use the microwave but add a little extra water just to get it going weather frozen or not. I
also cover carefully othewise it dryies out.

Another way is to fry it and have fried rice. To flavor all you need to do is add a little ketchup
mannis (not sure how to spell melaysian soy sauce) which seems to work better than chinese for
this. Throw in some pring onions (the green bits) too and anything else you feel like.

I think kecap manis is Indonesian, actually. 🙂

It's a bit late for a reply to the OP, but for future reference, I too usually "refresh" day
old rice by sprinkling some water on it and microwaving it. We've found this works well with
jasmine and basmati, not so well with regular long grain rice. The jasmine seemed especially
resilient to keeping a day or two (but not much more beyond that) and reheating by this
method. It comes in handy for those occasions you want to reheat your rice, but not make
another dish out of it. I don't bother to cover it. DH takes his lunch to work just about
every day, and rice is often a component.

Ariane

"Goomba38" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

The Ranger wrote:
> I have three quarts of rice I'd like to reheat and serve with

dinner

Quoted message said:

Quoted message said:

Quoted message said:

> tonight. I've had mixed results with microwaving, though, and am

looking for

Quoted message said:

Quoted message said:

Quoted message said:

> alternative ways that will evenly reheat without destroying the

rice.

Quoted message said:

I like to reheat rice in a skillet with some real butter.. slowly heating

it up. It

Quoted message said:

is all separate and buttery. I often will toss in some frozen peas towards

the end to

Quoted message said:

heat in with the rice. Goomba

That's how I do it too. :-)

Kilikini

"The Ranger" <[email hidden]> deliciously posted in
:"]news:[email hidden]:

Quoted message said:

I have three quarts of rice I'd like to reheat and serve with dinner tonight. I've had mixed
results with microwaving, though, and am looking for alternative ways that will evenly reheat
without destroying the rice.

The rice is Royal Basmati.

Many thanks.

The Ranger

Resteam it very gently. You have to watch it closely though. Sprinkle water over the rice, seal
container with plastic wrap (vent with a fork poke in the top of the wrap). My fave is to add a bit
of stock (maybe a tablespoon or 2) along with a couple of tbs of soy sauce and fry the rice. You can
use a bit of oil (sesame or peanut are my faves)in place of the stock.

Michael

Everybody says cooked rice is good for a day or two in the fridge, but no more. I've been using 5-
day old, maybe more, rice for fried rice.

Should I get a medical check? What should I be looking for on my bod or in the rice?

The rice looks good and smells good and I'm not rank yet.

The Ranger said:

I have three quarts of rice I'd like to reheat and serve with dinner tonight. I've had mixed
results with microwaving, though, and am looking for alternative ways that will evenly reheat
without destroying the rice.

The rice is Royal Basmati.

Many thanks.

The Ranger

Saute it in a little bit of olive oil. Do it quick and stir it often. I prefer not to use Microwaves
because of limited power and i have been warming rice and rice dishes this way for years. For a
couple of cups rice it should warm in a minute or so if pan is hot before you put rice in.

Quoted message said:

The Ranger said:

I have three quarts of rice I'd like to reheat and serve with dinner tonight. I've had mixed
results with microwaving, though, and am looking for alternative ways that will evenly reheat
without destroying the rice.

The rice is Royal Basmati.

Many thanks.

The Ranger

The oven with a touch of broth added is always a good, safe bet. What did we do before we had m-
waves? <G>

--

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Stark Raven said:

Everybody says cooked rice is good for a day or two in the fridge, but no more. I've been using
5-day old, maybe more, rice for fried rice.

Should I get a medical check? What should I be looking for on my bod or in the rice?

The rice looks good and smells good and I'm not rank yet.

If it looks and smells fine, you're probably all right, particularly since you're cooking it
again. I just don't bother to keep rice for that long because it dries out. It's far easier
for me to cook rice as I need it, especially since we have a rice cooker. I'm also not that
big on fried rice, so we rarely make it here.

Ariane

Ariane Jenkins <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I just don't bother to keep rice for that long because it dries out. It's far easier for me to
cook rice as I need it, especially since we have a rice cooker.

Rice is a staple here in our house. I cook washed white rice on the stove, 6 cups in 3 3/4 cups
boiling water, 12 minutes, let stand 5 minutes (washed brown I cook 28 minutes). My wife insists on
using a rice cooker which takes 52 minutes and doesn't cook as much.

I only use basmati (white or brown) which I buy in 5kg bags. I have a 10 cup tall but relatively
narrow pot I use to cook rice in. I only use it for that purpose.

I use already cooked rice (stored in the fridge) for up to five days with no problem (we rarely have
any left beyond that). I nuke it in a covered container for 3 minutes. Comes out moist and like I
just finished cooking it.

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003