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reheating rice- safe or not? - Page 2

post #31 of 63

~~~~~


Edited by whisper - 6/5/12 at 10:09am

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post #32 of 63
Quote:
Originally Posted by chryssiie718 View Post

Wow... I have been re-heating rice for more years than I care to admit. I should be dead I guess.

LOL.....me too and really had no idea how serious it is....thankies for the heads up....

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post #33 of 63
It's important to realize that a reaction to digesting the bacteria that can form on old rice can be simple loose bowel, gas, or tummy ache. Not necessarily full blown flu like symptoms ( although that can happen too) . So check your poop after eating old rice.

Also there is no way to detect if the bacteria is present. So u can't tell if it's safe just by looking or smelling it, rice with the bacteria looks and smells the same as rice without it.

I learned these rules from my Vietnamese boyfriend, his family is very cautious of storing rice properly and using it up so no leftovers. Maybe rice eating cultures are more aware of proper handling methods for rice.
post #34 of 63
Reheating rice in a microwave is doubly dangerous if
you're cooking the rice originally in a rice cooker bowl.

Rice cookers are teflon coated which is horrible for
the human body. Microwaving the left-over rice just
bakes the toxins into the rice which you then consume.


I know this is pretty irrelevant to the actual thread other
than being about rice.
post #35 of 63
Quote:
Originally Posted by xiii View Post

Reheating rice in a microwave is doubly dangerous if
you're cooking the rice originally in a rice cooker bowl.

Rice cookers are teflon coated which is horrible for
the human body. Microwaving the left-over rice just
bakes the toxins into the rice which you then consume.


I know this is pretty irrelevant to the actual thread other
than being about rice.

Noooooope.
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post #36 of 63
Never heard of this either!

About the whole freezing right away thing.. What... the uncooked rice in the bag? Or the cooked left overs?
post #37 of 63
Thread Starter 
Quote:
Originally Posted by Erikaa View Post

Never heard of this either!

About the whole freezing right away thing.. What... the uncooked rice in the bag? Or the cooked left overs?

Leftover cooked rice.
post #38 of 63
From the USA Rice Federation FAQ:

Quote:
What food safety precautions do I need to know when storing and cooking rice?
\tRice should be stored in a cool and dry environment, in tightly sealed containers. Because rice is a cereal product, it must be handled properly to avoid spoilage by foodborne bacteria when cooking. Rice should be held for service in a steam table or warmer above 140°F (60°C). If not using immediately or for use in cold applications (like rice salads), hot rice should be cooled as quickly as possible by transferring it to a shallow pan. Cool the rice to 70°F (21°C) within two hours. Rice should then be wrapped, dated and kept refrigerated until ready to use.
\t
\tHow do I best reheat cooked rice?
\tRice may be reheated on top of the stove, in a steamer or in the oven. When rice is reheated, be sure that it reaches a core temperature of at least 165°F (74°C). Adding a small amount of moisture helps rehydrate the rice.

http://www.menurice.com/all-about-rice/faqs
post #39 of 63
Ya I didn't want it to be true either, so I looked it up. Hassle as I like to make a batch and save.
post #40 of 63
Is this true of quinoa as well?
post #41 of 63
I cook brown rice in large batches, make up portions and pop them in the freezer.

When making fried rice I grab a portion, shake it round to loosen it and throw it in the pan. If I'm using it as is it is I'll shake and then pop it straight into the microwave (the conainer it is frozen in a microwaveable). If it is for a soup I'll shake and drop it in as is and if I want it cold for a salad I'll shake and then rinse it before putting it straight in.

I've been doing this for 20+ years as cooking small portions of brown rice is a pain in the bum and I am wary of the microwave for 90 seconds varieties.
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post #42 of 63
Count me in with the whole, "Wow I've never heard of this and I've never been sickened by it" group.

I'm about the unsafest food eater I know. Not washed hands, not washing food, eating things off of floors, leaving things out for hours or overnight then eating it, shared food with cats and dogs (and on occasion the buns, but I'm more worried about them getting sick from it than me). If there's actual dirt on food I probably would still eat it, depending on what it was. I can't say I'll stop reheating rice but maybe if I do end up getting sick I'll change my mind.

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post #43 of 63
OMG, we always eat leftover rice that's more than a day old. Wow... learn something new everyday!
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post #44 of 63
My fiance loves rice...I reheat it all the time days later...oops
well he's still kicking!
post #45 of 63
~~~~~

Edited by whisper - 6/5/12 at 10:09am

‎"One meal, soon forgotten, in exchange for a whole life." Author Unknown
"Fur is worn by beautiful animals and ugly people"
 

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‎"One meal, soon forgotten, in exchange for a whole life." Author Unknown
"Fur is worn by beautiful animals and ugly people"
 

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post #46 of 63

tongue3.gif

post #47 of 63
I often cook rice for dinner, then fall asleep in my chair and wake up 2 hours later and eat some more without reheating it or anything. After a few hours, I put the rice in the fridge, where it will sit for up to 5 days before I eat it all.

I live on the edge.
post #48 of 63
Thread Starter 
Quote:
Originally Posted by Earthling View Post

I think everybody should do a food safety course in school!

That would be great.
post #49 of 63
I never knew that about rice. I've never been sick on it either. But I don't eat any leftovers that are more than 2-3 days old.
post #50 of 63
Huh. I've heard that you should cool leftover food rather quickly so that it doesn't spoil, but I usually let it cool before I put it in the refrigerator. The thing is, this is usually when I'm making something like chili: when it's done, I turn off the heat and leave it covered. It cools slowly, but protected from the air somewhat. Then it goes right into the fridge or freezer.

I usually make one large serving of rice at a time, and seldom have it left over, but was planning on making extra tonight and taking it to work tomorrow for lunch... If this is the last time I ever log on to VB, you'll know it was a bad idea. (I usually don't have time to log on Fridays)

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post #51 of 63
Quote:
Originally Posted by Tom View Post

Huh. I've heard that you should cool leftover food rather quickly so that it doesn't spoil, but I usually let it cool before I put it in the refrigerator. The thing is, this is usually when I'm making something like chili: when it's done, I turn off the heat and leave it covered. It cools slowly, but protected from the air somewhat. Then it goes right into the fridge or freezer.

I usually make one large serving of rice at a time, and seldom have it left over, but was planning on making extra tonight and taking it to work tomorrow for lunch... If this is the last time I ever log on to VB, you'll know it was a bad idea. (I usually don't have time to log on Fridays)

O.k., Tom, well, you've been here a long time. You've had some nice posts. It was good knowing you, and I'll see you on the other side, man. We'll miss you!

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post #52 of 63
Quote:
Originally Posted by Irizary View Post

O.k., Tom, well, you've been here a long time. You've had some nice posts. It was good knowing you, and I'll see you on the other side, man. We'll miss you!

Another rice-related tragedy. :shakeshead:
post #53 of 63
Re-heating rice and mourning the loss of Tom. Multi-tasking.
post #54 of 63
Once when I was reheating rice, immediately when the microwave went "plink!" and the rice was ready, a mysterious man in a dark blue cloak appeared in a cloud of smoke, took out all my food -- going through my fridge, freezer and cupboards -- and put some stuff into it, and then vanished. I fed some of the food to these American tourists who were in town and they died after the first bite. So I think re-heating rice can easily lead to food poisoning.

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post #55 of 63


Well, I'm still here! The rice and beans were boringly bland (simply because I didn't use much care in seasoning them), but not lethal. I had left the leftovers on the stove overnight (dozed off and forgot to put them in the refrigerator when they had cooled off) and put them in tupperware the next morning right before I left for work yesterday. I microwaved them a bit and had them for lunch, and didn't even get an upset stomach or the runs.

There is a logic for the concern: there's a range of temperatures between hot and cold that is just perfect for bacteria: they thrive in warm temeratures, while they either die or stop growing in food that's either hot or quite cool. I always thought this was more of a problem with eggs or meat, though... those foods can be food poisoning dynamite.

EDITED TO ADD: this was brown rice I ate Thursday and Friday, not white rice... although I don't know if there would be a difference between the two as far as food safety goes.

"Ground Control to Major Tom.... Ground Control to Major Tom...

Take your protein pills and put your helmet on...."

David Bowie- "Space Oddity"

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Take your protein pills and put your helmet on...."

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post #56 of 63
Quote:
Originally Posted by luvourmother View Post

It's important to realize that a reaction to digesting the bacteria that can form on old rice can be simple loose bowel, gas, or tummy ache.

No, none of that either. Not sure why it's so hard for some to believe that some people either have better immune systems or sufficient stomach acid to kill off most bacteria.

Quote:
Originally Posted by Puppet Master View Post

Count me in with the whole, "Wow I've never heard of this and I've never been sickened by it" group.

I'm about the unsafest food eater I know. Not washed hands, not washing food, eating things off of floors, leaving things out for hours or overnight then eating it, shared food with cats and dogs (and on occasion the buns, but I'm more worried about them getting sick from it than me). If there's actual dirt on food I probably would still eat it, depending on what it was. I can't say I'll stop reheating rice but maybe if I do end up getting sick I'll change my mind.

You sound like me. I've left rice in the pot I cooked it on on the stovetop for two or three days and never gotten any sort of symptom from eating it.

Quote:
Originally Posted by Earthling View Post

If you're going to re-heat it, cool it as quickly as possible and then get it right in the fridge/freezer and never re-heat it more than once.

I think everybody should do a food safety course in school!

It's not part of the normal curriculum any more? I do know food safety rules, and I do follow them when cooking for others, but when it's just me I couldn't care less.
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post #57 of 63
rolleyes.gif
post #58 of 63
I had food poisoning once. It was horrible. I now err on the side of caution: when in doubt, throw it out.
post #59 of 63
Ummmm I dont get it!

Why do u need to get sick from a food to prove to u that's it can make u sick?

Why would u eat old rice knowing there is a risk of food poisoning?

I've never had salmonella poisoning but when I used to handle chicken I was careful to keep hands and surfaces clean and not cross contaminate, I didn't disregard science simply bc I had never gotten sick from chicken or eggs.
I believe food science, when there is a potential risk, minimize it as much as possible, don't wait til u get sick from it to make u change food handling habits.
post #60 of 63
I'm so mad at this thread...I made rice and unintentionally left it out overnight...now I'm afraid to eat it where it never troubled me before.
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