When
it comes to cooking rice, high temperatures that kill germs are your
best friend, so you should also keep an eye out on cooking temperatures
and make sure to cook rice at a temperature above 60°C (140°F).
Beware that lower cooking temperatures could do the opposite and urge
bacterial growth, so we recommend making sure the temperature is high by
using a kitchen thermometer.
Once cooked, serve the rice immediately and don’t let a bowl or rice sit at room temperature for more than an hour at any time.
2. Storage Tips for Cooked Rice
Since bacteria typically thrive in temperatures between 5-60°C (40-140°F),
cooling the food as quickly as you can would prevent this from
happening. It doesn’t matter if it’s plain rice, risotto, cabbage rolls
filled with rice or any other rice dish, you should follow these tips to ensure the rice dish doesn’t harbor harmful microorganisms:
1. Freeze
or refrigerate leftovers immediately after cooking. Side note: check
the temperature in your refrigerator and make sure it’s below 5°C (40°F).
2. Don’t leave cooked rice at room temperature for over 1 hour.
3. Don’t store leftovers in the fridge for more than 3-4 days and in the freezer for more than 3 months.
4. Package your leftovers smartly: divide the rice into portions to avoid reheating and refreezing a dish several times.
3. How to Reheat Rice Properly
When reheating leftover rice, it’s important to make sure it has been heated up to a temperature of over 75°C (165°F)
as quickly as possible and for at least 3-4 minutes irrespective of the
way you’re reheating the rice (steaming, microwave or stir-frying).
This
will ensure that the rice is piping hot and any bacteria potentially
present in the food died off. Serve the rice immediately and try to
avoid reheating for the second time. If you have a large quantity of
leftover rice, we recommend dividing it into serving-size containers or
bags.
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