Reheating leftover rice, especially from takeaways, is a common practice. However, improper handling can increase the risk of food poisoning. Experts emphasize that reheating rice requires extra care to keep it safe.
Narriman Looch, head of food hygiene at the UK Food Standards Agency (FSA), highlights that some takeaways pre-cook rice and reheat it before serving. The FSA strongly advises against reheating any food more than once, as this can allow harmful bacteria to grow.
The safety of reheated rice depends on how it was cooked, cooled, and stored initially. If uncertain, ask the restaurant whether the rice was freshly cooked or previously reheated. Proper cooling is critical: rice should be cooled quickly and stored in the fridge within one hour of cooking.
When reheating, ensure the rice is steaming hot throughout. Avoid leaving rice at room temperature, as bacteria like Bacillus cereus can multiply rapidly and cause food poisoning.
Using a rice cooker for reheating is possible, but only on cook or steam settings—not on “keep warm,” which does not reach sufficiently high temperatures. Adding a small splash of water before reheating can help keep the rice moist.
If stored safely, leftover rice can be transformed into delicious crispy rice cakes. Combine cold rice with a beaten egg and chopped spring onions, form into patties, and fry in oil until golden on both sides—perfect served with fish.
Looch advises: “It’s OK to chill or freeze leftover takeaway rice, but always check with the restaurant if the food is suitable for refrigeration and reheating. Follow good food hygiene practices at home, and never reheat food more than once.”
The key message? Don’t take unnecessary risks—proper handling and reheating of rice can help you enjoy your leftovers safely and avoid food poisoning.