How do I store cooked rice safely, and what can I make with it the next day?
Michael, by email
“It’s a bit of a running joke with rice, because I think of all the people in China who aren’t spreading their leftover rice immediately on to a tray to cool and are still alive,” says Amy Poon, of Poon’s at Somerset House in London. “But I have to be responsible and say: cool the rice as quickly as possible, within the hour, and put it in an airtight container and pop it in the fridge [or freezer] straight away.” The reason being, as food science guru Harold McGee notes in his bible On Food & Cooking, “Raw rice almost always carries dormant spores of the bacterium Bacillus cereus, which produces powerful gastrointestinal toxins. The spores can tolerate high temperatures, and some survive cooking.” In short: good storage practices will prevent bacterial growth, not to mention open a whole world of dinner opportunities.
“Rice is the most versatile grain to have around as extras,” confirms Ping Coombes, author of Rice, but there’s another benefit, too. “When rice cools, the molecules rearrange into tighter bonds in a process called retrogradation.” This, Coombes continues, creates resistant starch, and the more resistant the starch, the slower the release of energy. “Eating chilled, pre-cooked rice makes it release sugar molecules into the blood stream more slowly, promoting the feelings of fullness for longer and preventing big variations of blood sugar.” But back to Michael’s prospective meals.
