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

The Ranger wrote:
> 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

>
>The Ranger wrote:
>> 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


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

> "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."

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" > wrote in message
...
> 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
> --
> "Grits are akin to Elmer Paste with less flavor and more sand."
>
>

Steve Wertz > wrote in message
...
> 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.

> Steam it.

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

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

The Ranger

Steve Wertz > wondered in message
after I admitted:
> >> 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

On Wed, 14 Jan 2004 23:45:49 GMT, Julia Altshuler
> wrote:

> The Ranger wrote:
> > 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

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" > wrote in message
...
> 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
> --
> "Grits are akin to Elmer Paste with less flavor and more sand."
>
>

>
> > The Ranger wrote:
> > > 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

On Thu, 15 Jan 2004 18:48:35 +1100, Tigger News > wrote:
> 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" > wrote in message
...
> >
> > > The Ranger wrote:
> > > > 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
>

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

Kilikini

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.

On Wed, 14 Jan 2004 15:24:30 -0800, The Ranger wrote:

> 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.

> On Wed, 14 Jan 2004 15:24:30 -0800, The Ranger wrote:
>
> > 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>

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Fri, 16 Jan 2004 13:27:28 GMT, Stark Raven > wrote:
> 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 > wrote in
:

> 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

Just to throw another spanner in the works I always freeze excess rice and
reheat when i can't be bothered waashing the rice cooker. Or with food for
lunches.

It stays moist and is fine

"Michel Boucher" > wrote in message
...
> Ariane Jenkins > wrote in
> :
>
> > 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

Freezing cooked rice is great.
I do it too, usually bagged in single portions so I can nuke it for
lunches at work.

K.


In article >,
"Tigger News" > wrote:

> Just to throw another spanner in the works I always freeze excess rice and
> reheat when i can't be bothered waashing the rice cooker. Or with food for
> lunches.
>
> It stays moist and is fine
>
> "Michel Boucher" > wrote in message
> ...
> > Ariane Jenkins > wrote in
> > :
> >
> > > 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
>
>

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Tigger News" > wrote in
:

> Just to throw another spanner in the works I always freeze excess
> rice and reheat when i can't be bothered waashing the rice cooker.
> Or with food for lunches.
>
> It stays moist and is fine
>
> "Michel Boucher" > wrote in message
> ...
>
>> 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 have done that too, one cup at a time in a small sandwich bag. It
works quite well.

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003