I'm pretty good at judging the amount of rice to cook during the week but if say, entertaining at weekends I tend to over cater, not sure on the guests' appetites and it would be very embarrassing to run out of rice!

My questions are:

Just to reheat it as 'plain boiled rice' - what are readers preferred methods both for storage overnight and the actual reheating?

Giving the rice a new lease of life - I often make a rice salad or fried rice, but more ideas welcome!

rice must be stored at a very low temperature in the bottom of the fridge overnight, not more than a day in storage. I reheat in a microwave if just plain boiled rice. Its also excellent for make nasi goreng next day, recipe to follow if you would like it.

I allow mine to cool and place in the fridge if using the next day or freezer if not...

(not adviseable to others but today like other days I made rice last night with spices, garlic and freshly roasted chicken in there, let it cool and then left in fridge over night in a sealed plastic tub which I took for lunch today so its been sat about in the vehicle till I had lunch at about 2pm)

Steve

Thanks Lapis - I too have the rule that for rice obviously day one is OK, day two fine if chilled overnight but day three onwards it is a no go (unless making Saki!) So yes please your 'nasi goreng' recipe would be very welcome.

Steve - agree that for us traveling around it is impossible to keep food at 'recommended' temperatures - I've never had any problems (my Mother once said I had the stomach of a goat) but at home I do try and keep basic food & hygiene standards for those of a more delicate composition!

Winton

If rice is hanging around in a warm room for a while I would not take the chance on keeping it. I only ever keep any if it has cooled quite quickly and I can put it in the fridge straight away. If catering for a guests I tend to make extra breads to make sure I have enough to fill them up. At least you know that the bread will be OK, unless you hate reheated bread. I will admit that a couple of times the bread got eaten and not the rice, so it was still no win for me.

Hello Winton

First of all, I make sure that rice is stored in the fridge as quickly after it has cooled down.

To reheat as plain boiled rice, either return to pan/rice cooker with a good sprinkle of water and heat it on low, until steaming again.

To make a stir-fry, break it up and add to any freshly fried ingredients you like, adding spices as the recipe says or you want. I also use it to make a Chinese style stir-fry.

For making rice pudding, add to boiling milk, mash a little and let it cook on low heat.

Make sweet rice; http://www.mamtaskitchen.com/recipe_display.php?id=12977.

Make Curd rice http://www.mamtaskitchen.com/recipe_display.php?id=13147 I have 2 more recipes on the site.

Make Rice Koftas; I have yet to try it, just had it recently. I am guessing the amounts. You make kofta dough by mixing 2 cups leftover rice with 2/3 cup grated courgette (squeezed), a little ginger, 2 tbs. finely chopped onions, a little coriander leaves, green chilli, salt and pepper, may be a little garam masala. Bind it with enough besan (Bengal gram flour). I would taste and adjust seasoning at this stage. Make into balls with wetted palms and deep fry on moderate heat. Serve hot with green chutney as a snack, or add to curry gravy for a main meal dish. If anyone of you want to try it out and send me the recipe with pictures, it will save me time ;-)!