Is reheated rice safe to eat? - MW

Can you explain the dosage and don of cooked rice? I think it's dangerous to eat unless it's cooled right after cooking, but I know people who ignore this with obvious reluctance.
Tiff, bath, Somerset

Can cooked rice cause food poisoning? Yes, a straightforward answer - although it is often not a poor reheating skill but is reprehensible, bad storage practices. As extra food scientist Harold McGee notes in his epic Food & Cooking epic, raw rice almost always carries the inactive spores of Bacillus cereus, which produces digestive toxins. strong chemical. This, in turn, can be uncomfortable, although fortunately only a relatively mild dose compared to other forms of food poisoning.

Those spores can even survive the cooking process, so the more the rice is kept at room temperature after that, the more likely the bacteria will thrive. That's one reason, among many, be grateful that the beloved 20th-century pea and corn rice salads are rarely seen these days. To prevent the growth of bacteria, McGee recommends cooling any cooked cereal for four hours, although the NHS recommends being more cautious, saying to cool it as quickly as possible and to in the refrigerator for an hour; they also recommend cooking rice after being cooked after 24 hours, never reheating several times and to ensure that the piping stays hot throughout the process, which McGee, in a more conventional, thorough fashion, set at 73C or above. up.

All that said, many great dishes, from Asian fried rice to Indian pakora and Italian arancini, rely on cooked rice as their starting point, so please don't skip it, Tiff . As Ben Curtis, head chef at a smoking Thai restaurant in London, said: To make delicious fried rice, you need to start with ‘old cooked rice. To meet food safety requirements, Curtis cools his rice below 5C within 90 minutes after cooking, but once you tick the box, he said, the next day the world of fried rice is your oysters.

As noted in this column before, the secret to frying great rice is a seasoned pan. The scent, or ‘the breath of a werewolf, of a lender of rice a bit of coal and smoke. Dad and keep the pan very hot throughout, to avoid ending up with something unpleasant. You should also be shy with fat or oil: You need a decent amount to ensure you will fry the rice rather than sweat. Hot and fast is the key here. Chinese people tend to keep flavoring supplements to a minimum, but Thai people do not have such quality, Curtis said. He adds lardo to wealth - Sword You can get something similar at home with greasy belly fat or lard - and tempting greasy pork with a prk male chili, onions Sweet fried, garlic, Turkish green pepper and fish sauce. The more layers of spice, aroma and texture you have the better. (He added that Thais also like to ferment fish or pork in glutinous rice by leaving it in a wet and warm place before frying, but would recommend trying the same unless you really know you're what.)

For arancini, rice may be a different type, but similar food hygiene standards apply to arborio and Carnaroli such as long grain, Francesco Mazzei, who runs the kitchen at Sartoria, Fiume and Radici, in London. , to speak. Anyway, Ris Risotto is a Northern Italian dish. Down south, where I am from, you can hardly see it anywhere. We make riso, not risotto and rice tends to be boiled from scratch, usually only in water with a little saffron, although I like stock.

There is more to riso than arancini, Mazzei adds. We use it in everything from croquettes to stuffing to sartu di riso, a lasagne made with layers of vegetables, meat and rice instead of pasta. Your mind, in his family, having rice on the table is often bad news: Why every time Mom makes rice, we all know that means someone is sick. Although rice with lentils can cure anyone is still a mystery - it's boring.

MW