Best way to cook rice to serve cold later?

I thought it wasn't possible to find a prepared rice that is worth being eaten cold, but I tried a prepared meal from a catering which came with tender and moist rice (even without reheating). Mine gets dry and bland.

I think it should depends on the fat added during cooking and the cooling method (covered vs uncovered, and refrigerated vs at room temperature).

I want to replicate it for preparing meals to take out.

Best Answer

You want to use oil as just any fat. More to the point, you want something that is liquid at refrigerator temperature. Butter becomes solid at that temperature and makes for a terrible texture. Beyond that, err on the side of using an overly flavorful broth, as flavor is far more subdued at colder temperatures. Beyond that, to ensure tenderness cook it slightly past al dente, as the texture will firm up as you cool it.

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Can you cook rice then eat it cold?

It is safe to eat the rice cold as long as it has been cooled and stored correctly. Do not leave reheated rice sitting on the counter. Following these steps will reduce the risk of food poisoning. Do not reheat the rice more than once as this further increase the risk of food poisoning.

Can rice be prepared ahead of time?

Cooked rice keeps about 6 days in the refrigerator or up to 6 months in the freezer. Store the rice in 1- or 2-cup serving sizes for convenience. Heat the pre-cooked rice in the microwave or on the stove top over low heat; add 2 tablespoons of water per 1 cup of rice before reheating it.

Can you cook rice the day before serving?

Spread it out in a thin layer on a baking sheet or tray so it cools rapidly. Then, when cold, put into a container, cover and chill in the fridge. Keep the rice for no more than a day before reheating it \u2013 and then only reheat it once. Whichever reheating method you use, make sure the rice is piping hot before serving.

How do you keep rice from sticking together in the cold?

For rice that you don't want to stick together, throw a splash of oil or a pat of butter into the cooking liquid (about a tablespoon). As the rice cooks, it'll prevent it from sticking together and give you beautiful defined grains perfect for tossing in salads.

Don't Reheat Rice Without Doing This Simple Trick

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