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Gramaisc

Forum O. G.
I'm curious now, as I often do this (or just eat it cold).
As with all of these things, it's about time spent warm, without then being hot enough to kill things - bulk rice can be quite an efficient insulator, too, giving warm pockets as the temperature moves in either direction.

http://www.nhs.uk/chq/Pages/can-reheating-rice-cause-food-poisoning.aspx?CategoryID=51

It's easier to get caught out than most people might realise, so the general advice is Just Don't.



And this is ignoring the arsenic situation....
 

Chick

Well-Known Forumite

basil

don't mention the blinds
Microwave it 'til it's hissing should kill off any badness that could be lurking .....
 

Darren

Well-Known Forumite
Oddly Microwaves are great at killing living pathogens on clothes and any heat resistant plastic pan scrubber , in fact it is far more effective than putting them in a dishwasher. For Bacteria to reproduce you need Time, Air (unless anaerobic) light, correct temperature and the correct PH value.
 

basil

don't mention the blinds
I understand that piped chilled water dispensers use UV tubes to sanitise tap water.....
 

John Marwood

I ♥ cryptic crosswords
A Doctor writes...


We survive these wretched establishments because our immune system is so efficient at recycling shit
 

Trumpet

Well-Known Forumite
Despite hearing similar warnings in the past I've often saved rice from take aways and done some form of fried rice dish three or four days later with no ill effects whatsoever.
Either just been lucky or @tek-monkey assertion that rice bacteria are susceptible to cider is correct.
 

Gramaisc

Forum O. G.
I think the idea behind these blanket warnings is that, if nobody does it, then the people that don't do it properly won't do it improperly.

You can, of course, eat a lot of stuff that was infectious before you cooked it (again) - you do need to avoid things like botulism, though, that's a sneaky one, however thorough you are.
 
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