Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Rice (Plain, Pilau, Special, etc) => Topic started by: RubyDoo on October 30, 2012, 10:53 AM
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Hi
Question for those who make pilau in batches and then freeze -
Do you ( can you ) microwave straight from frozen or does it need to be defrosted first?
If from frozen - how long in microwave 750 +
Many thanks
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Yes, microwave straight from frozen for 3 mins in my 800W microwave, this based on a "standard" 550ml takeaway sized plastic tray.
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Do make sure your rice is piping hot when you reheat it in order to kill off all bacillus cereus !
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Do make sure your rice is piping hot when you reheat it in order to kill off all bacillus cereus !
Ever piping hot won't destroy the emetic toxins, though, if they are present, whence the recommendation to chill and freeze the rice a.s.a.p., before the toxins can develop [1].
** Phil.
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[1] http://www.foodsafety.govt.nz/elibrary/industry/safe_cooling-cooked_rice.htm (http://www.foodsafety.govt.nz/elibrary/industry/safe_cooling-cooked_rice.htm)
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Good link that Phil, thanks. Quite clearly written although I'm not sure what to make of the reference to keeping rice in the fridge at below 4 deg C. I thought 8 deg C was a normal fridge temperature?
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I think 0-5 is recommended fridge temps, at least according to my fridge thermometer.
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I think 0-5 is recommended fridge temps, at least according to my fridge thermometer.
5oC is generally recommended, but I keep mine at 4oc and find it greatly prolongs the life of some items. Zero C is definitely too low !
** Phil.
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Nice link, Phil.
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Phil, why is 0C too low?
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Phil, why is 0C too low?
Well, just because it is a 'fridge and not a freezer, really. If you take a liquid out the 'fridge, you expect to be able to pour it straight away, not have to wait for it to defrost. Even running mine at 4oC, there are colder regions (e.g., right against the back, where the cooler pipes run) that can part-freeze liquids stored there; at zero C they would freeze for sure.
** Phil.
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Yes, microwave straight from frozen for 3 mins in my 800W microwave, this based on a "standard" 550ml takeaway sized plastic tray.
Well we are still alive but - 3 mins on full in 800+kw only thawed it out. It needed another 3 mins to get it piping and steaming. Tasted good though and kept right shape etc.
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Got to dig up this old thread. We have been freezing pilau for some time now but I am becoming more and more unhappy with the reheated result. It seems to me that the grains are shrinking and the end result is a more dried and bitty grain that has lost some of its original plumpness after first cooking. Does that make sense.
I have been thawing individual portions from the freezer during the day prior to reheating , 3 mins or so, until piping hot in microwave at full power.
I am wondering if I would get better reheated results by either microwaving straight from frozen or reducing the power of the micro and reheating for longer. Something is definitely not right and the end reult is not the same as after the original cook.
Views / suggestions.
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I freeze pilau into plastic takeaway tubs (into what is probably a large individual portion) then reheat straight from frozen with a 2 min blast at fill power, then a rest of a couple of mins, then either 30 secs or a min at full blast depending how full the portion seems. Comes out great
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I freeze pilau into plastic takeaway tubs (into what is probably a large individual portion) then reheat straight from frozen with a 2 min blast at fill power, then a rest of a couple of mins, then either 30 secs or a min at full blast depending how full the portion seems. Comes out great
Yes I am wondering if the thawing is causing this and that it would be better as you describe. Will give it a try but then need to scale up to do 3 or 4 portions in one go.
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I freeze pilau into plastic takeaway tubs (into what is probably a large individual portion) then reheat straight from frozen with a 2 min blast at fill power, then a rest of a couple of mins, then either 30 secs or a min at full blast depending how full the portion seems. Comes out great
+1
I do 3 minutes too (2 + 1) for my frozen double portions in plastic containers and it works just fine. :)
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Got to dig up this old thread. We have been freezing pilau for some time now but I am becoming more and more unhappy with the reheated result. It seems to me that the grains are shrinking and the end result is a more dried and bitty grain that has lost some of its original plumpness after first cooking. Does that make sense.
The other thing to consider ruby is how long the rice has been frozen for and is the container airtight? A plastic ice cream carton (not airtight) and a long storage in the freezer might be a recipe for the dried out grains of rice you describe.
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Got to dig up this old thread. We have been freezing pilau for some time now but I am becoming more and more unhappy with the reheated result. It seems to me that the grains are shrinking and the end result is a more dried and bitty grain that has lost some of its original plumpness after first cooking. Does that make sense.
The other thing to consider ruby is how long the rice has been frozen for and is the container airtight? A plastic ice cream carton (not airtight) and a long storage in the freezer might be a recipe for the dried out grains of rice you describe.
Never in there for more than 3 or 4 weeks but I do use the one largish portion plastic take away containers which I do not think are airtight. The rice does get a thin later of ice on the top which adds moisture when thawed out. The grains lookmfine when thawed. It is after microwavingbthe issue arises.
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I have never found freezing and then re-hearing pulao rice to be really satisfactory : in my experience the retained moisture in the cooked rice grains expands during the freeze/thaw cycle and causes the grains to crack aross their width. So for me, pulao rice must either be eaten fresh, or re-heated from chilled; if I re-heat from chilled, I add about two teaspoons of water to compensate for storage losses.
** Phil.
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I have never found freezing and then re-hearing pulao rice to be really satisfactory : in my experience the retained moisture in the cooked rice grains expands during the freeze/thaw cycle and causes the grains to crack aross their width. So for me, pulao rice must either be eaten fresh, or re-heated from chilled; if I re-heat from chilled, I add about two teaspoons of water to compensate for storage losses.
** Phil.
I am starting to think likewise Phil.
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I've never bothered freezing rice, I just dont make enough to freeze, maybe 4 portions maximum and they can keep in the fridge until i reheat.
I wonder if you're reheating for too long a time Ruby?
Rice reheated for longer than necessary by any method will shrink the grains.
A few things you could try is vacuum sealing or even under cooking the rice to say, 80% and freeze that?
Or perhaps reheat in the microwave on a lower setting?
Cheers, Frank. :)
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I add about two teaspoons of water to compensate for storage losses.
What difference does this make to the rice taste/texture? Also, I suppose the 2 tsps are per individual portion?
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I've never bothered freezing rice, I just dont make enough to freeze, maybe 4 portions maximum and they can keep in the fridge until i reheat.
I wonder if you're reheating for too long a time Ruby?
Rice reheated for longer than necessary by any method will shrink the grains.
A few things you could try is vacuum sealing or even under cooking the rice to say, 80% and freeze that?
Or perhaps reheat in the microwave on a lower setting?
Cheers, Frank. :)
Mmmm. Not sure the under cooking is a good plan. Did consider and will try the lower power. Have already tried variations on cooking times at full power.
I normally do 10 good portions , 1kg, rice at a time. Normally use three of those for 4 peeps at a Saturday night sitting. It may come to just pre-cooking saturday morning or Friday in future and doing less. One thing is for sure, the rice is far better when allowed to chill after cooking.
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What difference does this make to the rice taste/texture? Also, I suppose the 2 tsps are per individual portion?
Not really per individual portion : more per 500 or 650ml storage container (enough for at least two, probably more). The difference it makes is one of texture : without, the rice is noticeably firner/harder than it would have been fresh; with the addition of two teaspoons of water, it regains its former texture and is (almost) indistinguishable from fresh.
** Phil.
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One thing is for sure, the rice is far better when allowed to chill after cooking.
I would not expect it to be so if you are cooking using the evaporation (lossless) method. Do you use this, or do you cook your rice in an excess of water which you then jettison ?
** Phil.
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RD
Very rarely freeze rice these days, but never had a problem if I left it for a good 24hrs before freezing
and I'd heat from frozen.
cheers Chewy
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Thanks all. I think i will go for the heat straight from frozen option first. I really want to continue doing it in bulk if possible as life is so much easier on 'curry day'.
CT, any reasoning behind leaving for 24 hours before freezing? I always make sure it is cold, infact chilled before freezing but it does not take 24 .
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I've only ever eat reheated frozen pilau rice so I have nothing to compare it too.
I plannning on making a new batch tomorrow morning and reheating from chilled for a comparison.
I seem to remember a post stating that you shouldn't keep cooked rice in the fridge for too long, although I can't find the thread.
Grateful for advice please.
I'll be freezing the unused portions regardless.
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I've only ever eat reheated frozen pilau rice so I have nothing to compare it too.
I plannning on making a new batch tomorrow morning and reheating from chilled for a comparison.
I seem to remember a post stating that you shouldn't keep cooked rice in the fridge for too long, although I can't find the thread.
Grateful for advice please.
I'll be freezing the unused portions regardless.
I regularly have rice in the fridge for up to four days. I have been doing this ever since i got in to making curry. I have never suffered any ill effects from the practice. I'm sure some will be horrified :o - what about all them bugs that'll be multiplying. One or two others will say "only four days" ;D Personal choice on this one ;)
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What is the best way of cooling / chilling before freezing, I'd like to make a batch tonight, eat some then freeze the rest to try it out
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What is the best way of cooling / chilling before freezing, I'd like to make a batch tonight, eat some then freeze the rest to try it out
I would cook it in advance. Leave it standing till cool then fork it through so the grains are well and trully separated. Fridge what you need for tonight and portion up and freeze the rest. Two mins 30 secs full power in the micro, nice bug free rice with no after affects
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You should cool the rice as fast as possible. At the very least get it straight into the fridge.
I try and avoid frozen rice now. I do have some frozen as a back up and have found this is better microwaved from frozen rather than defrost first. Frozen rice though is simply not as good when reheated so where possible I now make fresh the day I want it or day before and either use immediatley or fast cool and micro later. Much better.
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You should cool the rice as fast as possible. At the very least get it straight into the fridge.
I do think, with the greatest respect, that that is a little OTT. I have /never/ force-chilled rice, yet normally cook enough for two or three days. All stays in a Pyrex casserole until the meal is over (lid on), and is then left to chill naturally in the kitchen. When it is completely cold it is transferred to 600ml plastic takeaway containers (with lids) and transferred to the 'fridge. And my wife and I have never had food poisoning as a result.
** Phil.
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You should cool the rice as fast as possible. At the very least get it straight into the fridge.
I do think, with the greatest respect, that that is a little OTT. I have /never/ force-chilled rice, yet normally cook enough for two or three days. All stays in a Pyrex casserole until the meal is over (lid on), and is then left to chill naturally in the kitchen. When it is completely cold it is transferred to 600ml plastic takeaway containers (with lids) and transferred to the 'fridge. And my wife and I have never had food poisoning as a result.
** Phil.
' with the greatest respect ' what an awful and generally patrionising expression albeit no offence taken or I believe, intended.
Just makes sense to get the rice chilled quickly. The quicker the better and less opportunity for nasties to multiple. '. Simples ' - another annoying expression perhaps.m :)
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'with the greatest respect ' what an awful and generally patronising expression albeit no offence taken or I believe, intended.
Certainly none intended, RD, and I am delighted that none taken. I simply wanted to disagree in the politest possible way, and without causing offence and thereby risking starting an argument.
Just makes sense to get the rice chilled quickly. The quicker the better and less opportunity for nasties to multiply.
But with a domestic refrigator, which does not have a great deal of thermal inertia, the effect of introducing a large quantity of freshly-cooked rice can have exactly the opposite effect, in that it can raise the internal temperature of the 'fridge to a point where bacteria /can/ multiply, and if that 'fridge contains shellfish, fish or even meat, then the risk arising from bacterial multiplication on those foodstuffs is many many times the risk resulting from waiting for the rice to fully cool before refrigerating it (IMHO, of course).
'Simples ' - another annoying expression perhaps.m :)
Strongly agree, although I have personally found the recent usages of (moderated) infinitely more offensive.
** Phil.
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Hahha. Good job I have two dedicated curry fridge freezers in garage.. You are quite right though on the effect of the rice raising the fridge temp etc.
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Just get some liquid nitrogen 8)