The topic of freezing cooked rice came up today in a discussion in the 
staffroom today and a colleague said freezing cooked rice was dangerous do 
to "some chemical".

I'd not heard of this before, has anyone on the newsgroup any idea if this 
is correct?

-- 
Brian

Brian Reay wrote:
> The topic of freezing cooked rice came up today in a discussion in the 
> staffroom today and a colleague said freezing cooked rice was dangerous do 
> to "some chemical".
> 
> I'd not heard of this before, has anyone on the newsgroup any idea if this 
> is correct?
> 
The only warnings I've heard about rice, are to do with bacillus cereus, 
which can be a problem if rice is left warm and moist for too long.

"S Viemeister"  wrote in message 
news:7ihtl7F2v9qh9U1@mid.individual.net...
> Brian Reay wrote:
>> The topic of freezing cooked rice came up today in a discussion in the 
>> staffroom today and a colleague said freezing cooked rice was dangerous 
>> do to "some chemical".
>>
>> I'd not heard of this before, has anyone on the newsgroup any idea if 
>> this is correct?
>>
> The only warnings I've heard about rice, are to do with bacillus cereus, 
> which can be a problem if rice is left warm and moist for too long.

A Google of bacillus cereus suggests there is a problem. A bit worrying.

--
Brian

> The only warnings I've heard about rice, are to do with bacillus cereus, 
> which can be a problem if rice is left warm and moist for too long.

Yeah, I concur. Uncooked rice can contain Bacilus Cereus which isn't always 
killed by boiling. The longer rice is left at room temperature, the greater 
the risk the spores will germinate/produce their toxins.

The answer like most things is rapid cooling...spreading out on a plate or 
somesuch.

Brian Reay wrote:

> A Google of bacillus cereus suggests there is a problem. A bit
> worrying.
> 

A Google of Brian Reay M3OSN suggests there is a problem. A bit
worrying.

Fatwigwearer wrote:
> Brian Reay wrote:
> 
>> A Google of bacillus cereus suggests there is a problem. A bit
>> worrying.
>>
> 
> A Google of Brian Reay M3OSN suggests there is a problem. A bit
> worrying.
> 


Don't believe everything you read on the internet. Some folk think I 
drive stock motorcycles.

Len (the other one, Paget)

Brian Reay wrote:
> 
> The topic of freezing cooked rice came up today in a discussion in the
> staffroom today and a colleague said freezing cooked rice was dangerous do
> to "some chemical".
> 
> I'd not heard of this before, has anyone on the newsgroup any idea if this
> is correct?
> 
> --
> Brian

Not dangerous if the cooked rice is clean in the first place and not
left to sit around at room temp. Spread it out on a baking sheet and
freeze. Then repackage in a plastic lidded box or freezer bags. We find
the texture of the thawed rice tends towards mushy but it's fine for
soup or any dish that needs rice paste.


> 
>

On Wed, 30 Sep 2009 20:56:31 +0100, "Brian Reay" <see@website.invalid>
wrote:

>The topic of freezing cooked rice came up today in a discussion in the 
>staffroom today and a colleague said freezing cooked rice was dangerous do 
>to "some chemical".
>
>I'd not heard of this before, has anyone on the newsgroup any idea if this 
>is correct?

As I have used frozen parboiled or fully cooked rice for about 45
years and I'm still alive.

Steve


-- 
Neural Planner Software Ltd                  www.NPSL1.com

On Wed, 30 Sep 2009 21:58:03 +0100, Fatwigwearer wrote:

> Brian Reay wrote:
> 
>> A Google of bacillus cereus suggests there is a problem. A bit
>> worrying.
>> 
> 
> A Google of Brian Reay M3OSN suggests there is a problem. A bit
> worrying.

stop xposting to my group. i didnt give you permission to post here.

-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-wanker.co.uk/espania.htm"
remove clothing to email

"Brian Reay" <see@website.invalid> wrote in message 
news:QJOwm.49$Wl1.39@newsfe25.ams2...
> The topic of freezing cooked rice came up today in a discussion in the 
> staffroom today and a colleague said freezing cooked rice was dangerous do 
> to "some chemical".
>
> I'd not heard of this before, has anyone on the newsgroup any idea if this 
> is correct?
>
I have occasionally cooked rice, allowing it to cool itself, froze it. eaten 
it and lived to tell the tale.
I think we sometimes worry too much about being killed by our food.

Tweed






>
>
>

Following up to Arri London 

> Not dangerous if the cooked rice is clean in the first place and not
> left to sit around at room temp. Spread it out on a baking sheet and
> freeze. Then repackage in a plastic lidded box or freezer bags. We find
> the texture of the thawed rice tends towards mushy but it's fine for
> soup or any dish that needs rice paste.

rice takes 10 min to boil, why freeze cooked rice with all the hassle
involved? Am I missing something?
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Following up to Christina Websell 

> I think we sometimes worry too much about being killed by our food.

sometimes we worry a lot about things that rarely happen, its probably
driven by two things, horror of certain events and the media. Food safety ,
indeed all "safety" seems to be high on the current agenda.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Mike.. . . wrote:
> Following up to Arri London 
> 
>> Not dangerous if the cooked rice is clean in the first place and not
>> left to sit around at room temp. Spread it out on a baking sheet and
>> freeze. Then repackage in a plastic lidded box or freezer bags. We find
>> the texture of the thawed rice tends towards mushy but it's fine for
>> soup or any dish that needs rice paste.
> 
> rice takes 10 min to boil, why freeze cooked rice with all the hassle
> involved? Am I missing something?

I very much doubt it Mike. I *always* throw out any excess rice I have 
cooked for that very reason.

Dave

"Mike.. . ."  wrote in message 
news:15l6kgpoqgev7$.fc9m0xhzc0wi.dlg@40tude.net...
> Following up to Arri London
>
>> Not dangerous if the cooked rice is clean in the first place and not
>> left to sit around at room temp. Spread it out on a baking sheet and
>> freeze. Then repackage in a plastic lidded box or freezer bags. We find
>> the texture of the thawed rice tends towards mushy but it's fine for
>> soup or any dish that needs rice paste.
>
> rice takes 10 min to boil, why freeze cooked rice with all the hassle
> involved? Am I missing something?

Yes. The question came up in a discussion about freezing dishes with rice in 
them, in particular Paella. So, you'd not just be "saving" the rice but a 
complete meal.

Brian

"Mike.. . ." wrote:
> 
> Following up to Arri London
> 
> > Not dangerous if the cooked rice is clean in the first place and not
> > left to sit around at room temp. Spread it out on a baking sheet and
> > freeze. Then repackage in a plastic lidded box or freezer bags. We find
> > the texture of the thawed rice tends towards mushy but it's fine for
> > soup or any dish that needs rice paste.
> 
> rice takes 10 min to boil, why freeze cooked rice with all the hassle
> involved? Am I missing something?
> --
> Mike... .  .   .    .
>

We live at high altitude and rice takes a lot longer than 10 mins up
here. It's just nice to have something to toss into soups or make rice
dumplings with.

YMMV as always.

Following up to Brian Reay 

> Yes. The question came up in a discussion about freezing dishes with rice in 
> them, in particular Paella. So, you'd not just be "saving" the rice but a 
> complete meal.

Ahhh, got it, wasting paella is a sin.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Following up to Arri London 

> We live at high altitude and rice takes a lot longer than 10 mins up
> here.

would a pressure cooker be a good idea?
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On Wed, 30 Sep 2009 20:56:31 +0100, "Brian Reay" <see@website.invalid>
wrote:

>The topic of freezing cooked rice came up today in a discussion in the 
>staffroom today and a colleague said freezing cooked rice was dangerous do 
>to "some chemical".
>
>I'd not heard of this before, has anyone on the newsgroup any idea if this 
>is correct?

For home use it is not correct.  There is a small risk where rice is
cooked in bulk where the cooking temperature may be quite low (75deg
or less) and then stored.  Final preparation by stir frying is the
riskiest process as it also fails to heat the rice sufficiently so the
greatest risk by far is in Chinese and Indian takeaway food.

Home cooked rice is invariably done in boiling water or a rice cooker
where cooking temperatures are sufficiently high to kill most Bacillus
cereus.  Cooked rice in the home is also not left warm for many hours
before storage.  BCerus is also often found on spices and hence in
sauces, again mainly from takeaway outlets.

"Peter Parry"  wrote in message 
news:710fc519rls8mg7ttse350ifbc1qkd8m7s@4ax.com...
> On Wed, 30 Sep 2009 20:56:31 +0100, "Brian Reay" <see@website.invalid>
> wrote:
>
>>The topic of freezing cooked rice came up today in a discussion in the
>>staffroom today and a colleague said freezing cooked rice was dangerous do
>>to "some chemical".
>>
>>I'd not heard of this before, has anyone on the newsgroup any idea if this
>>is correct?
>
> For home use it is not correct.  There is a small risk where rice is
> cooked in bulk where the cooking temperature may be quite low (75deg
> or less) and then stored.  Final preparation by stir frying is the
> riskiest process as it also fails to heat the rice sufficiently so the
> greatest risk by far is in Chinese and Indian takeaway food.
>
> Home cooked rice is invariably done in boiling water or a rice cooker
> where cooking temperatures are sufficiently high to kill most Bacillus
> cereus.  Cooked rice in the home is also not left warm for many hours
> before storage.  BCerus is also often found on spices and hence in
> sauces, again mainly from takeaway outlets.
>

Thank you for the comprehensive answer.

The question originated after I mentioned a Paella my daughter (who has just 
gone to Uni) made to some colleagues at work. She was so chuffed to have 
made enough to "freeze forward" and I was a bit concerned there may be a 
problem I wasn't aware of. Having said that, I'm sure the "medicinal 
alcohol" consumed by students could well render it safe ;-)

I'd not heard of the BCerus problem before- in rice or spices. I don't tend 
to freeze rice but do, on occasions, freeze spiced food.

--
Brian
www.g8osn.net

"Mike.. . ."  wrote in message 
news:6sg5jjg9x42$.1ml7bt11v68co.dlg@40tude.net...
> Following up to Brian Reay
>
>> Yes. The question came up in a discussion about freezing dishes with rice 
>> in
>> them, in particular Paella. So, you'd not just be "saving" the rice but a
>> complete meal.
>
> Ahhh, got it, wasting paella is a sin.

Is it? I can see it being unwise for someone on a tight budget, not to 
mention needing fit eating into a busy student life style  ;-)

I don't recall having cooked Paella myself, it seems she got the recipe from 
one of the supermarkets. She wasn't brought up on "convenience food" and has 
adopted our approach  of "cooking from scratch" and cooking forward.

--
Brian
www.g8osn.net

On Sat, 3 Oct 2009 20:20:33 +0100, "Brian Reay" <see@website.invalid>
wrote:


>I'd not heard of the BCerus problem before- in rice or spices. I don't tend 
>to freeze rice but do, on occasions, freeze spiced food.

It isn't a significant problem for home cooked food.  As with most
food poisoning risk it applies primarily to bulk prepared food,
particularly that in establishments where hygiene standards are low.
The main risks are takeaway and kebab places etc.  Rice and sauces are
often cooked a day in advance and not refrigerated.  General standards
of cleanliness are low and staff training is at best minimal.  

Even student cooking is safer (sometimes).

"Mike.. . ." wrote:
> 
> Following up to Arri London
> 
> > We live at high altitude and rice takes a lot longer than 10 mins up
> > here.
> 
> would a pressure cooker be a good idea?
> --
> Mike... .  .   .    .
> Spanish food "http://www.fell-walker.co.uk/espania.htm"
> remove clothing to email

They are common enough locally. Especially used for cooking dried beans,
which could take all day at the higher altitudes.

However, a pressure cooker will *always* be associated in my mind with
sterilising growth media or contaminated items (as we do in the lab).
Can't bring myself to cook with one  ;P

On Fri 02 Oct 2009 08:58:59a, Dave told us...

> Mike.. . . wrote:
>> Following up to Arri London 
>> 
>>> Not dangerous if the cooked rice is clean in the first place and not
>>> left to sit around at room temp. Spread it out on a baking sheet and
>>> freeze. Then repackage in a plastic lidded box or freezer bags. We find
>>> the texture of the thawed rice tends towards mushy but it's fine for
>>> soup or any dish that needs rice paste. 
>> 
>> rice takes 10 min to boil, why freeze cooked rice with all the hassle
>> involved? Am I missing something? 
> 
> I very much doubt it Mike. I *always* throw out any excess rice I have 
> cooked for that very reason.
> 
> Dave
> 

If there's just enough leftover rice for another meal, I just pop it in the 
fridge.  I reheat/steam it in the microwave in a covered container on lower 
power until hot.  It seems to pretty much retain it's original quality.

I would bother freezer quantities of cooked rice.

-- 

~~ If there's a nit to pick, some nitwit will pick it. ~~ 

        ~~ A mind is a terrible thing to lose. ~~ 

**********************************************************

                     Wayne Boatwright

Brian Reay  wrote:

> I don't recall having cooked Paella myself, it seems she got the recipe from
> one of the supermarkets. She wasn't brought up on "convenience food" and has
> adopted our approach  of "cooking from scratch" and cooking forward.

Good move. :)

As for freezing paella, you should be alright as long as you follow the
advice given here. Not too sure how the meat/sea food would take to it,
though? Probably safe, but texture may be a bit creative. :)


Greg

-- 
I just might say it tonight

          [No ficus = no spam]

Following up to Brian Reay 

>> Ahhh, got it, wasting paella is a sin.
> 
> Is it? I can see it being unwise for someone on a tight budget, not to 
> mention needing fit eating into a busy student life style  ;-)
> 
> I don't recall having cooked Paella myself, it seems she got the recipe from 
> one of the supermarkets. She wasn't brought up on "convenience food" and has 
> adopted our approach  of "cooking from scratch" and cooking forward.

theres all sorts of paella, the original isnt the seafood one most brits
expect. The key thing is that you don't stir the rice around, thats the big
difference from rissotto, which it should not resemble. I wouldn't expect a
supermarket to have a great recipe!
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On Mon, 5 Oct 2009 11:17:44 +0100, "Mike.. .  ."
 wrote:

>theres all sorts of paella

And they all taste fucking awful like most Spanish food.

Cunt.

Following up to Gregoire Kretz 

> As for freezing paella, you should be alright as long as you follow the
> advice given here. Not too sure how the meat/sea food would take to it,

especially previously frozen seafood! Such a mix of rice and other various
stuff sounds like the sort of thing I wouldn't try to freeze.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

On Mon, 5 Oct 2009 11:26:41 +0100, "Mike.. .  ."
 wrote:

>Following up to Gregoire Kretz 
>
>> As for freezing paella, you should be alright as long as you follow the
>> advice given here. Not too sure how the meat/sea food would take to it,
>
>especially previously frozen seafood! Such a mix of rice and other various
>stuff sounds like the sort of thing I wouldn't try to freeze.

Nobody gives a fuck what you would or wouldn't do. Loser, pisshead.