Make Ahead Rice (2) -and reheating tips
Make Ahead Rice
1 (1 lb.) box Uncle Ben's rice
3 Tbsp. butter
salt and pepper
3 sticks of butter
2 large bell peppers, chopped
2 bunches green onions, tops
and bottoms chopped
2 cans black olives sliced
1 medium jar pimentos, chopped
Boil rice with salt, pepper, and 3 tablespoons butter
until done. Drain and put in large mixing bowl; set aside. In
skillet melt the remaining butter, add bell peppers and onion.
Saute until soft and clear. Remove from heat. Add olives and
pimento. Mix all ingredients with the cooked rice and cool.
Refrigerate overnight. Next day pour into a large roasting pan
and heat in slow oven 300 degrees until warm.
Plain Make ahead Rice
4 qt. water
1 Tbsp. salt
1 c. white rice
3 Tbsp. vegetable oil
Bring water to boil, add oil and rice, stirring until
water returns to boil. Reduce heat slightly and cook until
tender, stirring occasionally, testing frequently last 5
minutes. Drain well and put under cold water faucet to remove
starchy water. Drain. Put in one or two buttered cake pans,
cover with well buttered foil and refrigerate for an hour or as
desired, or even overnight. To reheat, place in 300 degrees oven,
still foil covered. Peek to gauge when really hot. Transfer
to hot serving dish and sprinkle with chopped parsley.
Variation: add a dash of garlic powder to taste.
Reheating Cooked Rice: (info from http://www.usarice.com)
Storage of Cooked Rice
Food safety problems regarding rice develop only when time-temperature abuse takes place. General guidelines include the following: 1) prepare quantities of rice as needed, 2) keep prepared rice hot, 3) cool cooked rice quickly, and 4) reheat cooked rice thoroughly before serving.
To Hold Rice Up to One Hour
Turn cooked rice immediately into shallow pans, cover and keep warm. Rice should not be left in stockpot or kettle more than 10 minutes after cooking is complete. The addition of one-half cup melted butter, margarine or oil to each gallon of cooked rice will help keep the grains separate. Cover, to prevent drying out, and hold at a temperature of 140 degrees F (60 degrees C) until served. For quality and food safety reasons, warm rice which is held below this temperature or for more than one hour should be discarded.
Cooked rice, if not eaten immediately, must be turned into shallow pans, covered, and cooled rapidly to below 70 degrees F (21 degrees C) within two hours, then 40 degrees F (4 degrees C) within another 2 hours, and there after be refrigerated at 40 degrees F (4 degrees C) or lower. Cooked rice may also be frozen. For ease of use, freeze in portion sizes.
Cooked rice which has been properly cooled and refrigerated or frozen may be reheated by adding one-half cup liquid per quart of cooked rice. Cover and heat thoroughly on top of range or in oven to an internal temperature of 165 degrees F (74 degrees C). Rice should be served immediately. Subsequent leftovers should be discarded.
Prepare quantities of rice as needed. Keep prepared rice hot. Cool cooked rice quickly. Reheat cooked rice thoroughly before serving.