Can i reheat risotto?
- Thread starter lucylupin
- Start date
frankthetank
Member
Hi!
I dont think you're supposed to reheat rice.
Could you eat it cold though? Cold rice and curry sauce is nice so some rissottos might be?
I dont think you're supposed to reheat rice.
Could you eat it cold though? Cold rice and curry sauce is nice so some rissottos might be?
you can reheat rice just make sure its very hot. make sure its well covered during storage otherwise it dries out.
i dont normally keep cold rice but if i do i usually have it done fried rice style. my old method was frying an onion in butter and a wee drop of oil. add your rice, seasoning and frozen peas if you wanted or any other ingredients. i adored it. so what i do now is just the same way but with fry light, soy sauce
i dont normally keep cold rice but if i do i usually have it done fried rice style. my old method was frying an onion in butter and a wee drop of oil. add your rice, seasoning and frozen peas if you wanted or any other ingredients. i adored it. so what i do now is just the same way but with fry light, soy sauce
jaylou
Gold Member
Risotto is one of my firm favourite meals, it takes time to cook but is so worth the effort. Sadly we love it so much that we seldom get left overs but if we do then I always always take it for lunch.
Like the others have said, just heat it until it is scalding hot and all will be well. xx
Like the others have said, just heat it until it is scalding hot and all will be well. xx
There is a chilli and butternut squash risotto recipe in the SW Comfort Foods book, which is absolutely delicious!
You do have to keep stirring all the time, which is tedious but oh so worth while.
We found that it is better to cook the butternut squash in advance - 5 minutes in the microwave is about right - as it didn't cook right through by the time the rice was cooked (maybe we didn't cut it small enough). Also, we liked it better without the garlic, but that's all a matter of choice.
Leftovers? Don't be silly!
You do have to keep stirring all the time, which is tedious but oh so worth while.
We found that it is better to cook the butternut squash in advance - 5 minutes in the microwave is about right - as it didn't cook right through by the time the rice was cooked (maybe we didn't cut it small enough). Also, we liked it better without the garlic, but that's all a matter of choice.
Leftovers? Don't be silly!
