How to Reheat Rice—Three Easy Ways
Updated: Jun. 15, 2023
Have leftover rice from your favorite take-out restaurant? Made too much Spanish rice last night? We'll show you how to reheat rice in the microwave, by steaming it on the stovetop or stir-frying it in a wok.
Rice is definitely a pantry staple around my house. It’s easy to make and can be combined with so many different ingredients to create easy healthy weeknight meals. I usually try to make a few extra portions to store in the fridge for leftover meals, but it always dries out so quickly. Even if I made perfect rice, the refrigerator dehydrates the kernels, turning them tough and sticky. (Find out how to fix sticky rice!)
Knowing how to reheat rice and using the right reheating methods are the keys to recreating rice’s fluffy, light texture.
Can you reheat rice?
You can definitely eat leftover rice, but you do have to be careful to make sure it’s safe. Rice may contain a bacteria called Bacillus cereus. Unlike other leftovers, this particular bacteria isn’t always killed during the cooking process. The best way to avoid getting a foodborne illness is to cool leftover rice down as quickly as possible. Store cooked rice in the refrigerator for no longer than four days, and make sure to reheat it to at least 165°F.
Can cooked rice be frozen and reheated?
Cooked rice is only good for about four days in the refrigerator, but it will last two months in the freezer. It’s a good idea to let the rice cool completely before popping it into the freezer. You can freeze it in any type of container, but we like scooping single servings into freezer-safe bags. These types of bags stack flat, making freezer organization a cinch! When you’re ready to reheat it, break the rice into chunks and use one of the cooking methods below.
How to Reheat Rice in the Microwave
The microwave might not be the most glamorous method for reheating food, but it’s definitely the fastest. Place the rice in a microwave-safe container and add a tablespoon of broth or water for every cup of rice. Break up any clumps of rice using a fork and cover the container with a lid or a damp kitchen towel. This step ensures the steam created by reheating the rice stays trapped in the container, keeping the rice moist. Cook the rice on full power for a minute or two, stirring the rice to make sure it’s heated all the way to the center.
How to Steam Rice on the Stovetop
The key to getting next-day fluffy rice is reheating it with plenty of moisture, so steaming is the perfect option! Add the rice to a small saucepan and add a tablespoon of broth or water for every cup of rice. You can also add a pat of butter to add extra richness. Break up any clumps of rice using a fork and cover the pan with a tight-fitting lid. Cook the rice over low heat for three to five minutes, stirring occasionally, until the rice is heated through.
How to Stir-Fry It in a Wok
This last method is a great way to reheat rice if you’re adding additional ingredients, like egg, meat or veggies. To make fried rice, start by heating a tablespoon of oil in a large wok or skillet over high heat. Add the rice, breaking up any clumps and moving the rice around the pan so the oil coats each granule. Cook the rice, uncovered, until it’s plump and heated through, about three minutes. Add in your favorite ingredients to make it a filling meal.
Did you know that long-grain rice cooks differently from short-grain varieties? Check out our beginner’s guide to cooking all kinds of rice to learn more.
Looking for an Easy Rice Recipe?
Stuffed Pepper Soup
I was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
Southwestern RiceI created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. —Michelle Dennis, Clarks Hill, Indiana
Lemon Chicken and RiceOn our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. —Kat Thompson, Prineville, Oregon
Texas-Style Spanish RiceThe original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house—see if it doesn't do the same at yours! —Melissa Pride, Plano, Texas
Herbed Rice PilafThis savory side dish has been a family favorite for years. Our daughter Jennifer became an expert at this recipe at age 12, which was a huge help for a busy working mom like me. We really enjoy this rice dish in the summer with a grilled entree. —Jeri Dobrowski, Beach, North Dakota
Forgotten JambalayaDuring chilly times of the year, I fix this jambalaya at least once a month. It’s so easy—just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas
Korean Beef and RiceA friend raved about Korean bulgogi, which is beef cooked in soy sauce and ginger, so I tried it. It's delicious! You'll dazzle the table with this tasty version of Korean beef and rice. —Elizabeth King, Duluth, Minnesota
Makeover Shrimp Rice CasseroleThe cooks at Taste of Home made a lightened-up version of my shrimp casserole, and I love it. The makeover has only half the calories and sodium of my original recipe, and less fat, too. —Marie Roberts, Lake Charles, Louisiana
Black Bean and Rice EnchiladasI love Mexican food, but I'm always looking for ways to make it more healthy. I reworked a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania
Contest-Winning Chicken Wild Rice CasseroleWhile this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta
Lemony Turkey Rice SoupWhile growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup.
—Margarita Cuellar, East Chicago, Indiana
Spanish Rice with Ground BeefI don't know the origin of this recipe, but it's been in my family for a long time. I can remember eating it often as a little girl.—Beverly Austin, Fulton, Missouri
Quick Bean and Rice BurritosThese hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida
Salsa RiceIt's a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It's a delicious way to round out burritos or tacos when the clock is ticking. —Molly Ingle, Canton, North Carolina
Cumin Rice with AvocadoCumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish. —Margaret Allen, Abingdon, Virginia
Apple-Balsamic Pork Chops & RiceThanks to tangy balsamic vinegar and sweet apples, this one-pot pork chop lets you have a little something special anytime. —Greg Hageli, Elmhurst, Illinois
Chicken Rice SkilletPleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing. Leftovers are great reheated in the microwave. —Jan Balata, Kilkenny, Minnesota
Mushroom Wild RiceThis is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana
Gulf Coast Jambalaya RiceAs the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, Florida
Skillet Ham & RiceHam, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. —Susan Zivec, Regina, Saskatchewan
Wild Rice StuffingSince trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! —Connie Olson, Green River, Wyoming
Brown Rice Stuffed PeppersFor extra flavor, I sometime add beef bouillon to the dish while the peppers bake. It also steams them a little. If also make these with ground chicken or turkey; then I'll use chicken bouillon instead. —Hope Huggins, Santa Cruz, California
Quick Chicken & Wild Rice SoupMy mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. —Teresa Jacobson, St. Johns, Florida
North African Chicken and RiceI'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. —Courtney Stultz, Weir, Kansas
Wild Rice Stuffed SquashI made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California
Lemony Chicken & RiceI couldn’t say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia
Broccoli, Rice and Sausage DinnerThe first recipe my kids requested when they left home was broccoli with sausage and rice. If fresh zucchini or summer squash is available, add it to the mix. —JoAnn Parmentier, Branch, Michigan
Shrimp & Broccoli Brown Rice PaellaYears ago my husband and I were vacationing in France and came across an open market where a man from Spain was making paella in a skillet; we've been hooked ever since. I love to whip this up for a large group, but if the gathering is small, I know I can easily freeze leftovers for another time. —Joni Hilton, Rocklin, California
Caribbean Shrimp & Rice BowlI had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia
Rice Pilaf with Apples & RaisinsI love making bulgar pilaf with apricots. So glad I tried it with dried apples and golden raisins! —Elizabeth Dumont, Madison, Mississippi
Lemon Rice PilafNo need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. —Taste of Home Test Kitchen
RELATED: Find out how long does rice last in the fridge before going bad.
Grilled Peach, Rice & Arugula SaladThis hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas
Southern Pork & RiceAt our house, we're big on healthy eating. These ultra tender chops with colorful rice and black-eyed peas are a meal fancy enough for a dinner party. —Annie Holmes, Murfreesboro, Tennessee
Pork & Rice MeatballsMy appetizer meatballs combine two of my favorite Asian dishes —Chinese pork dumplings and steamed chicken balls. —Elizabeth Dumont, Madison, MS
Festive RiceMy mom and I transformed plain rice by adding feta, cranberries, pumpkin seeds and cayenne. We wound up with a sweet and spicy crowd-pleaser. —Lisa de Perio, Dallas, Texas
Slow-Cooker Spinach & RiceI started making this in the slow cooker to save oven space during the holidays. It's so convenient that I no longer reserve it for special occasions! —Erica Polly, Sun Prairie, Wisconsin
Chicken & Vegetable Wild Rice SoupThis go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. —Courtney Riggin, Hatchechubbee, Alabama
Glazed Cornish Hens with Pecan-Rice StuffingCornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario
Originally Published: October 01, 2019
