Yesterday's cooked rice I reheat until it's steaming hot

In the fridge sits a bowl of yesterday’s cooked rice: the grains denser now, the lid on. Easy to put a portion in the microwave “for a minute” — and eat it warm at the edge and cold in the middle. I reheat until it’s steaming hot right through the bowl: in a pan with a drop of oil, or under a lid with a spoon of water, stirring.

Yesterday's cooked rice I reheat until it's steaming hot. Raw rice in a jar is another note; sticky rice for sushi its own; rice with an egg in the pan another story. Here it’s cooked rice from the cold: next day with meat, into a fry-up or as a base — not a room-temperature pot “until Friday”.

In the cold after a quick cool-down it keeps a day or two. Before eating I bring it to steam — not “just warm”. A portion I’ve already reheated I don’t put back “for tomorrow again”. If the smell is sour, the grains grey or slimy — into the bin, not on the plate. I don’t leave cooked rice on the hob overnight “just because”.

I don’t need rice that heats in patches and stays cold in the middle. I need a bowl from the fridge that I reheat until steaming for supper. At yours do you bring yesterday’s rice to steaming hot — or already eat it warm with a cold centre?