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.
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. Heat 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?
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Southwestern Rice
I 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 Rice
On 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 Rice
The 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
Stuffed Pepper Soup
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
Herbed Rice Pilaf
This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota
Forgotten Jambalaya
During chilly months, I fix this slow cooker jambalaya recipe 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 easy jambalaya. —Cindi Coss, Coppell, Texas
Black Bean Chicken with Rice
This spicy family favorite calls for just a few basic ingredients, so it’s quick and easy to stir up in your skillet on a weeknight. —Molly Newman, Portland, Oregon
Korean Beef and Rice
A friend raved about Korean recipes for bulgogi—beef cooked in soy sauce and ginger—so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. —Betsy King, Duluth, Minnesota
Rice-Stuffed Peppers
Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas
Wild Rice Soup
As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it. —Elienore Myhre, Balaton, Minnesota
Makeover Shrimp Rice Casserole
Marie Roberts of Lake Charles, Louisiana loves the lighter version of her shrimp casserole. And why not? It has only half the calories and sodium and 76% less fat than her original recipe. — Taste of Home's Test Kitchen
Black Bean and Rice Enchiladas
I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania
Tilapia with Jasmine Rice
This tender, full-flavored tilapia with fragrant jasmine rice is absolutely to die for. And it gets better—each serving has only 5 grams of fat! —Shirl Parsons, Cape Carteret, North Carolina
Lemon Chicken & Rice Soup
Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, and I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington
Spicy Chicken and Rice
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! —Jessica Costello, Westminster, Massachusetts
Corn, Rice & Bean Burritos
No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina
Contest-Winning Chicken Wild Rice Casserole
While this special chicken and wild rice casserole is perfect for a company dinner, it's also just too good not to make often for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta
Cranberry Chicken and Wild Rice
Tender chicken is baked in a sweet-tart cranberry sauce for this elegant entree. This chicken is delicious, and it’s so easy to prepare and I love that I can do other things while it bakes. —Evelyn Lewis, Independence, Missouri
Mexican Rice with Chicken
This skillet supper comes together with leftover cooked chicken and a packaged mix. After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day. Both meals were a hit. —Debra Rzodkiewicz, Erie, Pennsylvania
Lemony Turkey Rice Soup
While 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 Beef
I don't know the origin of this recipe, but it's one that has been in my family for a long time. I can remember eating it often as a little girl.—Beverly Austin, Fulton, Missouri
Turkey a la King with Rice
I like to make this dish with our leftover turkey. It's a nice change from casseroles and so simple. Serve over rice, noodles, biscuits or toast. —Pat Lemke, Brandon, Wisconsin
Super Quick Chicken Fried Rice
After my first child was born, I needed meals that were satisfying and fast. This fried rice is now part of our regular dinner rotation. — Alicia Gower, Auburn, New York
Sirloin Strips over Rice
I found this recipe in a movie magazine some 20 years ago. It was the favorite of some male star, but I don’t remember which one. Its great flavor and the fact that leftovers just get better have made it a family favorite! —Karen Dunn, Kansas City, Missouri
Peachy Pork with Rice
Peach preserves sweeten the spicy salsa in this delicious dish that’s nice enough for company. Adjust the heat level to taste by using mild or spicy salsa and seasoning. —Melissa Molaison, Hawkinsville, Georgia
Quick Bean and Rice Burritos
These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida
Salsa Rice
It'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
Chicken & Wild Rice Strudels
I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. —Johnna Johnson, Scottsdale, Arizona
Cumin Rice with Avocado
Cumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish. —Margaret Allen, Abingdon, Virginia
Shrimp Fried Rice
This delectable shrimp dish is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item. —Sandra Thompson, White Hall, Arkansas
Apple-Balsamic Pork Chops & Rice
Thanks to tangy balsamic vinegar and sweet apples, this one-pot pork chop lets you have a little something special anytime. —Greg Hageli, Elmhurst, Illinois
Beef & Rice Stuffed Cabbage Rolls
This recipe is special to me because it’s an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. —Lynn Bowen, Geraldine, Alabama
Chicken Rice Skillet
Pleasant 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 Rice
This 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 Rice
As 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 & Rice
Ham, 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 Stuffing
Since 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 Peppers
For some extra flavor, I like to add bouillon to the dish while the peppers bake. It also steams them a little. If I make these with ground chicken or turkey, I use chicken bouillon; if I make them with ground beef, I use beef bouillon. —Hope Huggins, Santa Cruz, California
Quick Chicken & Wild Rice Soup
My 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 Rice
I'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 Squash
I made this recipe when we invited both 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
Curry Chicken and Rice
I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana
Mushrooms & Peas Rice Pilaf
Anything goes in a rice pilaf, so I add peas and baby portobello mushrooms for extra color, texture and a touch of comfort. —Stacy Mullens, Gresham, Oregon
Lemony Chicken & Rice
I couldn’t say who loves this chicken and rice recipe best, because every time I serve it, it gets raves! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite of my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia
Broccoli, Rice and Sausage Dinner
The 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
Turkey Curry with Rice
When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. —Nancy Heishman, Las Vegas, Nevada
Shrimp & Broccoli Brown Rice Paella
Years 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 Bowl
I 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
Broccoli-Chicken Rice Soup
I transformed leftover chicken and rice into this tasty soup. It even passed the company test. —Karen Reed, Middletown, Ohio
Rice Pilaf with Apples & Raisins
I love making bulgar pilaf with apricots. So glad I tried it with dried apples and golden raisins! —Elizabeth Dumont, Madison, Mississippi
Lemon Rice Pilaf
No 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
Grilled Peach, Rice & Arugula Salad
This 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
Spicy Rice Casserole
Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with cornbread to turn it into a main dish. It’s easy to make ahead and reheat for a potluck meal. —Debbie Jones, California, Maryland
Pesto Rice-Stuffed Chicken
Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. —Rachel Dion, Port Charlotte, Florida
Southern Pork & Rice
At 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
Hearty Turkey 'n' Rice Soup
Use the leftover cooked turkey in the fridge to speed up dinner. You'll be ladling up bowlfuls of goodness in only 30 minutes. —Maggie Brewer, Canandaigua, New York
Pork & Rice Meatballs
My appetizer meatballs combine two of my favorite Asian dishes —Chinese pork dumplings and steamed chicken balls. —Elizabeth Dumont, Madison, MS
Cajun Pork and Rice
I created this recipe upon returning home from traveling. With little food in the house, I used what was there. My husband loves this dish because it's tasty, and I love it because it's easy. —Allison Gapinski, Cary, North Carolina
Asian Chicken Rice Bowl
This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. —Christianna Gozzi, Asteria, New York
Northwoods Wild Rice Salad
This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice has a nutty flavor that’s perfect with tangy sauerkraut. —Jeanne Holt, Mendota Heights, Minnesota
Wild Rice, Quinoa & Cranberry Salad
This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. —Jerilyn Korver, Bellflower, California
Festive Rice
My 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 & Rice
I started making this in the slow cooker to save oven space during the holidays. It's so convenient, I no longer reserve it for special occasions!—Erica Polly, Sun Prairie, Wisconsin
Chicken & Vegetable Wild Rice Soup
This 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 Stuffing
Cornish 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
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Lindsay D. Mattison