I like making my own rice based meals, but would like to make more at a time and reheat. I am the only vegetarian in a house of meat eaters. So things I can make in advance are a big help. I have been thinking that using barley instead could be the answer?
As long as it has been cooled and stored properly and then reheated until piping hot it's fine - it's when you leave it to cool down slowly or it's held at temperatures that let the bacteria multiply that you have to worry