Reheating Cooked Rice: (info from www.usarice.com)
Storage of Cooked Rice
Food safety problems regarding rice develop only when time-temperature abuse takes place. General guidelines include the following: 1) prepare quantities of rice as needed, 2) keep prepared rice hot, 3) cool cooked rice quickly, and 4) reheat cooked rice thoroughly before serving.
To Hold Rice Up to One Hour
Turn cooked rice immediately into shallow pans, cover and keep warm. Rice should not be left in stockpot or kettle more than 10 minutes after cooking is complete. The addition of one-half cup melted butter, margarine or oil to each gallon of cooked rice will help keep the grains separate. Cover, to prevent drying out, and hold at a temperature of 140 degrees F (60 degrees C) until served. For quality and food safety reasons, warm rice which is held below this temperature or for more than one hour should be discarded.
Cooling/Refrigeration
Cooked rice, if not eaten immediately, must be turned into shallow pans, covered, and cooled rapidly to below 70 degrees F (21 degrees C) within two hours, then 40 degrees F (4 degrees C) within another 2 hours, and there after be refrigerated at 40 degrees F (4 degrees C) or lower. Cooked rice may also be frozen. For ease of use, freeze in portion sizes.
To Reheat
Cooked rice which has been properly cooled and refrigerated or frozen may be reheated by adding one-half cup liquid per quart of cooked rice. Cover and heat thoroughly on top of range or in oven to an internal temperature of 165 degrees F (74 degrees C). Rice should be served immediately. Subsequent leftovers should be discarded.
Cooking/Storing/Reheating Recommendations
Prepare quantities of rice as needed. Keep prepared rice hot. Cool cooked rice quickly. Reheat cooked rice thoroughly before serving.