A question about reheating risotto (rice)

[Kindlewaves]

I'm making risotto in the slow cooker but just learned our guests are delayed by a couple of hours.

DH has a 'thing' about rice and being careful about reheating it.

What's the best to make sure it's hot enough and free from trouble by the time we eat?

i would take it out just before it is ready, fan it and put it in the fridge, when your guests arrive bring it up to tempreture either on the hob or in microwave. Two things to remember

1. the bugs in rice thrive when the rice is just above room tempreture so the quicker you cool it down the better
2. make sure you heat it up again till piping hot

It's definitely not going to get cool enough to put it in the fridge.

Can I leave it on low in the slow cooker?

Or just take it out of slow cooker, put on side, and then reheat in oven till piping hot?

you should put it in the fridge (or today outside) the point is to cool it down quickly. Leaving it warm is the worst thing you can do

Put in the fridge. I always put in a large bowl then stand in sink of cold water to rapid cool. Then in fridge.

It usually goes from hob to fridge in 10 mins this way. Then heat back on hob or microwave ( leave with extra liquid do doesn't go dry)

Surely, leaving it warm is the worst thing you can do if you don't then heat it till it's piping hot? Or am I being really ignorant?

I think it basically needs to be over 60 degrees or under 5. Not room temp

see here

Thanks, that's really helpful DrW