COOK & HOLD
Rice is perfect for the foodservice sector because it can be kept warm in a flat bowl, pan or Bain-Marie at 150 F (65 C) or above for up to an hour. A cover, or foil, can help prevent the rice from drying out and adding liquid butter or margarine (approx. 1/4 cup [50 mL] for 2 lbs [1 kg] cooked rice) helps to prevent the kernels from sticking together. U.S. parboiled rice offers the professional caterer better than average standing times, and can be kept warm this way for longer.

COOK & CHILL
When cooked rice is not served immediately but is to be cooled or frozen, it must be placed in an air circulation quick cooler directly after cooking. The rice must be chilled to below 70 F (21 C) within two hours and within 2 further hours to a storage temperature of 40 F (3 C) maximum. Rice cooled down in this way can be stored for up to 3 to 5 days.

DEEP FREEZE
Once the rice has been cooled, it can easily be frozen and stored for 6 to 8 months. To avoid sticking together while freezing, freeze the rice loose on trays and then transfer to deep freeze boxes or bags. Cooked rice can also be frozen for better portion control. Simply press the rice into small containers or cups, turn out the rice and freeze. The frozen rice portions can be easily transferred to freezer boxes or bags.

TO RETHERM FROM CHILLED
To retherm, simply add 2 tbsp (30 mL) of liquid for each cup (250 mL) of cooked rice. Cover and heat on the stovetop or in the oven for about 5 minutes or until heated through, fluff and serve.

TO RETHERM FROM FROZEN
Remove from freezer 24 hours before use, thaw and follow same method as from chilled.

MICROWAVE
Rice that has been chilled or frozen can also be rethermed in the microwave right before serving. Simply add 2 tbsp (30 mL) of liquid for each cup (250 mL) of cooked rice. Frozen rice needs to be thawed before being reheated in a microwave.