So, from time to time, you need to reheat some curry.

I’m not going to discuss here which of them can be reheated, after how much time and so on.
Use your own discretion! It’s your tummy we’re talking about here, isn’t it?

All I’m going to do is share with you what I’ve discovered some time ago.

Work in batches, one serving at a time.
Place the curry in a small bowl.
Top the bowl with enough already boiled rice to make a serving.
Add soy sauce – or any other, to taste.
Top with a couple of spoons of stock. Or water.
Place a small plate on top.
Set your microwave oven to half power and 3 to 4 minutes.
Place the dish inside the oven and hit start.
Wait for 30 seconds more after the beep and enjoy.

If not hot enough, put it back for another minute.

Sprinkle some chopped cilantro if you like it.

Some people never reheat boiled rice.
Researching for this post, I found out about Bacillus Cereus.
Strangely enough, I’ve been eating reheated rice for … ever.
I don’t remember how my mother used to reheat it. Anyway, I’ve been doing it in a microwave oven for more than 25 years now.
I suppose the reason for never having any trouble from bacillus cereus – till now, at least, is the particular manner in which mother taught me to cook rice.

  1. Rinse it in a strain. Drain it. Add it to boiling water. Or, preferably, stock. Leave it to boil on high heat for five minutes. Cover it, lower the heat to minimum and let it cook to taste. Fluff it with a fork after adding melted butter or any other fat you fancy. Keep it covered and refrigerate immediately after you’ve finished serving it.
  2. Don’t rinse it at all. Fry the rice, stirring continuously for a couple of minutes in whatever fat you are going to use. After you had already ‘fried’ the spices, of course. Add boiling water. Or, preferably, stock. (You must be careful at this moment, a lot of steam will be produced and you need to keep stirring. Keep boiling it for a couple of minutes at high heat. Reduce the heat, put a lid on it – the heavier, the better, and proceed as above.

My guess being that bacillus cereus doesn’t survive this ‘treatment’…

Anyway, by reheating the rice on top of the curry – I’ll try the method using freshly boiled rice also, the curry remains moist while the rice is infused with flavor.