Reheating guide
How to Reheat Rice Safely (and Keep It Fluffy)
How to reheat leftover rice so it comes back soft and fluffy — plus the food-safety rules that matter with cooked rice.
Food safety comes first with rice
Cooked rice needs a little more care than most leftovers. Uncooked rice can carry spores that survive cooking, and if rice sits out at room temperature they can multiply. Cool leftover rice quickly and refrigerate it within about an hour, ideally spread out so it cools fast.
Reheat rice only once, and make sure it is steaming hot all the way through before eating. Do not leave cooked rice at room temperature for long stretches or reheat the same batch repeatedly.
- Refrigerate cooked rice within about one hour.
- Use refrigerated rice within one to two days.
- Reheat until piping hot throughout, and only once.
Add moisture so it does not dry out
Rice firms up and dries in the fridge as the starch sets. Sprinkle a tablespoon of water per cup of rice before reheating to create steam that softens the grains again.
In the microwave, cover the bowl with a damp paper towel and heat in short bursts, fluffing with a fork halfway. On the stovetop, warm it in a covered pan over low heat with the splash of water until steaming.
Put the method into practice
Recipes that use the techniques in this guide.
Food safety & sources
Cook and store with confidence
The cooking temperatures and storage guidance in our recipes and guides follow official U.S. government food-safety standards. Always confirm doneness with a food thermometer rather than by color or time alone.
- Safe minimum internal temperatures — U.S. Department of Health & Human Services, FoodSafety.gov
- Cold food storage chart — U.S. Department of Health & Human Services, FoodSafety.gov