reheating basmati rice
Trying to get a smart cook's answer here as the Internet largely steers toward tossing leftover rice. Made pot of organic white basmati rice the other evening. We ate some of it directly after making, then I immediately cooled it down in fridge and froze the rest in freezer bag. Today I re-steamed/heated the rest gently with broth and butter in a saucepan and it was good and moist. I wanted to be sure there was enough though and I still have some leftover in the pan, which I put into the fridge in a container. So! What to do with said leftover? Is it a bad idea to reheat that AGAIN tomorrow? Don't totally understand this supposed bacteria thing. Any help appreciated, thanks!