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No matter how carefully you measure your rice, it always seems as if you make too much. It is a shame to throw it away, especially if you bought a fancy rice or spent an hour simmering it. Don't throw away the rice; save it. Rice reheats well and regains its firm texture when it is reheated. Reheat rice by microwaving it, steaming it or baking it in water for a few minutes and you'll hardly realize that the rice isn't fresh.
Microwave the rice for one to two minutes on high.
Remove the plastic wrap and fluff the rice with a fork.
Serve the rice hot.
Fill a stockpot three-quarters of the way full with water. Bring the water to a boil over high heat.
Wrap the cooked rice in the corn husks by placing 1/2 cup of rice in the center of each corn husk and folding the edges inward to form a packet. Tie the husks closed with kitchen twine.
Place the corn husks in the steamer basket and place the basket over the stockpot. Steam the rice for three minutes, or until the rice is warm.
Remove the corn husks and place the rice in a serving bowl. Fluff the rice with a fork. Serve the rice hot.
Preheat the oven to 350 degrees Fahrenheit.
Place the rice in a baking dish and stir in 2 tbsp. of water. Cover the pan.
Bake the rice for 15 minutes, or until the rice is warm.
Take the rice out of the oven and fluff it with a fork. Serve the rice hot.
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