How-to

How long to boil bratwurst

October 25, 2021 by Lima 10 Comments

Brats are a mainstay for get togethers – gameday, picnics and birthdays in the yard. Larger than hotdogs, they sometimes take forever on the grill. Here is everything you need to know about how long to boil bratwurst.

Boiling brats

Should you boil brats?

Brats should be boiled prior to grilling or frying because unlike hotdogs, brats are a thicker sausage and can cook unevenly. Boiling brats also reduces the overall grilling time – an important consideration when trying to feed a hungry crowd. It also ensures that the whole sausage is cooked completely and keeps the meaty interior deliciously juicy. Using a flavored bath like beer or hard apple cider to simmer the brats has the additional benefit of adding some gourmet brat flavor. Finally, the boiling process also increases the internal temperature of the brats which helps prevent the casing from splitting when cooking on a medium hot grill.

How long to boil raw brats?

Raw brats need to be simmered for about 20 minutes. The uncooked brats are ready to grill or fry, once an instant read thermometer inserted into the center of the brat registers 145°F. Once on the grill, the brats should reach an internal temperature of 160°F per the USDA (United States Department of Agriculture), to be fully cooked and safe to eat. For optimal results, brats should be simmered gently not boiled because high heat will leach out the flavors.

How long to boil pre-cooked brats?

Pre-cooked brats need to be boiled for less time – about 5-10 minutes. The brats are ready to grill or fry when they are hot. The purpose of heating up precooked brats is to ensure that the casing does not split once in contact with the hot grill. Once on the grill, the brats should reach an internal temperature of 160°F per the USDA, to be fully cooked and safe to eat. For perfect brats simmer them gently and take your time as boiling will leach out the legendary flavors.

How long to boil frozen brats?

Frozen brats need to be boiled for about 30-45 minutes. The brats are ready to grill or fry when the internal temperature registers 145°F when inserted into the center of a brat with an instant read thermometer. Once on the grill, the brats should reach an internal temperature of 160°F per the USDA, to be fully cooked and safe to eat. The cooking time can be shortened if the frozen brats are thawed first. To thaw the brats, leave them in the refrigerator overnight. For optimal results, brats should be simmered gently not boiled because high heat will leach out the flavors.

Boiling brats in water

To boil brats in water, transfer the raw brats into a large pot and add enough beer to cover them. Heat the pot on medium- heat. Cover the pot once the mixture begins to barely simmer. If the beer begins to boil, reduce the flame to medium-low heat. A slow simmer is also important to ensure that the brats are fully cooked through. Cook for about 20 minutes or until a meat thermometer stuck into the middle of a bratwurst registers an internal temperature of 145°F. Once on the grill, the brats should reach an internal temperature of 160°F per the USDA, to be fully cooked and safe to eat. For optimal results and extra flavor, brats should be simmered gently not boiled because high heat will leach out the flavors.

Boiling brats in beer

To boil brats in beer, transfer the uncooked, fresh brats into a saucepan and add enough cold water to cover them. Heat the saucepan on medium heat. Cover the saucepan once the mixture begins to barely simmer. If the liquid begins to boil, reduce the flame to medium-low heat. A slow simmer is also important to ensure that the brats are fully cooked through. Cook for about 20 minutes or until a meat thermometer stuck into the middle of a bratwurst registers an internal temperature of 145°F. Once on the grill, the brats should reach an internal temperature of 160°F per the USDA, to be fully cooked and safe to eat. The best beer brats are simmered gently, not boiled, because high heat will leach out the legendary flavors.

Many different types of liquids work well when boiling brats. To add sweetness to the beer mixture, you can also add some apple cider vinegar or ginger ale. I like adding flavoring to my Beer Brat recipe such as sauerkraut and whole grain mustard.

Why do you boil brats in beer?

Brats are boiled in a beer bath to add beer flavor. To best method to infuse the brats with flavor penetrates is to take your time and boil the brats at a very low simmer so that the flavors have a chance to penetrate the casing.

How to boil brats without beer

The easiest way to boil bratwurst is to use water which is easily accessible. There are many ways to vary the poaching liquid depending on what is in your pantry. For optimal results, place the brats deep into the beer bath so that they are covered. Brats should be simmered gently (a slow boil) because too much heat will leach out the flavors. For further instructions on how to boil bratwurst, please see my Beer Brats Recipe. Below are some of my favorite bratwurst recipes.

Beer Brats: Beer, sauerkraut, sliced red onions and whole grain mustard.

Non-Beer Brats: Hard apple cider, tart apples, red onion slices, and brown sugar.

Non-alcoholic Beer Brats: Ginger ale, quartered large, sweet onions, sauerkraut, garlic powder, olive oil

Apple Juice Beer Brats: apple juice, tart apples, red onion, and butter.

Wisconsin Beer Brats: Beer, onions, and butter.

Can you boil brats the day before?

Brats can be boiled the day before and once cooled, stored in an airtight container in the refrigerator. If a flavored liquid like beer or apple cider is used, the brats can be stored in the liquid. Storing the brats in the flavored liquid acts as a marinade and will deepen the flavor. Once the bratwurst sausages are ready to serve, heat up both the brats in the liquid right before frying or grilling. Heating up the brats ensures that the casing does not split when the brats are seared.

Boiling then grilling brats

Why boil brats before you grill?

Boiling brats (bratwurst) reduces the cooking time – an important consideration when trying to feed a hungry crowd. It also ensures that the whole sausage is cooked completely and keeps the meaty interior deliciously juicy. Using a flavored bath like beer or hard apple cider to simmer the brats has the additional benefit of adding some gourmet brat flavor. Finally, the boiling process also increases the internal temperature of the brats which helps prevent the casing to split when cooking on a medium hot grill.

How long to boil brats for best results on the grill

Raw bratwurst needs to be boiled for about 20 minutes. The brats are ready to grill or fry when the internal temperature registers 145°F when inserted into the center of a brat with an instant read thermometer. Once on the grill, the brats should reach an internal temperature of 160°F per the USDA, to be fully cooked and safe to eat.

Pre-cooked brats need to be boiled for less time – about 10-15 minutes. The brats are ready to grill or fry when the internal temperature registers 145°F when inserted into the center of a brat with an instant read thermometer. Once on the grill, the brats should reach an internal temperature of 160°F per the USDA, to be fully cooked and safe to eat.

How to tell when the brats are fully cooked?

How do you know when brats are done boiling?

The boiled brats are done boiling and ready to grill or fry when the casing turns white and the brats float. The best way to check this is to see whether a meat thermometer inserted into the center of a brat registers145°F. Once on the grill, the brats should reach an internal temperature of 160°F per the USDA, to be fully cooked and safe to eat.

Do brats float when done?

While uncooked fresh bratwurst will sink to the bottom, cooked bratwurst will float and turn white when done. A more accurate way to check is to see wait till a meat thermometer inserted into the center of a brat registers about 145°F. Once on the grill, the brats should reach an internal temperature of 160°F per the USDA, to be fully cooked and safe to eat. If you are not grilling or frying the brats, the temperature should register 160°F.

How do you tell if brats are done without a thermometer?

To test whether a brat is done without a thermometer, you can pick up the bratwurst with tongs and try wiggling it on the grill – if it feels firm yet has a slight bounce, the bratwurst is done. Other methods include pressing the bratwurst with your finger and thumb – if it feels firm with a slight give, it is done. You can also check for doneness by inserting a thin cake tester or fork into the middle of a bratwurst and touch the metal to see whether the inside is warm.

How to tell when brats are done on the stove?

Once on the stove, fried brats should reach an internal temperature of 160°F per the USDA, to be fully cooked and safe to eat. Brats should be fried on medium-high heat so that the casing has a chance to sear and turned often to ensure even browning.

Just about any pan will work for frying bratwurst. However, some pans make the job a little more easier than others.

Heavy, stainless steel frying pans are ideal for frying bratwurst because it is easier to control how hot the pan gets. A large cast iron skillet can also be used with great results but needs more vigilance because cast-iron skillets absorb a lot of heat and can quickly overcook the sausage. I avoid using a non-stick pan when cooking bratwurst because the fat released during the cooking process tends to ruin the non-stick surface.

What temperature should brats be cooked to

According to the USDA, ground meat like bratwurst needs to be cooked to an an internal temperature of 160°F in order to be safe to eat.

Johnsonville brats

Are Johnsonville brats precooked?

Johnsonville sells a wide variety of both raw and pre-cooked brats in multiple flavors. Examples of Johnsonville raw brat flavors include ‘Original’ and ‘Jalapeno and Cheddar Brats.’ Pre-cooked brat flavors include Beer Brats and Smoked Brats. Johnsonville also produces brats with only one type of meat like pork brats and beer brats.

How long do you boil Johnsonville brats

Unlike hotdogs, raw Johnsonville brats need to be simmered for at least 20 minutes because they are thicker. The brats are ready to grill or fry when the internal temperature registers 145°F when inserted into the center of a brat with an instant read thermometer. Once on the grill, the brats should reach an internal temperature of 160°F per the USDA, to be fully cooked and safe to eat. For optimal results, brats should be simmered gently not boiled because high heat will leach out the flavors.

Fully cooked Johnsonville brats need to be boiled for about 5-10 minutes because the brat casing can split if it is cold and comes into contact with higher temperatures. The brats are ready to grill or fry when they are hot. The purpose of heating up precooked brats is to ensure that the brat casing does not split once in contact with the hot grill. Once on the grill, the brats should reach an internal temperature of 160°F per the USDA, to be fully cooked and safe to eat. For optimal results, brats should be simmered gently not boiled because high heat will leach out the flavors.

Frozen Johnsonville brats need to be boiled for about 30-45 minutes. The brats are ready to grill or fry when the internal temperature registers 145°F when inserted into the center of a brat with an instant read thermometer. Once on the grill, the brats should reach an internal temperature of 160°F per the USDA, to be fully cooked and safe to eat. The cooking time can be shortened if the frozen brats are thawed first. To thaw the brats, leave them in the refrigerator overnight.

Can brats be pink in the middle?

Fully cooked brats can look pink in the middle and be safe to eat. According to the USDA, properly cooked meats can be pink even when the meat has reached a safe internal temperature. Meats like raw pork, steak and roasts are safe to eat when the internal temperature reaches 145°F. The USDA recommends cooking ground meats to 160°F.

How do you serve bratwurst?

Bratwurst is traditionally served on a soft bread roll (brat buns), with some sauerkraut and a smear of whole grain mustard. Brats are also particularly delicious with sour cream and potato salad. I like serving brats with a little relish as the sweetness tends to brighten the flavors of the tangy sauerkraut and salty bratwurst.

Other gameday resources

Best Foods Potato Salad – Brats go really well with potato salad. This recipe is just what you need to wow everyone at your next BBQ! Here’s a time-tested classic recipe with everything you need to get it right the first time! For even deeper flavor, just make it the day before and chill in the fridge. It doesn’t get easier than that!

How to pan fry bratwurst – Beer Brats Recipe – Everything you need to know about how to pan fry bratwurst like a pro. Serve perfectly juicy bratwurst in less than 30 minutes! No grill? No problem.

Chicken Dip Recipe – Perfect for Game Day, this bubbling hot, cheesy, creamy Chicken Dip Recipe is ridiculously addictive. Serve with chips and veggies and icy cold beer for an unforgettable appetizer at your next party!

How to Pan Fry Bratwurst – Beer Brats

October 21, 2021 by Lima 10 Comments

Everything you need to know about how to pan fry bratwurst like a pro. Serve perfectly juicy bratwurst in less than 30 minutes! No grill needed.

What is bratwurst?

Bratwurst or “brats” is a fresh link German sausage, typically made with a blend of finely chopped veal and pork. It is one of the best-known national foods from Germany. Introduced in the Middle Ages, bratwurst recipes vary widely by region and even by household. The most popular way to eat Bratwurst is on a white roll with sauerkraut and mustard.

The oldest recipe for bratwurst goes back nearly 600 years and was discovered in Thuringia, Germany.

Fun Fact: 600 years ago, medieval town markets had consumer protection committees to enforce the quality of produce. In 1432, Thuringian sausage makers could be fined 24 pfennigs, an amount equivalent to a day’s work at the time, if they used impure, spoiled meat to make sausages.

How do you pan fry bratwurst?

For the best results, pan fry bratwurst slowly over a low flame to ensure that it is cooked completely. A fail proof approach is to cover the pan and poach the bratwurst first in some liquid like water, beer or apple cider for about 20 minutes on medium heat or lower. Once the internal temperature reaches 145°F, fry the bratwurst with a little oil on medium-high heat, flipping often until the outside is perfectly crisp and charred. The bratwurst is completely cooked when a meat thermometer inserted into the middle reads 160°F.

To pan fry bratwurst quickly, try this trick used by New York City street vendors: Slice the sausage lengthwise before placing it on a hot pan with a little oil. Press down with a spatula as needed to ensure even cooking and flip once one side is golden brown. The bratwurst should be done in about 4-6 minutes.

Why pan fry bratwurst?

No grill needed
Simple recipe
Ready in less than 30 minutes!
Perfectly juicy bratwurst every time
Easily control the amount of crispiness and charring
Hugely impressive yet ridiculously easy gourmet variations

What you need to pan fry bratwurst

Both store-bought and freshly made uncooked bratwurst works for this recipe. The flavored bath has plenty of capacity to hold more bratwurst so feel free to use it for double the amount of bratwurst. I typically use Johnsonville brats because it is readily available at my local grocery store. For large gatherings you can buy bratwurst in bulk from Costco which sells a terrific version under its Kirkland brand. Specialty supermarkets like Wholefoods carry gourmet organic bratwurst with special savory herbs which are particularly delicious. This recipe works with other sausages like hot dogs as well.
Poaching liquid. The secret to EPIC tasty brats is to poach them. You can use one cup water or a combination of ingredients to infuse the bratwurst with flavor. A particularly tasty version is the Beer Brat Recipe which uses a combination of sauerkraut, your favorite beer and whole grain mustard . You can also get creative and make your own poaching liquid. One of my favorite recipes for fall uses hard apple cider, a little brown sugar, a small onion, and a tart apple. For a non-alcoholic version you can substitute use apple cider or ginger ale. Savory herbs like rosemary and thyme add even more flavor.
A little oil helps the bratwurst brown evenly. Bratwurst naturally releases fat during the cooking process, so some extra oil may not even be needed. The type of oil doesn’t really matter. I tend to reach for olive oil because of its heart healthy properties but any type of vegetable oil (e.g., canola, corn, avocado and peanut oil) or even a tablespoon of butter will do. Since the bratwurst already has a very strong flavor, the flavor of the small amount of oil needed, does not make a big difference to the final taste.

How do you pan fry bratwurst?

The method I describe below gives you perfect brats, with a crispy, perfectly charred outside and a deliciously juicy, flavor infused inside. It’s perfect for eating with a dash of whole grain mustard and a dollop of tasty sauerkraut.

Poach the bratwurst slowly over a low flame

Heat a large skillet on medium low heat. Add the sauerkraut, whole grain mustard and beer. Stir until all the ingredients are thoroughly combined. Add the raw sausages deep into the skillet. Cover the pan once the mixture begins to barely simmer. If the liquid begins to boil, reduce the flame to medium-low heat. A slow simmer is also important because very reduced beer can turn taste bitter. Cook for about 20 minutes or until a meat thermometer stuck into the middle of a bratwurst registers an internal temperature of 145°F. Taste the mixture. Depending on the type of beer used, a pinch of sugar may help brighten the flvors of the sauerkraut mixture. Remove the lid. Using tongs remove the bratwurst. Set the skillet with the sauerkraut mixture aside.

Fry the bratwurst until the outside is crispy and charred to taste

Pour a drizzle of canola oil in a separate pan on medium heat. Transfer the bratwurst to the pan and fry, moving them often to ensure even browning. Leaving the bratwurst unattended at this point can result in one side of the bratwurst sausage getting blistered and burned. The bratwurst is done when the outside is crisp and charred to taste and the internal temperature registers about 160°F. Transfer the bratwurst to the sauerkraut mixture. Serve with buns, sauerkraut, and whole grain mustard.

Tips for perfectly pan-fried bratwurst

Pan frying bratwursts can be a challenge because it is difficult to cook them evenly. If the cooking temperature is too high, the outside will cook faster than the inside, leading to unevenly cooked sausage. Overcooked sausages taste dry, salty and can have a very tough texture. Here are some tips for perfectly cooked pan-fried brats:

Use low heat. The best way to cook bratwurst is to cook it on medium low heat so that its completely cooked. The low heat also ensures that there is no premature browning.
Don’t forget to cover! Covering the pan while the bratwurst poaches allows the heat to encase the bratwurst and helps guard against serving raw bratwurst.
evenly.
Use a flavored bath. Water is the conventional liquid to poach food but why not use the opportunity to add flavor to your bratwurst? Experiment with liquids of your choice like apple cider, gingerale or chicken stock!
Poach the bratwurst – The liquid should be barely simmering.
Do not reduce the beer too much. The liquid should be barely simmering – if the beer reduces too much it will turn bitter.
Add oil for even browning. Bratwurst naturally releases some fat during the cooking process. The fat should be enough to coat the bratwurst so that it browns evenly. If there is not enough fat in the pan, the bratwurst will blister and burn in the hot spots.

The best frying pan for bratwurst

Just about any pan will work for frying bratwurst. However, some pans make the job a little more easier than others.

How long should I poach the bratwurst before frying?

It takes about 20-25 minutes to cook a typical store-bought bratwurst (like Johnsons) at medium low heat. To check whether the bratwurst is done, insert a food thermometer into the center of the bratwurst. If the temperature is 160°F, the bratwurst is safely cooked per the United Stated Department of Agriculture (USDA).

How do you clean the bratwurst pan?

After frying the bratwurst, the bottom of the pan will be covered with little brown bits which were created as part of the browning process. The easiest way to clean your pan is to add some hot water right after frying. The brown bits should easily flake off. If there are a few stubborn pieces, allow the pan to soak a few more minutes in hot water. A light scrub should remove any remaining brown bits.

If you are unable to add hot water immediately after frying, just soak the pan for about 15 minutes or longer with very hot water. The brown spots should come off with a light scrub. For extra stubborn stains, apply a paste made of either Bar Keepers Friend or baking soda and water on the stain. After 15 minutes the stain should come right off with a light scrub.

Should you boil brats before frying?

You can boil raw brats before frying, just make sure you use water or a liquid that does not become bitter when reduced, like beer. Boil bratwurst for about 10-15 minute until they turn gray. Boiling is a great way to shorten grilling or frying time.

Pan fried brat recipe variations

The beauty of this easy recipe is that you can vary the poaching liquid and change the flavor of the bratwurst. Here are some of my family’s favorite variations:

Beer, sauerkraut, whole grain mustard, and thyme
Hard apple cider, tart apples, red onion, and brown sugar
Ginger ale, onions, sauerkraut, and garlic powder

How do you serve bratwurst?

Bratwurst is traditionally served on a soft bread roll, with some sauerkraut and a smear of whole grain mustard. Brats are also particularly delicious with sour cream and potato salad. I like serving brats with a little relish as the sweetness tends to brighten the flavors of the tangy sauerkraut and salty bratwurst.

Leftover pan-fried brat ideas

Here are some ideas on what to do with leftover bratwurst:

Bratwurst and scrambled eggs
Hash brown brats
Bratwurst mac and cheese
Brat sandwiches
Soup with bratwurst
Pasta and bratwurst
Bratwurst fried rice
Bratwurst salad

How long do cooked brats last in the fridge?

According to the United States Department of Agriculture (USDA), cooked sausages can last for about 4 days in the fridge. To keep them fresh, stored cooled bratwurst in an airtight container. Note that if you keep the bratwurst in the beer-sauerkraut mixture, the bratwurst will continue to absorb and intensify in flavor. If you prefer to keep the flavors as is, store the beer-sauerkraut mixture and bratwurst separately.

According to the United States Department of Agriculture, for best quality frozen sausages like bratwurst can be frozen for up to 2 months. For proper storage make sure the bratwurst is stored in a freezer safe container. To thaw, leave in the refrigerator overnight.

How long do uncooked fresh brats last in the fridge?

According to the United States Department of Agriculture, fresh uncooked fresh sausage like bratwurst lasts about 1-2 days in the fridge. Commercially made bratwurst like Johnsons have guidance printed on the package.

How many calories are in pan fried bratwurst?

Each serving of this beer brat recipe has about 482 calories, 17.4g of protein, 28.7g of fat, and 33g of carbohydrates.

This recipe yields approximately 5 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Bratwurst FAQs

What is the best way to cook brats indoors?

The best method to cook brats indoors is to first simmer, fry them. This is not only the quickest way to cook the brats, but you can also add some extra flavor by cooking them in flavored liquids like beer and apple cider. The flavor in the liquid can be further amplified by the addition of other ingredients like onion slices, rosemary and fresh thyme. This method is an easy dinner idea and has the added benefit of easy clean up. See my post on How to Pan Fry Bratwurst for more ideas.

Pan Fry: For the best results, pan fry bratwurst slowly over a low flame to ensure that it is cooked completely. A fail proof approach is to cover the pan and simmer the bratwurst first in some liquid like water, beer, or apple cider for about 20 minutes on medium heat or lower.

Once the internal temperature reaches 145°F, sauté the bratwurst in a fry pan with a little oil on medium-high heat, flipping often until the outside is perfectly crisp and charred. The bratwurst is completely cooked when a meat thermometer inserted into the middle reads 160°F.

Oven/Broiler: Preheat oven to 400°F. Cover a sheet pan with aluminum foil or parchment paper. Grease the baking sheet so that the uncooked fresh bratwurst do not stick while cooking. Place the uncooked brats on the baking sheet so that they are spread out evenly and do not touch each other.

Bake for 10 minutes, then flip them over. Bake for another 5 minutes.

Turn on the broiler an broil each side for about 2 minutes each until suitably browned. Baste the bratwurst with oil as needed. The bratwurst is done when they are a deep golden brown color and the internal link temperature registers 160°F.

Should you poke holes in bratwurst

You should not poke holes in the bratwurst during the cooking process as this will cause the juices to leak leading to the loss of much of its legendary flavor.

Are brats keto?

Bratwurst is a great option for low carb or keto diets because each serving has 14g and 21g of fat. It’s always a good idea to check the nutrition label as some manufacturers may add ingredients like sugar.

Finally, if you make this recipe..

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Try these delicious appetizers

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How to pan fry bratwurst – Beer Brats Recipe

Beer, sauerkraut and whole grain mustard infused bratwurst. Juicy and charred to perfection every single time. No grill needed. It just doesn't get any better than this!

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main, Snack

Cuisine: German

Keyword: beer brats, how to fry bratwurst, pan fried bratwurst

Servings: 5 people

Calories: 482kcal

Author: Lima

Equipment

large skillet, cover

Ingredients

1 pound bratwurst about 5 links
1 pound sauerkraut
12 ounces beer
1 Tablespoon whole grain mustard
1 teaspoon oil

For serving

5 buns
whole grin mustard

Instructions

Poach the bratwurst over a low flame. Heat a large skillet on medium low heat. Add the sauerkraut, whole grain mustard and beer. Stir until all the ingredients are thoroughly combined. Add the raw sausages deep into the skillet. Cover the pan once the mixture begins to barely simmer. If the liquid begins to boil, reduce the flame to medium-low heat. Cook for about 20 minutes or until a meat thermometer stuck into the middle of a bratwurst registers an internal temperature of 145°F. Taste the mixture. Depending on the type of beer used, a pinch of sugar may help brighten the flavors of the sauerkraut mixture. Remove the lid. Using tongs remove the bratwurst. Set the skillet with the sauerkraut mixture aside.
Fry the bratwurst until the outside is crispy and charred to taste. Pour a drizzle of canola oil in a separate pan on medium heat. Transfer the bratwurst to the pan and fry, moving them often to ensure even browning. Leaving the bratwurst unattended at this point can result in one side of the bratwurst sausage getting blistered and burned. The bratwurst is done when the outside is crisp and charred to taste and the internal temperature registers about 160°F. Transfer the bratwurst to the sauerkraut mixture. Serve with buns, sauerkraut, and whole grain mustard.

Notes

Use low heat. The best way to cook bratwurst is to cook it on medium low heat so that its completely cooked. The low heat also ensures that there is no premature browning.
Don’t forget to cover! Covering the pan while the bratwurst poaches allows the heat to encase the bratwurst and helps guard against serving raw bratwurst.
evenly.
Use a flavored bath. Water is the conventional liquid to poach food but why not use the opportunity to add flavor to your bratwurst? Experiment with liquids of your choice like apple cider, gingerale or chicken stock!
Poach the bratwurst – do not boil. The liquid should be barely simmering – a rolling boil will cause over reduce the beer causing the liquid to become bitter.
Do not reduce the beer too much. The liquid should be barely simmering – if the beer reduces too much it will turn bitter.
Add oil for even browning. Bratwurst naturally releases some fat during the cooking process. The fat should be enough to coat the bratwurst so that it browns evenly. If there is not enough fat in the pan, the bratwurst will blister and burn in the hot spots.

Nutrition

This recipe yields approximately 5 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

How to Thicken Spaghetti Sauce Without Paste – 17 Best Ways

October 4, 2021 by Lima 12 Comments

Everything you need to know about how to thicken spaghetti sauce without paste. 17 best ways to master the process of transforming watery spaghetti sauce into a thick, hearty, flavorful delight.

There is nothing more disappointing than watery spaghetti sauce that flows right through your noodles to the bottom of the bowl. The sauce refuses to stick to the noodles and can only be accessed once you’ve eaten the sad, dry pasta above.

One solution is to add tomato paste – but what if you can’t or just don’t want to? Below is a list of our best tips for thickening spaghetti sauce without paste.

How to thicken spaghetti sauce without paste

The best way to thicken spaghetti sauce without paste is to reduce the amount of liquid by gently simmering the sauce over low heat. Other options include using a thickening agent such as corn starch or bulking up the sauce with additional ingredients like ground meats and pureed root vegetables.

While the simmering method has the added benefit of intensifying the sauce flavor, it is challenging because the sauce needs to be cooked slowly and can easily burn. In contrast, thickening agents act more quickly but may impact the texture, color and flavor. Some thickeners may also add unwanted ingredients or flavors to your sauce.

Below is a list of the 17 best ways to thicken spaghetti sauce without paste. Pick the one that works best for you.

1. Reduce the liquid

The classic way to reduce spaghetti sauce is to slowly simmer it over very low heat, until enough liquid evaporates for the sauce to be reduced to the desired consistency. This method it is one of the tastiest ways to get a thick sauce without adding additional flavors. There are three ways to reduce the sauce.

Stovetop

Method: Bring the sauce to a gentle simmer on the stovetop. Stir y scraping across the bottom of the pot to avoid hotspots as needed – about every 3-5 minutes. For even heat distribution, use a large heavy bottomed pot. The easiest way to avoid splatters is to fill the pot to about half full and cover it with a mesh splatter guard.

Pros: A delicious spaghetti sauce with more intense flavor. No additional ingredients needed.

Cons: Time consuming. Challenging because the sauce can easily splatter and burn.

Nutrition: No overall change since no additional ingredients are added. However, the per-serving calories will increase because the sauce contains less liquid.

Time Needed: Anywhere from 15 minutes to a max of about 6 hours depending on the amount of sauce. For faster results, simmer several small batches at once, over multiple stovetops.

Crockpot or slow cooker

Method: Transfer the sauce to a crockpot. Turn on high with the lid on. Once the sauce begins to simmer, move the lid so it is about a third open or cover with a mesh splatter guard. Continue cooking until the sauce is at the desired consistency.

Pros: More intense flavor and no additional ingredients added. No need to stir. Splatters can be controlled using a lid.

Cons: Time consuming.

Nutrition: No overall change since no additional ingredients are added. However, the per-serving calories will increase because the sauce contains less liquid.

Time Needed: About 1- 3 hours depending on the amount of sauce in question. Reduce the time needed by bringing the sauce to a gentle simmer on a stovetop before transferring to the crockpot.

Oven

Method: Preheat oven to 300°F. Pour the sauce into an oven safe pot. Transfer the pot to the oven with the lid cracked open – about an inch.

Pros: More intense flavor and no additional ingredients added. No need to stir and few, if any splatters.

Cons: Time consuming.

Nutrition: No overall change since no additional ingredients are added. However, the per serving calories will increase because the sauce contains less liquid.

Time Needed: About 1- 3 hours depending on the amount of sauce. Reduce the time needed by bringing the sauce to a gentle simmer on a stovetop before transferring the pot to the oven.

2. Add cornstarch

As a thickener cornstarch is twice as powerful as flour and activates when added as a slurry to hot liquids. Cornstarch is often used to thicken sauces in a variety of recipes such as Beef Stir Fry and Braised Moroccan Lamb.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Make a cornstarch slurry by combining equal amounts of cornstarch and cold water in a small bowl. A good rule of thumb is to start with about one tablespoon of cornstarch and one tablespoon of cold water. Once the paste is smooth, add a teaspoon of cornstarch slurry to the simmering sauce. Stir. The cornstarch will need a few minutes to “bloom” After about five minutes, check the spaghetti sauce to see whether it is at the desired thickness. Repeat as needed.

Pros: Simple way to thicken spaghetti sauce. Neutral taste. Leaves the sauce with a silky finish.

Cons: May lighten the color of the spaghetti sauce depending on the amount used.

Nutrition: One tablespoon of cornstarch has about 30 calories -0g of fat, 7g of carbohydrates, 0g of protein.

Time Needed: Typically about 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

3. Add Roux

A classic staple of French cooking, Roux not only acts as a thickening agent but it also adds a silky, glossy finish to sauce.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Make a roux by cooking equal amounts of all-purpose flour and fat (usually melted butter or animal fat like drippings). Start by cooking about one tablespoon of flour with one tablespoon of melted butter. Once the roux is cooked and smooth, add one to two teaspoons to the spaghetti sauce. Stir. The roux will need a few minutes to “bloom” and transform into a thick spaghetti sauce. Check after about five minutes, to see whether the sauce is at the desired consistency. Repeat as needed.

The color of the roux darkens the longer it is cooked and intensifies in flavor – a ‘white’ roux for has a neutral flavor while a ‘brown’ roux (dark caramel color) adds a delicious nutty flavor. While butter brings added a velvety texture to the sauce, you can also use any type of fat like olive oil or canola oil to make the roux.

Pros: Quick and easy process. Neutral taste. Leaves the sauce with a silky, glossy finish.

Cons: May lighten the color of the spaghetti sauce depending on the amount used.

Nutrition: Two tablespoons of roux has about 153 calories – 10g of carbohydrates, 11g of fat and 1g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

4. Add pasta water

Bon Appetit describes pasta water as “liquid gold” because it turns whatever you are finishing insto a “luxuriously smooth sauce.” It also contains starches which thickens sauce.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add a small amount of pasta water (try a half cup) and stir. After about five minutes, check the spaghetti sauce to see whether it is at the desired thick texture. Repeat as needed.

Pasta releases starches when boiled in water. The starches form a gluten net which thickens the sauce and excess water also evaporates as the sauce cooks. This is an age old trick used by cooks to tighten and thicken pasta sauce.

Pros: Quick and easy process. Neutral taste. Does not change the color

Cons: A milder thickener, compared to cornstarch and – will not thicken to the same extent as corn starch or roux

Nutrition: Typically a small amount of additional carbohydrates and sodium depending on the amount of water added.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

5. Add white flour

A great option because as a pantry staple, you probably already have some flour and thus can avoid a trip to the store.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Make a flour slurry by combining equal amounts of all-purpose flour and cold water in a small bowl. A good rule of thumb is start with about one tablespoon of flour and one tablespoon of hot water. Once the paste is smooth, add a teaspoon of flour slurry to the simmering sauce. Stir. After about five minutes, check the spaghetti sauce to see whether it is at the right thickness. Simmer a few minutes longer if needed to cook away the taste of raw flour. Repeat as needed.

It is best to use a white flour like all-purpose flour as opposed to whole wheat flour because it has a higher starch content.

Pros: Simple way to thicken spaghetti sauce.

Cons: May lighten the color of the spaghetti sauce depending on the amount used. May change the taste.

Nutrition: One tablespoon of flour has about 27 calories -0g of fat, 5g of carbohydrates, 0g of protein.

Time Needed: Typically about 10-15 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

6. Add instant mashed potatoes

Instant mashed potatoes or potato flakes contain starch which act as a thickening agent. Jacques Pépin, the famous chef, and master of French cooking says that potato flakes “give you the thickening, the richness” that you want.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add a small amount of mashed vegetables like potatoes (try 1-2 tablespoons) and stir. After about five minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed.

Pros: Quick and easy process. Neutral taste.

Cons: May change the color, texture and taste of the sauce.

Nutrition: One third cup of instant mashed potatoes has about 70 calories, 0g of fat, 15g of carbohydrates and 2g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

7. Add breadcrumbs

I am not a huge fan of adding breadcrumbs, because it changes the taste and texture. But in a pinch it works and is quite delicious!

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add about a quarter cup of breadcrumbs to the simmering sauce. Stir. After about two to three minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed.

Pros: Quick and easy process.

Cons: Changes the taste, adds a chewy texture and a more carbohydrates than other other choices.

Nutrition: A quarter cup of breadcrumbs has about 100 calories, 1g of fat, 18g of carbohydrates and 4g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

8. Add cheese

In addition to thickening spaghetti sauce, the addition of a half cup of any hard cheese like grated parmesan, pecorino or cheddar adds a deep savory flavor which quickly transforms the sauce from ordinary to EPIC!

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add a small amount of cheese (about a quarter cup) to the simmering sauce. Stir. After about one to two minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed.

Grated cheeses like cheddar, mozzarella and parmesan cheese are most commonly added to spaghetti sauce. Soft cheeses like cream cheese may also be used.

Pros: Quick and easy process. Rich, cheesy sauce.

Cons: Lightens the color and changes the flavor.

Nutrition: Varies depending on the type of cheese. On tablespoon of grated parmesan has about 22 calories, 1.4g of fat, 0.2g of carbohydrates and 1.9g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

9. Add an egg yolk or two

Egg yolks thicken sauces because they act as an emulsifier. Daniel Skurnick, the Executive Pastry Chef of Buddakan and Le Coucou restaurants in New York suggests that you “stir in an egg yolk into any dish that begs for an element of thickness and creaminess.” Egg yolks can also elevates the umami taste so it is a great choice to thicken a bolognaise sauce.

Method: Warm the spaghetti sauce over low heat. Crack an egg yolk into a small bowl and whisk. Add a quarter cup of warm sauce and whisk well to temper the egg yolk. Add more warm sauce and continue whisking until the egg has been whisked into about a cup of sauce, Carefully add the egg mixture to the sauce. Stir over medium heat for about five minutes. Check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed.

Their low water, high fat and lecithin protein content creates a delicious thick and creamy texture. Using pasteurized eggs reduces the risk of salmonella. If you find little bits of scrambled egg, just pick it out, lower the temperature and start again.

Pros: Quick and easy process. Silky, creamy texture. Adds a delicious umami taste. Great non-gluten option

Cons: A little tricky to cook – if the heat is too low, you risk salmonella. If it is too high you get scrambled eggs. May change the color of the red sauce.

Nutrition: One egg yolk has about 55 calories, 4.5g of fat, 0.6g of carbohydrates and 2.7g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

10. Add ground beef

Adding more ingredients automatically thickens the sauce by making it more dense. The addition of ground beef browned with minced garlic, diced bell peppers, onions and red chili flakes (to taste) is an old trick used by home cooks to elevate store bought spaghetti sauce. Go a step further and add pastry staples like Italian seasoning and granulated garlic along with a splash of red wine and everyone will think you slaved over that stove for hours!

Method: Warm the spaghetti sauce over low heat. Add browned ground beef. Simmer until the beef is cooked through. Adjust for seasoning as needed.

A variety of meat options such as ground pork, veal, chicken and turkey can be used to thicken sauce. My favorite spaghetti sauce meat option is to remove the casing from Italian sauce and ad the broken up sausage meat to the sauce.

Pros: Best option to thicken sauce and add a delicious, meaty flavor. A non-gluten option.

Cons: Changes the flavor. Sauce may still be too watery.

Nutrition: Varies depending on the fat content of the beef. A typical cup of ground beef has about 339 calories, 31.3g of protein, 0g of carbohydrate and 22.9g of fat.

Time Needed: About 15-20 minutes, for about 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

11. Add fresh tomatoes

Fresh tomatoes thicken the sauce by adding more bulk. This is a particularly good tactic to use in the summer when vine ripened tomatoes are available in abundance.

Method: Warm the thin sauce over low heat. Add chopped fresh tomatoes. Simmer until the tomatoes are cooked through. Add more tomatoes for a thicker sauce. Adjust for seasoning as needed.

Other vegetables like steamed potatoes, celery roots butternut squash and cauliflower can be used to thicken spaghetti sauce.

Cons: Adds more tomato flavor. Sauce may still be too watery due to water released by tomatoes.

Pros: Easy way to add bulk to sauce. A non-gluten option.

Nutrition: A medium tomato has about 22 calories, 1 g of protein, 4.8g of carbohydrate and 0.2g of fat.

Time Needed: About 20 minutes, for about 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

12. Add heavy cream

Per J. Kenji López-Alt, the addition of heavy cream to spaghetti sauce not only gives it s more richer and silkier texture, but also emulsifies the sauce.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add a little bit of heavy cream (about a quarter cup) to the simmering sauce. Stir. After about one to two minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed. Adjust for seasoning.

Pros: Quick and easy process. Adds a rich, creamy flavor.

Cons: Lightens the color and changes the texture of the sauce.

Nutrition: One tablespoon of heavy cream has about 51 calories, 5.5g of fat, 0.4g of carbohydrates and 0.3g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

13. Add marinara or pizza sauce

Thicken spaghetti sauce by adding products with features very similar to spaghetti sauce, .

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add some pizza or marinara sauce. Stir to see whether the sauce is is at the desired consistency. Repeat as needed. Adjust for seasoning.

Ketchup is another ingredient that is sometimes used to thicken spaghetti sauce.

Pros: One of the fastest ways to thicken sauce.

Cons: May change the flavor of the sauce – tomato flavor may be too intense.

Nutrition: One half cup of marinara sauce has about 80 calories, 2g of fat, 13g of carbohydrates and 2g of protein. One half cup of pizza sauce has about 35 calories, 1g of fat, 6g of carbohydrates and 1g of protein.

Time Needed: About 1-5 minutes.

14. Add potato starch

Gluten free thickeners like potato starch is great for those who need to consider dietary restrictions.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Make a potato starch slurry by mixing one tablespoon of potato starch to three tablespoons of liquid like the spaghetti sauce or water. Add a 1-2 teaspoons of the potato starch slurry and stir. After about five minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed. Adjust for seasoning.

Pros: Quick and easy process. Neutral taste. Gluten free.

Cons: May change the color of the sauce. Might also slightly change the taste and texture .

Nutrition: One tablespoon of potato starch has about 40 calories, 0g of fat, 10g of carbohydrates and 0g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

15. Add tapioca starch

A slightly sweet, gluten free thickening agent which is becoming increasingly popular in paleo diet recipes.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Make a tapioca starch slurry by combining equal amounts of tapioca starch starch and cold water in a small bowl. A good rule of thumb is start with about one tablespoon of cornstarch and one tablespoon of water. Once the paste is smooth, add one to two teaspoons of tapioca starch slurry to the simmering sauce. Stir. After about five minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed. Adjust for seasoning.

Pros: Quick and easy process. Gluten free starch

Cons: May add a slight sweetness. May change the color, taste and texture a little.

Nutrition: One tablespoon of tapioca starch has about 35 calories, 0g of fat, 9g of carbohydrates and 0g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

16. Add arrowroot starch

With virtually no flavor, and many allergy friendly features, arrowroot starch is an excellent thickening agent.

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Make an arrowroot slurry by combining two tablespoons of arrowroot starch and one tablespoon of room temperature water. Once the paste is smooth, add one to two teaspoons of the slurry to the simmering sauce. Stir. After about one-two minutes, check the spaghetti sauce to see whether it is at the desired consistency. Repeat as needed. Adjust for seasoning.

Pros: Quick and easy process. Gluten free starch. Adds a beautiful glossy sheen. Fastest thickener.

Cons: Loses its thickening powers at higher temperatures.

Nutrition: One tablespoon of arrowroot starch has about 35 calories, 0g of fat, 8g of carbohydrates and 0g of protein.

Time Needed: About 5-10 minutes, for 3 quarts of sauce. Time will vary depending on the amount, desired thickness and original consistency of the sauce.

17. Throw in the pasta

The addition of pasta is a great thickening agent because it absorbs liquid. I always store my pasta and sauce separately in the fridge because the pasta tends to absorb all the sauce. Mix it together and allow it to rest to reduce the liquid!

Method: Bring the spaghetti sauce to a gentle simmer on the stovetop. Add the pasta and mix. Turn off the heat and allow the pasta to rest. The pasta will naturally absorb water from the sauce. If the pasta is too watery, add some pasta water until the sauce is at the correct consistency.

Pros: Quick and easy process.

Cons: Pasta may not absorb all the water. May take a few hours.

Nutrition: No added calories since the spaghetti was meant to be eaten with the sauce anyway.

Time Needed: Unknown – should see some results within about an hour.

FINALLY, IF YOU USE ANY OF THESE TECHNIQUES,

Please take a picture and tag me at @cloveandcumin on instagram!

I’d also love to hear how it went – please leave a comment and rate this recipe. I love hearing from all of you!

How to Reheat Rice in Microwave Oven & Other Tips

June 25, 2021 by Lima 4 Comments

Can you reheat leftover rice? Absolutely – from how to reheat rice in microwave oven to using a rice cooker, we’ve got you covered. Regardless of grain type – the secret to light and fluffy rice is to know just the right way to reheat it.

So what’s the secret to reheating leftover rice?

Regardless of grain type, the secret to perfectly fluffy reheated rice is to steam it. There are different cooking methods to reheat rice and each way has its own advantages. Microwaving for example, is the best way to steam a small amount of rice while using an oven, is better for heating rice for a crowd. Although rice cookers take the longest to heat even small amounts of rice, advantages include the convenience of automatic temperature adjustment and the “keep warm” option which ensures that once the rice is reheated, it can be served piping hot, when you are ready.

The reheating process works with different types of rice from everyday takeout white rice and brown rice to complex rice based dishes like pilafs and biriyanis.

Persian Lamb Shanks over Celebration Rice — Complex pilafs reheats perfectly too!

One of the problems with leftover rice is that the kernels dry out quickly in the refrigerator. As a result, the cooled rice dries into a crumbly brick and looks like uncooked rice. However, fear not, even the hardest kernels can be rehydrated – there is no need to throw out rice that looks dry. Also by following some easy storage tips, you will be able to get that signature light and fluffy texture even from day old rice.

Reheating rice

Rice can be reheated within four days of cooking. However for best results, proper storage is key, because cooked rice will lose moisture and dry out if not stored correctly. To avoid food poisoning, do not reheat rice more than once.

Manchurian Chicken — Peppery Chicken Manchurian over hot rice

How should you store rice?

Whether you cook a gigantic batch of rice in the beginning of the week or just have a container of leftover rice from your last night’s takeout, storing the rice correctly will ensure that the re-heated rice is at its optimal texture. Here are some tips:

Cool the rice – prior to storing, the rice should be cooled to room temperature. Hot rice stored in the fridge will collect extra moisture due to condensation. The extra moisture can change the texture of the rice by making the wet bits soft and soggy. In addition, it can also cause the rice to spoil faster.
Put the rice in an airtight container – putting the rice in an airtight container will ensure that it does not lose its natural moisture and become hard and grainy. It also helps stop the top of the rice from drying out.
Store the rice in the refrigerator– storing the rice at a safe temperature (40°F or below) reduces the chance of bacterial growth which can cause food poisoning. Rice lasts for about 4 days in the refrigerator.
How to freeze rice – I am always amazed at how frozen rice reheats perfectly into light and fluffy rice. To freeze rice, cool the rice completely and then scoop it into freezer-safe plastic bags. Press out all the air and stack flat. Try to separate the portions according to how much you expect to use. Labeling the bag with the date and rice type (if not obvious) is a best practice as it helps keep track of when the rice was frozen. Frozen rice lasts for about two months. After this time, the rice tends to get a little dry and just does not taste right. There is no need to thaw frozen rice – you can easily re-heat frozen rice in a microwave, stove top or oven. Breaking the rice into smaller clumps and adding about 2 tablespoons of water for every cup of rice is generally enough to ensure that enough steam is created to heat the rice through.

Curried Pan Roasted Winter Vegetables — Nothing hits the spot like Curried Pan Roasted Vegetables over hot steaming rice!

1. Microwave leftover rice – best for small portions

The microwave method is the fastest way to reheat a single serving of rice. Basically a splash of water is added to steam the rice – transforming the clumpy grains into perfectly fluffy rice in minutes.

Place the cold rice in a microwave-safe container. If the rice is fused together like a cold brick, break it up into a few 1 square inch cup size clumps to ensure quick and even heat distribution.
For each cup of rice add about one tablespoon of water. For very dry rice (2+ days old) use two tablespoons of water per cup of rice. Another popular method is to simply cover the rice with a damp paper towel.
Cover the rice with a lid or plastic wrap and heat for about 1-2 minutes until piping hot. If using more than two cups of rice, break up the rice stirring the rice a second time and reheat for at least a minute to ensure that the rice cooks evenly. The purpose of the cover is to make sure that the steam created by the evaporating water is trapped in the container and helps hydrate, heat and puff up the rice. Fluff the microwaved rice with a fork for optimal texture.

Branzino in Tomato Olive Sauce — Literally nothing tastier than eating Crispy Branzino with steaming hot rice!

2. Using the stove to steam rice – perfect for a few servings

Place the rice in a saucepan. The saucepan should have a tight fitting lid which will be used to trap the steam.
For each cup of rice add about one tablespoon of water. For very dry rice (2+ days old) use two tablespoons of water per cup of rice.
On medium heat, cover the pan with a tight fitting lid and allow to heat up for about 3-5 minutes.
Once the rice begins to steam, stir the rice and put the lid on again. Gently break up any clumps while stirring the rice. Repeat this step if needed. Once the rice begins to steam switch to low heat for optimal results.
Remove from heat when the rice is heated through.

Enjoy hot steaming rice with delicious Chicken Tikka Masala!

3. Stir fry the rice – leave plain or turn it into a meal

One of the best uses of cold, next day, leftover rice is to make Fried Rice.

Heat up a wok or pan on high heat.
Add a tablespoon of oil and wait till it is really hot.
Break up the rice and stir fry vigorously on high heat. While the oil should help to moisten the rice, add a tablespoon or two of water if the rice is very dry. To turn it into a Restaurant Style Fried Rice use additional ingredients like chopped meat and vegetables – fried rice is a great way to use leftovers! Keep the heat at a very high temperature. At the very end, add a little soy sauce and sugar, mixing vigorously making sure every grain of rice is evenly coated. To take it to the next level – follow the instructions for the sauce from my Fried Rice Recipe to add some extra flavor! Rice is done when it is heated through.

Chicken Fried Rice — Why just reheat leftover rice? Make Fried Rice!

4. Heating rice in the oven – great for a large portion

Preheat oven to 300°F.
For each cup of rice add about one tablespoon of water. For very dry rice (2+ days old) use two tablespoons of water per cup of rice. Gently break up any clumps of rice.
Spread the rice over a baking tray and cover tightly with aluminum foil.
Bake for about 15-20 minutes, until the rice is steaming and heated through. Fluff the baked rice as needed with a fork when done.

Expecting a crowd? Reheat large batches of pilaf in the oven and serve with Moroccan Lamb!

5. Heating rice in a rice cooker – slower but stress-free

Rice cookers typically have a reheat button – so all you need to do is add a little water and then press reheat or keep warm for about an hour. The water releases steam which in turn heats and fluffs the rice. While using a rice cooker is certainly not the fastest method to reheat rice, it is far less stressful. The process is so easy – you just dump in the rice, add a little water and press reheat/warm and you are good to go. Once the rice is heated, the temperature automatically adjusts so that the rice remains fluffy and hot in the rice cooker until you are ready to serve. For optimal texture, fluff the rice with a fork prior to serving.