Hello, and thank you for asking such a practical question. The reason rice gets hard and dry in the refrigerator is due to a natural process called retrogradation, where the amylose and amylopectin starches recrystallize as they cool. To bring back that tender, fluffy texture, you must introduce both heat and trapped moisture to re-gelatinize those starches.
For homestyle chicken and rice, the absolute best method depends on how much you are reheating at once.
If you are reheating a single portion, the microwave with added moisture is genuinely fantastic. Add a tablespoon of water or chicken broth over the rice to replace lost moisture, then cover the bowl with a damp paper towel or a microwave-safe lid to trap the steam. Heat on medium-high power for 1 to 2 minutes, stirring halfway through. The popular ice cube trick does actually work because an ice cube does not melt immediately in the microwave, slowly releasing steam, but adding a splash of broth or water directly achieves the exact same result with less hassle.
If you want to reheat the entire large container for the whole family, the stovetop or multicooker is vastly superior. Place the rice in a wide saucepan, sprinkle two to three tablespoons of water or chicken broth over it, cover tightly with a lid, and warm on low heat for 5 to 7 minutes without stirring until the steam permeates the dish. If you have a multicooker, using the steam function with a splash of liquid or setting it to a gentle warm setting with a tightly sealed lid preserves the homestyle texture beautifully without turning the chicken rubbery.
As for the worst methods to avoid at all costs:
First, never reheat rice in the microwave uncovered without liquid. The microwaves will simply evaporate whatever residual water is left, turning the grains into hard, inedible pebbles.
Second, avoid baking it uncovered in a conventional dry oven. An oven will dehydrate the outer layer of rice long before the center warms through.
Third, do not blast it on high heat in an open frying pan unless you specifically intend to make fried rice and are adding cooking oil. Trying to reheat a moist chicken and rice dish in a dry, open pan on high heat will scorch the bottom and dry out the meat.
Finally, from a food safety standpoint, avoid leaving rice sitting on the counter to warm up to room temperature before reheating. Cooked rice can harbor Bacillus cereus spores, so keep it chilled until you are ready to heat it thoroughly until it is steaming hot.
I hope this helps you enjoy your leftover dinner as much as the first night.
