Leftover rice can become another meal, but heating the same portion again and again is a risk worth avoiding. The UK Food Standards Agency’s rice guidance advises cooling cooked rice promptly, keeping it refrigerated, and reheating it no more than once. When rice is reheated, it should be steaming hot all the way through.
Why can cooked rice become unsafe?
Uncooked rice can carry spores of Bacillus cereus, a bacterium linked to food poisoning. The spores can survive cooking. If cooked rice sits at room temperature, bacteria can grow and produce toxins. Food Standards Australia New Zealand’s guidance on B. cereus explains that some spores and toxins are not destroyed by cooking or boiling. Heating a badly stored batch again cannot be counted on to make it safe.
India’s Food Safety and Standards Authority of India foodborne-illness reference also identifies cooked or fried rice kept at room temperature as a food associated with B. cereus illness.
How should you cool and store it?
For a cautious household rule, UK NHS guidance on rice and grains advises cooling cooked rice within one hour, refrigerating it promptly, and eating it within 24 hours. Divide a large batch into smaller portions to help it cool faster. Do not leave rice in a cooker, steamer or pan to cool. If it was left at room temperature overnight, discard it.
How should you reheat it?
Heat only the portion you intend to eat, until it is steaming hot throughout. If using a microwave, stir during reheating so the middle is not left cool; the Food Standards Agency’s leftovers advice notes that microwaves can heat unevenly. Serve the rice promptly, and do not refrigerate that reheated portion for another round.
What about takeaway rice?
Some businesses may cook rice in advance and reheat it before serving. Because you may not know how a takeaway portion was stored or whether it has already been reheated, the Food Standards Agency advises eating it soon after purchase or delivery rather than assuming another reheat is safe.
