Rice can harbor Bacillus cereus spores, that are resilient even to the high boiling temperatures required for cooking and produce a harmful substance (toxin) that can make you sick.
If rice cools slowly post cooking or lingers at room temperature, these spores can germinate, producing toxins that lead to food poisoning—unaffected by subsequent reheating.
After cooking rice, it must be allowed to cool down to room temperature within 1-2 hours. Bacteria can multiply rapidly in warm rice, so it’s crucial to cool it down promptly.
Transfer the cooked rice to shallow containers for storage as this helps it cool down more quickly and evenly.
Once the rice has cooled down, place it in the refrigerator immediately in an airtight container to prevent moisture loss and to keep out contaminants.
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Cover the container with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
Heat the rice on high power for 1-2 minutes per cup of rice, or until it’s thoroughly heated. Stir the rice halfway through the heating process to ensure even reheating.
For larger quantities of rice, you can reheat it on the stovetop, by placing the rice in a saucepan or skillet and adding a splash of water to help prevent it from drying out.
Then heat the rice over medium heat, stirring occasionally, until it’s heated through.
Most importantly, regardless of the method used, ensure that the reheated rice reaches a temperature of at least 74°C throughout, as this temperature kills any bacteria that may have developed during storage.
