Rice
Mostly carbohydrate.
Storage & Consumption After Cooking
Cooked rice should be quickly cooled and refrigerated as soon as possible and consumed within 24hrs. This is because rice typically contains the spores of the bacterium bacillus cereus, which survives cooking. Bacillus cereus may produce multiple toxins if cooked rice is;
- allowed to cool slowly
- left at room temperature for over an hour
- refrigerated for too long (over 24hrs)
Reheating does not inactivate all of the toxins produced by bacillus cereus.
Pesticides
For those in the EU and UK it's worth noting that commonly imported products such as this may contain (possibly harmful levels of) the residues of pesticides that are banned for use in the EU and UK.1
References
Metadata
Created: 2026-04-12
Last Updated: 2026-06-29