Rice

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 survive cooking and may result in the growth of this bacteria, which produces multiple toxins, if cooked rice is allowed to cool slowly, left at room temperature or refrigerated for too long. Reheating does not inactivate all of the toxins.

References

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Created: 2026-04-12

Last Updated: 2026-04-12