Many people believe storing leftover rice in the refrigerator is perfectly safe, but few are aware of the hidden danger that comes with this common practice. Cooked rice can harbor a bacterium called Bacillus cereus, which produces toxins that can cause food poisoning. This bacterium can survive the cooking process and begin to multiply rapidly if rice is left out for too long before refrigeration.
The main risk arises when cooked rice is left at room temperature for more than one to two hours. During this time, bacteria can multiply and produce heat-resistant toxins that won’t be destroyed even when the rice is reheated. These toxins can lead to symptoms such as nausea, vomiting, stomach cramps, and diarrhea—often referred to as “fried rice syndrome.” The longer rice sits out, the higher the risk becomes.
To prevent illness, it’s important to cool rice quickly after cooking. Spread it in a thin layer or transfer it to shallow containers to speed up cooling. Refrigerate the rice within an hour of cooking and consume it within 1–2 days. When reheating, make sure it’s steaming hot all the way through, and never reheat it more than once. If rice smells off or has a strange texture, it’s best to throw it away.
Disclaimer: This article is for informational purposes only and does not constitute medical or food safety advice. If you experience symptoms of food poisoning or have concerns about food storage practices, please consult a qualified healthcare or food safety professional.