After a long day at work, you find a takeout container with leftover rice in your fridge. Whether you’re planning to whip up some fried rice, rice soup, or a refreshing rice salad, you might wonder: how long has this rice been in here, and is it still safe to eat?
According to FoodSafety.gov, cooked white or brown rice can be safely eaten for four to six days if stored in the refrigerator and can last up to six months if frozen. However, these guidelines only cover half the picture. To avoid food poisoning, handling and storing rice properly after cooking is essential.
Uncooked rice often contains a bacteria known as Bacillus cereus, which thrives in room-temperature rice and other starchy foods. When left unrefrigerated, this bacterium can cause symptoms such as vomiting, diarrhea, and nausea, usually resolving within 24 hours. The bacteria are killed when the rice is cooked at 140°F, but incorrect storage can allow the spores to develop and make the rice unsafe to eat later.
How can you tell if your rice has gone wrong?
The most obvious sign is a foul or sour smell, often compared to the wrong bread dough. Additionally, the rice may develop a slimy texture, indicating excess moisture and the possible growth of harmful bacteria. If you detect any of these signs, throwing the rice out is best to prevent illness.
To ensure your rice stays fresh for as long as possible, you should focus on cooling it quickly after cooking. According to the Centers for Disease Control and Prevention (CDC), bacteria multiply rapidly between 40°F and 140°F, a range known as the “Danger Zone.” Therefore, keep the rice hot (above 140°F) until you’re ready to store it. When it’s time to cool the rice, transfer it into a shallow, clean dish to help it reach room temperature (70°F) faster, or divide a large batch into several smaller containers. Avoid using cardboard containers or anything that could absorb moisture and introduce unwanted odors. Once the rice has cooled, seal it in an airtight takeout container or plastic bag, label it with the date, and place it in the fridge or freezer immediately.
Reheating leftover rice can be safe if done correctly. WhetherWhether you use the microwave, oven, or stovetop, it’s essential to heat the rice to at least 165°F, as the CDC recommends. You can add a small amount of water before reheating to prevent it from drying out.
For those who freeze leftover rice, the best way to thaw it is by placing it in the fridge overnight or using the microwave. Never thaw rice at room temperature, as it will enter the Danger Zone too long. Once melted, reheat the rice to at least 165°F before consuming. After reheating, leftover rice can be safely stored in the fridge for an additional three to four days, according to the USDA. Remember that each time you reheat rice, its quality deteriorates, so it’s best only to reheat the portion you plan to eat.
By following these directives for cooling, storing, and reheating rice, you can avoid unpleasant symptoms and potential food poisoning caused by Bacillus cereus. Regarding food safety, trust your senses—if the rice smells off or its texture seems questionable, it’s better to discard it than risk an illness.
Summary
Cooked rice can be stored in the fridge for 4-6 days or frozen for up to six months. To avoid food poisoning, rice must be cooled quickly, stored in airtight containers, and reheated to 165°F. Spoiled rice may smell sour or develop a slimy texture.