Safety note
Get rice into the fridge within an hour of cooking
The single biggest food-safety factor for rice, and it is about timing, not reheating.
SafetyThoroughly reheating leftover rice does not undo the risk if it sat out too long first — the toxin, not the bacteria, is the danger.
Why it works
Cooked rice can carry Bacillus cereus spores that survive cooking and multiply at room temperature, producing a toxin that reheating does not destroy. Refrigerating within an hour stops the multiplication before it starts.
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