After telling myself countless times, “I’ll get to it in a few days,” leftover rice is usually the first to go bad. But according to Trevor Craig, a food safety expert, cooked rice is not as shelf-stable as other items in the fridge. In fact, Craig shares that leftover rice may spoil faster than expected, usually around the four-day mark due to bacteria.
So, how long is leftover rice good for?
Craig explains that the presence of bacteria, specifically Bacillus cereus, is the main reason behind the quick spoilage of rice. Even though cooking rice should eliminate this bacteria, there is no guarantee. If the rice is not stored properly, the bacteria can multiply, making the rice unsafe to eat. In addition to Bacillus cereus, other bacteria can contaminate cooked rice, increasing the risk of foodborne illnesses.
Both time and temperature play a crucial role in bacterial growth, making it essential to store cooked rice correctly. Leaving rice out at room temperature allows bacteria to multiply, leading to potential food poisoning. It is important to refrigerate cooked rice in an airtight container and heat it to at least 165°F before consuming to kill any bacteria present. Additionally, freezing cooked rice can extend its shelf life.
What happens if you eat expired rice?
Eating expired rice can result in food poisoning, with symptoms like diarrhea, vomiting, nausea, and stomach cramps. The toxins released by Bacillus cereus can cause these symptoms within a few hours of consumption. To avoid getting sick from leftover rice, it is vital to store and handle it properly.
How do you store cooked rice safely?
Properly storing cooked rice involves refrigerating it within two hours of cooking, maintaining it in an airtight container, and reheating it to the correct temperature before eating. Following these steps can help prevent the growth of harmful bacteria and reduce the risk of foodborne illnesses. Remember, when it comes to leftover rice, it’s better to be safe than sorry.
How to make an easy cauliflower fried rice dish:
