Medically reviewed by Jerlyn Jones, MS MPA RDN LD CLT, Nutrition — Written by Cathleen Crichton-Stuart
Rice may contain bacteria called Bacillus cereus, which survive some cooking processes. This bacterium is often the cause of food poisoning from reheated or cooked rice.
Food poisoning can cause diarrhea and vomiting, and a risk of severe complications in people with other health issues.
If people do not follow food safety guidelines correctly, the bacteria may grow on leftover rice and make people sick. However, handling food correctly can prevent illness.
Preparing to reheat rice
The United States Department of Agriculture (USDA) outlines the safest ways to cook, store, and reheat food, including rice, properly.
Each of the following steps will ensure that reheated rice has a low risk of making people sick:
- Wash hands well: Always wash the hands thoroughly before preparing and cooking food. Keep any utensils that touch raw animal products separate from other cooking equipment.
- Cook the rice properly: Cook the rice to a high temperature. Keep it out of the danger zone — between 40°F and 140°F (4.4°C and 60°C) — where bacteria grow rapidly. Serve rice immediately after cooking.
- Cool leftovers quickly: Divide large amounts of food into shallow containers and seal them with a lid. Place hot food directly in the fridge or freezer. Risottos or paellas will freeze better than plain rice.
Refrigerate rice or any hot food within 2 hours of cooking.
How to store leftover rice
The USDA recommends only storing leftovers for set periods:
- Dispose of fridge leftovers after 3 to 4 days.
- Dispose of freezer leftovers after 3 to 4 months.
Frozen leftovers are technically safe indefinitely. However, they may lose taste and moisture after 3 to 4 months.
Store foods at a safe temperature. According to the USDA, room temperature is below 90°F, which is the ideal temperature for bacteria to grow. Bacteria grow rapidly between 40°F and 140°F (4.4°C and 60°C).
Below are some tips for storing leftover rice safely:
- Store foods at 40°F (4.4°C) and below.
- Store leftover rice in an airtight container.
- Throw out any leftovers kept at room temperature for over 2 hours.
- Throw out any leftovers kept above room temperature for 1 hour.
When reheating rice, make sure it is 165°F (73.8°C) or higher throughout. The exact method a person uses may depend on how they choose to reheat the rice.
It is safe to eat the rice cold as long as it has been cooled and stored correctly. Do not leave reheated rice sitting on the counter.
Before reheating, it is a good idea to check the rice for any visible signs of spoilage, such as sliminess, discoloration, or an unusual smell. If leftover rice has these signs, it may be best to throw it out.
Following these steps will reduce the risk of food poisoning. Do not reheat the rice more than once, as this may further increase the risk of food poisoning.
Microwaving leftover rice
To microwave leftover rice:
- Open the storage container and remove the lid. If necessary, add a few tablespoons of water or another liquid.
- Using a microwave-safe lid with ventilation for steam to escape, place the pot in the microwave and heat for 3 to 4 minutes, or until piping hot throughout.
- Make sure the internal temperature of the rice is at 165°F (73.8°C) or higher. If unsure, use a food thermometer.
- Serve immediately.
Stir-frying leftover rice
To stir-fry leftover rice:
- Place the rice in a wok or sauté pan with hot oil.
- Turn the stove to medium heat, stirring the rice continuously. Make sure to break up the clumps of rice.
- Stir continuously to cover the rice evenly in oil.
- Use a thermometer to make sure the temperature is at least 165°F (73.8°C) throughout.
- Serve immediately when piping hot.
Steaming leftover rice
To steam leftover rice:
- Place the rice in a saucepan with 1 to 2 tablespoons of butter or oil.
- Add 1 to 2 tablespoons of water for each cup of rice and bring to a simmer. Keep the lid on the saucepan.
- Stir occasionally. Once the water has boiled off, check that the internal temperature is above 165°F (73.8°C).
- Serve immediately if piping hot.
Is food poisoning a risk?
Rice and rice products can contain the bacteria Bacillus cereus, which has heat-resistant spores that can survive certain cooking temperatures.
B. cereus can multiply in temperatures as low as 40°F (4.4°C). If someone eats foods containing enough of these bacteria, they can develop food poisoning symptoms.
Ensuring that rice reaches at least 165°F (73.8°C) can minimize the risk of sickness.
B. cereus is potentially present in a wide range of foods, not just rice. People can take steps to minimize their risk of food poisoning by cooking, storing, and reheating leftover rice properly.
Early symptoms of food poisoning
Food poisoning symptoms typically include:
The symptoms will usually come on quickly and often last around 24 hours. In this time, it is important to stay hydrated.
Most people will recover quickly with no complications. However, people with weak immune systems may be at risk of serious complications, such as sepsis, or blood poisoning.
Speak to a doctor if:
- symptoms persist longer than 48 hours
- symptoms worsen or dehydration is present
- new symptoms appear
Summary
Reheating rice is safe when done correctly. It is essential to practice food safety and hygiene whenever cooking.
People should wash their hands, cook the rice properly, and store leftovers in an airtight container at an appropriately cold temperature. Reheat rice until it is piping hot throughout and serve immediately.
Following specific steps will reduce bacteria growth and limit the risk of food poisoning from eating reheated rice.
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