Key takeaways:

• Leftover rice can harbor bacteria: Uncooked rice contains spores of Bacillus cereus that can survive cooking and multiply if left at room temperature, leading to food poisoning or what’s known as “fried rice syndrome”.
• Proper storage is essential: To avoid food poisoning, cool leftover rice quickly (ideally within one hour), store it in the refrigerator, and don’t leave it out at room temperature for more than a short time.
• Reheat thoroughly: When reheating leftover rice, ensure it reaches an internal temperature of 165 degrees Fahrenheit or higher to kill any bacteria that may have grown.

There’s a chance that eating leftover rice or pasta could give you “fried rice syndrome” or food poisoning. According to ScienceDirect, “fried rice syndrome” originated from the first known cases of rice dishes contaminated with Bacillus cereus —  a food-borne bacteria. 

Fried rice is typically made with leftover rice making it particularly dangerous if not handled properly. Not only can old rice make your stomach miserable, you might even end up in the emergency room. Reddit users have reported some harrowing experiences with “fried rice syndrome,” so you’ll definitely want to avoid this form of food poisoning.

Here’s why you may want to avoid preparing a large serving of rice for the week ahead, and how you can properly store and prepare rice to prevent possible food poisoning. 

For more health tips, check out 12 probiotic foods that will make your stomach happy şi learn why the “rizempic” trend could be dangerous.

Why does leftover rice have a risk of food poisoning?

All varieties of uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause gastrointestinal illness like vomiting or diarrhea. The spores are heat-resistant and don’t die when cooked. As the rice cools and enters the food danger zone of between 40 and 140 degrees Fahrenheit, the bacteria begins to quickly reproduce. There are about 63,400 cases of food poisoning from Bacillus cereus every year in the US, according to the Cleveland Clinic.

The big risk for food poisoning arises when rice is sitting out for more than an hour — that’s when the spores of bacteria can multiply greatly. The bacteria isn’t a problem if you eat the rice right away. Illness is much more common from eating rice that has sat out at room temperature for a few hours, gets refrigerated and is then eaten a few days later. If your rice sits out for two hours at room temperature or one hour at 90 degrees Fahrenheit, it should be thrown away, according to Rețeaua alimentară.

What’s the best way to store rice to avoid food poisoning? 

To prevent food poisoning, you should put your leftover rice in the refrigerator soon after you’re done cooking it — the UK’s National Health Service recommends storing it “ideally within one hour” — and limit the amount of time your leftover rice is in the refrigerator. 

However, you want to be careful to not put a hot container of food in the refrigerator, because that can increase the temperature of other foods and possibly lead to bacterial growth there as well. Rețeaua alimentară recommends portioning the large batch of rice into smaller containers and cooling the rice to room temperature (around 70 degrees). 

The NHS recommends keeping your rice in the fridge for no more than one day until reheating, while the US Department of Agriculture’s FoodKeeper app says you can store cooked rice for four to six days. Food Network says you can continue reheating the rice throughout the three to four days that it has been stored, while the NHS recommends not reheating more than once. 

What is the safest way to reheat leftover rice?

If you are planning on reheating your rice, ensure that the rice comes out of the microwave or off the stove top steaming hot with an internal temperature of 165 degrees Fahrenheit or higher. And the next time you’re craving rice, limit the amount you make to what you and your dinner companions plan on eating that day. This also helps to prevent food waste, alongside the benefits of avoiding food poisoning.