Rice is a staple in many Australian households—whether it’s the base for a quick stir-fry, a side for your favourite curry, or the star of a comforting risotto. It’s affordable, versatile, and easy to cook in bulk, making it a go-to for meal prepping and leftovers.
But if you’ve ever wondered whether it’s safe to reheat rice, you’re not alone—and the answer is more complicated than you might think. Let’s examine the facts, dispel some myths, and offer practical tips for keeping your kitchen (and your tummy) safe.
When we think of food poisoning, we usually blame dodgy seafood, undercooked chicken, or forgotten tubs of potato salad. But did you know that rice, humble as it may seem, is one of the most common causes of food poisoning worldwide?
The culprit is a bacterium called Bacillus cereus, which is commonly found in soil and can cling to rice grains.
These bacteria can survive the cooking process by forming tough spores. If cooked rice is left at room temperature for too long, these spores can multiply and produce toxins resistant to heat, and reheating won’t destroy them.
Bacillus cereus food poisoning symptoms include nausea, vomiting, diarrhoea, and stomach cramps. While most healthy adults recover quickly, the effects can be more severe for older adults, young children, and anyone with a weakened immune system.
The good news? You don’t need to give up your favourite rice dishes. Safe rice starts with good cooking and storage habits:
- Cook thoroughly: Make sure your rice is cooked all the way through. The heat will kill most bacteria present on the raw grains.
- Rinse or not: Rinsing rice before cooking is a hotly debated topic. Some say it makes rice fluffier and removes excess starch, while others skip it for convenience. From a food safety perspective, rinsing isn’t essential—cooking does the heavy lifting when killing bacteria.
- Water ratios: Use about 1.5 to 1.75 cups of water per cup of white rice. Brown and wild rice need more—about 2 to 2.25 cups per cup of rice. If you’re not keen on measuring, try the ‘finger method’ popular in many Asian households: add water until it reaches the first knuckle of your finger when you touch the top of the rice.
Whether using a rice cooker or stovetop, both methods are safe if you follow the basic rules. Rice cookers are convenient and hands-off, but you must get your water-to-rice ratio immediately.
Stovetop cooking gives you more flexibility to adjust as you go. Either way, once the rice is done, let it sit covered for 5–10 minutes to finish steaming and absorb any excess moisture. Then, fluff with a fork.
Here’s where things can go wrong. Once your rice is cooked, don’t leave it sitting out on the bench. Harmful bacteria thrive in the ‘danger zone’ between 5°C and 60°C (41°F and 135°F).
If rice is left out for over two hours, those Bacillus cereus spores can multiply and produce toxins.
Here are some tips for safe storage:
- Cool it quickly: When you’re done serving, transfer leftovers and pop them in the fridge. It’s safe to refrigerate hot rice—fridges can handle it.
- Don’t leave rice out: If rice has been at room temperature for over two hours (or one hour on a hot day), it’s safest to throw it out.
- Freeze for later: Rice freezes well. Portion it out and freeze for up to two months. Let it cool in the fridge before transferring to the freezer for the best texture.
Experts revealed that improperly stored cooked rice, not the rice itself, was a common cause of food poisoning worldwide. Credit: RDNE Stock Project/Pexels
Is it safe to reheat rice?
Yes—if you’ve stored it properly. Reheating rice that’s been quickly cooled and refrigerated is safe. You can reheat it in the microwave, on the stovetop, or in the oven.
Ensure it’s steaming hot (at least 75°C or 165°F). Reheat rice only once—don’t keep reheating leftovers.
But if you’re unsure how long rice has been sitting out, or if it smells off or looks slimy, don’t risk it. No amount of reheating will make spoiled rice safe to eat.
If you have leftover rice, it can last up to four days in the fridge. However, it’s wise to toss it in the fridge.
If you want to keep it longer, consider freezing it. Properly stored, cooked rice can maintain its best quality in the freezer for up to two months.
Rinsing rice may also be necessary for safety. However, rinsing is more about improving the texture and appearance of the grains rather than removing harmful bacteria or toxins.
Another frequent concern is whether it’s safe to put hot rice directly into the fridge. You can, and it’s safer to cool it quickly before refrigerating. This dispels the myth that food should cool completely before being stored.
When it comes to takeaway rice, it’s essential to be cautious. Leftovers from restaurants can pose a risk, especially if they’ve been left sitting out for a while. If you suspect the rice might not have been handled properly, it’s better to err on the side of caution.
Lastly, for those who enjoy creamy rice dishes like rice pudding or risotto, remember that these dishes tend to hold onto heat longer than plain rice. The same rules apply: cool them down and refrigerate quickly to keep them safe for later enjoyment.
Have you ever had a rice mishap, or do you have a foolproof method for storing and reheating leftovers? Share your tips and stories in the comments below—let’s help each other stay safe and enjoy our favourite dishes with confidence!
Also read: The pizza reheat hack that has Australians choosing sides
