WHY YOU SHOULDN’T STORE COOKED RICE WITHOUT KNOWING THIS?
After cooking, rice enters a danger zone if left at room temperature for too long. This is because it can contain a bacteria called Bacillus cereus, which survives the cooking process and multiplies rapidly if the rice cools slowly or is left out of the refrigerator.
👉 When consuming contaminated rice, you may experience:
Nausea 🤢
Vomiting 🤮
Abdominal pain
Acute diarrhea 💨
The most surprising thing is that these symptoms can appear just 1 hour after eating it, and many people don’t suspect that the rice is the culprit.
✅ HOW TO STORE RICE SAFELY
Follow these key steps every time you cook rice and have leftovers:
Don’t let it cool on the counter for more than 1 hour.
⏳ This is the time limit to prevent the bacteria from multiplying.
Spread the rice on a wide tray or place it in an uncovered container to cool it faster.
Once cooled (maximum 1 hour after cooking), store it in an airtight container and place it directly in the refrigerator. ❄️
Consume within 24 to 48 hours. No longer.
When reheating, make sure the rice is piping hot, over 70°C. 🔥
Never reheat it more than once.
IMPORTANT FACTS TO REMEMBER
White, brown, or jasmine rice are all at the same risk.
Bacteria do not change the smell or taste of rice, which is why it is so important to handle it properly.
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