The secret lies in cooling and rapid storage. Bacillus cereus proliferates rapidly at temperatures between 5 °C and 55 °C. By cooling rice quickly and storing it in the refrigerator or freezer, you significantly reduce the chance of spores becoming active and producing dangerous toxins.
Storing cooked rice in the refrigerator is very common, but if you don’t do it correctly, you could be putting your health at risk. The key is to quickly cool the rice, store it in an airtight container and consume it within a maximum of 24 to 48 hours. If you have doubts about the freshness of the rice or notice a strange smell, it is better to discard it to avoid food poisoning. Put these tips into practice and enjoy your cooked rice safely and deliciously!
