Grains & pseudocereals · Food safety
How to Store and Reheat Cooked Rice Safely
Cooked rice is safest when it is cooled quickly, refrigerated within 2 hours and reheated evenly to 165°F / 74°C. The key hazard is not reheating itself: Bacillus cereus spores can survive cooking, and heat-stable toxin may form if rice spends too long warm.