I made plain rice in my rice cooker yesterday, I had some, left for work, and then forgot about it until this morning. It's been in the rice cooker since last evening. If I reheat it, will it be alright to eat?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Yes!! Unless of course it had egg/milk/meat or some perishable in it. But otherwise it should be totally fine. To test take a wiff... if it doesn't smell bad it is all right.
trampledbygeese is a trusted home cook.
NO! Cooked rice is more deadly than raw chicken - at least according to the BBC. There is something nasty for us in there that is NOT killed by reheating. "But rice is also a common cause (of food poisoning). It can contain Bacillus cereus, which is resistant to heat. "It's one that a lot of people don't know about, but you do have to be very careful with rice," says Martin. "It's not that rice itself is dangerous but after it's been cooked there are spores of bacteria that can germinate."" http://www.bbc.com/news...
correction to my last post. Should read: Cooked rice CAN BE more deadly than raw chicken. Clarification, the danger comes from the lack of education the public receives on the subject.
I have got the posting, wonder if that is true?
Best rated Breakfast
American Nutrition Association says that the previous day's soaked rice is the best for breakfast, used to be the staple diet in Kerala and Tamilnadu, not so long ago...
Rice (Tanjana Facts)
Traditionally rice is cooked in the afternoon and excess water is drained. After the rice cools down to room temperature, it is soaked fully in water and stored in an earthen clay pot. This covered pot with soaked rice is left overnight at regular room temperature. The rice would ferment by the next morning and is eaten for breakfast. Traditionally, it is eaten with a side dish, raw onion or green chili. Some prefer to drain excess water and eat it with yogurt and a slight sprinkle of salt.
The lactic acid bacteria break down the anti-nutritional factors in rice resulting in an improved bioavailability of micro-nutrients and minerals such as iron, potassium and calcium by several thousand percentage points. For example, after 12 hours of fermentation of 100 grams of rice, the availability of iron changed from 3.4 mg to 73.91mg (an increase of 2073%).
In the agrarian communities of South East Asia, fermented rice played a big role in the lives of people. It gave the energy, the nutrition and the cooling effect that they needed for a full day of manual labor. Unfortunately, people moving up the food chain (or wealth chain, rather) looked down on fermented rice as the pauper’s food and ignored the great nutritional value it provides.
Food scientists who researched on the food practices among various regions in the world and concluded that the South Asia’s tradition of consuming the previous day's cooked rice soaked in plain water overnight, in the morning next day, as break-fast, is the best. It has the rare B6 B12 vitamins which are not otherwise easily available in other food supplements. This rice generates and harbors trillions of beneficial bacteria that help digestion and has many disease fighting and immunity developing agents. The bacteria that grow in the intestines due to this rice safeguard the internal organs and keep them fit and ready. Consuming this rice helps quicker digestion and wards off ageing, bone related ailments and muscular pains. Brown rice is the best for this as its nutrients are retained intact.
American Nutrition Association has listed the following benefits if you stick to the practice of consuming such soaked rice.
• Consuming this rice as breakfast keeps the body light and also .
• Beneficial bacteria get produced in abundance for the body.
• Stomach ailments disappear when this is consumed in the morning as excessive and harmful heat retained in the body is neutralized.
• As this food is very fibrous, it removes constipation and also dullness in the body.
• Blood pressure is normalized and hypertension subsides appreciably.
• Body feels less tired due to this food as a result of which one feels fresh throughout the day.
• This removes allergy induced problems and also skin-related ailments.
• It removes all types of ulcers in the body.
• Fresh infections are kept at bay due to consuming this rice.
• It helps in maintaining youthful and radiant look.
Consuming this takes away your body’s craving for tea or coffee. This is the richest source of vitamin B12 for vegans. So, do not throw away that extra rice you had cooked. It could be the healthiest breakfast you will ever have.
NO! Bacterial spores are not uncommon in uncooked rice and are not destroyed by cooking. Left at room temperature they can produce toxins that cause food poisoning and ( very rarely) death.
Refrigerate rice as soon as possible after cooking.
Bacteria do not make spores, your entire answer is VOID and irrelevant.
"Joe Schmoe" is wrong. Some species of bacteria do indeed make spores, Clostridium and Bacillus being two of the more common spore forming species. Bacillus cereus is the one that more commonly causes food poisoning associated with poorly stored rice. The irony of calling someone else's answer "VOID and irrelevant" because you don't know that simple fact.
it should be perfectly fine (assuming that it was kept covered with a lid). the rice would probably be a touch drier freshly made rice, & maybe slightly clumped up in the shape of the rice cooker pan. you can always sprinkle some water, cover & microwave it before eating. If you find even the slightest bit of squelchiness compared to fresh cooked rice, toss it out.
Thank you Steven Looksup for bringing up the term 'Pazhaya soru' (it literally translates as old rice. This is a time honored tradition in SOuth India. The leftover rice would be completely immersed in water and left covered. soapstone containers, called 'Kal chatties' were used in my maternal grandmother's place. The next morning, the water would be drained out and the rice would be mixed with yogurt, Buttermilk and sea salt and often eaten as breakfast by the kids with a piece of salted preserved lime as an accompaniment.) It was always mixed with yogurt or buttermilk, never any other gravies EVER.
Although many people do leave rice in the cooker overnight, (I've done it,in cool weather andI had a Korean foreign exchange student who would do that), you should be aware of a bacteria named Bacillus Cereus that grows rapidly on rice and causes severe food poinioning. I would not feed to to children, elderley or large groups.
And it isn't helped by cooking it again, as in fried rice, because it can survive high temperatures. So, strictly speaking it is not safe, if you eat it you are taking some level of risk by not properly refigerating it.
Cynthia is a trusted source on Bread/Baking.
I have to weigh in with nutcakes and plevee: NO! Rice is cheap. Throw it out.
If you had a party would the rice remain out the same amount of time? Does it smell and feel OK? It may just be me, but I don't get so worked up about these things, though I don't want to be foolish either. I also don't enjoy cold food--I like it room temp. Other than a heat wave, I often leave food out, covered, on purpose. I made a summer vegetable torta Thurs. eve. On Friday eve. I took out of the refrigerator and left it out. It will be dinner tonight--Sat. Don't know if this helps at all.
amysarah is a trusted home cook.
As with all food, it partly depends on the temp in the room. (To serve something room temp, taking it out of the fridge an hour or two before eating usually suffices) But with rice, I'd err on the side of caution and toss it.
Starchy food is a common medium for bacteria. There's apparently even something called 'Fried Rice Syndrome' associated with cooked rice left out too long at room temp - even frying it at hi-temps doesn't kill the spores that have formed:
Starchy foods, such as rice or potatoes, are commonly associated with B. cereus emetic (vomiting) toxin outbreaks. Due to its preparation process, one of the most common food vehicles for transmission of emetic B. cereus illness is fried rice, and there have been several reported outbreaks. The spores of B. cereus are activated in the initial preparation of the rice, which if stored at abusive temperatures (approximately 59 to 104°F or 15 to 40°C) for an extended time, will outgrow and produce a toxin that is heat stable and will not be inactivated during subsequent cooking.
I'm not always totally compulsive about food safety, but as someone else said...rice is cheap. Cured pork products might be worth the risks. Raw milk cheese, if you're not pregnant, sure. But plain rice? Nah...toss it.
I wish it were safe but it is not. Contrary to what one person posted, cooked pasta and rice are perishable foods. Staphylococcus aureus (staph), can form a heat-resistant toxin that cooking can't destroy and one of the most common sources of staph bacteria is the human body. Even healthy people carry staph.
Any moist, dense food is a prime candidate for bacterial growth. I have eaten rice that was left out all night, and I'm still here to tell the tale, but from an objective standpoint you should throw it away. It's cheap and quick to make and not worth the risk.
I am sure there is a minuscule chance of bacteria and food poisoning, but if leaving rice out overnight was deadly, most of the population of Asia would be decimated. Every Japanese family I know leaves rice in the cooker all day. Seriously, people, get a grip.
Traditional cultures often have food pairings that slow or prevent unwanted bacterial growth. For example, in Korea, rice is often eaten with Kimchi, in Japan, ume boshi are paired with rice, especially when rice is to be stored at room temperature for more than an hour. Traditional diets are rife with food pairings that taste good and keep people health.
Regarding rice cookers, my Japanese rice cooker states that for health reasons, cooked rice is not to be eaten more than 12 hours after it is cooked, unless it is refrigerated within the first two hours of being cooked. It looks like Japan has some experience with the potential danger of mishandeling cooked rice.
In our affluent part of the world, what we choose to eat is an individual decision. With something as important as food, it's important to make it an INFORMED decision. I think this thread covered a lot of the different sides and opinions regarding the topic of cooked rice storage. Now it's up to each individual reader to choose how they wish to store their cooked rice.
Just a clarification, decimated means reduced by one tenth - perhaps you meant devastated? It's difficult because we cannot edit our posts on this form, so I'll assume you meant that they would be in a really bad way.
This thread is over 2 yrs old, I think she has her answers by now.
Lisanne is a trusted home cook.
Why do old threads pop up to the top of the hotline? I'm guessing that when things are too quiet, the hotline gods churn up some old cosmic matter to generate interest. I notice it often happens. Then users again get highly exercised by something that they don't realized was resolved aeons ago.
I think they pop up when someone is asking a question and the system comes up with the same question already asked... maybe, or maybe it's aliens. But kind of glad it did pop up again. Not enough people know about the dangers of rice.
Sorry, this thread popped up to the top of Hotline. I didn't know it was 2 years old. If your rice has been sitting out for 2 years, don't eat it ;)
I meant to type "realize", not "-ed".
No!!!! Food bacteria grows fast in rice!
Terrible news!!! I just heard from Elisa's family, she tossed out the rice and lived..that is, until she threw herself off of the balcony after reading all these answers....
No don't eat it. If you simply google this, its all over the place, Food regulations say no more than 2 hours out without refrigeration. They request 1 hour is best. Only reheat it 1 time. Bacteria is not the rice, but what is on the rice. Read these articles attached. Restaurants have and outbreaks of sickness from 1 day old rice. Please look up actual food guides, before poisoning yourself, and your family.
So, a microwave's waves cannot kill all harmful bacteria, right?
Not sure if this will help others finding this post.
The answer depends on your cultural background and stomach.
As an Asian, my family and I have been cooking plain rice, leaving it out to cool overnight (covered) and then reheat it the next day (usually stir fried or steamed again). We live in a cooler climate, usually temperatures overnight don't reach more than 20'c and can be around 15'c in the evening.
It is true that bacteria can grow on rice at room temperature (whatever that temperature may be) but we've may also developed resistance to this bacteria over the years. We experience no ill health.
We have cooked meals for western friends (they willingly accept) and they experience no problems either. My Columbian friends do this regularly, in fact they leave it out for more than 1 night and always reheat after 2 days sometimes. They seem okay!
We are not sure why we are not affected but we've also not known anyone to get sick from our food who do not have this in their diet. It could be that some people live in quite clinically clean environments and are not able to fight off the bacteria before it grows into a problem.
My holistic team believe that if you are taking good probiotics (pill form or food) and keeping your immune function healthy, you should not suffer from any noticeable symptoms. But if you're prone to stomach issues or digestive disorders, we'd not recommend it.
We've also noticed that clients who live in the city, tend to suffer from bacteria related illnesses more than those in rural areas. This might have something to do with the exposure to pollution, toxins, 'dirt' and perhaps the quality of produce they eat. Most of our friends from all over the world live relatively healthy lives in the city and are not affected by rice food poisoning and we've yet to hear cases at our clinic.
However, we have to consider many factors before recommending any one to try potentially harmful food. It is ultimately up to you, how you feel about your health, your stomach and whether you've had an prior exposure to similar 'left-out' grains or starches in the past. How did you react then? Do you have food intolerances? Are you usually allergic to things? Do you have problems with your bowels? If you're not in top condition, don't take risks that could worsen your already weakened immune system to fighting off this bacteria, otherwise you will feel much worse.
hmmm... since there appears to be quite a range of potential pathogenic spores in rice ( quick Google search) including rather nasty clostridium varieties I doubt if you can make a generic statement that if your system is used to it is OK. In a fairly isolated cuisine that probably bears weight but I would presume that acclimation within an Asian culture might mean zip if you were dining with Columbian friends, assuming somewhat stable sourcing for the rice used by various cultures. As you say, people do it all the time, whether it is wise to advise someone to go ahead is quite a different thing.
Noone is recommending anyone to do anything. The person asking is looking for information and has most likely already made up their mind since the thread is rather old. It is pretty obvious that rice can give food poisoning but when and how this happens seems to be unclear. The guidelines are rather just to guide people but there are variables which are not taken into consideration such as climate, culture, food preparation methods and environment in which it is cooked.
We have eaten with Columbians but usually they do not give leftovers to their guests days after, usually we eat when it's freshly cooked. I am talking specifically about them eating the leftover rice among themselves.
For many people who live with rice as part of their main diet, eating leftover cooked rice is quite common. For those not acclimatised to it, or have existing digestive issues or food intolerances, it makes no sense to risk it.
The decision is up to the 'informed' person asking the question.
We have never at one point advised on consuming leftover cooked rice.
We have never at one point claimed that leftover rice did not contain harmful bacteria.
We have never at one point claimed that is it healthy to eat.
We are supplying real cases from thousands of years of observed cultures to help the user understand why for some people, they are affected and why others are not.
Although we are trained holistic doctors, we do not advise taking action from advice on forums, but to consult with a professional.
Please enter a valid email address.
Well played. You deserve a cookie.
How one appliance could make all the difference.
The Trick for Crispy Chicken Skin
Creamy Vegan Broccoli Soup
The Greatest Hits
Must-Know Martini-Mixing Trick
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)