Key Points
Storing leftover rice is a common practice, and many of us cook rice in big batches so we can eat it with multiple meals. But what if you accidentally leave out rice overnight? It happens to the best of us—and understandably, you might want to keep eating it to avoid wasting food. However, according to food safety professionals, it’s not a smart move. Here’s why experts say cooked rice that has been left out overnight isn’t safe to eat.
What Happens When You Leave Out Cooked Rice
When cooked rice is left unrefrigerated overnight, bacteria spores that have survived the cooking process (or are introduced from contaminants in the air or container) begin to grow, says Bryan Quoc Le, food scientist and author of 150 Food Science Questions Answered. These spores are from a bacterium called Bacillus cereus, according to Kimberly Baker, Ph.D., RD, LD, director of the Clemson Extension Food Systems and Safety Program Team.
This problem isn’t unique to rice, though. “Many cooked foods, including pasta, potatoes, meat, poultry, eggs, beans, soups, and vegetables, can support bacterial growth when left at room temperature for too long,” Baker says. “The difference is that rice tends to have a large amount of Bacillus cereus spores that survive the cooking process, which can [release spores] and produce toxins,” says Le.
WARNING
After two hours at room temperature, all cooked food will enter the “danger zone,” according to the experts at the USDA. This range, which spans between 40 and 140 degrees Fahrenheit, is where bacteria can multiply quickly.
Is It Safe to Eat?
Due to the possibility of bacterial growth, cooked rice left out overnight is not safe to eat.
As mentioned, the bacteria can produce toxins. It can also reach levels that cause foodborne illness, says Baker. “Eating contaminated food may lead to symptoms such as nausea, vomiting, stomach cramps, and diarrhea,” she says.
And while many healthy people can recover from foodborne illness without serious problems, it can be more dangerous for certain groups, notes Baker. “Young children, older adults, pregnant people, and people with weakened immune systems have a higher risk of developing severe illness or complications,” she says. “This is why proper food storage and refrigeration are especially important for protecting people who are more vulnerable to foodborne illness,” Baker says.
Does Reheating Make It Safe?
After cooked rice has been left out overnight, reheating won’t necessarily make it OK to eat. This is true even if you reheat the rice to 165 degrees Fahrenheit, which is the best practice for reheating food in general.
According to Le, the bacteria will have already grown and produced heat-resistant toxins. “At that point, the toxins can survive the heating process and still give you food poisoning,” Le says. “In addition, other harmful microorganisms may have multiplied to unsafe levels while the rice was improperly stored,” says Baker.
When to Toss Leftover Rice
Foodborne pathogens and their toxins can’t always be seen, smelled, or tasted, so a visual inspection alone won’t determine whether rice is safe to eat, says Baker. If you’re in doubt about how long rice has been left at room temperature or how it was stored, the safest option is to discard it, she notes.
You should also throw away leftover rice (or any cooked food, for that matter) if it looks or smells unusual, it was left unrefrigerated for more than two hours, or if it has been in the refrigerator for three to four days. These guidelines apply to cooked leftovers of any kind, according to the experts at the USDA.
How to Keep Cooked Rice Safe
“To prevent bacterial growth, leftover rice should be cooled and refrigerated promptly, ideally within two hours after cooking,” says Baker. Additionally, instead of leaving a large amount of hot rice in the pot, divide it into smaller portions and place it in shallow, clean containers so it cools more quickly, Baker says. “Cover the containers with tight-fitting lids and store them in the refrigerator at 40 degrees Fahrenheit or below,” she says. Here, the cold temperatures will halt or slow down the growth of Bacillus cereus and other bacteria, according to Le.
Assuming the rice has been properly stored, it can be reheated in the microwave, on the stove, or in the oven, says Baker. “If using a microwave, adding a small amount of water and covering the rice helps create steam and heat it evenly.” You can also stir it partway through to eliminate cold spots, she notes. Once the rice reaches 165 degrees throughout, it’s ready to eat.
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