Rice is a staple food consumed by billions around the world every day. It’s affordable, versatile, and filling — making it a go-to choice for home-cooked meals and restaurant dishes alike. But what many people don’t realize is that a simple mistake in how rice is stored and reheated can lead to severe food poisoning — and in rare cases, even death.

A recent warning from medical professionals has brought attention to this overlooked risk, urging everyone to handle cooked rice with more caution.

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The Hidden Danger in Cooked Rice

The main threat comes from a bacterium called Bacillus cereus, which is commonly found in uncooked rice. While cooking typically kills most bacteria, Bacillus cereus can produce heat-resistant spores that survive the cooking process. These spores can grow and multiply rapidly if the rice is left out at room temperature for too long.

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The Risk: Food Poisoning That Can Turn Deadly

If rice is improperly stored — such as being left in a rice cooker, on the stove, or at room temperature for hours — the bacteria can produce toxins that are not destroyed even during reheating. Consuming this contaminated rice can lead to symptoms like:

• Nausea

• Vomiting

• Diarrhea

• Abdominal pain

In most cases, symptoms subside within 24 hours. However, in severe or untreated cases, especially for vulnerable individuals (like young children, the elderly, or those with weakened immune systems), it can lead to serious dehydration, hospitalization, or worse.

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Doctor’s Warning: A Common But Dangerous Mistake

A health expert recently warned that reheating rice improperly or eating leftover rice that’s been sitting out is a widespread yet risky habit. Many people are unaware of the danger, assuming that warming it up again makes it safe — but the toxins left behind are heat-resistant and not removed by microwaving or boiling.

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How to Store and Reheat Rice Safely

To avoid this potentially life-threatening mistake, follow these safety tips:

1. Cool rice quickly — within 1 hour after cooking.

2. Store it in the refrigerator in an airtight container at or below 40°F (4°C).

3. Eat leftovers within 1–2 days.

4. Reheat thoroughly until steaming hot, but never reheat more than once.

5. Never leave rice out overnight — discard it if it’s been unrefrigerated for more than 2 hours.