WHY YOU SHOULDN’T STORE COOKED RICE WITHOUT KNOWING THIS?

After cooking, rice enters a danger zone if left at room temperature for too long. This is because it can contain a bacteria called Bacillus cereus, which survives the cooking process and multiplies rapidly if the rice cools slowly or is left out of the refrigerator.

The most surprising thing is that these symptoms can appear just 1 hour after eating it, and many people don’t suspect that the rice is the culprit.

 HOW TO STORE RICE SAFELY

Follow these key steps every time you cook rice and have leftovers:

Spread the rice on a wide tray or place it in an uncovered container to cool it faster.

Consume within 24 to 48 hours. No longer.

 IMPORTANT FACTS TO REMEMBER

White, brown, or jasmine rice are all at the same risk.

Bacteria do not change the smell or taste of rice, which is why it is so important to handle it properly.

Reheating it is not enough, as the toxin produced by the bacteria Bacillus cereus is not destroyed by heat.

 BONUS TIP: WHAT IF I WANT TO FREEZE IT?

Quickly cool the rice as mentioned above.

Divide it into small portions.

Use freezer-safe bags or containers.

Label with the date.

It can last up to 1 month frozen.

 CONCLUSION

Because it’s not just about cooking well… you also have to know how to store it well!