Bacteria can also spread if cooked rice is stored in the refrigerator, although at a slower rate.
The way we store cooked rice is essential to avoid the proliferation of bacteria.
So, you’re probably wondering what’s the safest way to store it.
First, don’t leave it in the pot, but spread it out on a clean tray or shallow container so it cools faster. Then, place it in a shallow, airtight container to prevent moisture buildup and refrigerate it within an hour of cooking. Consume within 24-48 hours.
If stored in the freezer, it can last up to six months.
Now, when it comes to reheating it, make sure it reaches a minimum internal temperature of 165°F (74°C) to kill any bacteria that may have developed during storage.
Remember to never reheat cooked rice more than once.
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