If we leave cooked rice on room temperature for too long, even longer than an hour, the bacterial spores start to grow, producing toxins.
Consuming this rice can cause food poisoning, nausea, abdominal pain, fever, and acute diarrhea. The symptoms may appear as early as an hour after consumption. In some cases, food poisoning can even lead to dehydration and electrolyte imbalances.
The problem is that not many people will ever suspect that their leftover rice is the culprit behind how sick they feel.
The bacteria may spread even if the cooked rice is stored in the fridge, although at a slower rate.
How we store the cooked rice is essential for avoiding bacteria to grow.
