If you’re in the habit of meal prepping or saving extra rice from takeout, here’s a food safety tip you can’t ignore: leftover rice can absolutely cause food poisoning if it’s not stored correctly. But don’t panic—this isn’t about reheating your rice. The real risk happens before it ever hits the fridge.
The culprit? A bacteria called Bacillus cereus. Its spores can survive cooking and start multiplying if rice sits out too long at room temperature. Once those spores grow, they can produce toxins that reheating won’t destroy, leading to unpleasant symptoms like nausea, vomiting, and diarrhea, usually within a few hours of eating.
The key to preventing rice-related food poisoning is fast, safe cooling. The USDA recommends keeping foods out of the “danger zone” between 40°F and 140°F. You shouldn’t let rice sit out more than 1–2 hours after cooking or takeout. Better yet, portion your leftovers into shallow containers so they cool more quickly, and refrigerate immediately.
This goes double for takeout. You don’t know how long it’s been sitting out before it got to you, so as soon as your plate is made, stash the rest in airtight containers and pop them in the fridge.
Leftover rice is safe, as long as you treat it right. Cool it fast, store it cold, and you’ll avoid a very unpleasant surprise later.
