Quick Answer
It is generally not recommended to eat cooked rice that has been stored in the fridge for longer than 4-6 days. The main risk with eating rice stored for over a week is bacterial growth leading to food poisoning. However, if the cooked rice has been stored properly in an airtight container and refrigerated at or below 40°F the entire time, it may be safe to eat for up to 1 week. The taste, texture, and aroma can degrade after 7 days but it does not necessarily mean the rice is unsafe to eat if it has been handled properly. Use caution, inspect carefully, and if in doubt, throw it out.
Food Safety with Cooked Rice
Rice is an especially risky food when it comes to bacterial growth. This is due to its moisture content and nutrient composition. When cooked rice is left out at room temperature for more than 2 hours, both spoilage and pathogenic bacteria can begin to multiply quickly.
The main safety risk with eating reheated rice after a week in the fridge is Bacillus cereus. This is a spore-forming bacteria that can survive cooking. Given the right conditions, the spores can “germinate” into rapidly reproducing bacteria.
B. cereus can cause two types of foodborne illness:
- Diarrheal illness – from toxin production in the small intestine
- Emetic illness – from toxin production in the food itself before ingestion
Proper storage is crucial to prevent B. cereus and other bacteria from reaching dangerous levels. The FDA recommends cooked rice be refrigerated within 1 hour of cooking. Then, it should be stored in shallow containers no more than 2 inches deep and used within 3-4 days.
Changes to Cooked Rice After 7 Days in the Fridge
Even if refrigerated rice stored for a week does not make you sick, its quality and taste can degrade significantly:
- Drying out – Extended fridge storage removes moisture from cooked rice, causing it to dry out.
- Texture changes – The grains can become hard and crunchy.
- Color changes – The color may dull or become yellowish.
- Stale, off smells – Bacteria growth and oxidation can cause foul odors.
- Mold growth – Tiny hairy mold colonies may start to appear.
- Taste changes – The flavor can become stale, acidic, or fermented.
These changes happen more quickly if the rice is stored at higher temperatures above 40°F. The starch in rice undergoes retrogradation at refrigerator temperatures. This causes the molecules to crystallize and harden, altering the texture. Fats in the rice can also become oxidized during extended storage leading to rancid odors and off-flavors.
How to Store Leftover Cooked Rice
To extend the shelf life of cooked rice as long as possible, follow these storage guidelines:
- Allow rice to cool completely before packing for the fridge.
- Store rice in air-tight containers or resealable plastic bags.
- Portion rice out into small, shallow containers or bags.
- Press plastic wrap directly onto the surface of the rice to prevent drying.
- Refrigerate rice immediately at 40°F or below.
- Use rice within 3-5 days for maximum freshness and safety.
- Do not reheat rice more than once.
Proper cooling and storage helps limit the growth of B. cereus and other bacteria. This gives cooked rice a shelf life around 4-6 days with optimal handling.
Does Reheating Rice Kill Bacteria?
Simply reheating or boiling old rice does not make it safe to eat if harmful bacteria have grown. Many bacteria form spores and toxins that can survive boiling temperatures.
The only way reheating rice destroys bacteria and spores is by cooking at much higher temperatures than boiling:
- 249°F (121°C) for at least 3 minutes – kills spores and vegetative cells
- 275°F (135°C) for a few seconds – kills both spores and toxins
These super-high temperatures require a pressure cooker. So unfortunately, regular reheating through boiling, microwaving, or steaming is not reliable for making old rice safe to eat again. The toxins can also remain in the rice even if bacteria are killed.
How Long Can Cooked Rice Last in the Fridge?
With proper airtight storage and temperatures at or below 40°F, here are the approximate shelf life limits for cooked rice:
| Type of Cooked Rice | Refrigerator Shelf Life |
|---|---|
| White rice | 4-6 days |
| Brown rice | 3-5 days |
| Wild rice | 3-5 days |
| Cooked rice mixtures (like pilaf) | 3-6 days |
| Pre-cooked microwavable rice cups | 1 week |
As you can see, white rice keeps a little longer than brown or wild rice due to its lower oil content. But no variety of cooked rice will last for 7 days consistently at refrigerator temperatures.
Can Frozen Rice Be Stored Longer?
Freezing cooked rice can extend its shelf life significantly compared to refrigeration. According to the FDA Food Code, rice stored continuously frozen at 0°F may be kept indefinitely without becoming unsafe.
However, the changes in texture and flavor will make the quality drop over longer frozen storage. For best quality, the recommended freezer times for cooked rice are:
- White rice – 6-12 months
- Brown rice – 6-12 months
- Wild rice – 6-12 months
- Rice mixtures like pilaf – 6-12 months
Properly frozen cooked rice should retain acceptable flavor and texture up to a year in the freezer. It will generally degrade faster than raw rice stored long-term frozen.
To maximize freezer shelf life, cool rice completely first, package in airtight containers with minimal air exposure, and maintain constant freezer temperatures below 0°F. Amount of time thawed before cooking also impacts the final texture and taste.
How to Tell if Refrigerated Rice Has Spoiled
It can be difficult to detect spoilage with rice stored in the refrigerator, compared to foods with more obvious mold growth. Here are some signs cooked rice may be unsafe to eat after a week or longer in the fridge:
- Strong sour, fermented, or off odor
- Change in color or dull, grayish tint
- Dry, crunchy texture
- Moldy spots or slimy residue
- Rancid smell when reheated
Your nose and eyes are the best tools for determining if cooked rice has spoiled after sitting in the fridge too long. If there is any doubt about the safety based on the look, smell, or taste – throw it out!
Can You Get Food Poisoning from Spoiled Rice?
Yes, you absolutely can get food poisoning from eating spoiled, old rice. The main health risk is ingesting dangerous levels of bacteria like B. cereus and their toxins.
Symptoms of food poisoning from rice can include:
- Nausea and vomiting
- Abdominal cramps and diarrhea
- Fever and chills
- Headache
Diarrheal illness is very common with B. cereus food poisoning from rice stored at room temperature too long before eating. The onset of symptoms is typically 8-16 hours after eating contaminated rice.
If rice smells bad, tastes off, looks gray, or is slimy, err on the side of caution and do not eat it! Cooked rice should not be consumed if left at room temperature overnight or longer.
How to Dispose of Spoiled Rice Safely
If you determine your refrigerated or frozen rice has spoiled, it’s important to dispose of it carefully without cross-contaminating kitchen surfaces:
- Discard rice in trash bag securely sealed
- Do not pour down drain which can clog pipes
- Wipe out container thoroughly before reuse
- Wash hands, utensils, dishes that had contact
- Clean fridge area where rice was stored
Throw away the rice itself while making sure not to leave any residue behind in containers or where it was stored. Clean any surfaces it touched with hot water and soap.
Conclusion
Cooked rice will develop off colors, smells, and textures if left refrigerated or frozen too long past the recommended 4-6 days. Eating rice stored for over 7 days can potentially lead to foodborne illness, especially if not handled properly. Use your judgment, assess for any gross changes, and throw rice away after a maximum of one week in the fridge to be safe. Freeze portioned rice to safely preserve it for 6-12 months.
