Quick Answer
Cooked rice will generally last 3 to 6 days in the refrigerator before going bad. The exact shelf life depends on how it was cooked and handled. Keeping cooked rice refrigerated and properly stored can extend its shelf life. Signs that cooked rice has gone bad include an off smell, texture changes, and mold growth.
How Long Can Cooked Rice Be Left Out?
Cooked rice should not be left out at room temperature for more than 2 hours. After sitting out for more than 2 hours, the bacteria in rice can multiply rapidly. Some bacteria produce toxins that cannot be killed through reheating.
Bacteria Growth
Rice is a low-acid, dense food that allows bacteria to thrive. The moisture content and nutrients in cooked rice make an ideal environment for bacterial growth. Leaving rice sitting out for too long gives bacteria time to multiply to dangerous levels.
Toxin Production
Some strains of bacteria, like Bacillus cereus and Staphylococcus aureus, produce toxins as they grow. These toxins can cause food poisoning. The toxins cannot be killed by reheating rice to a safe internal temperature.
Risk of Food Poisoning
Consuming rice that has been left out too long can cause symptoms of food poisoning like nausea, vomiting, diarrhea, and abdominal cramps. The risk increases the longer rice is left at room temperature.
How to Store Leftover Cooked Rice
To extend its shelf life, cooked rice should be stored properly. Here are some tips for storing leftover rice:
Refrigerate Promptly
Cooked rice should be refrigerated within 1 hour of cooking. This prevents the rice from entering the temperature danger zone of 40°F to 140°F where bacteria multiply quickly.
Store in Airtight Containers
Transfer rice to airtight storage containers or resealable plastic bags. This prevents moisture from escaping and contain odors.
Portion Into Small Containers
Divide rice into small, shallow containers for quick cooling in the refrigerator. Large batches of rice take longer to chill.
Use Within 3-5 Days
For best quality, refrigerated rice should be eaten within 3 to 5 days. Discard any leftover rice after this time.
How to Tell If Cooked Rice Has Gone Bad
Cooked rice that has gone bad will have obvious signs of spoilage. Here are the most common indications that cooked rice has spoiled:
Sour Odor
Rice that has gone bad will have a sour, pungent odor. This is caused by bacteria growth and acid production.
Change in Texture
Spoiled rice can become hard and dry or mushy. Hardening occurs as rice dries out. Mushiness happens when bacteria have been rapidly multiplying.
Mold Growth
If rice has gone bad from fungal contamination, mold may appear. Mold often emerges as cottony fuzz in shades of black, green, or white.
Discoloration
Cooked rice can become yellow or grey in color as it spoils. This is from oxidation and chemical changes.
Sliminess
A slimy texture or sheen on the surface of cooked rice signals spoilage. Bacteria produce slime that causes this slippery texture.
Does Reheating Kill Bacteria in Spoiled Rice?
Simply reheating rice that smells bad or is moldy will not make it safe to eat again. Spoiled rice should be discarded. Reheating cannot remove toxins or mold.
Bacterial Toxins
Some bacteria produce toxins that can withstand boiling temperatures. Reheating contaminated rice will not degrade or inactivate these heat stable toxins.
Persistence of Mold
Mold and mold spores can also survive the cooking process. Boiling rice does not get hot enough to kill mold completely.
New Bacteria Growth
Even if reheating kills bacteria that initially spoiled the rice, new bacteria can grow again if the rice is still stored at unsafe temperatures after reheating.
When In Doubt, Throw It Out
Rice that smells bad or has mold present could make you sick even if reheated to a high internal temperature. It is best to discard cooked rice that shows signs of spoilage.
How to Keep Cooked Rice from Going Bad
Proper storage and handling of cooked rice can prevent spoilage and extend its shelf life. Here are some useful tips:
Rapidly Cool Rice
After cooking rice on the stove or in a rice cooker, promptly transfer it to a shallow storage container. Avoid packing rice into deep containers before it has cooled.
Refrigerate Below 40°F
Keep rice refrigerated at temperatures below 40°F. This slows down bacteria growth. Store rice towards the back of the refrigerator where temperatures are coldest.
Freeze for Long-Term Storage
For storage beyond 5 days, cooked rice can be frozen. Frozen rice maintains quality for 4-6 months.
Reheat Thoroughly to 165°F
When reheating previously refrigerated rice, make sure the internal temperature reaches 165°F to kill any bacteria that may be present.
Avoid Room Temperature Storage
Never leave cooked rice sitting out on the countertop or dining table. After 2 hours at room temperature, rice can become unsafe.
How Does Freezing Affect Cooked Rice?
Freezing cooked rice can extend its shelf life for several months. However, freezing does lead to some changes in the quality of rice:
Texture Changes
Frozen rice develops a drier, crumbly texture when thawed. The ice crystals that form during freezing rupture the grain structure.
Flavour Loss
Some subtle flavours dissipate from rice over frozen storage. This can make thawed rice taste more bland.
Freezer Burn
When frozen rice is not stored in an airtight container, it can suffer freezer burn. This causes dry spots and changes in texture.
Microwaveable with Caution
Frozen rice can be quickly reheated in the microwave but may suffer from uneven hot spots. Stirring periodically helps avoid this.
Best Used in Other Dishes
For best results, incorporate frozen rice into fried rice, rice pudding, soup, or casserole dishes. The additional ingredients help mask texture and flavor changes.
How Should You Reheat Cooked Rice?
Reheating previously cooked rice requires care. Follow these steps for safely and properly reheating rice:
Use the Stovetop or Microwave
Reheat rice on the stovetop in a saucepan or in the microwave. The stovetop allows even heating while microwaving is much faster.
Add Some Liquid
Stir in a little water or broth before reheating to add moisture back to the rice. This results in a better texture.
Spread It Out
For even microwave reheating, spread rice on a plate or in a shallow dish to allow thorough penetration of microwaves.
Cover and Rotate
In the microwave, cover rice with a paper towel or lid and rotate periodically for more uniform heating.
Reach 165°F Internal Temperature
Use a food thermometer to confirm the internal temperature of reheated rice reaches 165°F. This kills any bacteria that may be present.
Fluff with a Fork
After reheating, fluff rice with a fork to separate any clumped grains. This improves the texture. Let the rice rest 2-3 minutes before serving.
How Many Times Can You Reheat Rice?
It’s best to only reheat cooked rice once. With multiple reheating cycles, the quality and texture dramatically declines. Here is what happens with multiple reheats:
Dries Out
Rice dries out more each time it is reheated. The grains become hard and dry.
Starch Breakdown
Starch molecules in rice undergo retrogradation with reheating. This causes a mushier, gluey texture.
Less Separated Grains
Repeated reheating causes rice grains to clump together into a more cohesive mass rather than fluffy individual grains.
Nutrient Loss
Important nutrients like thiamine, niacin, and vitamin B-6 degrade with multiple instances of reheating rice.
Less Palatable
The overall taste, flavor, aroma, and appeal of rice lessens significantly after being reheated two or more times.
For best flavor and texture, only reheat previously cooked rice once. After that, use leftovers in fried rice or other dishes instead of reheating again.
Conclusion
Cooked rice has a relatively short refrigerator shelf life of 3 to 6 days. Storing rice properly by chilling quickly, using airtight storage, and monitoring for signs of spoilage allows rice to stay safe and tasty for maximum time. While reheating can destroy bacteria, rice that has clearly spoiled should still be discarded. Following good storage hygiene when cooking rice in bulk yields safe, good-quality leftovers that can be enjoyed worry-free within a week.
