Rice is a staple food for nearly half of the world’s population. It’s versatile, inexpensive, and has a long shelf life when stored properly. But once cooked, rice is more perishable and has a relatively short shelf life. So how long does cooked rice last in the fridge or freezer before it goes bad?
How long does cooked rice last in the fridge?
Cooked rice will keep for 3 to 5 days in the refrigerator when stored properly in an airtight container. The exact shelf life depends on a few factors:
- Storage container – Air tight containers like Tupperware or Gladware help block moisture and bacteria from getting in and spoiling the rice.
- Cooking method – Rice that’s prepared by steaming or boiling has a shorter fridge life than rice cooked by baking or microwaving.
- Ingredients – Plain rice lasts longer than rice mixed with other ingredients like vegetables, sauces, or seasonings.
- Refrigerator temperature – Rice lasts longer when stored at a consistent 40°F or below.
Here are some general guidelines for how long cooked rice lasts refrigerated:
- Plain white rice – 3 to 5 days
- Brown or wild rice – 2 to 3 days
- Fried rice – 3 to 4 days
- Rice pilaf – 3 to 4 days
- Rice with veggies, sauces, etc. – 1 to 3 days
Proper storage helps extend the fridge life. Be sure to place cooked rice in a tightly sealed container as soon as it finishes cooling. Store rice toward the back of the fridge furthest from the door where temperatures fluctuate less. And don’t let rice sit at room temperature for more than 2 hours before refrigerating.
How can you tell if refrigerated rice has gone bad?
Cooked rice can go bad in the fridge once bacteria begins growing. Signs your refrigerated rice has spoiled and should be discarded include:
- Sour odor – Freshly cooked rice should have a neutral smell. If it smells unpleasant or vinegary, it’s gone bad.
- Mold – Fuzzy green or white mold spots visible on rice indicate spoilage.
- Discoloration – Greyish or yellowish tinted rice can be a sign it’s past its prime.
- Dry, hard texture – Properly stored rice stays moist. If it’s dried out and crunchy, toss it.
- Rancid taste – If rice tastes off and leaves an aftertaste, it should not be eaten.
When in doubt, remember the old adage – “When in doubt, throw it out.” Don’t risk eating rice that shows any signs of spoilage.
Does refrigerated rice need to be reheated before serving?
Yes, it’s important to reheat refrigerated rice thoroughly before eating to kill any bacteria that may be present. Here are some reheating guidelines:
- Use the stove, microwave, or rice cooker to reheat rice to 165°F or hotter.
- For stove and microwave, add a couple tablespoons water to prevent dried out rice.
- Bring rice to a rapid boil when reheating on the stove.
- Stir rice periodically and break up any clumps.
- Check internal temperature with a food thermometer to verify it reaches 165°F.
- Eat reheated rice immediately or refrigerate again – do not let sit at room temp.
Properly reheated rice stored in the refrigerator can keep for another 3 to 4 days before spoiling. But rice should never be reheated more than once.
Can you freeze cooked rice?
Freezing is an excellent way to extend the shelf life of cooked rice for several months. To freeze rice properly:
- Let freshly cooked rice cool completely, about 1 hour.
- Portion rice into airtight freezer bags or containers, removing as much air as possible.
- Lay bags flat in a single layer to freeze solid overnight.
- Once solid, bags can be stacked or stored upright. Leave a little headspace for expansion.
- Avoid freezing large batches of rice for longer than 6 months.
For best quality, use frozen rice within 6 months. Properly frozen white rice keeps well for 4 to 6 months. Brown or wild rice keeps for 2 to 3 months frozen.
Tips for freezing rice
- Label bags with contents and date.
- Avoid freezing rice with added ingredients – freeze plain rice only.
- Portion into meal-sized amounts so you can thaw just what you need.
- Do not re-freeze thawed or leftover frozen rice.
Thawing frozen rice
To thaw frozen rice for serving:
- Thaw overnight in the refrigerator for use within 3 to 4 days.
- Microwave on 50% power until thawed, stirring occasionally.
- Submerge sealed bag in cold water, changing water every 30 mins until thawed.
- Always cook until hot before serving thawed rice.
How to store cooked rice
Proper storage is key for maximizing the shelf life of cooked rice. Follow these storage guidelines:
Short-term fridge storage
- Let rice cool for 30 minutes after cooking.
- Transfer to an airtight container or resealable plastic bag.
- Press out all excess air and seal tightly.
- Refrigerate immediately at 40°F or colder.
- Use within 3 to 5 days.
Long-term freezer storage
- Let rice cool completely, about 1 hour after cooking.
- Portion into resealable plastic bags or freezer containers.
- Remove as much air as possible and seal tightly.
- Freeze rice flat until solid, then stack or store upright in freezer.
- Label with contents and date.
- Keeps 4-6 months in freezer.
Does rice go bad at room temperature?
Cooked rice should not be left out at room temperature for more than 2 hours. After 2 hours at room temperature, bacteria quickly multiply to dangerous levels. Some Bacillus bacteria found in rice produce toxins that can lead to food poisoning.
The FDA Food Code states cooked rice should be refrigerated within 1 hour of cooking, kept colder than 41°F to prevent toxin production. Rice left in the danger zone between 40°F and 140°F for too long creates an ideal environment for bacterial growth.
If rice is left out overnight (longer than 8 hours), it is not safe to eat and should be discarded. The potential health risks of eating rice left at room temperature too long include:
- Food poisoning
- Vomiting, diarrhea
- Nausea
- Stomach cramps
- Fever
Do not wait for rice to smell, taste, or look bad before throwing it away. Some types of dangerous bacteria do not change the look, smell, or taste of rice.
How long can cooked rice sit at room temperature for buffets or potlucks?
At buffets and potlucks, rice should be kept hot or cold. Rice held at room temperature for extended periods is prone to bacterial growth. Here are FDA Food Code guidelines for rice at buffets and potlucks:
- Hold rice hot at 140°F or warmer OR cold at 41°F or colder.
- Do not let sit between 41-140°F for more than 4 hours.
- Discard rice left out at room temperature for 4 – 6 hours.
- Do not place hot rice into refrigerator immediately – cool first.
- Divide into shallow containers less than 4 inches deep for faster cooling.
Use a food thermometer to monitor temperatures. Chafing dishes and slow cookers can keep rice safely hot. Small containers in an ice bath work for cold service. Avoid the danger zone temperatures where bacteria multiply quickly.
Does cooked rice need to be refrigerated for food safety?
Yes, cooked rice should always be refrigerated promptly for food safety and freshness. The United States Department of Agriculture (USDA) recommends refrigerating cooked rice within 1 hour of cooking.
Unrefrigerated rice can be hazardous to eat after sitting out for more than 2 hours at room temperature. To prevent foodborne illness, cooked rice should not be left out at room temperature longer than 2 hours before placing in the refrigerator or freezer for proper storage.
Reasons to refrigerate rice quickly
- Prevent bacterial growth – Refrigeration inhibits dangerous bacterial growth.
- Extend shelf life – Proper fridge storage keeps rice fresh for 3 to 5 days.
- Retain moisture – Quick cooling prevents dried out rice.
- Stop additional cooking – Heat exposure continues to cook rice if left out.
For optimal food safety and quality, cooked rice should be transferred to shallow covered containers and refrigerated as soon as possible after cooking and allowing to cool slightly. Cooked rice retains the best flavor and texture when properly stored in the refrigerator or freezer.
Can you get food poisoning from eating bad rice?
Yes, eating spoiled, mishandled, or contaminated rice can potentially lead to food poisoning. Rice can grow harmful bacteria that cause illness. Undercooked rice is especially risky.
Two common hazards related to bad rice and food poisoning are:
Bacillus cereus
Some strains of this bacteria, known as “fried rice syndrome,” are found in reheated or leftover rice. Toxin production can occur if rice sits at room temperature for too long after cooking. These toxins can withstand high heat and cause illness, even if rice is reheated.
Clostridium perfringens
This bacteria is found in undercooked rice and causes perfringens food poisoning. Cook rice thoroughly to prevent this illness.
Symptoms of food poisoning from bad rice may include:
- Nausea
- Vomiting
- Stomach cramps
- Diarrhea
To prevent food poisoning, handle rice properly. This includes:
- Always cook rice thoroughly to safe internal temperatures.
- Refrigerate rice promptly after cooking – never leave at room temp over 2 hours.
- Reheat rice thoroughly to safe temperature of 165°F or higher.
- Discard rice showing any signs of spoilage.
- Practice good hygiene when handling rice.
Does microwaving rice kill bacteria?
Microwaving is not a reliable way to kill bacteria in rice that has been mishandled or allowed to sit at unsafe temperatures. Some bacteria can withstand typical microwaving temperatures.
The optimal temperature to kill bacteria in food is 165°F or hotter. Standard microwaves only heat to about 140-150°F, which is not hot enough to ensure safety in rice that has been left out too long.
Additionally, microwaves heat unevenly so rice can have cold spots where bacteria survive. Microwaving also does not remove toxins some bacteria produce that can still cause food poisoning.
For safety, freshly cooked rice should not sit at room temperature for longer than 2 hours. After that point, some bacteria in rice produce toxins microwaving cannot neutralize.
Safe Microwaving Tips
- Only microwave rice refrigerated promptly after cooking.
- Add water to allow steam to kill more bacteria.
- Heat for at least 2 minutes to distribute heat evenly.
- Stir well and check no cold spots remain.
- Verify temperature reaches 165°F internally.
Once rice is mishandled and sits in the danger zone over 2 hours, it may not be safe even when microwaved. The safest practice is to discard rice left out more than 2 hours.
How to tell if cooked rice is bad?
It can be difficult to tell if cooked rice has gone bad visually. Some signs that indicate spoiled, unsafe rice include:
- Sour odor – Bacteria produces acidic compounds causing smell.
- Moldy growth – Look closely for gray, green, or white fuzzy mold.
- Dry texture – Properly stored rice stays moist, doesn’t dry out.
- Clumping – Hard clumps can indicate bacterial colonies.
- Discoloration – Dark or dull color instead of white or light brown.
- Rancid taste – Rice tastes off and leaves aftertaste if spoiled.
When cooked rice develops an unpleasant odor, appearance, or texture, it is safest to throw it out. Do not rely on taste, smell or appearance alone to determine safety. Rice that has been mishandled at unsafe temperatures for too long may harbor dangerous bacteria and toxins without any obvious signs.
How to store cooked rice safely?
Cooked rice can be stored safely by following proper refrigeration and freezing guidelines. Here are some rice storage tips to prevent food poisoning:
- Refrigerate – Cool rice quickly and refrigerate within 1 hour of cooking.
- Shallow containers – Use shallow covered containers to allow rapid cooling.
- Air tight – Store rice in air-tight freezer bags or containers.
- Freeze promptly – For longer storage, freeze rice in meal-sized portions.
- 2 hour rule – Discard rice left out more than 2 hours at room temperature.
- Reheat thoroughly – Cook refrigerated rice to 165°F before serving again.
By cooling rice quickly after cooking and storing in the refrigerator or freezer, the shelf life can be extended and bacteria are prevented from multiplying to dangerous levels.
Conclusion
In summary, cooked rice should not sit at room temperature for longer than 2 hours before storing in the refrigerator or freezer. Refrigerated properly in airtight containers, cooked rice will keep for 3 to 5 days. For longer freezer storage, cooked rice keeps well frozen for 4 to 6 months. Reheat leftover rice thoroughly and use within a day. Discard rice that smells bad, looks moldy, or tastes off. Following basic food safety rules when handling rice reduces the risk of food poisoning.
