Rice is a staple food for many cultures around the world. After cooking rice, many people will transfer the hot rice directly from the pot to a storage container and put it in the refrigerator to cool and store for later use. However, there is some debate around whether this is the best practice for storing cooked rice safely. Some argue that rice should be cooled to room temperature before refrigerating, while others say it is safe to refrigerate rice immediately after cooking. Here we will explore the reasons for and against letting rice cool before refrigerating and look at some expert opinions to help determine the best practice.
Quick Answer
The quick answer is that letting rice cool first is generally recommended before putting it in the refrigerator. This allows the rice to cool down out of the “danger zone” temperature range where bacteria can multiply quickly. Slowly cooling rice outside the fridge first brings the rice temperature down safer before storage.
Why You Should Let Rice Cool Before Refrigerating
There are a few reasons why letting rice cool first is advised:
- Brings rice temperature out of the “danger zone” faster – The temperature danger zone for food where bacteria can multiply rapidly is between 40°F and 140°F. Hot rice straight from cooking can take a long time to pass through this range if refrigerated immediately, prolonging the time bacteria could grow to unsafe levels before the fridge cools it down.
- Prevents excess moisture in the fridge – Hot rice will release a lot of moisture when first refrigerated. This can lead to condensation on container surfaces and surrounding foods that could speed up spoilage.
- Reduces fridge temperature fluctuation – Adding a large volume of hot rice to the fridge can impact the internal temperature as it struggles to cool things down. This fluctuation can negatively affect other perishable foods in the fridge.
- Allows evaporation of excess moisture – As rice cools on the counter, moisture on the surface evaporates faster which helps dry it out. Drier rice resists mold growth better.
- Makes rice taste better – Rice that cools slowly before fridge storage is less likely to dry out. The texture and flavor will be better preserved.
For these reasons, food safety experts including the United States Department of Agriculture (USDA) recommend letting cooked rice cool at room temperature for about 1-2 hours before refrigeration. This brings the temperature down out of the danger zone faster so bacteria have less chance to multiply to unsafe levels.
Why You May Think It’s Okay to Refrigerate Rice Immediately
Some people do put hot freshly cooked rice directly into the refrigerator with no issues. So why do some think this is acceptable?
- Want to refrigerate quickly for convenience – Rather than waiting for rice to cool, it can be tempting to put it straight into the fridge so it cools faster and frees up the stovetop.
- Think fridge cooling is fast enough – Modern refrigerators are very efficient at cooling. So there is a perception hot rice will cool quickly enough in the fridge before bacteria levels become dangerous.
- Believe moisture isn’t an issue – Some may feel condensation and moisture from hot rice won’t negatively impact their fridge or storage container.
- Assume rice was cooked safely – If rice was freshly cooked at boiling temperatures that kill bacteria, some may think bacteria levels will be low enough even if refrigerated hot.
While these reasons may convince some people refrigerating hot rice has no downsides, food safety experts still recommend letting rice cool out of the danger zone first as a precaution.
Expert Opinions on Cooling Rice Before Refrigerating
Health and food safety organizations provide guidelines supporting cooling rice first before refrigerating it:
- FDA Food Code – Recommends cooked rice cool from 135°F to 70°F within 2 hours and then from 70°F to below 40°F in an additional 4 hours before refrigerating.
- USDA – Advises cooked rice to cool at room temperature for 1-2 hours, then refrigerate at 40°F or below in shallow containers within 2 hours of cooking.
- NHS UK – Specifies cooked rice should be cooled and refrigerated within 1 hour of cooking.
- FoodSafety.gov – States cooked rice should sit at room temperature no longer than 2 hours before refrigerating below 40°F.
Multiple food science experts also warn against putting freshly cooked hot rice in the fridge:
- Dr. Brian Sheldon, microbiologist – Says hot rice can increase fridge temperature, making it hospitable for spore bacteria to grow on other foods. Rice should cool for 90 minutes first.
- Dr. Gayle Delaney, microbiologist – Explains danger zone bacteria like Bacillus cereus can proliferate quickly on hot rice during slow fridge cooling. Allow rice to cool before refrigerating.
- Ben Chapman, food safety specialist – Notes hot rice may “bring down the temperature of the whole refrigerator” and compromise milk, cheese, and meat temperatures. Let rice cool for an hour or two first.
Based on this food safety research and guidance, letting rice cool down before putting it in the refrigerator reduces potential risks and is considered the recommended practice.
How Long Can Rice Sit at Room Temperature?
If letting cooked rice cool before refrigerating, how long can it safely sit at room temperature? Guidance suggests:
- FDA Food Code – Cooked rice should cool from 135°F to 70°F within 2 hours. This means rice ideally should not sit out much more than 2 hours before refrigeration.
- USDA – 1-2 hours
- NHS UK – 1 hour
- FoodSafety.gov – No more than 2 hours
In general, cooked rice should not be left at room temperature more than 1-2 hours before being put in the fridge. Some experts suggest even less time if the environment is particularly warm.
Tips for Cooling Rice Safely Before Refrigerating
To safely cool rice before refrigeration, follow these tips:
- Spread rice out on a baking sheet or shallow dish – This creates more surface area to cool faster.
- Stir rice periodically – Stirring helps release heat evenly for faster cooling.
- Use an ice bath – Placing the rice dish or container in a bath of ice water speeds up cooling significantly.
- Put in refrigerator within 1-2 hours – Once rice has air cooled somewhat, transfer it to the fridge within this time frame.
- Divide into small, shallow containers – Small amounts in shallow dishes cool fastest in the refrigerator.
- Leave space between containers – Allow space between rice containers in the fridge for air flow.
- Use refrigerator thermometer – Monitor that your fridge stays around 40°F or below.
Following these steps helps cooked rice pass through the temperature danger zone for bacterial growth as quickly and safely as possible before refrigerating.
How Long Does Rice Last in the Fridge?
With proper refrigeration after cooking, rice can safely last:
- At 40°F – 3 to 6 days
- At 32°F – 5 to 7 days
These time frames are for plain cooked rice with no meats, vegetables or other ingredients added. Any additions may shorten fridge life. Make sure rice is cooled properly beforehand and stored in air-tight containers in the fridge.
It’s important to pay attention for signs of spoilage as storage time increases. Discard rice if it has an off odor, flavor or appearance.
Can You Freeze Rice Instead of Refrigerating?
For longer term storage, cooked rice can be frozen instead of refrigerated. To freeze rice safely:
- Cool rice completely first – Don’t freeze hot rice directly.
- Package in air-tight containers – Use freezer-safe storage bags, plastic containers or mason jars.
- Press out excess air – Compress rice to remove air pockets before sealing.
- Label containers with dates – Write freeze date on packages for tracking.
- Freeze immediately – Place rice containers in the freezer right after packaging.
- Store at 0°F or below – Use freezer thermometer to monitor proper temperature.
Properly frozen white rice can last 6-12 months in the freezer before quality declines. Brown rice has higher oil content so lasts 3-6 months. Make sure frozen rice is thawed safely in the refrigerator before use.
How to Tell if Refrigerated Rice Has Spoiled
Be on the lookout for the following signs that refrigerated rice has spoiled and should be thrown out:
- Off odor – Stale or sour smell means bacteria growth.
- Off taste – Bad or bitter flavor can occur when rice goes bad.
- Change in texture – Mushy or slimy rice indicates spoilage.
- Discoloration – Grey, green or yellow tints point to mold.
- Dryness – Very dried out, cracked rice has gone bad.
- Foaming – Bubbling on the surface signals fermentation.
- Weird fuzz – Fluffy mold colonies growing on rice.
Wheninspecting the rice, lookat both the surface and center of the rice. Also smell the rice for any sour odors. Whenin doubt, throwit out.
Frequently Asked Questions
Why do experts recommend letting rice cool before refrigerating?
Letting rice cool first brings the temperature down out of the danger zone for bacteria growth more quickly. Hot rice can take a long time to cool down to safe fridge temperatures otherwise, allowing potential bacteria to multiply to unsafe levels in that time.
How long can cooked rice sit at room temperature?
Rice should not sit at room temperature for more than 1-2 hours before being refrigerated. Leaving rice out too long gives bacteria more opportunity to grow to hazardous levels.
Is it really unsafe to refrigerate rice immediately after cooking?
While some people refrigerate rice immediately with no ill effects, food safety experts warn the risks are higher for bacterial growth this way. For maximum safety and food quality, current guidance recommends letting rice cool out of the danger zone first before refrigerating.
Should you freeze rice instead of refrigerating it?
Freezing cooked rice is a safe option for longer term storage instead of refrigerating. But it’s important to cool the rice fully to room temperature before freezing for food safety.
What are signs rice has spoiled in the refrigerator?
Look for off smells, change in texture, unusual appearance, dryness, foaming or fuzzy mold on refrigerated rice. Any of these are signs the rice has spoiled and should be discarded.
The Bottom Line
While practices vary, food safety experts generally agree that letting cooked rice cool to room temperature before refrigerating or freezing it is ideal. This allows the rice to pass through the temperature danger zone for bacterial growth more quickly, limiting the opportunity for harmful pathogens to multiply. Cooling rice properly with the right storage times and temperatures can keep rice safe and preserve taste and texture as well.
