It’s not uncommon for us to end up with leftover food when we cook for our family. Most of the time, we simply store the leftovers in the fridge and save them for later. Sometimes, we even consume them the following day or in the days to come.

Most recently, however, there has been a buzz around leftover cooked rice and the potential risks of storing it the wrong way.

This phenomenon, which has been discussed a lot on the social media, is known as “fried rice syndrome” and “reheat syndrome.”

According to experts, cooked rice is an ideal environment for the spread of bacteria, particularly Bacillus cereus.

If we leave cooked rice on room temperature for too long, even longer than an hour, the bacterial spores start to grow, producing toxins.

Consuming this rice can cause food poisoning, nausea, abdominal pain, fever, and acute diarrhea. The symptoms may appear as early as an hour after consumption. In some cases, food poisoning can even lead to dehydration and electrolyte imbalances.

The problem is that not many people will ever suspect that their leftover rice is the culprit behind how sick they feel.

The bacteria may spread even if the cooked rice is stored in the fridge, although at a slower rate.

How we store the cooked rice is essential for avoiding bacteria to grow.

So, what is the safest way to store it, you probably wonder.

First, don’t let it in the cooking pot but spread it on a clean tray or a shallow container so it can cool down faster. Next, put it in a shallow, airtight container to prevent moisture accumulation and place it in the fridge withing an hour of cooking. Consume it after 24 to 48 hours maximum.

If stored in the freezer, it can last up to six months.

Now, when it comes to reheating it, make sure it reaches a minimum internal temperature of 165°F (74°C) to kill any bacteria that may have grown during storage.

Remember, never reheat cooked rice more than once.