It’s common to have leftover food when cooking for the family. Usually, we store these leftovers in the fridge and enjoy them later — sometimes the following day or even a few days after.

Recently, however, there has been increasing attention on the risks associated with storing leftover cooked rice incorrectly. This topic has gained significant traction on social media, often referred to as "fried rice syndrome" or "reheat syndrome."

Experts point out that cooked rice provides an ideal breeding ground for bacteria, particularly Bacillus cereus. If rice is left at room temperature for too long — even for more than an hour — the bacterial spores begin to grow and produce harmful toxins.

Consuming improperly stored rice can lead to food poisoning, with symptoms such as nausea, abdominal pain, fever, and acute diarrhea. These symptoms may appear as soon as an hour after eating the contaminated rice. In severe cases, food poisoning can result in dehydration and an imbalance of electrolytes.

The issue is that many people don't realize that their leftover rice may be the cause of their illness. While storing rice in the fridge slows down bacterial growth, it doesn’t stop it entirely.

Proper storage is crucial to preventing bacteria from multiplying in the first place.

So, how should you store cooked rice safely?

First, avoid leaving it in the cooking pot. Instead, spread the rice out on a clean tray or shallow container so it cools faster. After that, transfer it into a shallow, airtight container to minimize moisture buildup and refrigerate it within an hour of cooking. Be sure to consume it within 24 to 48 hours. If you store it in the freezer, it can last up to six months.

When reheating leftover rice, ensure it reaches an internal temperature of at least 165°F (74°C) to kill any bacteria that may have grown during storage.

Lastly, always avoid reheating rice more than once.