For many of us, it’s second nature: cook a large batch of rice, save the extra, and pop it in the fridge for another meal. It’s convenient, efficient, and a common part of meal prep routines around the world.
But what many people don’t realize is that cooked rice—if not handled properly—can become a source of foodborne illness, even when stored in the refrigerator.
Why Rice Needs Special Care
The main concern is a naturally occurring bacteria called Bacillus cereus. These bacteria are found in soil and can cling to uncooked rice grains. While cooking kills most bacteria, Bacillus cereus spores can survive high heat.
If rice is left at room temperature for too long before being refrigerated, these spores can multiply. And even if the rice is reheated, the toxins produced by the bacteria may still remain—since they’re not always destroyed by heat.
Common Symptoms to Watch For
Foodborne illness from Bacillus cereus can appear quickly—typically within 1 to 5 hours—and may cause nausea, vomiting, or diarrhea. For most healthy adults, symptoms are short-lived, but children, older adults, and individuals with weakened immune systems may be more vulnerable to discomfort.
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