I posted this photo on Facebook recently and was surprised by how many people worried about rice causing food poisoning. I answered many questions there, but couldn’t reply to everyone, so I’m summarising the key points here so you can feel confident about storing, refrigerating and freezing cooked rice.
First, remember that any food—cooked or raw—left between 5°C and 60°C falls into the temperature “danger zone,” where bacteria can multiply quickly. This applies to rice and to many other perishable foods.
See the diagrams below for guidance:
Source: http://www.foodsafety.asn.au/resources/temperature-danger-zone-keep-hot-food-hot-and-cold-food-cold/
Source: http://www.foodsafety.asn.au/resources/temperature-danger-zone-keep-hot-food-hot-and-cold-food-cold/
Keep cold food cold and hot food hot. That’s the essential rule.
Cooked rice that is cooled quickly and stored in the refrigerator at or below 5°C is safe to eat for up to three days. When reheating refrigerated rice, make sure it reaches steaming hot throughout (above 60°C) before serving.
Cooked rice that is placed directly into the freezer and kept at or below −18°C can be stored safely for up to three months. Thaw frozen rice in the refrigerator—not on the countertop—and reheat until steaming hot (above 60°C) before eating.
Keeping foods that are susceptible to bacterial growth within these temperature ranges helps protect your family and allows you to enjoy leftovers safely.
If you have other questions, leave them in the comments and I’ll do my best to answer. In the meantime—happy rice freezing!
Looking for rice recipes? Find them here.