Got some rice left after dinner? Do not discard them just yet. Yes, some people say that you should never reheat leftover rice. But actually, you can. But be extra careful.
When we cook rice by steaming or boiling, we are introducing water to the grains. And by doing so, we are also making the pot of rice a more comfortable environment for microorganisms to survive. As we all know, there should be sufficient available water to support the growth of bacteria. Read the factors the affect the growth of harmful microorganisms.
In rice, an uncooked package may contain soil bacteria called Bacillus cereus. The B. cereus is a spore-forming type of bacteria. One of the enterotoxins produced by it is heat-resistant. That means reheating leftover rice kills the bacteria, but does not eliminate the toxin already present.
Keep reading.
Bacillus Cereus
B. cereus is a spore-forming, and toxin-producing bacteria. Like rice, B. cereus bacteria is found in starchy foods like potatoes, peas, and beans. When in an environment ideal for growth, like cooked rice stored at room temperature, the spores will germinate into the vegetative form.
When a B. cereus-contaminated food like rice is ingested, symptoms such as vomiting, nausea, and diarrhea may be experienced. These usually manifest as early as in 30 minutes and last up to 24 hours. Reports say that over 80, 000 cases of B. cereus food poisoning occur in the U.S. every year. But the actual number may even be higher as many go unreported.
Further read: Helpful Refrigerator Food Safety Tips
Tips when reheating leftover rice
When saving leftover rice for later, keep it inside the refrigerator. Low temperatures delay the growth of bacteria. This FDA post provides more tips on how to handle leftover foods. Room temperature is optimum for bacteria to grow. At 86°F(30°C), the population of B. cereus in cooked rice doubles in just 25 minutes.
Generally, cooked rice can be safely stored inside the refrigerator 4 to 6 days.
However, immediate consumption is ideal. Otherwise, reheat leftover rice that has been stored for 1 day. At this point, the bacteria level is low enough for reheating. Make sure it is piping hot before consuming. And do not reheat more than once.
When possible, do not reheat cooked leftover rice at day 2. At this point, the level of bacteria is already dangerous for reheating. At day 3, bacterial growth and toxin production are accelerated. Discard it. Remember that contaminated foods may look and smell normal.
