Many will be surprised to hear that delicious rice can be one of the most dangerous foods in the kitchen, especially if not handled correctly. According to LiveScience, in the USA alone, over 60,000 cases of food poisoning are attributed to consuming rice. Thankfully there are some guidelines you should follow to help keep you and your family safe and healthy.
Rice cooked in a rice cooker and immediately held on the “keep warm” setting can be held for 8 hours before being considered unsafe for consumption. Cooked rice left at room temperature is unsafe to eat after 90 minutes. Any rice which has lapsed these times should be discarded immediately.
Rice is a high-risk food and should be treated as such, as it is a significant contributor to “at-home” food poisoning statistics.
As with most food, you should err on the side of caution. If in doubt, dispose of the rice and cook a fresh bowl. Once your rice is cooked, and you aren’t going to eat it, there are ways to store cooked rice, maximize its life, and keep it as safe for consumption as possible.
Rice can contain a pathogen called Bacillus cereus, a bacteria that can cause vomiting and diarrhea if left at room temperature.
Often found in rice is a “spore” (a baby bacteria) called Bacillus cereus – which is transferred to rice grains from the rice fields. This bacteria is somewhat unique as cooking can not kill it. While in uncooked and dry rice, this bacteria is considered “dormant” (sleeping) and will not multiply or pose a health risk.
To “activate” (wake up), multiply and become toxic to humans, the bacteria need both moisture and a temperature of 39ºF to 122ºF (4ºC to 48ºC). While between these ranges, bacteria are fully awake and can double every 20 minutes.
Bacteria is everywhere, on every mouthful of food we eat and on every surface we touch. Most bacteria aren’t harmful. However, when left to multiply, certain bacteria such as Bacillus cereus start to form toxins, which, when ingested (eaten), cause sickness and diarrhea.
By far the easiest step. Most rice comes in packaging designed to keep moisture out of rice. You can help by storing your rice away from moisture or potential spills.
If you open rice that is damp – You must discard rice immediately.
The word danger zone can be a bit of a buzzword in the food industry.
The term “Danger Zone” means the temperature range in which bacteria are likely to multiply.
Rice should be heated to 165°F (65°C) minimum.
Although the bacteria can grow between 39ºF and 122ºF (4ºC to 48ºC), rapid growth happens between 82ºF and 95ºF (28ºC to 35ºC).
Rice should be cooked until piping hot. All rice cookers use steam for cooking rice, so they will heat to the water’s boiling point of water 212°F (100 °C), rendering food well above the danger zone. Rice cookers keep warm settings around 140ºF (60ºC), meaning rice is well away from the danger zone even when on a keep warm setting.
Rice should be kept at room temperature for as minimal time as possible.
When serving rice to eat, aim to consume it within 90 minutes. Any rice kept out longer should be discarded.
Do not move hot rice straight to the refrigerator.
When moving rice from a rice cooker to a refrigerator, you should first cool it as fast as possible.
One effective technique is to spread the rice into a thin layer to speed up the cooling time. (Clean baking trays or serving plates are great options). Once the rice is cool to touch, move to a bowl, cover, and refrigerate, ensuring the rice has not been out for more than 90 minutes.
Rice can be reheated, providing it is heated to a temperature above 165°F (65°C). The best method for reheating rice is in the microwave, heating on full power for at least 4 minutes.
If you don’t have a microwave, woks are a great alternative – Ensure rice is heated thoroughly before serving.
Once the rice has been reheated, it should be immediately consumed or disposed of.
This is true for all foods. Reheat once, then eat or dispose of it.
To cook and consume rice safely, the following should be adhered to:
