Reheating leftover rice is a daily habit in many households, especially in India, but a nutrition expert has cautioned that one common storage mistake can seriously increase the risk of food poisoning. According to Dr Amy Shah, a double board-certified physician and nutritionist, rice that appears fresh can still harbor harmful bacteria if not handled properly.
Dr Shah explains that cooked rice is highly vulnerable to bacterial growth, particularly Bacillus cereus, when left at room temperature for extended periods. Many people leave rice on the kitchen counter for hours before refrigerating it, assuming reheating will make it safe. However, this practice can trigger stomach infections and, in severe cases, lead to hospitalisation.
Contrary to popular belief, refrigerating rice is not harmful. In fact, cooling rice quickly after cooking and storing it in the refrigerator overnight can be beneficial. Dr Shah notes that chilled rice develops resistant starch, which supports gut health, improves blood sugar control, and promotes a healthier microbiome when eaten the next day.
The real danger lies in delaying refrigeration. Rice left out for long durations creates the perfect environment for bacteria to multiply. Even if reheated thoroughly, toxins produced by these bacteria may not be destroyed, increasing the likelihood of food poisoning.
Dr Shah advises a simple safety routine: cook rice properly, allow it to cool quickly, store it in an airtight container in the refrigerator, and reheat it only once. Following these steps can significantly reduce health risks while keeping leftovers safe to eat.
