I know this is a meat oriented site BUT now I'm paranoid about left over rice!

[sandyut]

I don't eat a lot of rice but my wife does. So much that she has a Zojirushi rice cooker. It keeps it hot until you are ready to refrigerate it. They are real cheap to buy.

I inherited one, and now I cant make rice without it. Not cheap but makes perfect rice every time. Ive had it for 18 years I think.

 

[voyager 663rd]

I try to use leftover rice in/with any "next" meal. Try a tablespoon or two in (one) scrambled egg (I primarily use basmati) and cheddar. Heat the rice up in the pan with a bit of butter then add the cheese to get it started to melt and then the egg. MMMMMM

 

[Smoke-Chem BBQ]

Like many here, I didn't used to pay much attention to how long my cooked rice sat out, or how long it was refrigerated. Never knew it could be a problem. And like many here, I never got sick. But there are a lot of things, and a lot of bad food safety practices, that COULD give you food poisoning, but won't necessarily. Not all the time, maybe not often, maybe not ever. But you're rolling the dice, without even knowing what the odds are.

I'm reminded of a favorite quote, from a very unrelated industry, that applies to a surprising number of things. It's a line from a handbook on assembling equipment for handling high-pressure oxygen, which is mighty scary stuff. The author says that using substandard equipment or not following best practices in assembling high pressure oxygen lines "…will work just fine. Right up until it doesn't."