General information, not an individual diagnosis. Ask a healthcare professional if you are unsure about your situation.
Cooked rice left lukewarm for a long time is not necessarily safe after reheating. Some Bacillus cereus toxins are highly heat resistant, so cooking again may be insufficient.
This environmental bacterium can contaminate rice. Its spores withstand heat and can germinate after cooking when cooling and storage conditions allow them to develop.
Plan to eat rice straight after cooking or cool it rapidly for refrigerated storage. The French Agriculture Ministry recommends setting the refrigerator to no more than 4 °C.
The consumer hygiene guide says cooling at room temperature must not exceed two hours. Treat this as a limit to avoid reaching, rather than a necessary waiting period.
Before cooking for later, make room in the refrigerator and prepare a suitable clean container. Record the preparation time so you can track time outside refrigeration.
Cooling goes alongside clean hands and equipment. French health insurance recommends cleaning utensils and worktops and avoiding meal preparation when you have diarrhoea.
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