• Nausea
• Vomiting
• Stomach cramps
• Sudden diarrhea

What’s tricky is that symptoms can show up within just an hour of eating — and most people don’t realize rice could be the cause.

THE RIGHT WAY TO STORE LEFTOVER RICE

Here’s how to handle rice safely every time:

• Don’t leave it out for more than 1 hour after cooking.
• Spread the rice out on a large tray or keep it in an open container to cool quickly.
• As soon as it’s cooled (within that 1-hour window), transfer it into an airtight container and store it in the fridge.
• Eat it within 24 to 48 hours — no longer than that.
• When reheating, make sure it’s steaming hot (above 70°C / 160°F).
• Never reheat rice more than once.

REMEMBER THESE FACTS

• All types of rice — white, brown, jasmine — carry the same risk.
• The bacteria won’t affect how rice smells or tastes, so don’t rely on your senses.
• Reheating doesn’t remove the toxin made by Bacillus cereus — heat can’t destroy it.

BONUS: WANT TO FREEZE IT? HERE’S HOW

Yes, you can freeze rice! Just do this:

• Cool it quickly, as described above.
• Divide into smaller portions.
• Store in freezer-safe bags or containers.
• Label them with the date.
• It will keep in the freezer for up to 1 month.

And when thawing, don’t leave it out — reheat directly in the microwave or pan until piping hot.