Rice is a very versatile and nutritious food that is part of the diet of many people around the world. However, you should be aware that rice can be extremely toxic. It's all about cooking it and then properly storing what's left. Many people do it wrong and that's why experts give us clues on what we should do and what not to do after cooking rice and thus not put our health at risk.
Why can rice be extremely toxic?
The problem with rice is not reheating it, but how we store it after cooking. Rice that is cooked and not refrigerated becomes toxic because it can cause pathogenic bacteria, very common in nature, called Bacillus cereus, which can produce spores.
In rice, at temperatures between 4 and 60°C, a bacterium called Bacillus cereus grows very quickly. This bacterium can cause food poisoning with symptoms such as diarrhea, vomiting, nausea and abdominal pain. In some cases, it can also cause a severe form of the disease called fried rice syndrome, which is characterized by inflammation of the liver and kidneys. The real danger lies in storing it at room temperature.
For this reason, we should not leave leftover cooked rice outside the refrigerator if we do not want to suffer from the appearance of these bacteria.
How to properly store cooked rice
To avoid these risks, it is important to properly store the rice after cooking it.
- It is best to store rice in the refrigerator, waiting no more than an hour after cooking. This prevents the growth of bacteria at room temperature.
- It is advisable to store rice in a bowl or plate, but not in large quantities. This makes it easier for it to cool quickly and stay fresh.
- It is advisable to cover the rice tightly with cling film or a tight lid. This protects the food from possible cross-contamination with other foods or microorganisms from the environment.
By following these simple steps, we can enjoy reheated rice without putting our health at risk. Remember that rice is a very healthy food for our body, as it contains complex carbohydrates, vegetable proteins, fiber, vitamins and minerals.