Reheating leftover rice can lead to severe food poisoning if not stored properly, a condition known as ‘reheated rice syndrome.’ The problem is not the reheating itself but how the cooked rice is stored at room temperature. Bacillus cereus, a bacterium naturally present in rice, produces heat-resistant spores that survive cooking. When rice is left at room temperature, these spores germinate into bacteria that release toxins, which are not destroyed by reheating.

Symptoms of reheated rice syndrome include severe abdominal pain, vomiting, and diarrhea, typically appearing within one to six hours after consumption. While most people recover within a day, children and the elderly may experience more serious complications. The condition gained attention in the 1970s when reports in the British journal Epidemiology and Infection linked widespread food poisoning in restaurants to the use of pre-cooked rice. The UK’s National Health Service (NHS) and the US Food and Drug Administration (FDA) have issued specific warnings about Bacillus cereus in their ‘Bad Bug Book.’

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To safely store rice, follow these guidelines: Refrigerate leftover rice within one hour of cooking. Do not leave rice at room temperature for extended periods. Reheat rice only once, and ensure it is steaming hot throughout. Never reheat rice multiple times. By following these steps, you can enjoy leftover rice without risking your health.