If you have a properly working refrigerator, I can’t think of any food that isn’t going to last at least 3 days if properly sealed in some kind of container. I keep my fridge very cold, though, so that is obviously a factor.
I don’t see a nuance here at all. Improperly stored food and improperly reheated food of any kind can lead to food poisoning. Cooked rice is no more dangerous than cooked potatoes or green beans to reheat and consume if properly stored and reheated and just as dangerous if it is not. Dry uncooked white rice has a nearly indefinite shelf life, but cooked rice whether it’s dry or not is nothing to rely on.
I see that the NHS leads the list on information on this subject and is very clear on the reason why reheated rice could be dangerous. I don’t know why anyone thought rice was any different than other foods in this regard but apparently some people believe cooked rice did not need proper storage and reheating so rice in particular needed to be pointed out but that may be a disservice that implies other foods are not subject to the same cautions.
I assume this problem arises due to persistent folklore about food safety. As I’ve pointed out before, to the astonishment of people, mayonnaise doesn’t easily go bad in any way and if you got sick from eating that potato salad that was left out on a picnic table at the church social it was from improper storage of cooked potatoes and not the pile of oil that mayonnaise is. Reheating food to 165°F (75°C), thoroughly and for several minutes will kill dangerous bacteria that occur from improper storage of cooked foods. That’s all it takes to make sure food is safe to eat after reheating,
Probably because it’s extremely common to use leftover rice to make new dishes. Fried rice is probably the most common, but i also use it to make rice pudding. And while you can kill pathogens by reheating to 165, if enough
Grows while it’s sitting out, it can leave enough toxin behind to give you intestinal distress, even after reheating (not an infection, but the toxin is heat-stable at normal cooking temps.)
I, also, cook with leftover rice, and sometimes get sloppy and leave it out overnight before doing so. I’ve never had a problem. My guess is that it’s uncommon for that to cause problems. But it’s possible, and if you are very diarrhea-averse, you want to avoid doing that.
Yes, obviously. What are you even trying to argue against here?
I am just saying that there are factors that influence that timespan significantly.
It’s like, for example, how tofu lasts longer when stored in water. Advice like that doesn’t mean Go bananas! Tofu lasts forever!
Yep. I think the reason rice is such a discussed topic is that it feels like an outlier - most of the things we consider to be food poisoning risks are protein-rich - meat, eggs, cream, etc.
Also the manner of poisoning for the residual toxins from Bacillus cereus is slightly unusual in that the onset of symptoms can be incredibly prompt - in some cases, people can be projectile-vomiting before they’ve even managed to get the second spoonful of contaminated rice to their mouth; as a result of this, I suspect some people probably mistakenly blame something else, like the previous meal they ate.
(Underlining added.)
Letting food cool outside a fridge can be problematic. It extends the time the food is at a warm temperature when spoilage happens faster. It’s usually better to refrigerate immediately and cool the food quickly. (There are exceptions, like you don’t want so much hot food in the fridge that other refrigerated food warms.)
That’s not been the case for the microwaves I’ve used. Instead of random, the turntable goes the opposite of its previous direction. So, clockwise, then counter-clockwise, then CW, then CCW, ad infinitum.
Ah, one of those old Radiation King models. Also useful for air defense.
That’s a secondary effect of the motors. When the turntable stops the motor shaft is in a position to continue rotating in the same direction, but when it is stopped the turntable is putting a heavier load on the motor to start up in in that direction. There is little bit of play in the other direction that allows the motor to start up going the other way more easily. So it appears to reverse direction each time, but it’s not the case under all conditions.
Reheating food that’s had dangerous bacteria growing in it does not make it safe. The problem isn’t the bacteria themselves-- the kinds of bacteria that grow in food are not the kinds that can grow in a living body. The problem is that some bacteria that grow in food produce toxins, and those toxins will still be there after cooking. Killing off the bacteria will prevent the food from getting any worse, but it won’t make it any better.
Out of curiosity: Is there a convenient way for someone to detoxify food that’s gotten bacterial toxins in it? I’m guessing “No, not in a home kitchen”.
I assume it can be done chemically somehow, but would yield an unpalatable or inedible product.
I doubt that it can even be done in a laboratory, at least not in any way that leaves it still the same food. I mean, in the extreme, you could always burn it into carbon dioxide and water, and then use that carbon dioxide and water to grow a new plant, but I don’t think anyone would call that “detoxifying the food”.
Depends on the bacteria. E. coli produces toxins that can be destroyed by heat, but it’s probably beyond the capacity of the home cook to be able to conclusively identify which pathogens are definitely present/absent.
Of course another issue with reheated food is that many people reheat leftovers to nowhere near normal freshly cooked serving temps. Instead they zap the stuff just barely up from cold towards room temp plus/minus 20F/10C and eat it that way.
I find that a disgusting temperature for food, but many folks I’ve met over the years think that’s just fine.
At those temps, not only will any toxins be unaffected but so will any live bacteria.
I don’t like eating hot food. If food is served hot, I always wait for it to cool to a comfortable temperature to eat. Well, not always – pizza takes too long and I routinely burn my mouth on it. I hate being served really hot food.
That’s why I pay attention to whether my food has been sitting out long enough that I feel the need to re-cook it. If not, I eat it cold, or heat it to warm. If it’s older and dicier, I do re-cook it, but then I let it cool to a comfortable temp before I eat it.
That’s not true. While there are some bacteria that cause problems due to toxins they produce, things like salmonella or listeria can both grow on food and also make you sick.
both S. enterica and L. monocytogenes grew significantly on cut cantaloupe, honeydew and watermelon at 8 and 12 °C
fwiw, I worry a lot more about infectious agents on food than about the toxins that might grow in aerobic conditions.
Quick internet check (healthyWA.wa.gov.au [Western Austrailia]):
# Safe cooling of cooked rice
"Very few people realise that improperly stored cooked rice can be a cause of food poisoning.
Uncooked rice often contains the bacteria Bacillus cereus. These bacteria can form protective spores that survive the cooking process and if the rice is cooled slowly (and left between 5 °C and 60 °C for a long time), these bacteria spores can germinate, grow and produce a toxin (poison) that causes vomiting."
I have been cooking, eating and sloppily re-heating and probably improperly cooling rice my whole life (68) and have never had any issues. Huh.
All that aside, I think the OP is safe.
My last two as well.
Have you ever suffered an episode of food poisoning at all?
Just to be clear I’m not saying that’s impossible. Normal distribution, thin edges of the bell curve and all that.
I fear, after seeing too many threads of this type, this point will never sink in.
Yeah. Also the misguided advice ‘if it smells OK’. If unsafe food always smelled bad, people would never get food poisoning
Well I have a happy ending to report - I’ve eaten my first reheated left-overs (tasty) and had no problem at all. 
Following the helpful advice, I:
- served out the amount I wanted to eat the first day
- promptly resealed the plastic containers and put them straight into the fridge
- ate my first helping of mushrooms, potato and vegetable rice (yummy)
- next day removed the plastic containers and turned them out onto a microwavable plate
- heated till it was piping hot
- let it cool just a bit
- ate my second serving (also tasty)
No waste and good value for money. 
Yes, I’ve had a fairly violent episode - a carnival hot dog. But even so, I think I would remember throwing up after eating left-over rice.