In case you want to kill anyone? (With the rice!)
I think it’s an interesting hijack. I wonder if the bacteria spores have ever actually poisoned anyone, or if it’s more of a theoretical thing. The US food regulations don’t consider it a thing, and it’s not included in the state food-handlers training. At any rate, thanks for passing it along.
The US links you’ve posted have to do with food that hasn’t been refrigerated soon enough after cooking, which is dangerous for any food, It’s different than the UK website which posits that the spores are present even before proper refrigeration.
Okay, hijack done. I need to go find a simple meal that I never tire of because I’m starving.
PB&J is very simple, and very easy to prepare. And helps with that “starving” things. 
Wow. And I thought I liked to roll the dice a bit with food. TWO WEEKS for broth-rice? My rice starts getting funky after three days.
My rice started to get dry and less appealing in 3 days. It rarely gets funky in my modern refrigerator in a week. It DOES get funky sometimes if left out overnight, but in the fridge? Naw.
I never tire of boxed mac & cheese and hotdogs
I guess it depends on how wet you have it. When I make brothier-rice, it becomes funky by day 3. Drier rice and, yeah, it’s just reallllly dry by day 3.
Or maybe my fridge is colder than yours?
Maybe? It’s at 37, according to the digital readout.
Mine also claims to be 37 on the digital readout. But when i inserted my ThermoPen between a chicken that’s been defrosting since Monday and the plate it’s resting on, i got a reading of 34.
The chicken is now on the counter, in the hopes that it actually defrosts before i cook it this evening.
Dunk it in water if you want to defrost it faster. I mean, defrost it in a bowl of water or you can also use running water, but that’s a bit wasteful.
I freeze all my leftover rice, is that bad???
Personal pizza set on top of salad. Eat with knife and fork so you get pizza and salad in the same bite.
This “eating old rice is hazardous” thing fascinates me, so I did a little more research and found that that GASP that nasty Bacillus cereus is all over the place!!!
"What is Bacillus cereus?
Bacillus cereus is a Gram positive, facultative anaerobic
bacterium characterized by large rod-shaped cells and
an ability to form heat-resistant endospores. Since this
bacterium is commonly widespread in the environment
and is often found in soil, it is naturally present in a wide
range of food products of both plant and animal origin.
B. cereus grows best in a temperature range of 39ºF (4ºC) to
118ºF (48ºC). Optimal growth occurs within the narrower
temperature range of 82ºF (28ºC) to 95ºF (35ºC) and a pH
range of 4.9 to 9.3 (FDA 2012b)."
“Transmission of Foodborne Illness
Due to its ubiquity in the environment, B. cereus is easily
spread to many types of fresh and processed food products.
It is found in the environment and on many foods,
including meat, cereal dishes, vegetables, milk, products,…” ARGGGGHHHHHHHH 
“puddings, and soups, but it does not usually pose a health
risk. Illness usually occurs when food is improperly cooked
and stored in the danger zone (41ºF to 135ºF) (FDA 2013a)
for an extended period of time (Marriot and Gravani 2006).” PHEW 
Source: https://nifa.usda.gov/sites/default/files/resource/Preventing-Foodborne-Illness-Bacillus-cereus.pdf
Notably, while the spores are highly heat resistant, normal rice cooking, boiling or steaming seems likely to kill it off. And note that the neither of the cases cited of it causing illness and the death of a young girl involved rice.
“Cooking contaminated food at recommended temperatures
destroys the vegetative cells of B. cereus. Heat-resistant
endospores of this bacteria are more likely to survive
cooking and start growing again (germinate) when the food
is cooled gradually over an extended period of time. The
emetic toxin (cereulide) is heat stable up to 121ºC (250ºF)
(Rajkovic 2014). If stored at improper temperatures for
several hours before serving (> 41ºF (5ºC) for cold food;
< 135ºF (57ºC) for hot food), hazardous concentrations of
bacterial cells or toxins could develop prior to consumption
(HPSC 2012). The temperature range between 57ºC (135ºF)
and 5ºC (41ºF) is known as the danger zone for food
storage and thus should be avoided (FDA 2013a).”
Why the numerous sites talking about the dangers of the bacteria in rice is a mystery. Seems to me if it was so ubiquitous and hazardous, we’d see a lot of Asian sources and research since rice consumption is so widespread there. Make you go…hmmmmmm.
That’s what I do. I flatten it into disc, like a Frisbee, and slide it flat into a big ziploc. When I want some, I put the frozen bag on the counter and use the honking big handle of my kitchen shears to whack off a serving size. Then microwave.
I may be misinterpreting the following, but it seems that cooling or freezing won’t kill off the bacteria once it’s allowed to grow.
Note: I’m not trying to raise a scare about the potential hazards. The exact opposite. I don’t doubt that the potential hazard exists, it’s just much, much, much less a common hazard and harmful an illness than many sites make it out of be.
"According to the National Institutes of Health (NIH), the
National Institute of Allergy and Infectious Diseases (NIAID), the National Food Processors Association (NFPA),
and the FDA Food Code 2013, the suggestions below are
good methods and practices that destroy B. cereus:
• Steaming under pressure, roasting, frying, and grilling
foods will destroy the vegetative cells and spores if
temperatures within foods are ≥ 145ºF (63ºC).
• Since foods containing the emetic toxin need to be heated
to 249ºF (121ºC) for more than 80 minutes, reheating
foods until they are steaming is not enough to inactivate
the emetic toxin and efforts should be devoted to preven
tion (Rajkovic 2014).
• Heating (i.e., cooking) to ≥ 145ºF (63ºC) and reheating
to 165ºF (74ºC) for 15 seconds will destroy the vegetative
(actively growing) cells. Once cooked, the rapid cooling
of the product will prevent any spores present from
germinating. However, note that foods cannot be made
safe to eat if toxins have already been formed.
• Keep hot foods above 135ºF (57ºC) and cold foods below
41ºF (5ºC) to prevent the formation of spores.
• Refrigerate leftovers properly by cooling rapidly to 41ºF
(5ºC) or below. Make sure leftover containers are not
stacked close together; this will allow for adequate airflow
around the food and ensure rapid cooling."
Source: https://nifa.usda.gov/sites/default/files/resource/Preventing-Foodborne-Illness-Bacillus-cereus.pdf
I’ve always found that frozen and reheated rice disintegrates and has a weird texture. Not the case for you guys?
(Though that’s never been just plain rice, always rice with stuff in )
Ham, egg, and cheese on toast/bagel.
Pancakes or French toast, yum. With syrup or jelly. Fruit on the side, or sausage.
I don’t know what to say about that except YMMV for whatever reason. It’s certainly not my lack of sensitivity to spoilage – I’m in fact hypersensitive to that and have been known to throw out what was probably perfectly good food because it seemed even slightly off or was past its best-by date. But the rice has been perfectly fine by smell, taste, and texture. I generally put it into the smallest possible bowl and cover it airtight in plastic wrap. I’m not suggesting that anyone should ignore the experts or their own senses, just relaying my own experience.
Also, I happened to be at a grocery store yesterday that’s one of my favorites because they have some pretty good prepared food, as well as the best hamburger patties ever. I noticed that they had both plain Basmati rice and some sort of vegetable rice among the prepared foods in the refrigerated cooler (not freezer). I looked at the expiry dates and they were sometime well into September – I think at least ten days away, maybe more.