Cooked rice is a staple in kitchens across the UK, but it’s also one of the most high-risk foods when it comes to food poisoning. If not stored correctly, cooked rice can become a breeding ground for dangerous bacteria — particularly Bacillus cereus, which can cause severe illness.
In this guide, we explain how to store cooked rice safely to keep your food — and your customers — safe. We’ll cover:
- Why cooked rice is a high-risk food
- How long you can safely keep cooked rice
- The safest methods for storing cooked rice
- Reheating advice to prevent food poisoning
- The role of food hygiene training in preventing risks
Why is Cooked Rice a High-Risk Food?
Unlike many other cooked foods, rice carries a unique risk. Raw rice can contain Bacillus cereus spores — a type of bacteria that can survive cooking. Once rice is cooked and left at room temperature, these spores can multiply quickly and produce toxins that cause food poisoning.
Symptoms include:
- Nausea
- Vomiting
- Diarrhoea
This can happen in as little as 1–2 hours if rice is left out, which is why cooling and storing rice properly is essential.
How Long Can You Keep Cooked Rice?
- At room temperature: No more than 1 hour (ideally less)
- In the fridge (≤5°C): Up to 24 hours max
- In the freezer (≤-18°C): Up to 1 month, ideally used within 2 weeks
Never keep cooked rice sitting out for long periods, and always refrigerate or freeze it as quickly as possible.
How to Store Cooked Rice Safely
1. Cool Rice Quickly
Spread rice thinly on a clean tray or place it in a shallow container to help it cool faster.
Don’t leave rice in the cooking pot, as it retains heat and slows cooling.
2. Refrigerate Within One Hour
Once rice is cool to the touch, place it in the fridge within 1 hour of cooking.
Store in a sealed, food-safe container to avoid cross-contamination.
3. Label and Date
Always label containers with the date and time the rice was cooked.
Ensure you use a first-in, first-out (FIFO) rotation system in professional kitchens.
4. Avoid Repeated Reheating
Reheat only once. If the rice has already been reheated once before, discard any leftovers.
Safe Reheating of Cooked Rice
When reheating:
- Make sure the rice is steaming hot throughout (≥75°C).
- Never reheat rice in a slow cooker or keep it warm at low temperatures — this encourages bacterial growth.
Common Mistakes to Avoid
- Leaving cooked rice out on a counter “to cool slowly”
- Using rice that’s been left in the rice cooker for hours
- Reheating rice more than once
- Using containers that aren’t clean or properly sealed
Why Food Hygiene Training Matters
The Food Standards Agency (FSA) estimates that there are around 2.4 million cases of foodborne illness in the UK each year. — nearly all of which could be prevented by taking safety measures.
These measures are what you’ll learn in our Level 2 Food Hygiene & Safety Course, trusted by thousands of UK food businesses. The course is fully accredited and compliant with current UK law. It’s priced for affordability, and takes just two hours to complete. Get certified today with our Level 2 Food Hygiene & Safety Course and protect your customers and your reputation.
