What is the proper way to handle and store cooked rice?

The proper way to handle and store cooked rice is to cool it quickly and store it at 41°F or lower within two hours. This method is critical for food safety because cooked rice can become a breeding ground for harmful bacteria if not handled appropriately. When rice is allowed to cool slowly at room temperature, it may stay in the temperature danger zone (between 41°F and 135°F) for too long, which can promote the growth of pathogens like Bacillus cereus, which is commonly associated with rice.

Rapid cooling, achieved by spreading the rice out in shallow containers or using an ice bath, minimizes the time spent in the danger zone, thereby reducing the risk of foodborne illness. Once it is cooled to the proper temperature, storing it in the refrigerator at 41°F or lower ensures that the rice remains safe for later consumption.

This approach is a critical part of safe food handling practices to ensure that food remains safe and reduces the risk of contamination.