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Don’t let it cool on the counter for more than 1 hour.
⏳ This is the time limit to prevent the bacteria from multiplying.
Spread the rice on a wide tray or place it in an uncovered container to cool it faster.
Once cooled (maximum 1 hour after cooking), store it in an airtight container and place it directly in the refrigerator. ❄️
Consume within 24 to 48 hours. No longer.
When reheating, make sure the rice is piping hot, over 70°C. 🔥
Never reheat it more than once.
White, brown, or jasmine rice are all at the same risk.
Bacteria do not change the smell or taste of rice, which is why it is so important to handle it properly.
Reheating it is not enough, as the toxin produced by the bacteria Bacillus cereus is not destroyed by heat.
You can do it! 🙌 Just follow these steps:
Quickly cool the rice as mentioned above.
Divide it into small portions.
Use freezer-safe bags or containers.
Label with the date.
It can last up to 1 month frozen.
👉 When defrosting, don’t leave it on the counter. Do it directly in the microwave or in a pan, until it’s piping hot.
Storing cooked rice without knowing this information can have serious consequences. But by following these simple steps, you can enjoy it without worry. 💖
Because it’s not just about cooking well… you also have to know how to store it well! 😉
