Asians and white rice are pretty much synonymous with one another. Ask any Asian, and they will immediately tell you that white rice forms the basis of most of their meals. Especially for us Malaysians, where nasi is literally like everywhere.
However, we also have a pretty bad habit of making more food than we can actually eat, which means that we wind up with leftovers. Most Malaysian households will probably be pretty familiar with the idea of keeping their leftover rice in their rice cooker at room temperature, before reheating it for the next meal.
But as it turns out, doing this might actually be hazardous to your health and could result in food poisoning! In a recent Tweet by the Ministry of Health, we are cautioned against reheating rice that has been left at room temperature for four hours or longer. Why?
Apparently, cooked rice that has been left at room temperature for four-hours or more may allow spores in the rice to activate, resulting in potential food poisoning when consumed.
Source: Twitter
Which means that if you have any leftover rice, it’s probably best to keep it in a container before storing it in the fridge, to prevent these spores from activating at room temperature! For a food that is as common as this, it’s always better to be safe than sorry you guys!
Also read: This KFC Chicken Rice Recipe From Japan Is Making Us Drool All Over It
