Cooked rice can generally last in the fridge for about 3 to 4 days if stored properly. It should be refrigerated within one hour of cooking and kept in an airtight container to prevent bacterial growth. Some sources, including the U.S. Department of Health and Human Services, suggest it can last up to 4 to 6 days in the fridge if kept at 40°F (4°C) or lower. However, caution is advised because bacteria like Bacillus cereus, which can survive cooking and cause food poisoning, can grow if rice is not refrigerated quickly or kept too long. The safest practice is to consume cooked rice within 1 to 2 days, especially to avoid risks linked to bacterial toxins that do not always produce strong odors or visible signs of spoilage. If reheating, the rice should be heated thoroughly to at least 165°F (74°C). For longer storage, freezing cooked rice is recommended, where it can last 6 months or more. Key points for cooked rice storage in the fridge:
- Store cooked rice in the fridge within an hour after cooking.
- Use airtight containers to reduce moisture and bacterial growth.
- Consume within 3-4 days for safety and quality.
- Reheat thoroughly before eating.
- Freeze for longer storage (up to 6 months), if needed.
If rice smells off, has a slimy texture, or appears dry and crumbly, it should be discarded as these are signs it has gone bad.
