The Dangers of Reheated Rice: Doctors' Opinions 0 9

Rice is a grain that people on all continents have enjoyed consuming for nine thousand years. It is prepared in various ways: for sushi, in quick-cook packets, and as porridge served for lunch in schools and kindergartens. According to statistics, the average person on Earth consumes 57 kg of this grain per year.

One-seventh of the world's population is involved in the production and processing of rice, making this grain the largest 'employer' in the world.

The highest amount of rice is produced in India, China, and Indonesia, and it is in these countries that consumption is the highest.

Much has been written about the health benefits of rice; however, it was recently discovered in the United Kingdom that reheated rice can pose a serious health risk. This was reported by the National Health Service of the kingdom.

The problem lies not in the reheating process, but in how the product was stored beforehand. Rice can contain spores of a potentially dangerous bacterium — Bacillus cereus. If the dish was left at room temperature after cooking, these spores can develop into bacteria. Consuming such rice can lead to digestive disorders, diarrhea, and nausea.

Unpleasant symptoms can manifest as early as one to one and a half hours after consuming spoiled rice.

Therefore, it is recommended to place cooked rice in the refrigerator immediately after it cools down. It is best to eat it within a day, reheating it no more than once until steaming.