Cooked RiceShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedNot recommended
Cooked rice is a perishable food and should not be stored at room temperature for extended periods due to the risk of bacterial growth.
Refrigerator
3-4 days
Store cooked rice in shallow, airtight containers to cool quickly and prevent bacterial growth. Place in the coldest part of the refrigerator.
Freezer
3-4 months
Freeze cooked rice in airtight freezer-safe containers or heavy-duty freezer bags. For best quality, cool completely before freezing.
Signs of Spoilage
- Sour or off odor
- Slimy or sticky texture
- Visible mold
- Discoloration
Room Temperature Safety
The 'Danger Zone' for bacterial growth is between 40°F (4°C) and 140°F (60°C).
Cooked rice should be refrigerated or frozen promptly to prevent the growth of Bacillus cereus, a common bacterium that can cause foodborne illness.
Safe Handling
Cool cooked rice rapidly within 2 hours after cooking. Divide large amounts into shallow containers to speed cooling.
Reheat cooked rice to an internal temperature of 165°F (74°C).
Do not reheat cooked rice more than once.
Avoid cross-contamination by keeping cooked rice separate from raw foods.