According to experts, this scenario can be dissected into four situations:
Scenario 1: If the rice remains undisturbed in the rice cooker after boiling without opening the lid, most bacteria will have been eradicated. When the lid is closed, bacteria are unable to infiltrate, thus posing no threat. Even though the rice provides an ideal environment for bacterial growth in terms of moisture and nutrients when the power is off and the temperature decreases, bacteria will not proliferate. Consequently, the rice will not spoil even if left overnight or for a longer duration.
Scenario 2: Post cooking the rice, if you open the lid, extract some rice whilst it is hot, and then shut the lid once more, the internal temperature of the rice cooker remains relatively high. While some bacteria may enter when the lid is opened, the rice can sustain a high temperature for a period after closing the lid. During this interval, the elevated temperature will exterminate any bacteria that entered from the surroundings. Therefore, after the temperature descends, there will be minimal surviving bacteria, and their multiplication overnight will be insignificant. In this situation, consuming the rice left overnight is typically safe.
Scenario 3: If some rice is taken out and then cooled down, but a clean spoon/scoop is used and the air in the environment is well-aired and clean, the entrance of bacteria will be minimal. Following one night, bacteria will not proliferate significantly, allowing you to eat it without encountering major complications, although it is not entirely risk-free.
Scenario 4: Leftover rice that is taken out, and utensils like chopsticks/spoons/forks used for serving are the same ones used for eating, or if the air is more contaminated with bacteria, and subsequently, the rice is placed back into the rice cooker. Numerous bacteria will have infiltrated the rice and been ensnared inside the cooker. The moist conditions in the rice cooker create optimal grounds for bacterial growth, significantly raising the probability of rice spoilage, notably during the summer.
Conclusively, if the rice is cooked and left in the rice cooker without opening the lid or with only a brief lid opening, it is edible and relatively sound. Conversely, in the third and fourth scenarios, it is advisable to refrain from consuming it.
So, what steps should you take to store leftover rice and minimize wastage?
Experts propose cooking only the requisite amount of rice. Nevertheless, occasionally, cooking an excess amount of rice is unavoidable. For remaining rice, you can adopt the following approaches:
1. Immerse the rice cooker in cold water:
Submerge the inner pot of the rice cooker containing leftover rice in a basin filled with cold water, ensuring the water level covers 2/3 of the pot. Seal the lid to prevent insects from entering. Cold water immersion aids in reducing and upholding a low temperature, thus averting rice spoilage.
2. Utilize the refrigerator:
This is a practical and efficient technique. Following consumption, let the rice cool down, cover it with plastic wrap, and refrigerate it. During warmer months, you can place the cooled rice in a food storage bag and store it in the freezer. Leftover rice should ideally be consumed within 6 hours, with reheating being necessary before consumption.
