Cooked rice, whether white or brown, is generally safe to eat for four to six days when stored in the refrigerator, and up to six months in the freezer, according to FoodSafety.gov.
However, proper storage and handling are crucial to ensure safety and prevent food poisoning.
Here's a breakdown:
Refrigerator Storage
- Duration: 4-6 days
- Conditions: Store cooked rice in an airtight container in the refrigerator promptly after cooking (within 1-2 hours).
- Importance: Rapid cooling inhibits bacterial growth.
Freezer Storage
- Duration: Up to 6 months.
- Conditions: Cool the rice completely before freezing in an airtight, freezer-safe container or bag.
- Benefit: Freezing preserves the rice for a longer period.
What to Look for Before Eating Leftover Rice:
- Smell: If the rice has an unusual or sour smell, discard it.
- Appearance: Look for signs of mold or discoloration.
- Texture: Slimy or sticky texture can indicate spoilage.
Key Takeaways:
- Always cool and store rice properly.
- Consume refrigerated rice within 4-6 days.
- Frozen rice can last up to 6 months.
- If in doubt, throw it out!
