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Heard a dietician say reheating rice wrong is a gamble, now I measure everything
I was at my sister's place in Portland last weekend and her roommate, who works at a clinic, caught me reheating week-old fried rice in a plastic tub. She said rice left out too long can grow bacillus cereus and microwaving it doesn't always kill the toxin. I mean, I've been doing the leftover rice thing for years without issues, but she showed me a timer she uses to chill it within an hour. Now I'm paranoid about my takeout containers sitting on the counter while I watch a show. Has anyone else changed how they store rice after hearing something like this, or am I overthinking it?
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