We Didn't Know Either: Nutritionist Warns Against Storing Rice in the Fridge, and There's a Good Reason Why

For some time now, British nutritionist Fiona Hunter has been warning against the common habit of storing white rice in the fridge for more than 24 hours. Hunter, who has extensively researched the topic, shared in an interview with the British magazine 'Daily Mail' that reheating rice more than once after it has been cooked poses a health risk.

Hunter also suggests storing rice in the fridge within an hour of cooking due to a dangerous bacterium that can cause stomach upset, diarrhea, and even poisoning. The scientific name of the bacterium is Bacillus cereus, and even if it is not present in the rice itself, it can release spores that grow into bacteria and continue to multiply.

This phenomenon occurs whether the rice is left out of the fridge or stored for more than 24 hours. "It's crucial to refrigerate cooked rice as soon as possible if you don't plan to consume it all within an hour," Hunter advises. "If you intend to reheat it after cooking, it's best to do so in one of two ways: either reheat the entire pot, assuming there won't be a single leftover grain, or reheat in small portions to ensure you don't reheat the same portion twice."

Studies conducted a few years ago found that rice contains a lethal amount of inorganic arsenic—a type of substance that includes a combination of iron, chlorine, sulfur, and oxygen—and is known to be carcinogenic.