When properly stored in the refrigerator, both white and brown rice can last for about 4 to 6 days after being opened. It's important to store the cooked rice in an airtight container to prevent it from absorbing other odors in the fridge and to reduce the risk of contamination.
To maximize the shelf life of cooked rice, it's essential to follow these guidelines:
Cooling quickly: After cooking the rice, let it cool down to room temperature relatively quickly (within 1-2 hours). This prevents bacterial growth that can occur at lukewarm temperatures.
Refrigerate promptly: Once cooled, transfer the rice to an airtight container or cover it tightly with plastic wrap before placing it in the refrigerator. The cold temperature slows down bacterial growth and helps preserve the rice's quality.
Avoid leaving it at room temperature: Rice left at room temperature for too long can become a breeding ground for bacteria, leading to food poisoning. It's best to consume or refrigerate cooked rice as soon as possible after it's been prepared.
Reheat properly: When reheating the rice, make sure it reaches an internal temperature of 165°F (74°C) throughout to kill any potential bacteria.
If you have more rice than you can consume within the 4-6 day window, consider dividing it into smaller portions and freezing it. Cooked rice can be frozen for up to 6 months, and this is a safe way to extend its shelf life. When ready to eat, thaw frozen rice in the refrigerator before reheating.
Remember, always use your senses (smell, taste, appearance) to check if the rice is still good to eat. If you notice any off odors, strange textures, or signs of spoilage, it's best to discard it to avoid any potential health risks.