Rice is a staple in many households because it’s cost-effective, pairs well with tons of other foods, and is easy to make. However, rice can make you sick — and can even be potentially deadly for a small portion of the population. That’s because rice can contain something called
bacillus cereus — a toxin-producing bacteria found in soil, vegetation and food. The pathogen is a common cause of food poisoning, which causes symptoms like nausea, vomiting and diarrhea that typically lasts for about 24 hours. While most people will make a full recovery or not become ill at all, the bacteria can be deadly to vulnerable populations, including children, the elderly, and those who are immunocompromised. That’s why it’s important to handle rice properly and know when it’s time to throw both cooked and uncooked in the trash.
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Cooked Rice: First, there’s the smell test. Does it smell bad or off? Fresh rice shouldn’t have much of an odor, so if it smells sour or strange in any way, it’s not worth the risk. A slimy, mushy texture is also a tell-tale sign that it’s time to toss cooked rice. Be on the lookout for green or blue dots, which is a sure sign of mold, which can be toxic when ingested. Cooked rice should only be stored in the refrigerator for 4-6 days and no longer.
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Uncooked Rice: If your uncooked rice smells sour or musty or feels damp, clumpy or oily, it’s time to throw it away. All are signs that mold has begun to grow. Additionally, if uncooked brown rice appears yellow, it has turned rancid. Overall, uncooked white rice typically has a shelf life of 2 years, while uncooked brown rice only has a shelf life of 6 months. Always ensure that the bag containing the rice is intact, as small holes can indicate the presence of small bugs known as weevils.
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