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Rice (or potatoes or pasta or whatever cooked starch) has carbohydrates (food) and water. That is two out of three (the third being temperatures between 40 degrees and 140 degrees) to allow bacteria growth. Most home refrigerators do not keep foods below 40 degrees reliably, so after three days you should either discard, or re-cook to above 170 degrees, or freeze (and recook when you thaw it) any food.

Most food-borne illness is caused in the home, not in restaurants, because people forget how long they have stored things or don't wash them properly before eating.

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11y ago

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