Just to second that: if you know you've cooked extra rice to freeze or chill, after serving the rice you want to use hot, run cold water through the rest to cool it quickly, especially if you intend to use the rice cold. I usually forget to do this, having said that, so always make sure reheated rice is absolutely nuclear before I use it again.Thomzo wrote: Basically don't let it sit around at room temperature once it's been cooked as the bacteria can grown and won't be destroyed by cooking. Cool quickly and eat the next day.
This has been a really interesting thread. I follow the general rules but also use the eyes and nose test - if it looks and smells absolutely fine then I tend to use it up. Similarly to someone else's relative, my DH's grandmother is 102 and eats things you wouldn't feed a dog, entirely out of choice, and hasn't had a digestive problem in her life!
and it's never harmed anyone that I've ever lived with or fed (or the chickens!). 
(thanks)
