How long does cooked rice last in the fridge?
Cooked rice keeps 4 to 6 days in the fridge and 6 months in the freezer, per USDA FoodKeeper.
Updated
| Food | Fridge | Freezer |
|---|---|---|
| Cooked rice | 4 to 6 days | 6 months |
Can you freeze cooked rice?
Yes. Cooked rice keeps 6 months in the freezer, per USDA FoodKeeper. Freezer times are for best quality: food kept at 0°F stays safe longer, but it dries out and loses flavor. Freeze it in flat, portion-size bags. It reheats from frozen in the microwave with a spoonful of water.
How to store cooked rice
Spread the rice out in a shallow container so it cools fast, and get it into the fridge within 2 hours of cooking. Do not leave the pot to cool on the stove.
How long can cooked rice sit out?
No more than 2 hours at room temperature, or 1 hour when it is above 90°F, such as at a summer picnic. After that, USDA says to throw it out.
Is it safe to reheat rice?
Yes, if it went into the fridge within 2 hours of cooking and you eat it within USDA's 4 to 6 days. Heat it until it is steaming hot all the way through, 165°F.
How to tell if cooked rice has gone bad
Go by the days, not by the smell. The germs that cause food poisoning usually do not change how food looks, smells or tastes, so food past its time can seem fine and still make you sick. Mold, a sour smell or a slimy feel mean it has spoiled, but food without them is not safe just because it seems fine. Never taste food to check it. When in doubt, throw it out.
How to reheat cooked rice
Heat leftovers until the middle reaches 165°F on a food thermometer, and bring soups, sauces and gravy to a rolling boil. Cover the food while it heats so it stays moist and heats all the way through. In a microwave, stir or turn it halfway. You can reheat frozen leftovers without thawing them first. It takes longer.
Times from USDA FoodKeeper, the storage data from USDA's Food Safety and Inspection Service: data version 128, last changed September 6, 2018, still the current version. Public domain. The handling rules are from USDA's Leftovers and Food Safety.