Accidentally left rice out overnight...

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I made a pot of brown basmati rice yesterday afternoon and forgot to put it in the fridge.

Should I toss it?
I would - bacillus cereus grows in rice that isn't refrigerated properly after cooking. I think it grows "best" in fried rice, but I wouldn't take the chance.
"Well I love that dirty water. Oh, Boston, you're my home!"
I would keep it and reheat it well before eating. I am pretty liberal on food keeping though, so others might disagree with me.
YES! Eating it can most definitely cause food poisoning.
I would - bacillus cereus grows in rice that isn't refrigerated properly after cooking. I think it grows "best" in fried rice, but I wouldn't take the chance.
Originally Posted by newcurly
Yup, temperature danger zone there. Sure, it probably won't make you sick, but it's best to not risk it.
Yes. Rice keeps worse than other foods anyway. I wouldn't take a chance with it.
I would keep it and reheat it well before eating. I am pretty liberal on food keeping though, so others might disagree with me.
Originally Posted by sarah42
This is me, too. I think it's a carry over from my college days. As long as I nuke it first it's all good. . I guess it probably is better to be on the safe side, though.
My MIL leaves white rice out all the time (potatoes too), and we never got sick from it.

Cripes. I really didn't think anyone would say it would say it could be harmful. It's rice. I'm very annoyed with myself right now.

Why won't microwaving kill any potential bacteria?
My ex made rice a lot and left it on the stove overnight a lot and never had a problem.
Cripes. I really didn't think anyone would say it would say it could be harmful. It's rice. I'm very annoyed with myself right now.

Why won't microwaving kill any potential bacteria?
Originally Posted by medussa
the part of bacillus cereus that makes you sick is the toxin. Once the bacteria multiply and the toxin is formed, microwaving doesn't do anything to it.
"Well I love that dirty water. Oh, Boston, you're my home!"
I would keep it and reheat it well before eating. I am pretty liberal on food keeping though, so others might disagree with me.
Originally Posted by sarah42
This is me, too. I think it's a carry over from my college days. As long as I nuke it first it's all good. . I guess it probably is better to be on the safe side, though.
Originally Posted by CurlyCurlies
Same here. I've left rice out a lot but I did have some wierd stomach issues last fall so I'm careful from now on..
milkandgoods and milkandgoods like this.
The bacteria releases toxins as it multiplies, dies, and breaks down.

Some bacteria, including this one, form spores, which have thick walls that protect them against unfavorable conditions like high heat.
A spore can't reproduce, but once conditions become favorable again (low or high temperature, high acidity, etc.), it can basically turn back and grow (multiply) in the food.

Yes, it's unlikely that your batch of rice is contaminated, but there is a risk there, and it doesn't seem worth it for a batch of rice.

Oh, and the symptoms of intoxication are diarrhea, cramps, and nausea and vomiting. It tends to only last 24 hours, so it's not as bad as some others, but still unpleasant.

Last edited by Saria; 04-21-2009 at 09:50 AM.
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and I thought I was havin' a bad day...
The bacteria releases toxins as it multiplies, dies, and breaks down.

Some bacteria, including this one, form spores, which have thick walls that protect them against unfavorable conditions like high heat.
A spore can't reproduce, but once conditions become favorable again (low or high temperature, high acidity, etc.), it can basically turn back and grow (multiply) in the food.

Yes, it's unlikely that your batch of rice is contaminated, but there is a risk there, and it doesn't seem worth it for a batch of rice.

Oh, and the symptoms of intoxication are diarrhea, cramps, and nausea and vomiting. It tends to only last 24 hours, so it's not as bad as some others, but still unpleasant.
Originally Posted by Sairis
sairis, would the same be true for leaving out quinoa? we left it on the stove overnight, covered. i just ate some for lunch. hope it's ok....
3B corkscrews with scatterings of 3A & 3C.
it doesn't seem worth it for a batch of rice.
Originally Posted by Sairis
If only you knew....

I either overcook rice, so that you get that crusty part on the bottom of the pan (which I like, but is a waste of good rice) or undercook it, so that it's slightly sticky.

Yesterday's batch took 45 minutes to cook and even then, it was a bit sticky. I followed the directions exactly. 1 cup to 2 1/4 cups pf water. My cooktop is electric too. So who knows what the heck "simmer" means when you can't really control the tempterature. But I digress.

I'm a little annoyed that my effort to get it right is wasted because I was a big enough twit to leave it out. Does it make a difference if the pot stayed covered the entire time it was left out?
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Just zap the sh[i]t out of it...it s/b fine...
Hubby didn't notice it?
Does it make a difference if the pot stayed covered the entire time it was left out?
No.
it doesn't seem worth it for a batch of rice.
Originally Posted by Sairis
If only you knew....

I either overcook rice, so that you get that crusty part on the bottom of the pan (which I like, but is a waste of good rice) or undercook it, so that it's slightly sticky.

Yesterday's batch took 45 minutes to cook and even then, it was a bit sticky. I followed the directions exactly. 1 cup to 2 1/4 cups pf water. My cooktop is electric too. So who knows what the heck "simmer" means when you can't really control the tempterature. But I digress.

I'm a little annoyed that my effort to get it right is wasted because I was a big enough twit to leave it out. Does it make a difference if the pot stayed covered the entire time it was left out?
Originally Posted by medussa
Covering would have slowed down the cooling and created more moisture. So, no, sorry.
Simmering is basically a soft boil. You can tell when it's just bubbling, as opposed to a big, rolling bubbling. Boiling is 212 degrees, below that down to around 185.

I mostly cook brown rice the way I cook white rice except with more liquid, which isn't necessarily the same as the directions on the package.

But this is a pretty fool-proof method of doing it:

For 1 cup of rice, use 1 3/4 cups of water, for 1 1/2 use 2 1/2. Combine them in a pot and let sit for 30 minutes. Soaking softens the bran and allows the rice to absorb water more evenly.
Add your salt, bring to a boil, cover, reduce the heat, and simmer until tender, about 30 to 40 minutes.
If all the water is absorbed and the rice is undercooked, sprinkle 2 to 3 tablespoons of water on top, without stirring, and cook it for another five minutes. When the rice is tender or just short of done, turn off the heat and let sit for 5 minutes. Fluff up and serve.

You can also soak the rice overnight.

Last edited by Saria; 04-21-2009 at 11:19 AM.
I cook brown rice a lot in my rice cooker and it seems to spoil if I leave it in there without the warmer on overnight. But I can usually tell because it smells gross.
Rather than love, than money, than fame, give me truth. I sat at a table where were rich food and wine in abundance, and obsequious attendance, but sincerity and truth were not;
and I went away hungry from the inhospitable board.
-Henry David Thoreau

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