First, don’t let it in the cooking pot but spread it on a clean tray or a shallow container so it can cool down faster. Next, put it in a shallow, airtight container to prevent moisture accumulation and place it in the fridge withing an hour of cooking. Consume it after 24 to 48 hours maximum.
If stored in the freezer, it can last up to six months.
Now, when it comes to reheating it, make sure it reaches a minimum internal temperature of 165°F (74°C) to kill any bacteria that may have grown during storage.
Remember, never reheat cooked rice more than once.
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