Reheating cold rice safely requires careful attention because cooked grains can harbor spores of *Bacillus cereus*—a bacterium whose preformed toxins resist heat and cannot be neutralized simply by making the food hot again. To prevent foodborne illness, leftover rice must be refrigerated in shallow containers within two hours of cooking (or one hour in hot weather), stored for no more than three to four days, and reheated thoroughly to an internal temperature of at least 165°F throughout.
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