Because the threat of reheated rice is largely overblown. For starters, it’s not the reheating that’s the problem, but the storage. Rice can carry a bacterial spore for a particular species whose name I forget. Spores are really durable and can survive the initial cooking process. If you then leave the rice out for a while, the spores can reactivate and begin to grow colonies of bacteria. If you reheat it and then leave it out for a while again, you’re increasing the temperature of the rice to a point that doesn’t cook the bacteria, but only lets them grow faster for a bit (as bacteria like warmth). It’s not really reheated rice that’s the issue, it’s old rice – reheating just reduces the time necessary for these bacterial colonies to grow to sizes where they might cause a bit of tummy trouble.
But this issue isn’t a huge one, hence why rice cookers are perfectly happy keeping a batch of rice warm for hours. They create the ideal conditions for bacterial growth, but still don’t cause problems unless you’ve left it on for half a day or more. And as for sushi, you’re eating raw meats and fish – rice should be the least of your health concerns on that front.
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