Once cooled (maximum 1 hour after cooking), store it in an airtight container and place it directly in the refrigerator. 

Consume within 24 to 48 hours. No longer.

When reheating, make sure the rice is piping hot, over 70°C. 
Never reheat it more than once.

 IMPORTANT FACTS TO REMEMBER

White, brown, or jasmine rice are all at the same risk.

Bacteria do not change the smell or taste of rice, which is why it is so important to handle it properly.

Reheating it is not enough, as the toxin produced by the bacteria Bacillus cereus is not destroyed by heat.

 BONUS TIP: WHAT IF I WANT TO FREEZE IT?

You can do it!  Just follow these steps:

Quickly cool the rice as mentioned above.

Divide it into small portions.

Use freezer-safe bags or containers.

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