6 reasons why rice should not be reheated

Rice is one of the staple foods in various cuisines, including its versatility and ease of preparation, but reheating does come with its hazards. Improper handling of cooked rice can be a serious affair when it comes to food safety concerns. Here are 6 reasons why one should not reheat rice.
Risk of Bacillus cereus contamination
Cooked rice is vulnerable to a bacterium known as Bacillus cereus. These bacteria enter spores, which do not die from the cooking process. When the cooked rice is left at room temperature, the spores multiply and create toxins. The toxins are not killed by reheating. This means that its infection will lead to nausea, vomiting, and diarrhea with a high risk of food poisoning.
Nutrient loss
Reheating causes a loss in essential nutrients. Vitamin and mineral depletion occurs as a result of repeatedly exposing it to heat, making the nutritional value less when taken into the body. This is a disadvantage to people who solely depend on rice for carbohydrates and energy. Reheated rice can become hard and dry, making it difficult to digest and potentially causing bloating or stomach discomfort. White rice is easy to digest, while brown rice is high in fiber, promoting gut health and preventing constipation.
Loss of texture and taste
Often, reheating will alter the texture and taste of rice. It can become dry, hard, or mushy. The flavor of the rice will also not be as enjoyable as freshly cooked rice. Sometimes, off-flavors that had been masked during improper storage become magnified by reheating. This makes your meal less enjoyable.
Uneven heating
Rice tends to heat unevenly, especially in a microwave. Uneven heating can lead to some parts of the rice becoming too hot, while other parts remain cold. Cooler parts may still contain bacteria or toxins, leading to foodborne illness.
Higher chance of spoilage.
Cooked rice should be kept in the right manner to avoid spoilage. If rice is left at room temperature for a long time, bacteria can multiply very fast. Even reheating cannot reverse the spoilage that has already occurred, making the rice unsafe to eat.
Overproduction of starch
Reheating rice can cause starch to recrystallize, making it harder to digest. This may result in bloating, gas, or discomfort after consumption. The starch transformation during reheating also impacts the glycemic index of the rice, which can cause a blood sugar level spike.
Safe consumption of rice tips
If you still love and want to reheat rice, here are some precautions you can take to minimize risks:
Store Rice Properly
Cooked rice should be refrigerated within one hour of preparation. Do not reheat rice more than once.
Heat it well: Make sure the rice is steaming hot throughout before consumption.
Consume immediately: Do not leave reheated rice at room temperature for long periods.
It can be concluded in a nutshell, that even though rice is one of the most versatile and important things in the diets of most people, its unique reheating process can be harmful for health. What's more, the bacterial contamination, loss of nutrients, and other digestive issues call for reconsider reheating rice. However, try and avoid frequent reheating of rice and prepare fresh rice each time you eat.