Cool cooked rice quickly by spreading it on a tray or shallow container and refrigerate within one hour. Store in airtight containers and use within 3–4 days. For longer storage, freeze in portions for up to 2–3 months.
When reheating, ensure rice is steaming hot throughout (165°F/74°C). Add a splash of water and cover to create steam; microwave or reheat on the stove until piping hot.
Avoid leaving rice at room temperature for extended periods, as Bacillus cereus spores can survive cooking and multiply if rice cools slowly.