Cereals, rice, flour, pasta and other dry ingredients should be kept in good quality airtight containers. If you do not have suitable containers, tightly reseal the original packaging.
If you're not going to eat rice as soon as you've cooked it, store it in the fridge as soon as possible, definitely within four hours. Refrigeration won't kill bacteria but it will slow down its growth. Uneaten rice should be thrown out after three days in the fridge.
You can also freeze cooked rice. It’s a good idea to freeze it in portion sizes. Make sure it is wrapped in an airtight container to avoid contamination or freezer burn.
