Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 6, 2013 05:33 PM

Cooked White long does it keep?

I have a container of white rice from a take-out place that's a week old. Would you still use it? Was getting ready to throw it out for trash day tomorrow and then I thought some fried rice using the leftover veggies in the fridge with an egg mixed in would be good....just not sure about the rice. It's still in the cardboard container, so it hasn't been sealed tight.

What say or pitch?

  1. Click to Upload a photo (10 MB limit)
  1. If you don't use it by tomorrow, throw it out. I have been known to keep chinese white rice for about a week and then mix it in with something. Nobody has ever died eating it! But after a week, that just seems like it's time for it to go.

    1. I'd say that's more a function of what temperature you keep your refrigerator. I've seen news spots where they say 3 days in the fridge, that's it, for all food, but if you keep your refrigerator on the coldest setting, presumably close to freezing, you could probably get away with a week.

      1. I think your window is about to close but you can still use it if it doesn't smell or taste off. You *want* dry rice for fried rice, so it's a good opportunity.

        1 Reply
        1. re: greygarious

          +1...I've kept it for as long as a week and a half with no problems. You can always throw it in the freezer too...I've done that many times.

        2. I'd fry it up and eat it.

          1. You can google rice and bacteria. My friends niece has cancer and is only allowed to eat rice that has been cooked within the past 15 minutes.

            Of course this is an extreme case but week old take-out rice is a little fishy. You probably won't get sick or anything but its just 50cents your tossing.

            4 Replies
            1. re: youareabunny

              Let me guess, you're in the UK (or your friend is), right? There seems to be a great deal of concern over rice in the U.K., much more so than anywhere else in the world. Apparently (from what I've been told), home-ec classes in Britain used to teach that rice couldn't be saved as leftovers for any length of time!

              1. re: tzurriz

                USA, actually. Like I said, this is a case of a child with cancer so concern is a bit, or very, higher than for most folks.

                Leftovers in general I give 3 days.

              2. re: youareabunny

                A big issue with bacterial growth in leftover rice involves rice sitting at room temperature for hours after cooking, before being refrigerated; we don't know how the package was handled last week or how cold your frig is, and that makes some difference, although honestly week-old take out rice just doesn't sound appealing to me.

                1. re: willownt

                  willownt has it. Hereabouts, restaurant health inspections can cite restaurants even for cooling it in portions too deep (because it doesn't then cool quickly enough). I recall the limit as 4 inches (10 cm).

                  One thing about foodborne pathogens is that the ones that cause trouble when you eat them directly are also vulnerable to heat. 15 minutes at boiling temp. is pretty decisive (I'm told by an expert). So, though I'm careful to cool and chill leftover rice ASAP, if I have some in the fridge that's getting a bit elderly, I first check it for obvious spoilage (odor or visible mold), then use it in a soup, like jook (congee), the Chinese rice gruel -- where it gets long further cooking anyway, to soften and break down.