this post was submitted on 16 Dec 2023
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Warm is arguably even worse. Heat kills microbes, but all the reactions driving their growth tend to accelerate when it's warmer. Rice can harbor some nasty pathogens so it's important to chill and refrigerate it ASAP
The "keep warm" function on a typical rice cooker isn't 100ยฐ warm, it's a food safe temperature like 140+.
As long as the cooker is working properly, it's fine to eat hours later. I wouldn't go overnight or anything.
Why wouldn't 100ยฐ be food safe? Is it because that would only kill stuff in water when it boils, but solids won't boil?