It’s not about food spoiling. It’s about multiplying bacterial spores that have survived the cooking process.
That link doesn’t focus on rice specifically. And the FDA doesn’t have a great reputation. I’d rather trust a source with an active interest in illness prevention.
I don’t buy it. Basically no food spoils that fast, and the FDA does not echo that absurd recommendation: https://www.nifa.usda.gov/sites/default/files/resource/Preventing-Foodborne-Illness-Bacillus-cereus.pdf .The important thing is to cool the food quickly, which is true for all foods requiring refrigeration.
It’s not about food spoiling. It’s about multiplying bacterial spores that have survived the cooking process.
That link doesn’t focus on rice specifically. And the FDA doesn’t have a great reputation. I’d rather trust a source with an active interest in illness prevention.