[DanBC]

> I've heard the same about potatoes - they are a resistant starch and with each subsequent cooling off/re-heating cycle you increase the resistant starch levels.

Don't do that to rice though, you significantly increase the risk of food poisoning. (And heat doesn't prevent it.)

[tom_mellior]

Reheating rice can cause food poisoning? I'd never heard of that, but it seems to be legit: https://www.nhs.uk/chq/Pages/can-reheating-rice-cause-food-p...

However, you have to leave cooked rice at room temperature for that to be a concern. The method discussed above speaks of "chilling" the rice.

In any case, I've eaten plenty of rice (and lots of other things) left at room temperature for a day, and I've never had problems. But yeah, anecdata.