I mean the one you do when you want something easy to do, but not when you’re tired at the point you microwave a frozen-meal, or just cut down a piece of cheese and put it in a bread
I mean the one you do when you want something easy to do, but not when you’re tired at the point you microwave a frozen-meal, or just cut down a piece of cheese and put it in a bread
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 100° 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 100° be food safe? Is it because that would only kill stuff in water when it boils, but solids won’t boil?