Cooked rice is usually safe in the fridge for 3–4 days if stored properly, though some sources extend that to up to 6 days if your fridge is very cold and the rice was cooled quickly.

Quick scoop

  • White rice (plain) : 3–4 days in the fridge; up to 6 days if your fridge is ≤40°F (≤4°C) and it was cooled within 1–2 hours of cooking.
  • Brown rice : Slightly shorter shelf life, around 3–4 days , because the extra oils can go rancid faster.
  • Flavored or saucy rice (fried rice, risotto, etc.) : Treat like plain rice—3–4 days max , since sauces and proteins can spoil sooner.

When to toss it

Throw rice out if you notice any of these:

  • Sour, “off,” or musty smell.
  • Slimy, sticky, or very dry, hard texture.
  • Visible mold or discoloration.

Storage tips

  • Cool rice to room temperature within 1–2 hours of cooking, then refrigerate in an airtight container.
  • If you won’t eat it within 4 days, freeze it; frozen rice keeps well for 3–6 months.

Forum‑style mini‑takeaways

  • Many home cooks say they safely eat rice up to 5–6 days if it smells and looks fine, but food‑safety agencies lean conservative at 3–4 days.
  • A common forum refrain: “If you’re unsure, toss it —rice‑related food‑poisoning (from Bacillus cereus) is not worth the risk.”

Information gathered from public forums or data available on the internet and portrayed here.