Keeping cooked rice on the stove until dinner time seems like a practical way to use leftovers, but slow cooling favors bacterial multiplication: in Australia, food authorities recommend refrigerating the food quickly to reduce the risk of poisoning.

Original: Guardar o arroz cozido sobre o fogão até a hora de jantar parece uma forma prática de aproveitar as sobras, mas o resfriamento lento favorece a multiplicação de bactérias: na Austrália, autoridades alimentares recomendam refrigerar o alimento rapidamente para reduzir o risco de intoxicação.

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The habit of keeping rice in the pan brings biological risks, as slow cooling stimulates the proliferation of dangerous bacteria. The post Keeping cooked rice on the stove until dinner time seems like a practical way to use leftovers, but slow cooling favors the multiplication of bacteria: in Australia, food authorities recommend refrigerating the food quickly…

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