This is a great article from @vittlesmagazine about the cultural split between those that reheat rice and those that are convinced reheating rice will kill you via “fried rice syndrome”.
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@shezza_t what a great article, thanks for sharing it. I never knew about the perceived risks of rice until just a few years ago, and have done all sorts of things with rice and left-over rice without dying. it is interesting how much racism played in the fear around food poisoning from rice.
I have long been perplexed between the warnings that seem more frequent these days, and the fact that a lot of the different cultures in India ferment rice and eat it. It's great that the article mentions this.
On my visits to India I have often been told about the antimicrobial affects of banana leaves, and more recently I saw that Sandor Katz writes in his book Art of Fermentation that common spices inhibit the growth of "badies" in ferments (my term for unwanted things in fermentation).
It comes down to applying the same level of care in handling rice as we do with any other ingredient. I enjoyed the article a lot.
@LifeTimeCooking @shezza_t great read! I’d also heard this and was extremely sceptical not only from my own experience as a chef but also from as a biochemist by training. Glad to hear some common sense on the subject.