Using steamed rice the next day or later safety Can someone knowledgeable about Asian cuisine and cooking culture please give me a reason why it's safe to use old steamed rice in a recipe? I know people in Asia typically use old rice to make some common recipes (fried rice, congee, etc.) without a second thought, but I'm constantly told by Westerners that it is risky due to bacteria growth. Anyone know different? Thanks in advance!
Cooked rice is not generally considered among the things (like bread, dried fruit...) to which the 2/4 hour rule does not apply - and also, cooked rice stored at room temperature is known as a considerable bacillus cereus risk.

Some people storing it unrefrigerated does not mean it is safe to do so.