The three rules you need to follow to reheat rice safely

Reheated rice fear, it's something that consumes everyday Aussies lives.

Whether you've ordered a takeaway rice dish or made something at home, there's always a feeling of needing to finish it then and there, out of fear of what may happen if it needs to be reheated.

But thankfully, food experts have stepped in to quiet the voices in our heads saying we must never under any circumstances eat reheated rice. Apparently, it's actually not that dangerous – as long as you do it right.

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Nutrition consultant and registered dietitian Jen Messer told USA Today that although there are risks associated with not reheating rice properly, "reheating rice doesn't usually pose any outright danger."

Rice contains spores of bacteria known as Bacillus cereus which survives cooking and multiplies if left at room temperature for too long. It's this bacteria that has everyone afraid of reheating rice dishes.

Shelley Rael, a registered dietician, also told USA Today that the bacteria can cause vomiting and diarrhea but only really poses a threat when rice isn't refrigerated quick enough after cooking, if it's left in the refrigerator too long, or if it's not reheated properly.

According to Rael, rice should be transferred to the fridge within two hours of being cooked, but if you're serving it outside, cut that down to one hour. If it's been any longer, it's safest to throw it in the bin.

When it comes to how long you can leave rice in the fridge, you should make sure you eat it within 3-4 days.

But the part that has most Aussies confused is how to reheat rice "properly?"

Messer explains that there is a way to reheat it safely, will also ensuring you keep that light and fluffy texture.

To keep the flavour and texture, she recommends reheating the rice in the microwave with a single ice cube in the bowl or a damp paper towel covering it.

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And in terms of safety, Messer explains that in order to be reheating rice properly, you need to make sure that it's reaching an internal temperature of 74 degrees. So if you don't already own a food thermometer, it might be time to invest.

She says that 74-degrees is the necessary temperature to "kill any bacteria and to make the rice safe to eat." She also suggests stirring it frequently throughout heating.

But the most important part is to "be sure to avoid reheating any rice more than once."

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