The issue is not refrigeration, but how you got to there: how is the hot rice cooled before putting it in the fridge.
I imagine not everyone has a blast chiller at home. Does one leave it to cool off naturally, and in what kind of container? Perhaps overnight?
During this process, the rice can take hours to go from 90°C to room temp, and it is during this process that the toxins are created. It might be too late when you put it in the fridge.
Cooling off needs ro be done as quickly as possible by spreading the rice, for instance.
It is not necessarily the lack of basic understanding of biology that causes people to get sick and therefore many to throw away good rice, but the incomplete understanding of the cooking process.
When you get a box of cold rice, there is no way of smelling how it has been cooled and if it is toxic or not.
In all my experiences, rice cools off pretty fast and dries out pretty fast. It may be starchy and risk B. cereus but it really isn't the greatest medium for it unlike pasta covered in sauce.
I imagine not everyone has a blast chiller at home. Does one leave it to cool off naturally, and in what kind of container? Perhaps overnight?
During this process, the rice can take hours to go from 90°C to room temp, and it is during this process that the toxins are created. It might be too late when you put it in the fridge.
Cooling off needs ro be done as quickly as possible by spreading the rice, for instance.
It is not necessarily the lack of basic understanding of biology that causes people to get sick and therefore many to throw away good rice, but the incomplete understanding of the cooking process.
When you get a box of cold rice, there is no way of smelling how it has been cooled and if it is toxic or not.