I've heard of the risk being high from another chef, but it seems strange, I mean, its things like meat or fish that one might assume to be risky. But innocuous old rice? Do you know why it is. And would that apply to left over pasta as well?At work as the risk is so high on reheating rice I ditch it ,At home we spice up diced,peppers ,celery ,onions fine carrots with curry powder and garlic add the rice a bit of veg stock and peas then heat then add boiled eggs quartered ,similar to a quick kedergree serve with fried fish