Jerry Rice, the Hall of Fame wide receiver for the San Francisco 49ers, has three Super Bowl rings and more records than Frank Sinatra (almost).
He was also known for his demanding off-season workouts that contributed to his performance and durability throughout his 20-year career.
Rice, the whole grain, is known for its durability and performance too. After harvesting, it can be stored for months, and a single cup delivers 15 percent of the niacin, 21 percent of the magnesium, and 88 percent of the manganese you need every day.
Plus, just a little over 2 pounds of uncooked rice can feed 25 people. No wonder it's a staple food for half the world's population.
But Great Britain's National Health Service recently issued a warning: You need to be careful about how, and for how long, you store rice once it's cooked. That’s because leftover cooked rice can give you food poisoning.
Uncooked rice may contain spores of Bacillus cereus, which are able to survive the cooking process. When rice is left out even for a little while after cooking, the bacteria can multiply and produce toxins that will make you sick.
You may experience nausea and diarrhea one to five hours after eating the contaminated rice; symptoms usually last about 24 hours.
And even if you put it in the fridge as soon as mealtime is over, you should use it up within 24 hours and reheat it only once.