I haven’t experienced any mold in mine. It’s a sealed unit (outside of it venting during cooking) and I’m no mycologist but I’m sure that mold spores wouldn’t be too appreciative of the cooking process.
Some times, also left over rice can be put in the refrigerator and then used for fried rice. Sometimes I’ll just make as much as I need on that occasion. Either way it comes out perfectly every time.
Per the CDC: Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).
Warm for days? That’s a mold incubator …
I haven’t experienced any mold in mine. It’s a sealed unit (outside of it venting during cooking) and I’m no mycologist but I’m sure that mold spores wouldn’t be too appreciative of the cooking process.
So you just cook rice several days ahead and don’t open the cooker until then?
Some times, also left over rice can be put in the refrigerator and then used for fried rice. Sometimes I’ll just make as much as I need on that occasion. Either way it comes out perfectly every time.
Mold? Not likely. Bacteria? Yes.
Per the CDC: Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).