A UK-based surgeon, Karan Rajan, shared guidelines on safely consuming leftover rice, emphasizing proper storage and reheating to prevent food poisoning. He explained that uncooked rice can contain heat-resistant bacteria spores that multiply at room temperature, producing toxins. Rajan advises refrigerating cooked rice within one to two hours and storing it for three to six days, noting that other starchy foods like pasta and potatoes carry similar risks if not handled correctly.