I regularly reheat rice I have cooked up to 4-5 days in advance. I will either zap it in a microwave in a cling film (perforated) covered ramekin with a drop of water, or make a recipe like this.
Whilst I am sure there are valid reasons as to why I should be measuring up for a coffin each time I dice with death and perform this heinous act, my track record is pretty good. To date, I have never died, been ill, had a shot at Delhi belly- you name it. I have been absolutely fine. Simple Google/Bing ‘dangers of reheating rice’ , and you’ll probably end up writing out your will just in case. It is all to do with something called Bacillus cereus. There is even a syndrome called “Fried Rice Syndrome” – if I continue on this track, you will never have a stab at any reused rice recipes!
The best advice I have seen (there was a feature in Channel 4’s Food Unwrapped in January 2014) is cook the batch of rice you need, then cool it down as quickly as possible. I cook a large batch, drain, return to pan, cover with cold water and repeat until there is has fully cooled down. What I am not using goes in a large Tupperware container in the fridge as soon as possible.