I live in the UK. At some point, I was taught that cooked rice that has been left for a while can cause illness.
More recently I've become aware that many people make healthy fermented dishes from rice (in fact, these are some of my favourite foods) (and I find this confusing - how is it that fermenting rice is safe but leaving cooked rice to cool and then reheating it is risky?)
I'm a vegan and my favourite mylks (vegan milk alternatives) include mixtures of rice and other ingredients such as almond, hazelnut or coconut. Also, rice milk is useful when preparing things for children or guests as it's very rare to have an allergy or intolerance to rice, while allergies to soya and nuts are relatively common.
I would like to make my own rice/mixed mylk, but I am concerned about food safety. All the recipes for rice milk I have seen involve simply blending cooked rice with water and possibly other ingredients.
I don't know how the rice mylk and mixed rice mylks I buy are produced, but they are sold as non-temperature controlled products with shelf-lives of years or months.
So, if I make rice mylk myself, is it safe? How should it be stored and how long can it be kept?
I mostly use organic brown basmati (long grain) rice. Sometimes I use organic brown sushi (short grain) rice. Sometimes I use rice that is not organic. I don't know if this makes a difference to the microorganisms that might be found on it.