What will happen if the rice is undercooked

Eating undercooked rice may lead to indigestion or food poisoning. Incomplete gelatinization of starch is difficult for the human body to absorb, which may cause gastrointestinal discomfort; If stored improperly, it may breed pathogenic bacteria and also cause acute gastroenteritis. The starch molecules in undercooked rice are not fully broken down, making it difficult for human digestive enzymes to break them down into absorbable monosaccharides. After consumption, there may be digestive symptoms such as bloating, dull stomach pain, and increased exhaust, especially affecting people with weaker gastrointestinal function. Some people may experience temporary blood sugar fluctuations after eating, as abnormal starch digestion speed leads to a slow increase in postprandial blood sugar. If rice is contaminated before cooking or stored for a long time before cooking, it may breed pathogenic microorganisms such as Bacillus cereus. The heat-resistant toxins produced by these bacteria can cause vomiting or diarrhea type food poisoning, manifested as severe vomiting, watery diarrhea, abdominal cramps within a few hours after eating, and in severe cases, accompanied by low-grade fever and dehydration symptoms. Symptoms may be more pronounced in children and those with weakened immunity.

It is recommended to ensure that the rice is completely cooked until the particles are loose and there is no hard core in the center before consumption. If you experience persistent abdominal pain, vomiting, or diarrhea after consuming undercooked rice by mistake, you should promptly replenish electrolytes to prevent dehydration and seek medical examination if necessary. Daily storage of rice should be kept dry and ventilated. Leftover rice should be refrigerated within two hours and thoroughly heated to a center temperature above 70 degrees Celsius before being consumed again to kill potential pathogenic bacteria.