Rice based desserts have a lot of nutrients, are moist, and have neutral pH which makes them potentially hazardous if not made and stored correctly.
The NSW Food Authority guideline outlines;
- Cooked - boiling or steaming for atleast 15 minutes
- Products must be cooled quickly, in small batches, following the cooling rule for potentially hazardous foods.
- The ‘use by’ date on the product should be: manufacturing date + 1 day.
- can be displayed at room temperature for up to 48 hours