basically if you're gonna cook rice twice, it has to be kept completley hot all the way through, so don't boil it - leave it to stand and then fry it, even the food standards agency warns that the spores aren't killed by the first cooking and bacteria that it turns into (during the standing) don't get killed when re-heated. they also stress that it should not be reheated more than once (and only reheated once if the rice is cooled quickly within 60mins and refrigerated for no more than a day).
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