Yes, I remember there being a British, I think, study in 2011 or 2012 that bought samples of cooked rice from various oriental food sellers and found that some were contaminated (moist warm food left out for hours); the reasoning is that when people report sickness or allergy to the MSG that oriental food in the West is notoriously prepared with, they're actually having issues with the rice.
You might also consider the ambient temp of your kitchen. Pro kitchens run several hours a day, staying fairly warm the whole time (might have several ovens, tens of burners, and other hot equipment running throughout the day). Your kitchen, even with the rice cooker going, might stay fairly cool, and so bad bacteria has less time to grow.
Food safety is also talked about in terms of risk to different groups. Young children, pregnant mothers, and old adults are at higher risk than younger adults.
http://www.nhs.uk/chq/Pages/Can-reheating-rice-cause-food-po...
> You can get food poisoning from eating reheated rice. However, it's not the reheating that causes the problem but the way the rice has been stored before it was reheated.
> Uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause food poisoning. When the rice is cooked, the spores can survive.
> If the rice is left standing at room temperature, the spores can grow into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea.
> The longer cooked rice is left at room temperature, the more likely it is that the bacteria or toxins could make the rice unsafe to eat.
Reheating the rice does kill the bacteria, but does nothing to the toxins.
In Japan it is common to refer to Thai, Vietnamese etc. as "Asian".
Anyone else in the UK agree or disagree?