IIRC the issue is with cultures that leave rice out on the counter at room temperature, because of historical inertia from per-refrigeration times. In that case

IIRC the issue is with cultures that leave rice out on the counter at room temperature, because of historical inertia from per-refrigeration times. In that case, it does support life like anything else moist and pH neutral. But there is no problem if you follow good food safety practices -- everybody puts the lid back on the pot after they've served themselves, and any leftover goes in the fridge within 4 hours of cooking.