A large pot retains heat for a long time. Leaving it on the counter until the center finally feels cool can turn a simple storage task into an unsafe delay.
Divide leftovers into suitable shallow containers so they cool more efficiently, and refrigerate promptly following reliable local guidance. The FDA's general limit for perishable food at room temperature is two hours, reduced to one hour above 32°C / 90°F. Some foods, including rice, have additional guidance worth following.
Leave space for air to circulate in the refrigerator and keep it at a safe temperature. Label portions so you know when they were made, and reheat only the amount you intend to eat.
Do not use smell as a guarantee that mishandled food is safe. When the storage history is uncertain, adding spices or boiling again is not a dependable way to erase that uncertainty.
Further reading: FDA: storing food safely.