Cooked rice deserves more attention than its plain appearance suggests. Spores can survive cooking, and poor storage can allow bacteria to grow and produce toxins. Reheating is not a reliable rescue for rice left out too long.
The UK Food Standards Agency advises cooling rice as quickly as possible, ideally within one hour, keeping it refrigerated, and using it within 24 hours. Reheat until steaming hot throughout and do not reheat more than once. Follow applicable local guidance and instructions for packaged rice products.
Smaller, shallow portions cool more readily than a deep pot. Do not leave rice sitting in the cooker unless the appliance is maintaining it under an appropriate safe holding procedure.
If you repeatedly end up with more than you can store and use safely, reduce the next batch. Cooking less is often simpler than building a complicated leftover routine.
Further reading: Food Standards Agency: student food-safety guide.