Wondering what the majority is.
I meal prep Sunday afternoon, eat my last meal Friday around noon. No problems so far after two years.
Cool the rice quickly after cooking, put it in the fridge without a lid until its cool. Then lid the rice and don’t open it until you are going to use it (one big bowl of rice you scoop from each day is no good). Then make sure the rice is thoroughly heated before eating.
In the fridge I think three days is the safe recommendation, though I feel comfortable up to five. You could prob it out into serving sizes and freeze damn near indefinitely if ever you make away more than you’ll use in a week.
In China, people never reuse old rice unless it is thoroughly fried. Rice stored in the fridge may be contaminated by fungi or mold, which produce mycotoxins that may cause food poisoning. There have been cases of people who died of this kind of poisoning, so be very careful when reheating your rice.
To be safe I would say 3, but you must cool it quickly (rinse under cold water before portioning out) after initially cooking if you plan to reheat it and when you do it must be piping hot.
Having said that, I’ve reheated many a Chinese takeaway rice and lived to tell the tail, but it does go against good advice 😅.