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The best estimate of how long cooked rice can be at room temperature before being refrigerated is 2 hours. Then, per food service recommendations, you have 4 hours to get the rice to 40 degrees F.
Cooked rice is prone to the growth of Bacillus cereus. That bacteria actually produces spores that can withstand cooking. Once the rice cools to reasonable temperatures, the cells can germinate and start to grow and produce toxins. Those toxins are not destroyed by reheating.
Keep the rice hot, 140°F or above, for serving. Or cool quickly to 40°F for later use.
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