One thing that always comes up in food safety training is taking care with rice. Failure to make sure its not left out too long before refrigerating or freezing can leave it prone to a specific bacteria that's resistant to the heat that kills 'normal' bacteria. Can't remember the specific bacteria but it's one that comes up in every block of training .
B.cereus
It's an old microbiologist joke:
'I got food poisoning last night from eating rice'
'B.Cereus'
'I am! I was vomiting everywhere!
Bacillus cereus is a common spore-forming bacteria. In it's spore form it can survive very harsh conditions including the preparation of rice by boiling. If the rice is not eaten immediately or left around say at a party without being kept sufficiently cold, the spores germinate and as the bacteria multiply can produce 2 forms of toxin in the food - one for vomiting and one for diarrhoea (nice). These toxins are not always destroyed when the rice is reheated. If you ingest enough B.cereus it can also produce toxins in your gut too - double-trouble!
So, in short - if you cook any food and wish to consume it at a later date - cool as quickly as possible in a covered container (to prevent recontamination), most foodstuff wil survived chilled like this for several days. Alternatively once cool - whack it in the freezer.
When you wish to reheat - thaw at low temperatures in the fridge or fairly quickly with a microwave for example.
I tend to cool stuff when cooked either by putting the pan (if stew-like/soup/stocks) in a sink-full of cold water (preferably without the plastic bowl) and it cools fairly quickly - then portion into tupperware etc and whack in the freezer.
From the freezer I often partially defrost the tupperware tubs in a bowl of hot water for a short period before emptying into a saucepan to heat-through or just nuke from frozen.
If defrosted in the fridge it should keep in the fridge a couple of days.
Just go from hot to cold or cold to hot as soon a possible - avoid it staying warm for any prolonged period!