Personally I would be careful with reheating rice...c&p from the eatwell.gov.uk website:
Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.
So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.
It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.
Remember that when you reheat any food, you should always check that it's steaming hot all the way through, and avoid reheating more than once.
what happened to the rice once you'd cooked it? if it was chilled quickly as per the guidelines posted then 1 or 5 days won't make any difference. equally if you left it out for ages then even if you cooked it yesterday you shouldn't reuse it.
so long as the rice has been cooled down quickly and kept in the fridge it is likely to be ok. it is when it hangs around for ages that the spores germinate. otherwise they can't and you won't die get ill.