There's a specific bacteria which can cause fix poisoning. It comes from rice not being cooled correctly or quickly enough. We have reheated rice with no issues for 15 years. We do the 3 day rule (cook on Monday, eat by and including on Thursday). It's cooled quickly and put in the fridge (which I know is cooler than most domestic fridges). Also must be absolutely piping hot when eating.
This is the best way to make egg fried rice, cooling overnight and using the next day. Something about the starches I think. We've also frozen rice with no issue for 15 years. Things like pilau rice to go with curry made from scratch etc.
Here's a link on the actual real danger (instead of hyperbole which is common)
www.food.gov.uk/safety-hygiene/home-food-fact-checker
There's two more paragraphs about rice than quoted below.
"Rice
How long can you safely eat rice for after cooking?
Rice may be eaten cold if it is cooled down quickly. Put the rice in the fridge and consume within 24 hours.
You can get food poisoning from eating reheated rice. It's not the reheating that causes the problem, but the way the rice has been stored before it's reheated.
Keep rice in the fridge for no more than one day until reheating. When you reheat any rice always check the dish is steaming hot all the way through.
Uncooked rice can contain spores of a bacterium called Bacillus cereus. This bacteria can cause food poisoning. The spores of Bacillus cereus can survive being cooked. The longer cooked rice is left at room temperature, the more likely it is that the bacteria or toxins will make the rice unsafe to eat.
Can you reheat rice?
Yes, but you should never reheat rice more than once. And when you do reheat rice, make sure it is steaming hot all the way through.
If you have leftover rice you should chill it as quickly as possible, ideally within one hour. Dividing it into smaller portions can help with this. Also don't leave rice in the rice cooker, steamer or pan to cool down."