Can I put warm/hot foods straight in the fridge?

[WeCameToDance]

I've cooked rice to be reheated later. I know rice is one of those foods you need to be careful about reheating but it's taking eons to cool down. Can I just stick it in the fridge still warm/slightly hot?
Actually can you put hot food in the fridge in general?
Tia

Not hot not as you'll raise the temperature of the fridge and the food already in it. Let it cool for a bit first.

I have always been a bit sceptical about the raising the temperature thing. My fridge has a temperature display on the front and it never raises if I put hot food straight into the fridge. Whereas, if I leave the door open for a couple of minutes, it does go up, so I know it is quite sensitive to change. My conclusion is therefore that even if it does raise the temperature, it is by less than 1C, and nothing to be concerned about as it will soon drop again.

No for the reason explained by pp about raising the temp of the fridge. Rice does needs to be cooled thoroughly and quickly though so split it in to smaller bowls and put those bowls in iced water.

I've definitely had the fridge go warm on me but it's a fairly old model. We were cooking for the masses in advance one day and unbeknown to me my dh put some still warm dishes in the fridge the previous night, and I came down early the next morning to find all lights flashing indicating the temp hadn't recovered. We chucked all the food out for fear of poisoning everyone - a dreadful waste - but better safe than sorry!

just cool the rice in cold water for a minute or two then drain it and put it in the fridge.

you should run cold water through rice straight after cooking. Leave in a rice sieve for a while to drain properly.

then nuke to serve hot - actually gives you really nice fluffy rice.

If I have to put warm things in the fridge (usually chicken stock as I need to go to bed long before it cools completely), I hung some ice packs in the fridge to compensate for the temperature rise.

According to my food scientist DH you can and you should go from hot to cold as quickly as feasible.

It may raise the temperature of the fridge very temporarily by a degree or so but fridges these days are very efficient and it'll be back to temp very quickly.

Restaurant manager here - as a rule in catering, we cool food as quickly as possible due to the fact bacteria multiplies quickest at a "warm" temperature so you don't want it to be held at that point too long, below 5degrees slows it significantly (which is what our fridges need to be below) so the quicker it gets there, the better if that makes sense? For example, I know some restaurants that pre cook pasta then immediately dunk it through ice water then put it in the fridge.