Upon some more reading...it looks like rice-related food poisoning happened mostly in the '80s at Chinese restaurants that would make enormous batches of rice and let them sit overnight for making fried rice the next day. Maybe it had to do with the quantity of the rice they were using? Restaurant-size rice batches are so large that they'd retain heat for much longer than home-size batches, providing ample heat and time for bacterial growth.

Incidentally, refrigerated rice is perfect for making fried rice, so if you have leftovers, they can go in the fridge or freezer.