It's the other way around, this particular form of food poisoning relates to things not being cool enough, rather than not hot enough. The reason being that the bacteria, which is pretty widespread, latches on to rice, and multiplies massively if the rice is reasonably warm. It then multiplies the toxin as it multiplies.. The way to stop it is to get the recently cooked rice as chilled as possible so that the bacteria stops multiplying before too much toxin is created. I cook with reheated rice, knowing the risks, but it's the one thing I put into the fridge while still a bit warm, in order to slow down the pathogens ASAP. If you are going to recycle cooked rice it's actually best put into the freezer as soon as possible. You then want to reheat fast and serve fast - that reheating doesn't matter quite so much but speed from chiller to oven to mouth is of the essence.