I am a worry wart, I hate to take the chance and there is the strange rice bacteria strain:
“Storing Leftover Rice
Storing leftover rice is a tricky business. Bacteria present in the rice multiplies astonishingly fast at room temperature, so cooked rice must be cooled and stored quickly.
1 Make sure it’s in the fridge within one hour of coming off the stove – the refrigerator makes bacteria growth dormant, so the rice should be safe to subsequently reheat.
2 Cover the cool rice with an airtight plastic lid – don’t use anything that may contribute bacteria, such as a tea-towel.
3 You can also freeze the rice at this point, as it will be fine in the freezer too.
Quick cooling and thorough reheating will mean that you avoid food poisoning.
When you reheat the rice, remove what you want from the fridge (using clean spoons, not your hands). Break up any lumps (again, using a spoon or fork). You can use the microwave or wok to reheat; just make sure that you heat it thoroughly, so it’s piping hot right through.”
I am also a hypochondriac so if I know the rice was out too long I will immediately feel ill! So I would say don’t take the chance and definitely don’t let your husband unknowingly take the chance, should at the very least be his decision.