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Rice is made to be hot. The chemical reaction happens through enough energy to allow the water in, otherwise, you get stale rice.


The technical answer based on food safety agency recommendations is about 4 hours, but fruit is not exceptionally perishable. If you are not in any high risk group, you might choose to go a day.


You could always do it in a covered dish and put it in a low temp oven. You could start low maybe at 200 and bump up the heat if it doesn't get anywhere in 40 mins.

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