Can someone knowledgeable about Asian cuisine and cooking culture please give me a reason why it's safe to use old steamed rice in a recipe? I know people in Asia typically use old rice to make some common recipes (fried rice, congee, etc.) without a second thought, but I'm constantly told by Westerners that it is risky due to bacteria growth. Anyone know different? Thanks in advance! 
Flour is essentially dried ground wheat, and when you mix it with water, it takes a long time for the flour to absorb water and soften.  This is necessary for the gluten to have a chance to connect, so that you have a streachy dough.  