How to Store Rice

In its uncooked state, rice will keep for a long time—essentially indefinitely—especially if it’s a variety of white rice. This is because white rice has had its outer hull removed, meaning it no longer contains natural oils that can go rancid over time.

Brown rice, on the other hand, still has its bran layer intact and will spoil due to its oil content within six to twelve months.

Finally, instant rice, unlike other types of rice, has been partially cooked already and should only be stored for the length of time stipulated on the package.

As a general rule, regardless of the variety of uncooked rice, the best way to avoid spoilage or infestation and extend shelf life is to keep it in airtight storage containers in a cool, dark, dry place. It’s fine, of course, to keep some rice on hand in your kitchen at room temperature, but to store large quantities of rice long term, you should keep it in your fridge or freezer or alternately in a pantry or basement that doesn’t get too warm.

Regardless of where you store your rice, make sure the vessel you keep it in is clean and dry to stave off pests or moisture. Food-safe plastic containers and glass containers are both good options, as are heavy-duty freezer bags. For longer-term storage, consider investing in food-grade buckets.

Cooked rice is susceptible to bacterial growth that could lead to food poisoning, so try to cool and store cooked rice within two hours of cooking it. The fastest way to do this is by spreading the rice out on a baking sheet to cool at room temperature or in the fridge before placing it in an airtight container. Label the container with the contents and the date.

Brown and white rice both keep for up to a week in the fridge in an airtight container. Frozen rice is at its best when eaten within six months of freezing, but is fine to keep for up to a year.

Regardless of method, the most important part of reheating cooked rice is to reincorporate moisture.

• On the stovetop: Add one tablespoon of water per cup of rice and heat on low to medium-low, covered, until the rice has warmed through.
• In the microwave: In a microwave-safe container, add one tablespoon of water per cup of rice. Microwave on high for about a minute per cup.
• In a rice cooker: Many rice cookers have a specific “reheat” or “keep warm” setting. If this is the case, add a few tablespoons of water and press the reheat button. Reheating rice will usually take significantly longer in a rice cooker compared to the microwave or stovetop methods.

There’s a good reason people buy rice and other dried foods in bulk to use as an emergency food: It’s remarkably shelf-stable and an ideal candidate for long-term food storage. Here are a few measures you can take to make your rice last:

1. 1. Inspect regularly. If you’re storing large quantities of rice, make sure to check it periodically for signs of pests like weevils. If you’ve already cooked the rice, look out for an oily texture or unusual smells; these are signs the rice has gone bad.
2. 2. Date your rice. Whether you’re keeping it in the freezer or the basement, it’s a good idea to label your rice with the date you first stored it, especially if it’s brown rice.
3. 3. Invest in extra tools. For long-term storage, or if the only suitable storage area in your home is prone to moisture or infestation, consider buying oxygen absorber packets to keep your rice dry or containers that include a vacuum seal.

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