All About Rice
Your complete guide to rice - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Rice Last?
Storage times and freshness tips for rice in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Dry Uncooked Rice (White Varieties) - Pantry (Unopened)2 years + (quality may degrade over very long periods)
Signs of Spoilage
Pests (weevils, moths), mold (if moisture gets in), strong off-odor.
How to Check
Visually inspect for any movement (pests) or discoloration/fuzzy patches (mold). Smell for a musty, sour, or chemical odor. If it looks or smells off, discard.
Storage Tips
Store in a cool, dark, dry place away from direct sunlight and humidity. While often considered shelf-stable indefinitely, quality (texture, flavor) can diminish over very long periods.
Dry Uncooked Rice (White Varieties) - Pantry (Opened)6-12 months (quality may degrade after this)
Signs of Spoilage
Pests (weevils, moths), mold (if moisture gets in), musty or stale odor, hard clumps.
How to Check
Visually inspect for any insects, larvae, or webbing. Look for green, black, or white fuzzy spots. Smell for any sour, musty, or unpleasant smell. Check for significant clumping or hardness, which indicates moisture exposure.
Storage Tips
Transfer immediately to an airtight container (e.g., glass jar, heavy-duty plastic container) to protect from moisture, pests, and odors. Keep in a cool, dark, dry pantry.
Dry Uncooked Rice (Brown/Wild Varieties) - Pantry (Unopened)6 months - 1 year
Signs of Spoilage
Rancid smell (like old paint or chemicals), discoloration, signs of pests or mold.
How to Check
Smell the rice carefully. A bitter, chemical, or 'paint-like' odor indicates rancidity. Visually inspect for any pests or mold. Discoloration (e.g., darker or unusual spots) can also be a sign.
Storage Tips
Due to their natural oils, brown and wild rice can go rancid. Store in a cool, dark, dry place. For longer storage, refrigeration or freezing is highly recommended, even before opening.
Dry Uncooked Rice (Brown/Wild Varieties) - Pantry (Opened)3-6 months
Signs of Spoilage
Strong rancid smell, discoloration, visible pests or mold, clumping.
How to Check
Perform a thorough smell test for any bitter, chemical, or unpleasant odors. Visually check for pests, mold, or unusual dark spots. Check for hard clumps.
Storage Tips
Transfer to an airtight container. Refrigeration or freezing is strongly recommended after opening to significantly extend freshness and prevent rancidity. Keep away from heat and light.
Dry Uncooked Rice (Brown/Wild Varieties) - Fridge (Opened or Long-Term)6-12 months
Signs of Spoilage
Rancid smell (less likely than pantry storage, but possible if very old), mold (if moisture gets in).
How to Check
Smell for any off-odors, especially rancidity. Visually inspect for mold. The cool temperature significantly slows down spoilage.
Storage Tips
Store in a well-sealed, airtight container to prevent moisture absorption and odors from other foods. This is an excellent way to extend the shelf life of whole-grain rice.
Dry Uncooked Rice (All Varieties) - Freezer (Long-Term)1-2 years (or longer for white rice, indefinite for pest prevention)
Signs of Spoilage
Freezer burn (dry, discolored spots) if not properly sealed. Less likely to spoil otherwise.
How to Check
Visually inspect for significant ice crystals or dry, discolored patches. These indicate freezer burn, which affects texture and quality but not safety.
Storage Tips
Store in airtight, freezer-safe bags or containers to prevent moisture loss and freezer burn. Freezing is excellent for pest prevention and greatly extends the shelf life of all rice types, especially brown rice against rancidity.
Cooked Rice - Fridge3-4 days (CRITICAL: high risk of Bacillus cereus food poisoning if improperly handled)
Signs of Spoilage
Slimy texture, sour or unpleasant odor, visible mold (green, black, white fuzzy spots), hardening or drying out.
How to Check
Smell the rice carefully for any sour, musty, or 'off' smell. Look for any visible mold growth or unusual discoloration. Touch the rice to check for sliminess or an overly hard, dry texture. If any of these signs are present, discard immediately.
Storage Tips
CRITICAL FOOD SAFETY WARNING: Cooked rice is a high-risk food for Bacillus cereus bacteria, which can cause food poisoning. Cool cooked rice rapidly (within 1 hour) by spreading it on a tray or in shallow containers. Store in an airtight container in the fridge. Reheat thoroughly to 165°F (74°C). Do NOT leave cooked rice at room temperature for more than 1 hour. When in doubt, throw it out.
Cooked Rice - Freezer1-2 months (quality degrades after this, but still safe)
Signs of Spoilage
Freezer burn (dry, discolored spots), significantly altered texture (mushy or crumbly) after thawing.
How to Check
Visually inspect for ice crystals or dry, discolored patches (freezer burn). After thawing, check the texture; if it's excessively mushy or crumbly, the quality has degraded.
Storage Tips
Freeze cooked rice in individual portions in airtight, freezer-safe containers or bags. Ensure rice is completely cool before freezing. Thaw in the refrigerator overnight or reheat directly from frozen. Reheat thoroughly to 165°F (74°C).