White rice

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Properly stored white rice, a staple grain for countless culinary creations, can maintain its quality for extended periods. Understanding its shelf life and optimal storage conditions is key to enjoying delicious, safe meals and minimizing food waste.

Storage Time

Up to 30 years in a cool, dry pantry; cooked white rice lasts 3–4 days in the refrigerator; frozen cooked white rice can last up to 6 months.

Temperature

Ideal pantry storage is between 10–21°C (50–70°F). Refrigerated cooked rice should be kept at 0–4°C (32–40°F).

Freezing

Cooked white rice freezes exceptionally well. Allow cooked rice to cool completely before portioning it into airtight freezer-safe containers or heavy-duty freezer bags. To thaw, refrigerate overnight or gently reheat from frozen in a microwave or on the stovetop with a splash of water for moisture. While texture may slightly change, it remains perfectly safe and suitable for most dishes.

Signs of Spoilage

• A musty or rancid odor, especially in uncooked rice stored improperly.
• Visible mold growth, often appearing as fuzzy spots of various colors.
• An off-putting, sour smell or slimy texture in cooked rice that has been refrigerated for too long.