Hmmmm....
From the article, I just learned that brown rice has a shorter unrefrigerated shelf life than other varieties of rice...
Since roughly half of my stock is brown rice, I would be very interested if anybody has any idea what the usable life would be (purchased in 1# sealed plastic packages, and stored in empty coffee cans)
Same here. I’m going to rotate mine into my pantry quickly and then store white rice. It’s not as nutritionally sound as I like, but we won’t starve either.
Brown rice should be stored in the freezer, or at least the refrigerator.
Because of it’s higher fat content, brown rice can go rancid in as little as six months. White long grain rice will last almost indefinitely if you store it in airtight plastic buckets, and use oxygen absorbers in the container, or sublimate dry ice (CO2) or even nitrogen into it.
We store it in the freezer as soon as we purchase it and the rice “brown” last well over a year.White rice last forever though they say but we don’t eat it.
I’ve been prepping for years. It’s correct that the shelf life is much shorter, and that it can go rancid. That having been said, I have kept brown rice in a variety of states. In my experience, it’ll last about 1 year or so in it’s original package before it smells/tastes a little off, but I’ve eaten it over 2 years out. In an airtight container away from the light, it’s lasted about the same (2 years), but tasted more close to it’s original state. (I’m not talking about a nasty flavor, just not fresh).
If vacuum sealed and with oxygen absorbers, my understanding is that it’ll be good about 5 years, and start to go downhill from there, like any stored food with fat in it. The general rule is the higher the fat content, the shorter the shelf life. Carbohydrates preserve well, followed by proteins and then fats. Hence nonfat milk powder, etc. Hope that helps. I can find some references if you want, just let me know.
Maybe we just need to get our brown rice from those companies like Provident Pantry (or perhaps other) in those big cans that are sealed to last a long time. Eating white rice is about like eating wallpaper paste.
You can freeze the rice.
You can refrigerate it or freeze it to extend the shelf life. It has more oil in it than white rice and oxygen causes it to go rancid after a while. No idea on the shelf life but would assume it depends on the temperature it is stored at. Higher temps = shorter shelf life.