Long Grain RiceShelf Life, Storage, and Spoilage Guide
Pantry
2 years (for best quality, safe indefinitely if stored properly)
Store dry rice in a cool, dry place (below 70°F/21°C) in an airtight container to protect from moisture, pests, and odors.
Refrigerator
3-4 days (cooked)
Refrigerate cooked rice promptly within 1 hour after cooking. Store in shallow, airtight containers to cool quickly and prevent bacterial growth.
Freezer
1-2 months (for best quality, safe indefinitely) (cooked)
Freeze cooked rice in airtight freezer-safe containers or heavy-duty freezer bags. Cool completely before freezing. Label with the date.
Signs of Spoilage
- Off-odor (sour or unpleasant smell)
- Slimy or sticky texture
- Visible mold growth
- Unusual discoloration
Room Temperature Safety
40°F–140°F (4°C–60°C)
Cooked rice should not be left at room temperature for more than 2 hours. If left out longer, discard it, as bacteria like Bacillus cereus can multiply rapidly and produce toxins.
Safe Handling
Cook rice to proper doneness according to package instructions.
Cool cooked rice rapidly by dividing it into small portions and placing it in shallow containers. Do not let it sit at room temperature for more than 2 hours.
Reheat cooked rice thoroughly to an internal temperature of 165°F (74°C).
Avoid cross-contamination by keeping raw ingredients separate from cooked rice and using clean utensils and surfaces.