Uncooked RiceShelf Life, Storage, and Spoilage Guide
Pantry
Indefinite (for best quality, use within 2 years)
Store in a cool, dry place, below 70°F (21°C), in an airtight container to protect from moisture and pests. Brown rice, due to its oil content, has a shorter shelf life of about 6 months in the pantry.
Refrigerator
Not RecommendedNot recommended for dry storage
Storing dry, uncooked rice in the refrigerator is not necessary and can expose it to moisture, which may reduce its shelf life or quality. It is best stored in the pantry.
Freezer
Indefinite
For long-term storage, especially for brown rice to extend its shelf life beyond 6 months, store in an airtight, freezer-safe container or heavy-duty freezer bag to prevent freezer burn and moisture absorption. This helps preserve quality.
Signs of Spoilage
- Presence of pests (e.g., weevils, moths)
- Mold growth (due to moisture exposure)
- Off-odor (e.g., rancid smell, especially for brown rice)
- Discoloration
- Clumping or hardening due to moisture absorption
Room Temperature Safety
The danger zone (40°F–140°F) applies to cooked rice. Uncooked dry rice is shelf-stable.
Uncooked dry rice should be stored in a cool, dry place. Cooked rice should be refrigerated within 2 hours to prevent bacterial growth and kept out of the danger zone.
Safe Handling
Keep uncooked dry rice in a cool, dry place away from moisture to prevent mold and pest infestation.
Always cook rice to a safe internal temperature (boiling water) to ensure safety.
For cooked rice, refrigerate promptly within 2 hours after cooking. Do not leave cooked rice at room temperature.
Reheat cooked rice to an internal temperature of 165°F (74°C).