Yes, dry rice can go bad, but its shelf life varies significantly depending on the type of rice. Milled rice, like white rice, has a much longer shelf life than whole grain rice, such as brown rice.
Understanding Dry Rice Shelf Life
According to the USA Rice Federation, how long dry rice lasts depends primarily on whether it's milled or a whole grain:
- Milled Rice (e.g., white rice): If stored properly, milled rice will keep almost indefinitely on the pantry shelf. This means white rice doesn't typically "go bad" in the sense of spoiling quickly, though quality might degrade slightly over very long periods.
- Whole Grain Rice (e.g., brown rice): Because of the oil in the bran layer, this rice has a shelf life of approximately six months. The natural oils in the bran layer of whole grain rice can eventually turn rancid, causing the rice to develop an off flavor and smell.
Why the Difference?
The key difference lies in the processing. White rice has had the bran and germ layers removed, which are the parts containing oils. Brown rice retains these layers, which provide nutrients but also contain fats that can oxidize and spoil over time.
Shelf Life Summary
Here's a quick look at the typical shelf life for dry rice types:
| Rice Type | Shelf Life (Properly Stored) | Reason |
|---|---|---|
| Milled Rice | Almost indefinitely | Bran and germ (containing oils) removed |
| Whole Grain Rice | Approx. 6 months | Contains natural oils in bran layer |
Storing Your Rice Properly
To maximize the shelf life of both types of rice, especially whole grain varieties, proper storage is essential:
- Store in a cool, dry place.
- Use airtight containers to protect against moisture, pests, and odors.
Following these tips helps keep your milled rice nearly everlasting and extends the freshness of your brown rice as much as possible within its six-month window.
