I’m from an Asian country that loves rice, but now that I think about, I’m not actually quite clear what gives rice its longevity. Common wisdom here is as long as it doesn’t get insects, get mold, or otherwise change from being dry it should be fine to cook and eat. Otherwise, it can simply sit in a bag or a storage container without apparently spoiling.
How does it do this? I’m aware that it doesn’t last forever, but it sure stays edible (as long as its uncooked) for longer than I expected.
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Rice improves with age. It visibly becomes more translucent from its original white, and gains better cooking properties.
Premium rice is aged for at least four years before being sold.
Rice has been stored in good condition for 30 years, so we can say that for all practical intents and purposes it doesn’t go bad if stored appropriately.
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