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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There’s a reason preppers stock up on white rice. If stored properly it will last at least 10 years, but potentially forever, since it’s dry (no mold or bacteria) and does’t contain fat, which goes rancid. White rice, multi-vitamins and honey will take you a long way. Sadly, even stable fats like refined coconut or palm oil will only last at most 10-15 years before going bad (and must be stored properly), so fats will always be a problem.
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