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.
In: 737
Milled rice longevity owes to the husk being removed. The husk has oil that goes rancid. Dry white rice has a shelf life of two years, brown rice goes bad at 6 months.
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