I have some special white rice I picked up while traveling, and am conserving for the right dish because I can't buy it where I live. However, that got me wondering how long rice actually keeps. when stored reasonably, before quality starts to suffer.
After some searches, I am now even more unsure, because every source I look at seems to have a different answer:
- USA Rice: "Indefinitely"
- Minnetonka Orchards: 5 years, or 30 years with an oxygen absorber
- Utah State Univ. Extension: 10 years with an oxygen absorber, otherwise undefined
- Eat By Date: 4-5 years in jar, undefined "longer" when vacuum-sealed, supposedly based on the USU publication, except they have different numbers somehow?
- Numerous "prepper" sites, each of which offers slightly different numbers
The variance here suggests to me that the information available on the internet about long-term rice storage is largely based on hearsay, and not on scientific studies. The USU page has a bibilography that shows there have been several actual studies, but I cannot find any of the studies cited there in the science paper search engines I have access to (they may be only offline).
So, does anyone on SA have science-based information on how long one can store dry white rice at stable room temperature in normal consumer packaging before its quality starts to decline? And how rapid the decline is?
For bonus points:
- does vaccum-packing make a difference, without other oxygen-removal steps?
- does the type of white rice make a difference?