Storing Uncooked Rice
Storing Uncooked Rice
Once opened, rice should be stored in a cool, dry place in a tightly closed container that keeps out dust, moisture and other contaminants.
- Milled Rice (e.g., white rice) – If stored properly, milled rice will keep almost indefinitely on the pantry shelf.
- 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. Refrigerator or freezer storage is recommended for longer shelf life.
Storing Uncooked Rice
As with many dry goods, uncooked rice should be stored in a dry and cool environment. Rice will absorb strong aromas, so it is very important to store rice far away from foods such as onions or garlic. Keeping rice in securely sealed containers keeps out unwanted moisture and eliminates the risk of infestation.
Once opened, rice should be stored in a tightly closed container that keeps out dust, moisture and other contaminants.
- Milled Rice (e.g., white, parboiled, etc.) – White rice, if stored properly, has an almost indefinite shelf life.
- Whole Grain Rice (e.g. brown rice) – Due to the oil content in the attached bran, aleurone and germ, brown rice is susceptible to oxidation and has a shelf life of six months. Keeping brown rice in a refrigerator
or cooler will extend the shelf life.
Storing & Reheating Cooked Rice
Storing Cooked Rice
Cooked rice may be stored in the refrigerator for three to five days or frozen up to six months. The USDA recommends cooling to 70°F within two hours and from 70°F to 40°F within an additional four hours. Hold cold rice at 41°F or below.
Reheating Cooked Rice
For each cup of cooked rice, add 2 tablespoons liquid. Cover and heat on the stovetop or in the oven for about 5 minutes or until heated through. Microwave covered on HIGH for about 1 minute per 1 cup, or until heated through. Heat frozen rice on HIGH for 2 minutes per cup. Fluff with a fork.
Storing Cooked Rice
Because rice is a cereal product, it must be handled properly to avoid spoilage by foodborne bacteria. Rice should be held for service in a steam table or warmer above 140°F (60°C).
Hot rice should be cooled as quickly as possible by transferring it to a shallow pan. Cool the rice to 70°F (21°C) within two hours. Rice should then be wrapped, dated and refrigerated. Cooked rice may be stored in the refrigerator for up to 7 days.
Reheating Cooked Rice
Rice may be reheated on top of the stove, in a steamer or in the oven. When rice is reheated, be sure that it reaches a core temperature of at least 165°F (74°C).