Save Money, Be Healthy – Store Brown Rice
Today let’s talk about how to store brown rice. We all know it’s good for us and that we need to incorporate it into our meal plans. The thing about brown rice is this – it quickly goes rancid if not stored properly.
That means that all the time, effort, and money that you put into this healthy food may be wasted it you don’t keep it fresh. How long has the rice on your grocer shelf been stored before you purchase it? Who knows!
Once you get a package of brown rice home you should immediately think about repackaging it using these guidelines.
Why is Brown Rice different?
The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. Unlike white rice, brown rice still has the bran and germ layer intact giving it a nutty flavor and rich texture. That’s the nutritious part.
The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.
Pantry Storage
That high oil content of brown rice cause it to spoil pretty quickly in the pantry and is not recommended unless the entire package is going to be used within a couple of months. Most experts suggest that you can store it in your pantry for 3 to 6 months before you need to be concerned about rancidity.
To get the most from it you should store brown rice in a dry area in an airtight container. Your storage area should be out of bright light and kept at room temperature or cooler. I use my FoodSaver attachment and seal up canning jars.
This “working supply” of brown rice gets a date added to the side of the container and goes into the dark pantry.
Refrigerator Storage
If you have the space, the refrigerator is the best place to store brown rice and other high fat grains. You can expect it to keep fresh from 6 to 12 months. Some websites even go as far as suggesting a total of 16 months before spoilage.
The refrigerator’s cool temperatures and dark interior of your fridge prevent the oil in the bran layer from going rancid. You should transfer it to an airtight container and place it at the back of the fridge. The door, subject to constant opening and closing, allows for too many temperature changes.
You might consider using Mylar bags (This is where I get my Mylar bags), FoodSaver bags (Amazon), zip top plastic freezer bags, canning jars, or even recycled pickle jars (cleaned of course!) for this storage method. Just get as much air out of the container as possible.
Freezer Storage
Many people would like to purchase brown rice in bulk to save money, but they have trouble eating all the rice before it goes bad. A freezer is the best way to keep from wasting your big bag of rice and, because I have the space, the option I most often choose.
I like to make it easier to use by separating the freezer bags of rice into portion sizes. You can make each bag be the amount you would normally cook for a meal or you can make each bag a month’s worth of meals. Kept in the freezer, brown rice can be stored for up to 2 years.
Signs of Rancidity
Brown rice will become oily and may impart an off odor, both are signs of rancidity.
Rancidity is easily identified, and the nose provides the best early warning system. Both the aroma and flavor of rancidness are best described as acrid – sharp, bitter, stinging and irritating to nose and palate. Heat light and oxygen hasten rancidity, and susceptible foods should be stored in the refrigerator in tightly shut, opaque containers.
Rancidity is a form of spoilage that occurs in fats and oils and, therefore, in all foods that contains fats and oils. Rancid foods are unpleasant and not healthful, not only because they sicken the stomach, but also because they destroy the body’s own supply of vitamins B and E. These are the very nutrients many rancid-susceptible foods such as wheat germ and brown rice supply so generously when fresh. (source) Lawrence Journal World Feb 27, 1983.
The Bottom Line on Storing Brown Rice
Under the best of conditions, with cool temperatures below 70 degrees, vacuum packed, brown rice only has a pantry shelf life of 3 to 6 months.
- Repackage it as soon as you bring it home by putting it into the pantry in an airtight container in the.
- Extend the storage time by placing brown rice in an airtight bag in the refrigerator for up to 12 months
- Freezing brown rice in a sealed airtight container (like a FoodSaver bag or mylar bag) will extend the life for up to 2 years.
- You might want to portion the rice into smaller containers (like quart jars or something suitable) and freeze them until they can be used.
If you want your brown rice to last years, it will need to be packaged in the best method possible. The grocery store packaging doesn’t meet the criteria for long term storage. Strive for cool temperatures, very little light, almost no oxygen, and the proper storage containers. You can rest assured that the money and effort you’ve put into purchasing and packaging a bulk bag of brown rice will not go to waste.
I did not realize there was such a high oil content in brown rice. We had problems with moths coming out of bags I was storing which was a nightmare. So I had the idea of putting them in canning jars using the food saver to remove any air it can. Should I use an oxygen absorber also?
Unfortunately, using an oxygen absorber in addition to the FoodSaver will not extend the shelf life.
Is there a way for consumers to test rancidity? Other than our noses? I have stored brown rice for 3 to 4 years, vacuum sealed, in cool conditions, and it tastes fine to me and my family. However it would be nice if there were a strip (like a PH strip) which could test for rancidity.
I don’t see why using an oxygen absorber would not extend the life of rice. oxygen it what causes rancidity. so if you remove it shelf life should be extended.
It’s the enzymes in the husk that cause rancidity, not oxygen
It took long to load ur site. Way too many flash ads that change and reload. Scrolling too chopped up. Even interrupts typing this. I just cleaned my cache and history….so won’t be back soon.
Question – I have the bulk of my brown rice stored in canning jars – more than 6 months (I don’t remember when I bought it) – shd i check for rancidity, or should i just throw it out?
I have the exact same concern. To bad I don’t see a reply.
I pressure cooked some brown rice and placed in the refrigerator. It gelled on the top. I’ve used a few jars, which tasted great. Now I’m afraid to use the others. It’s been a few months.
Wow! if it is not vacuum sealed I would throw it all out. FOOD POISONING & BOTULISM IS NOOOO FUN ! !
If brown rice you stored doesn’t smell bad then give it a try (cook it). We should be rotating what we have stored, using the oldest first. If it smells distinctly bad / ‘off’ (not merely stale) then you could compost it.
Hi there,
I know that brown rice doesn’t store very long only six months to a year. I store them in mylar bags and added oxygen absorbers. Does the fact of adding oxygen absorbers cause botulism? Or is it that long term storage of brown rice causes botulism? In other words if I eat this brown rice within a year which is its natural expiration anyways even though I’ve put it in one of your bags and added oxygen absorbers, will I get botulism just because I added oxygen absorbers? Another words should I break the bags?
Hi Magnolia!
Sorry I do not have an answer to your question. Indeed, the bacteria that causes botulism grow in low-oxygen environments. A telltale sign of a happily thriving toxin would be a bulged container. If that is the case with one of your bags throw it right away as you could get sick just by inhaling botulism spores. However, I am not a doctor and this is just my 2 cents as I’ve done some research on botulism myself when my canned sauerkraut went bad.
Have a nice day!
Is there a difference between organic cane sugar and regular sugar for storage purposes? Is there something about organic cane sugar that makes it not a good candidate for long-term storage versus conventional sugar?
Thank you.
Hi Magnolia!
Thank you for stopping by. I don’t know anything about organic cane sugar’s shelf life versus regular cane sugar, sorry. I do know that sugar lasts for ages in one of these babies. A vacuum seal storage container (I prefer one with a manual pump) will keep all the nasty moisture from altering sugar’s texture, which is an invaluable tip if you live in an area with insanely high humidity.
VERY IMPORTANT NOTE: you cannot use oxygen absorbers for brown rice (or any type of food that is not low in moisture – approximately 10% or less). The effects of using oxygen absorbers in brown rice is botulism. Please note this is a known problem. Brown rice can be stored in airtight containers but WITHOUT oxygen absorbers. Best to place in freezer for long term, or fridge for mid-term usage. Good luck.
Hello A.S.!
Thank you for your feedback!