While lugging a 20-lb sack of rice from the grocery store to your car and then to your kitchen may be an act of true physical labor, a little heavy lifting pays off for some families who rely on the bulk buy for its sustenance and longevity. But before you buy that massive bag, make sure you have a plan to use it—because it will not, in fact, last forever.   

Some varieties of dry rice can last up to two years when properly stored. Cooked rice, on the other hand, must be consumed before bacterial growth has time to set in — within a few days if kept in the refrigerator, or a few months if frozen. 

Here’s what to know about the shelf life of rice, how to know when it has expired, and what to cook to avoid wasting a single grain.

How long does uncooked rice last? 

When stored properly, dry rice will stay fresh for up to two years, depending on the variety. 

White rice lasts longer than brown, simply because brown rice does not go through the same milling process and contains higher levels of fatty oils, which brings a higher risk of rancidity when kept at room temperature for longer periods. The USDA recommends that brown rice be kept for three to six months.

Even shelf-stable ingredients eventually expire, and dry rice is no exception. Inspect your rice packaging for any holes or tears, and assess the quality of the grains themselves before cooking. Discoloration (usually a pale or darker yellow hue), a sour or rancid smell, or visible mold spots are all indications that something has gone wrong.  

How should dry rice be stored for maximum shelf life? In an airtight container to keep out pests and prevent rancidity. That airtight container should be stored in a cool, dark, dry place to prevent mold. 

How to store cooked rice

You have two options for the leftovers from a batch of cooked rice: the fridge or the freezer. Which you choose will depend on how much extra you have, and when you think you’ll be able to get around to eating it. The USDA recommends that refrigerated cooked food be consumed within three to four days, since refrigeration only slows — but does not prevent — bacterial growth. Cooked rice is no exception. It will last a few days in the fridge, but up to eight months in the freezer.

If you plan on refrigerating your leftovers, seal the cooked rice in an airtight container and transfer to the fridge as quickly as you can to limit the time it spends at room temperature. If you’ve made a large batch of rice for long-term meal planning, you can portion the cooked rice into whatever serving size works best for your household. And remember to store your leftovers in a visible position in the fridge, so you don’t forget to eat it before it’s too late. 

When it’s time to eat, reheat refrigerated or frozen rice to at least 165 degrees Fahrenheit. You can achieve this by adding a tablespoon or two of water and microwaving for a few minutes at a time, stirring between intervals, until piping hot. (Alternatively, you can add stored rice directly to dishes that involve hot liquids, like soups or braises, and let it defrost that way.)  

You’ll know refrigerated cooked rice has gone bad if there are visible signs of mold (you may need to look closely to spot fuzzy white spots), a slimy texture, or an off, slightly yeasty smell like bread dough. The biggest threat to frozen rice is freezer burn, which won’t render it unsafe to eat, but might make it texturally unpleasant. 

How to use up rice before it goes bad

Rice is famously complementary: It can be repurposed or paired with any number of dishes, at any meal, making it easy to use up whatever leftovers you’ve got.  

What to do with rice that’s gone bad

If your rice goes bad before your best-laid plans, it’s time for the second-best option: recycling it with Mill. The Mill food recycler processes food scraps into dry, odorless food grounds that can be added to an outdoor compost pile, picked up by a city-run curbside composting program, or sent back to Mill, where they’ll get it back to the farm.

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