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. Because rice is a cereal product, it must be handled properly to avoid spoilage by foodborne bacteria. Hot rice should be cooled as quickly as possible by transferring it to a shallow pan.
Rice should then be wrapped, dated and refrigerated. Cooked rice may be stored in the refrigerator for up to 7 days. Store your rice in Mason jars for long-term storage. The benefit of storing this way is that you are only opening small portions of rice at a time. Exposing rice to air is what accelerates aging. One 50lb bag of long-grain white rice will fill 33, 1-quart mason jars. Long-grain White Rice vacuum-sealed in Mason jars, with oxygen absorbers, should last 30 years if properly stored.
The best way to store uncooked basmati rice in a long-term storage pantry is in a hermetically sealed Oxygen-free container like a 10 can or mylar packaging with an oxygen absorber.
Store in a cool, dry location for a shelf life of 30 plus years. Professionally packaged basmati specifically for long-term storage is available. Even packaged in a hermetically sealed container with an oxygen absorber, the most extended shelf-life you can get from brown rice is 3 to 6 months. Compare that to long-grain white rice, packaged with the same method; you can get a 30 plus year shelf-life. If you want to make brown rice part of your long-term food preps you can still use it you just need to eat it regularly and rotate it into your normal diet.
For bulk storage, brown rice is not a good option. Brown rice has the outer husk attached to the rice kernel which has a high oil content, free fatty acids, that oxidize quicker than white rice with the shell removed. The maximum shelf life for brown rice, regardless of how it is packaged, is 3 to 6 months. White rice is royalty when it comes to long-term food storage. It is an excellent choice as the backbone of any long-term or emergency food pantry.
Here are 8 reasons why white rice is so good for long-term storage. Not much else to say. White rice is right up there with wheat when it comes to bulk food storage. Minute rice will last as long as white rice if stored properly. When you are planning your pantry menu, it is helpful to know the conversion of rice from pounds into cups when planning recipes and daily nutritional requirements. You would have to really like rice to eat 45 lbs in a month.
You may have a recipe that calls for cups of cooked rice. This conversion table will also allow you to figure out how many cups and calories you are getting out of a specific recipe and it will help you plan for calories and nutrition.
A well-rounded pantry would not depend on just white rice as the staple grain. Brown rice will not last as long as any other kind of rice even under the best storage conditions.
On a hot, humid day, consider putting the tray in the refrigerator to bring the temperature down. Refrigerate or freeze it right away. If you are planning on freezing the rice, put it in the freezer right away. Check out our detailed guide about fridging bread here!
Cold rice is perfectly safe to eat if you prefer it that way. There are also hundreds of great recipes for leftover rice, so rather than simply reheating, you may choose to transform leftover cooked rice into a different delicious dish. Simply add a splash of water to the rice and stir every minutes until the rice is heated all the way through and you have broken up any clumps.
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