I am gathering some info about Rice. With my research, you can make a better choice in your rice storage. I personally know very little about rice and decided to include some basic info that we probably know nothing about.
Rice Anatomy Rice is similar to wheat where it has a hull, which must be removed. All rice has bran layers. Most of the common rice we use has the bran and germ removed, what is left is the soft endosperm. This would be similar to white flour (the bran is removed). What is left is the white rice that is commonly used throughout the world.
The bran and germ are high in vitamins, minerals, oil and various phytonutrients. Rice at this stage is a whole grain. We commonly call this BROWN RICE.
To replace some of the nutrients lost in milling, most North American processors apply a thin coat of thiamine, niacin, iron and folic acid to milled rice to produce what is known as enriched rice.
To recap:
Whole-grain rice (sometimes called brown rice): longer cooking time; more fiber; high in vitamins, minerals, oil and various phytonutrients; shorter shelf life which can be extended using cool storage temperatures.
Milled rice: shorter cooking time; enriched to restore nutrient value; longer shelf life.
Below are a few rice varieties, their qualities and some other info. I found these at
http://www.foodsubs.com/Rice.htmlGlutinous Rice = sticky rice = sushi rice = sweet rice = Chinese sweet rice = waxy rice = botan rice = mochi rice = Japanese rice = pearl rice Equivalents: One cup dried rice yields two cups cooked rice. Notes: Despite its name, this rice isn't sweet and it doesn't contain gluten. Instead, it's a very sticky, short-grain rice that is widely used by Asians, who use it to make sushi and various desserts. You can buy this as either white or black (actually a rust color) rice. Substitutes: risotto rice (works well in sushi) OR short-grain rice (This also works well in sushi, as long as you use white rice. Brown short-grain rice doesn't stick together as well.) OR medium-grain rice (Also good for sushi)
Jasmine Rice = Thai basmati rice = Thai jasmine rice Equivalents: One cup dried rice yields three cups cooked rice. Notes: Jasmine rice is a long-grain rice produced in Thailand that's sometimes used as a cheap substitute for basmati rice. It has a subtle floral aroma. It's sold as both a brown and white rice. Substitutes: basmati rice (Basmati rice has a longer grain, isn't as sticky, and takes slightly longer to cook.) OR popcorn rice OR patna rice OR other long-grain rice
White Rice= lacks the bran and germ, but is more tender and delicate. It's less nutritious than brown rice, but you can partially compensate for that by getting enriched white rice. Brown rice takes about twice as long to cook as white rice.
Brown rice = whole grain rice Notes: Many rice varieties come as either brown rice or white rice. Brown rice isn't milled as much as white, so it retains the bran and germ. That makes brown rice more fiber-rich, nutritious, and chewy. Unfortunately, it doesn't perform as well as white rice in many recipes. Long grains of brown rice aren't as fluffy and tender, and short grains aren't as sticky. Brown rice also takes about twice as long to cook and has a much shorter shelf life (because of the oil in the germ). Keep it in a cool, dark place for not more than three months. Refrigeration can extend shelf life. Substitutes: converted rice (less chewy, takes less time to cook) OR wild pecan rice OR white rice (Enriched white rich has less fiber, but many of the same nutrients.)
instant rice = precooked rice Notes: This is white rice that's been precooked and dehydrated so that it cooks quickly. It's relatively expensive, though, and you sacrifice both flavor and texture. White instant rice cooks in about five minutes, brown in about ten. Minute Rice is a well-known brand. Substitutes: long-grain rice (less expensive, more nutritious, takes longer to cook)
Converted rice = parboiled rice Notes: This is a good compromise between nutritious brown rice and tender, fast-cooking white rice. Converted rice is steamed before it's husked, a process that causes the grains to absorb many of the nutrients from the husk. When cooked, the grains are more nutritious, firmer, and less clingy than white rice grains. Uncle Ben's is a well-known brand. Substitutes: brown rice (more nutritious, takes longer to cook) OR white rice (less nutritious, stickier, takes less time to cook)
Below is a table I found
http://www.pechsiam.com/allabout_nutrition.htm . It shows a few common rice varieties and the nutrients found. I was surprised even with the bran and germ removed the difference in caloric content was not much different. The dietary fiber was. **Blogger is not allowing me to insert this table so please see the link. HTML is not working properly with the table.
As found at
http://providentliving.org/content/display/0,11666,7798-1-4224-1,00.html White rice will store 30+ years.
Longer-Term Storage—30 Years or More
Properly packaged, low-moisture foods stored at room temperature or cooler (75°F/24°C or lower) remain nutritious and edible much longer than previously thought according to findings of recent scientific studies. Estimated shelf life for many products has increased to 30 years or more (see chart for new estimates of shelf life). Previous estimates of longevity were based on "best-if-used-by" recommendations and experience. Though not studied, sugar, salt, baking soda (essential for soaking beans), and vitamin C in tablet form also store well long-term. Some basic foods do need more frequent rotation, such as vegetable oil every 1 to 2 years.
While there is a decline in nutritional quality and taste over time, depending on the original quality of food and how it was processed, packaged, and stored, the studies show that even after being stored long-term, the food will help sustain life in an emergency.
For tips on how to best preserve longer-term food storage products, see Longer-Term Supply.
I can not find a definitive answer on how long brown rice will store. I have read 6 months. I have a 6 gallon bucket of brown rice that has been opened in my pantry for about three years. I HAVE NOT found anything wrong with the taste. There are a variety of ways you can store it but the shelf life is by far much shorter than white rice. The issue is in the oils in it. This issue confuses me since wheat has oils in it found in the germ. It lasts for 30+ years also. I would follow the spirit on this. Also, I have heard the rancidity is only on the outside of the grain. It can be rinsed off. I have not had to try that. I do, however, rinse my rice, before boiling, maybe mine is rancid and I don’t know it.
I did find this:
http://www.survival-center.com/foodfaq/ff1-toc.htm
Brown Rice This is whole grain rice with only the hull removed. It retains all of the nutrition to be found in rice and has a pleasant nutty flavor when boiled. From a nutrition standpoint it is by far the best of the rices to put into storage, but it has one flaw: The essential oil in the germ of the rice is very susceptible to oxidation and soon goes rancid. As a result, brown rice has a shelf life of only about six months from the date of purchase unless given special packaging or storage processing. Freezing or refrigeration will greatly extend its storage life. It's also possible to purchase brown rice from long term food suppliers specially packaged in air tight containers with an inert nitrogen atmosphere. In this kind of packaging, (if properly done), the storage life of brown rice can be extended for years.
