For maximum flavour experience, consider the following when storing your uncooked rice:
- Milled Rice – If stored properly, all forms of milled rice will keep almost indefinitely on the pantry shelf. Once opened, rice should be stored in a tightly closed container that keeps out dust, moisture and other contaminants.
- Brown Rice – Because of the oil in the bran layer, it has a limited shelf life of approximately six months. For extended storage, a cool place such as a refrigerator or freezer is recommended.
Storing Cooked Rice
- If not eaten immediately, cooled cooked rice should be stored in a shallow container, covered tightly and refrigerated. Rice can be refrigerated for 3 to 5 days or frozen for up to six months.
Yes, rice can be re-heated! On weekends, cook double the batch and simply reheat for easy weeknight meal prep.
- Cooked rice that has been properly cooled and refrigerated or frozen may be reheated. For each cup (250 mL) of cooked rice, add 2 tbsp (30 mL) 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.