How Long Can Rice Stay in the Fridge? Here’s What You Need to Know (2024)

Rice is one of the most important crops in the world. More than half of the world’s population depends on it, per the USDA. What’s not to like? It’s filling, full of nutrients, and simply delicious. Not to mention, rice is usually dirt cheap, which certainly helps offset the ever-increasing cost of groceries.

Grains of rice are small, but you’ll want to examine them closely to make sure you’re buying quality rice. When buying bags of dry rice, try to inspect them to make sure there aren’t any broken grains, and watch out for small pebbles and even ticks or weevils. Look for rice that’s bright in color and has a firm texture that’s not easily broken. Once you’ve brought your rice home, it’s time to store it for optimal freshness.

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White rice, also known as milled rice, is the most common type of rice. It’s beloved for its pleasant taste and texture. It also tends to be cheaper and more shelf stable than its higher fiber counterpart, brown rice. In fact, dry white rice pretty much never expires.

The best place to keep dry white rice is in a cool, dark, and dry place, such as your pantry. You can opt for an airtight mason jar, though any food storage container with a lid will do just fine. It can last for up to 30 years if stored properly, though you should aim to use it within six months to a year for the best taste and texture. Dry white rice doesn’t need to be refrigerated, but you can store it in the fridge to prolong its freshness. If you refrigerate dry white rice, it will last for practically forever.

Brown rice, on the other hand, doesn’t last as long. Dry brown rice contains oils that are more susceptible to oxidation, which causes it go bad faster than dry white rice. It can keep for up to six months in your pantry, but refrigeration extends its longevity. You can store brown rice in the fridge for up to 12 months.

There are always exceptions to the rule, and it’s possible that your dry rice may not last this long. Discard dry rice that has any discoloration, odd smells, or changes in texture, as these are usually the first signs that rice has gone rancid. Dry rice is also prone to growing mold or becoming infested with bugs—these are signs that it should be thrown out immediately.

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Cooked rice is significantly more perishable than dry rice, and there are more food safety rules surrounding it because harmful bacteria can grow on cooked food. Transfer cooked rice to the refrigerator shortly after cooking it—ideally one to two hours after it’s been cooked to let it cool. Don’t leave it on the counter for too long, however. Transferring it to smaller containers will help it cool down quicker so you can get it in the fridge ASAP.

The general rule of thumb is to consume food that has been cooked and then refrigerated (aka leftovers) within three to four days, per the USDA. Alternatively, you can freeze cooked rice for about four months.

In the case of a power outage, you should toss out cooked rice to be on the safe side, as recommended by FoodSafety.gov. Consuming cooked rice that has been exposed to warmer temperatures for too long can make you sick, so it’s not worth the risk.

After a few days in the fridge, it’s time to start assessing whether leftover rice is still safe to eat. It may start to have an off or sour smell, which is typically the first sign that it’s past its prime. Leftover rice can also take on a slimy texture as time goes on, which is an indicator that there’s too much moisture and it could harbor bad bacteria. When in doubt, throw it out!

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Reheating rice seems simple, but it’s more complex than one might think. Rice is known to contain spores of Bacillus cereus, a bacteria that can lead to food poisoning. Even after reheating leftover rice, the bacteria may survive. So, you’ll want to be mindful of a few things since reheating rice safely is key to avoid getting food poisoning or ingesting harmful bacteria.

You can choose your preferred method of reheating leftover rice—zap it in the microwave, steam it in a covered saucepan, or fry it in a sauté pan. Whatever method you choose, it’s important to make sure the rice is piping hot before eating it. You want to achieve that safe internal temperature of 165 degrees Fahrenheit. Rice should also only be reheated once, so only reheat it in small portions.

If you store and reheat rice properly, the risks are very low. Popping it in the fridge shortly after cooking it, using it within a few days, and heating it to safe internal temperatures are effective ways to safeguard against food poisoning from cooked rice.