For long-term storage of 10 to 30 years, white rice is best. That includes long grain, jasmine, basmati, and enriched white rice. Avoid brown rice, which has a much shorter shelf life due to its higher oil content.
🌾 Why Some Rice Lasts Longer Than Others
The main issue is oil. White rice has had its bran and germ removed, which is where most of the natural oils live. This gives it a much longer shelf life. Brown rice, on the other hand, still contains these components, which makes it more nutritious but also more prone to rancidity over time.
If you’ve ever opened a bag of brown rice after being stored for a long time and found that it smells sour, that’s exactly what’s happening. The natural fats oxidize and become rancid over time, especially when exposed to heat, light, or air.
✅ Best Rice Varieties for Long-Term Storage
These are the top choices for a long shelf-life, especially when stored in mylar bags with oxygen absorbers:
- Long Grain White Rice – Mild taste, easy to cook, and dependable. You can’t go wrong here.
- Jasmine Rice – Subtle floral aroma and just as shelf-stable.
- Basmati Rice – Has a unique smell and tends to be drier than other varieties. I find that most people I talk to either love it or hate it.
- Enriched White Rice – Fortified with nutrients, but stores just like plain white.
- Parboiled White Rice – Pre-cooked then dried; shelf stable and cooks faster.
For tips on how to seal these correctly, see How to Store Rice Long Term (The Safe and Simple Way).
⛔️ Rice Types to Avoid for Long-Term Storage
- Brown Rice – Lasts 6 to 12 months max at room temperature, maybe 18 months if vacuum sealed and frozen.
- Wild Rice – Technically a grass seed; contains oils that go rancid.
- Flavored or Ready Rice Packs – Often include oils, spices, or preservatives that break down.
- Instant Rice – Shorter shelf life due to precooking.
If you still want to exploring storing brown rice, you’ll need to freeze or vacuum seal it. For full instructions, check out Why Brown Rice Doesn’t Store As Long (And How to Maximize Its Shelf Life).
⌛ Shelf Life Expectations (When Stored Properly)
| Rice Type | Shelf Life (Room Temp) | Shelf Life (Mylar + O2 Absorbers) |
|---|---|---|
| Long Grain White | 4-5 years | 25-30 years |
| Jasmine/Basmati | 4-5 years | 25-30 years |
| Brown Rice | 6-12 months | Up to 2 years (vacuum sealed) |
| Instant/Flavored | 1-2 years | Not recommended |
🧳 My Best Tips for Buying Rice to Store
- Buy in bulk – 25- or 50-lb bags are cheapest by weight.
- Check the packaging date – Fresher is better.
- Inspect for weevils or pinholes before buying.
- Repackage right away into mylar with oxygen absorbers. If you’re not ready to do that yet, freeze the rice first for 3-5 days to kill off any insect eggs.
Want to vacuum seal your rice instead? Here’s how to vacuum seal rice (and when it makes sense).
🌱 Final Thoughts
If your goal is long-term food security, white rice is king. It’s affordable, shelf-stable, and pairs with almost anything. Brown rice, while healthy, just doesn’t hold up in storage unless you have the ability to freeze it or rotate it often.
Looking for the full breakdown on how to prep, pack, and seal your supply for decades? Check out the complete guide on how to store rice long term.
And if you ever open a bag and aren’t sure it’s still good, see Does Rice Go Bad? How to Tell If It’s Still Safe to Eat.
Anne James—lovingly known as Jelly Grandma—is a professional canner, seasoned home cook, and lifelong preserver of traditional Southern skills. With over 55 years of hands-on experience in canning, gardening, cooking, and quilting, Anne brings generations of wisdom to every guide she writes.
Featured in both local media and by national brands like Hershey, Anne now shares her knowledge through PreservingSweetness.com and her YouTube channel, helping others rediscover the “old ways” of living well and making things from scratch.