You can safely store white rice for 25 to 30 years by keeping it in a sealed Mylar bag with oxygen absorbers, inside a food-grade bucket, White rice can last 25 to 30 years when sealed properly. That means storing it in thick Mylar bags with the right oxygen absorbers, placing those bags inside a food-safe bucket, and keeping everything in a cool, dry, and dark spot. The goal is to block out air, moisture, light, and pests—four things that ruin shelf life fast.
🧺 Best Types of Rice for Long-Term Storage
If you’re storing rice for decades, your best bet is polished white rice. That includes long grain, jasmine, basmati, and even sushi rice. These varieties have had the outer bran removed, which means no oils to spoil, no risk of going rancid, and nothing but clean starch that stays good as long as it’s kept sealed and dry.
What About Brown Rice?
Brown rice, by contrast, still has its bran layer intact—and that layer contains oils that go rancid over time. Even stored in airtight containers with oxygen absorbers, brown rice typically maxes out at 6 to 12 months at room temperature. You can extend that to 12–24 months if it’s vacuum-sealed and frozen, but it’s never going to be a 25-year pantry food. Think of it more as part of your rotation pantry, not your deep storage.
Pro Tip on What to Buy
If you’re looking to stockpile rice as an emergency staple, I recommend buying large bags of white rice in bulk and using smaller vacuum-sealed packs of brown rice or wild rice for your short-term nutrition needs.
If you’re not sure which to buy, start with this breakdown:
🔗 Best Types of Rice for Long-Term Storage (And What to Avoid)
🛠️ Best Containers for Long-Term Rice Storage
For truly long-term storage (think 10 to 30 years), Mylar bags paired with food-safe buckets are hard to beat. Here’s why:
| Storage Method | Shelf Life | Notes |
|---|---|---|
| Mylar + O₂ absorbers + bucket | 25–30 years | Gold standard |
| Vacuum-sealed bag | 2–5 years | Great for rotating stock |
| Glass jars with O₂ absorber | 5–10 years | Works if stored in a dark, cool place |
| Plain plastic bins | 6–12 months | Good for pantry use, not prepping |
📦 Mylar + Oxygen Absorbers + Bucket (25–30 Years)
For long-term rice storage, this setup is hard to beat. Thick Mylar bags (at least 5 mil), paired with the right oxygen absorbers—2,000cc per 5-gallon bag—go inside a sealed food-grade bucket. That combo blocks out light, moisture, and pests while locking out oxygen. Keep it in a cool spot (below 60°F if you can), and your rice could last up to 30 years without a hitch.
🔗 How to Use Mylar Bags and Oxygen Absorbers for Long-Term Storage
🔗 What Oxygen Absorber Size Do You Need?
🧊 Vacuum-Sealed Bags (2–5 Years
Vacuum sealing is a smart method for medium-term storage or pantry rotation. It removes most of the air, but not all of the oxygen, so shelf life is limited to 2 to 5 years at best—even when paired with oxygen absorbers. It’s a great option if you want to portion out rice into smaller packs or don’t plan on keeping it past a few seasons.
🔗 How to Vacuum Seal Rice for Storage (And When It’s Worth Doing)
🍶 Glass Jars with Oxygen Absorbers (5–10 Years)
Glass jars are a solid option for storing rice, especially if you have extra mason jars lying around. They’re airtight, reusable, and easy to label. Add a properly sized oxygen absorber (100–200cc for quarts) and store them in a dark, cool cabinet. Done right, rice can last 5 to 10 years this way.
🔗 Can Rice Be Stored with Oxygen Absorbers? (And Which Kind Works Best)
🪣 Plain Plastic Bins (6–12 Months)
If you’re tossing rice into a plastic bin without sealing it up, don’t expect miracles. This is a short-term pantry solution—convenient for daily use, but rice stored this way will only last about 6 to 12 months before bugs or moisture become an issue. Use it up and rotate frequently.
If you’re wondering about ditching Mylar altogether:
🔗 Storing Rice Without Mylar: What Works (And What Definitely Doesn’t)
More on pros and cons here:
🔗 Mylar vs. Plastic Containers for Storing Rice: Which One Wins?
🧪 How to Keep Rice Dry (Moisture Destroys Shelf Life)
Even the best container won’t save your rice if it goes in too moist. Moisture is the #1 culprit behind mold, spoilage, and even botulism in long-term food storage. If your rice feels a little soft, clumpy, or cool to the touch straight out of the bag, there’s a good chance it’s above the safe 10% moisture limit—especially if it’s been stored in a humid warehouse or transported in hot weather.
Before sealing your rice into Mylar or vacuum bags, do a quick moisture check. Here’s what I recommend:
✅ The Paper Towel Test
Scoop ½ cup of rice into a zip-top bag with a paper towel. Seal it and let it sit for 24 hours. If the paper towel feels damp afterward, your rice is too moist to store long term.
✅ Air-Dry Method (for Slightly Moist Rice)
- Spread rice on a clean baking sheet in a single layer.
- Let it air dry in a warm, dry room for 24–48 hours.
- Stir occasionally to release trapped moisture.
- Pour the rice into a shallow dish or tray and let it sit uncovered for a day or two. If the air’s dry, that’s often enough. You can set a fan nearby to keep the air moving, but avoid doing this in a humid room—it’ll just make things worse.
For bigger batches, a dehydrator set to a low temp (under 115°F) works great. Avoid the regular oven unless you’re using a model with a dehydrator setting—most ovens run too hot and can mess up the rice’s texture.
Once everything feels fully dry and has cooled down, it’s safe to seal. Pack the rice into Mylar or vacuum bags, drop in the right-sized oxygen absorber, and make sure there’s no residual warmth—heat can cause condensation, which ruins the whole point of sealing it airtight.
🔗 How to Tell If Rice Is Too Moist (And How to Dry It Before Storing)
Moisture is sneaky—it only takes a little extra to ruin a bag. Always check when in doubt. Dry rice + airtight storage = shelf life that can outlast your water heater.
🌬️ What Oxygen Absorbers to Use (And How Many CCs)
Oxygen absorbers don’t pull out all the air—just the oxygen—and that’s exactly what keeps rice shelf-stable. They’re critical for long-term storage in Mylar or jars.
Here’s a quick size reference for dry white rice:
| Container Size | Oxygen Absorber Size |
|---|---|
| 1 Quart Jar | 100–200 cc |
| 1-Gallon Mylar Bag | 300–500 cc |
| 5-Gallon Bucket | 2000–2500 cc |
1-Quart Jar
Recommended Absorber Size: 100–200 cc
Great for smaller portions or pantry use. Works well with dry goods like rice when sealed with a lid and stored in a cool, dark place. If you’re unsure, go with 200cc to give yourself a margin of safety.
1-Gallon Mylar Bag
Recommended Absorber Size: 300–500 cc
Most 1-gallon bags of white rice pair well with a single 500cc oxygen absorber. You can also use two 300cc packets if that’s what you have on hand. Make sure the bag is thick enough—ideally 5 mil or more.
5-Gallon Bucket
Recommended Absorber Size: 2000–2500 cc
This is your classic long-term storage setup. Use one 2000cc absorber or two 1250ccs for a full bucket of rice. Add an extra packet if there’s any chance of headspace or if you’re packing something less dense than white rice.
You can combine smaller packs to hit your target.
For full breakdown:
🔗 How Many CCs You Need (Oxygen Absorber Sizing Made Simple)
🔗 Can Rice Be Stored With Oxygen Absorbers? (And Which Kind Works Best)
🐛 How to Prevent Bugs and Rancidity
Even rice that looks clean and dry might be hiding a few unwanted hitchhikers. It’s common for insect eggs—especially weevils—to come home with you straight from the store. In the right conditions (warm, dark, and sealed), those eggs can hatch and spoil your whole batch.
If you’re not using oxygen absorbers—which suffocate insects by removing oxygen—you’ll want to take one extra step:
Freeze your rice for 3 to 5 days before storing. That’s long enough to kill off any eggs or larvae hiding inside. After freezing, spread the rice out in a thin layer and let it return to room temperature fully before sealing. Even a trace of leftover moisture can lead to mold.
On that note, rancidity is another major concern—especially with brown rice. Its natural oils oxidize over time, giving it a bitter or soapy taste when spoiled. This happens faster in warm climates or if the rice is exposed to air. That’s why brown rice really needs extra care:
✅ Use vacuum sealing or store it in the freezer, ideally both.
✅ Only store what you’ll use within 6 to 12 months.
✅ Avoid oxygen absorbers unless the rice is bone dry.
For more in-depth info check out:
🔗 How to Prevent Bugs in Stored Rice (Without Ruining Your Food)
If you’re unsure how to safely store brown rice, I explain all the options here:
🔗 Why Brown Rice Doesn’t Store As Long (And How to Maximize Its Shelf Life)
The best defense is a mix of low oxygen, low moisture, and low temperature.
📦 Tips for Labeling and Rotation
Labeling isn’t just a nice-to-have—it’s critical. Once rice is sealed in Mylar or a vacuum bag, you can’t see inside, and future-you probably won’t remember what kind it was or when it was packed.
Here’s what I recommend writing clearly on every bag or bucket:
- Type of rice (e.g., long grain white, jasmine, basmati)
- Date packed (month/year is fine)
- Oxygen absorber size used (optional but helpful if you ever second-guess yourself later)
Rotate Like a Gardener, Not a Squirrel
Treat your rice like a garden crop—not something to hide and forget. Use a pantry bucket or glass jar system for everyday rice, then rotate in fresh stock annually. When you buy new rice, seal it up and move your oldest rice to the front of the line.
Cool and Dark Wins the Race
For your long-term stash, storage location matters. Heat is the biggest enemy of shelf life, so aim for 60°F or below. A basement, root cellar, or interior closet works great. Just avoid attic storage unless you live in a consistently cool climate.
Need help figuring out how much rice to store for your household? Use this handy guide to calculate based on family size and time frame:
🔗 How Much Rice to Store Per Person (With Printable Charts)
🧂 Can You Store Cooked or Instant Rice?
Cooked rice can’t be stored long term safely—unless it’s been freeze-dried first. Without that process, even vacuum-sealed or jar-packed rice will spoil fast. Freezing cooked rice is fine for short-term use, but even under the best conditions, quality starts slipping after 3 to 6 months. Freezer burn and texture loss are common beyond that point.
If you’re looking for something quick and shelf-stable for emergencies or travel, stick with professionally packaged freeze-dried meals or instant rice. Just steer clear of DIY vacuum-sealed cooked rice unless it’s been properly freeze-dried—you don’t want to gamble with food safety.
Instant rice, on the other hand, stores well. As long as it’s plain (no added oils or seasoning), you can expect it to last up to 10 years when packed in Mylar with oxygen absorbers—just like any other dry good.
For a deeper breakdown on safety, storage options, and freezer tips:
🔗 Can You Store Cooked Rice Long Term? (Shelf Life + Safety Tips)
Final Thoughts
Done right, rice storage doesn’t have to be complicated—or expensive. White rice sealed in Mylar with oxygen absorbers is one of the most affordable, shelf-stable foods you can put away, and it’s saved us more than once. Follow the tips above, and your rice will be just as good 20 years from now as it is today.
Looking for an alternative method for short-term prepping?
🔗 How to Vacuum Seal Rice for Storage (And When It’s Worth Doing)
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.