Also, non-expired rice that’s poorly handled may lead to food poisoning from Bacillus cereus. Mold contamination in expired rice may lead to mycotoxin intake, which may be detrimental to your health. Thus, if rice is not refrigerated or frozen within 2 hours of cooking, the bacteria may produce the toxins that make you sick ( 9). Moreover, mold contamination in dry rice may also reduce its nutritional quality ( 3).Īdditionally, keep in mind that regardless of whether rice has expired, the improper food handling of cooked rice may increase the risk of food poisoning from Bacillus cereus, which often leads to abdominal pain, diarrhea, and vomiting ( 6, 7).īacillus cereus is a bacteria typically found in rice that may survive cooking ( 8). Mycotoxin intake is linked to symptoms that range from vomiting, nausea, and abdominal pain to convulsions, coma, an increased risk of cancer, and a weak immune system ( 4, 5). Brown rice may become rancid, oily, or discolored.Įxpired rice is mostly contaminated by fungi or mold, which produce mycotoxins that may cause food poisoning ( 3). Signs of expired rice include holes in the packaging, bugs, water, and mold. Summaryĭry white rice has a shelf life of up to 2 years, while brown rice keeps up to 6 months. This way, you’ll also protect it from bugs and moisture. You may also store it in an air-tight container after opening it. If you wish to prolong your rice’s quality for as long as possible, make sure to store it in a dry place, such as your pantry or kitchen cupboard. Use 4-1/4 cups of water and follow stove-top cooking directions. When it comes to brown rice specifically, you may also look for discolorations, a rancid or funny smell, or an oily texture. Bring to a full boil, reduce heat (medium-low to medium) and simmer covered 20 minutes until most water is absorbed. Just check the package for spoilage signs, including holes, bugs, dampness, or water, which may lead to mold growth. Still, they may be safely consumed after that date if there are no signs of deterioration on the product’s package ( 1).ĭetermining whether dry rice has gone bad is relatively easy. Shelf-stable foods usually have an expiration date - often called best-by or use-by date. Keep in mind that refrigerating and freezing may significantly extend both their shelf lives. Brown rice: 3–6 months from the date of manufacture.Still, both types of rice are considered shelf-stable when dry, which means that they can be safely stored at room temperature ( 1).īelow are the shelf lives of each type of rice ( 1, 2): Therefore, it may become rancid more quickly than white rice. The shelf life of dry or uncooked rice varies depending on the type of rice.Īlthough there are many types of rice, the main difference when it comes to shelf life is between white and brown rice.īecause brown rice is not milled or polished, it has a higher oil or fat content.
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