Key takeaways

  • Yes, both dry rice and cooked rice go bad after a certain amount of time or when stored improperly.
  • How long dry rice stays safe to cook and eat depends on the type. Dry white rice can stay good for use for up to 2 years, while whole grain rice can be good for around 6 months to 1 year. Rice that was quickly refrigerated after first cooking can be reheated once, up to 1 to 6 days after.
  • Never eat rice that was improperly stored or shows signs of spoilage, even if it is within date. Sometimes, it may be safe to eat properly stored dry rice after its expiry date if it shows no signs of spoilage. Make sure to check for mold, holes in packaging, bugs, and changes in smell or texture.

Given its incredible versatility when it comes to cooking, rice is a staple ingredient in many cuisines.

Many types of rice exist, including white, basmati, wild, and jasmine, among others.

This article explains whether dry and cooked rice goes bad and the dangers of eating expired rice.

Rice is shelf-stable when dry, meaning it can be safely stored at room temperature for certain lengths of time.

The shelf life of dry, uncooked rice varies slightly depending on whether the rice is a white or wild rice, or a whole grain rice. Whole grain rices include brown, black, and red rice. Wild rice is technically a grass and is often considered a whole grain. However, its shelf life is more similar to white rices than whole grain rices.

Below are the shelf lives of each type of rice when properly stored:

  • White and wild rices can last up to:
    • 2 years from the date of purchase if kept unopened
    • 1 year after opening if kept in a pantry
    • 6 months after opening if refrigerated
  • Whole grain rices can last up to:
    • 6 months to 1 year from the date of purchase
    • 6 months if refrigerated

Whole grain rices tend to spoil more quickly than white rices as they are not milled or polished, meaning they have a higher oil and fat content.

Guidance on how long you can safely store cooked rice varies depending on the source.

Some experts suggest you can only safely eat cooked rice up to 1 day after cooking. Other sources suggest you can eat properly stored cooked rice up to 6 days after cooking.

You may also freeze cooked rice for up to 1 to 2 months.

Exceptions to dates

It’s important to note that timelines for how long food is safe to eat are rough guidance.

In some cases, rice may go off sooner due to factors like contamination or exposure to oxygen. Never eat rice that shows signs of spoilage, even if it is well within its typical best-by date or shelf life and you have stored it properly.

In other cases, dry rice may be safe to eat after the suggested timelines or its best-by date if it shows no signs of spoilage, you have stored it safely, you thaw it safely if frozen, and cook it properly.

Read on to learn how to store dry and cooked rice safely.

Many approaches can help you get a better idea of whether rice has gone off.

Dry or uncooked rice

With dry rice, carefully check the package and its contents for signs of spoilage, including:

  • holes in the package
  • bugs
  • dampness or water, which may lead to mold growth
  • discoloration
  • an odd, rancid, or strong smell
  • oily texture

If you notice any of these signs, do not eat the rice. Also, avoid eating the rice if you didn’t notice any of these signs at first, but it tastes strange after cooking.

Cooked or prepared rice

There are a couple of ways to tell whether cooked rice has gone bad.

First, smell it. Unlike freshly cooked rice, which has almost no odor, expired rice may have an unpleasant, foul, or strange smell.

Second, take a closer look at its texture. Expired rice may have a different texture from the airy, fluffy texture of freshly cooked rice, such as being slimy, gooey, or hard.

Lastly, check the rice for mold, which often appears as green, blue, or black spots or fluffy white spores.

If you notice any signs of spoilage, discard your rice and thoroughly wash any containers.

How to check for spoilage

When checking whether dry or cooked rice is safe to eat, make sure to be thorough by checking the entire contents — not just the top layer.

If you find spoilage, it may not be safe to eat any other rice from the same packet or container, even if some rice looks fine or wasn’t in direct contact with spoiled areas.

If you haven’t noticed any signs of spoilage and decide to eat the rice, try one bite. Stop eating it if it tastes strange or unpleasant, or you notice an unusual texture.

Discard, and do not eat, rice that has been improperly stored, even if it shows no signs of spoilage or is within date.

Guidance on how long you can eat rice only applies if you store it safely.

Dry rice

To maintain the quality and safety of your rice, store it:

  • in a dark, dry place, such as a pantry or kitchen cupboard away from moisture
  • between 50 and 70°F (10 and 21°C)
  • in a clean airtight container, especially after opening

Cooked or prepared rice

To safely store cooked rice, make sure to follow all of these steps:

  • cool the rice rapidly after cooking, such as by:
    • spreading it flat onto a baking sheet
    • covering it with plastic wrap to avoid exposure to flies and other contamination
  • transfer the rice to a clean airtight container
  • if room temperature is under 90°F (32°C), refrigerate or freeze the rice within 2 hours from originally cooking
  • if room temperature is 90°F (32°C) or over, refrigerate or freeze the rice within 1 hour from originally cooking
  • keep your fridge temperature at 40°F (4°C) or below and your freezer temperature at 0°F (-18°C) or below

Only reheat rice once, heating it evenly to an internal temperature of 165°F (74°C), until it is hot and steaming. Try dividing the cooked rice into portions before storing so you only have to reheat what you need each time.

Discard rice that wasn’t properly stored in time or within this temperature guidance.

Whether or not it’s expired, rice can contain fungi and mold that produce mycotoxins and can cause food poisoning, which can be serious. Mycotoxin intake is also linked to complications like a weakened immune system and a higher risk of cancer.

Rice can also contain a bacterium called Bacillus cereus, which can cause food poisoning. The bacterium and the toxins it produces can survive proper cooking and reheating.

This is why it is important to store rice properly and discard any that hasn’t been kept safely.

Summary

Mold contamination in rice may lead to mycotoxin intake, which may be detrimental to your health. Also, improperly handled and stored rice may lead to food poisoning from Bacillus cereus.

The shelf life of dry rice varies from white rice to whole grain rice, but once cooked, all types of rice have the same shelf life.

Dry white rice can last up to 2 years at room temperature in an airtight container, while whole grain rice can last up to 1 year. Refrigerating and freezing them increases their shelf lives.

Cooked rice must be refrigerated within 1 to 2 hours, and can be reheated once and eaten up to 1 to 6 days after cooking. It may also be frozen for longer.

If you notice any changes in smell, taste, or texture, or signs of mold growth or bugs in dry or cooked rice, discard it right away.