How to Store Rice and Bulgur, and How Long They Last

Rice and bulgur can keep for years without spoiling if they stay dry and are stored in an airtight container. If stored incorrectly, however, they can attract insects, absorb moisture, and grow mold. White rice can be stored at room temperature for 4–5 years because the oil in its bran has been removed. Whole-grain brown rice has a much shorter shelf life because of the natural oil in its bran, and it can turn rancid within 6 months. Bulgur is wheat that has been parboiled and dried, so its shelf life is close to that of white rice; when stored properly, it retains its quality for 1 to 2 years.

Should white and brown rice be stored differently?

White rice has had its bran and germ removed, so it contains no oil that is prone to spoilage. It can therefore be stored for years at room temperature in an airtight container in a cool, dark cupboard. Brown rice retains its germ and contains oil that can oxidize over time and develop a bitter taste. Use brown rice stored at room temperature within 6 months; if you need to keep it longer, refrigerate or freeze it. Brown rice stored cold can stay fresh for up to 1 year.

How should bulgur be stored?

Bulgur retains its flavor and cooking quality for 1 to 2 years when kept in an airtight container in a cool cupboard. Bulgur left in a damp place can clump quickly and develop an unpleasant moldy smell when cooked. Like rice, bulgur can attract insects. For bulgur bought from an open market, leave it in the freezer for 4–5 days before transferring it to a container to neutralize any larvae that may be present.

How do moisture and light affect shelf life?

Moisture is the biggest enemy of rice and bulgur. Grain left in a damp container or humid cupboard can clump and grow mold within a few weeks. A shelf in direct sunlight can also fade the grain's color and slightly dull its flavor. Store both grains on a dark, cool, dry cupboard shelf, transferring them from their original packaging to airtight containers. Writing the purchase date on each container makes it easier to track which stock to use first.

How can you tell if they have spoiled?

Discard rice or bulgur if you notice a sour or moldy smell, fine strands resembling a spiderweb inside the container, or a change in color. A bitter taste or paint-like smell in brown rice indicates that its oil has oxidized; cooking it will not improve the flavor. These signs are much less common in white rice and bulgur. When stored properly, they may still be suitable for cooking years later.

Should rice and bulgur be stored in the same container?

Do not mix rice and bulgur in the same container because these two grains have different cooking times and moisture levels. They could be accidentally scooped together, making it harder to judge the cooking time. Store each grain in its own container, labeled with the grain type and purchase date. If you buy a large amount of rice or bulgur, dividing it into small containers holding weekly-use portions is also practical. This reduces how often the main supply is exposed to air and lowers the risk of moisture getting in.