Rice – It is probably the most consumed food in the world. Unfortunately, white rice is the only form that is viable for long-term storage. If stored properly white rice will store almost indefinitely. Tests by Brigham Young University show it to be edible and nutritious after 30 years of storage.
Rice is an excellent source of complex carbohydrates, which means that it contains starch and fiber. Complex carbohydrates are digested slowly, allowing the body to utilize the energy released over a longer period. Rice is also gluten free.
All eight of the essential amino acids are contained in white rice. During the milling process, white rice looses approximately 10% of its protein, 70% of its minerals and 85% of its fat. In addition, thiamin, niacin and iron are lost during this process. Any rice sold as enriched has had thiamin, niacin and iron added after milling.
Brown rice is more nutritious, but due to its fat content should not be stored for any longer than 6 months, since it will turn rancid.
I prefer to store rice in #10 cans with oxygen absorbers. This is a method I have used for quite a few years. All of the cans I have opened have been bug free and the rice has been fine. A good alternate method is to use food grade five-gallon buckets, Mylar bags and oxygen absorbers.
I see a lot of recommendations to put rice in the freezer for some period of time, prior to canning. That is something I have never done and I have been storing rice since before oxygen absorbers were on the market.
Rice is a good inexpensive product with lots of uses, I recommend that you store it.