Does rice expire? Everything you need to know about storing it.

Dear rice lovers, we know that rice is the soul of many of your dishes—especially when it comes to a good paella. But we also know questions come up: Does rice really expire? Can I still use that rice package that’s been in the pantry for months? How do I know if it’s still good?

Today, we bring you this complete guide to answer all those questions in detail and clarity, with special attention to paella rice.

Does rice actually expire?

Not exactly. Rice, especially white rice, is a long-lasting food due to its low moisture content. It doesn’t “expire” in the sense of becoming immediately dangerous, but it can lose quality over time. In other words, you won’t get sick, but your rice won’t deliver the same result on the plate.

In the case of paella rice (like bomba or senia), using old or poorly stored rice can result in grains that overcook, break apart, or fail to absorb broth properly. And as you know, that ruins the soul of the dish.

How long does uncooked rice last?

White rice can be safely stored for 1 to 2 years. If vacuum-sealed or kept in good storage conditions, it can last even longer. Brown rice, however, due to its outer layer rich in oils, lasts about 6 to 12 months before it starts to deteriorate.

For demanding rice cooks, especially those aiming for perfect paellas, it’s ideal to use rice that’s no more than 18 months old from harvest. Well-preserved bomba rice from the latest season usually reaches its optimal point between 6 and 12 months of resting.

How long does cooked rice last?

Once cooked, rice is delicate. It lasts 3 to 5 days in the fridge, as long as it’s properly sealed. If left out for more than 2 hours, a bacterium called Bacillus cereus can proliferate, which may not be destroyed by reheating.

Reheating leftover paella? Yes, you can—but do it carefully. If you have leftover paella, cool it down quickly and refrigerate it. Even better, freeze it in individual portions and reheat it in the oven or skillet to restore its perfect texture without turning it mushy.

What happens if I eat expired rice?

If the rice has passed its "best before" date but smells and looks fine, it’s usually okay. However, if it has been poorly stored or has absorbed moisture, you might find rancid grains, insects, or a complete loss of texture when cooking.

In a paella, this means rice that falls apart, fails to absorb the broth evenly, or changes in flavor. Even if rice "survives" in the pantry, it might already be in a suboptimal state for making a good paella.

How do I know if rice has gone bad?

Here are the main warning signs that rice has spoiled:

- Strange or rancid odor (sign of oxidation or moisture)

- Presence of insects (weevils or pantry moths)

- Cracked, open, or dry and rough-looking grains

- Altered color (yellowish in white rice, dull white in brown rice)

In the case of paella, using broken or open grains may result in poor broth absorption and loss of texture. If you notice many broken grains or fine dust, it’s a sign that the rice has aged poorly or been mishandled.

Tips for storing rice properly

Storing rice is fairly simple, and if done right, it can last well beyond its best-before date with minimal quality loss. Some tips:

- Use airtight containers (preferably glass or thick plastic) to keep out air and moisture.

- Store in a cool, dry, dark place. A pantry away from sunlight and humidity is ideal.

- Don’t mix old rice with freshly bought rice: it lowers quality and increases the risk of cross-contamination.

- In very humid areas, consider storing rice in the fridge or even freezing it, especially brown rice or large quantities of paella rice.

A tip: if you buy bomba or senia rice in bulk or in sacks, divide it into smaller containers to avoid deteriorating the whole sack by opening and closing it frequently.

Types of rice and their shelf life: Do they all expire the same?

White rice

It’s the longest-lasting thanks to its low fat content. It can remain in good condition for 2 to 5 years under ideal conditions. However, for optimal results in refined dishes, it's best to consume it within 12 to 24 months.

Brown rice

Rich in nutrients and flavor, but also in oils that oxidize easily. Therefore, it has a shorter shelf life: 6 to 12 months. Beyond that time, it may lose flavor and become rancid.

Basmati rice

This aromatic rice usually lasts between 1 and 2 years. Interestingly, some types of basmati are intentionally aged (up to 3 years) to intensify aroma and improve texture. However, it must be perfectly stored.

Paella rice

This is the rice that demands the most from us, rice lovers. Bomba, senia, or maratelli rice must be whole, with no broken or open grains, and ideally no more than 18–24 months old from harvest, even when well stored.

If poorly stored, it loses its ability to absorb broth properly and hold its shape. The result is a mushy paella with no defined grain, no soul. The key is to buy quality rice, store it well, and respect its real shelf life.

Is the rice I buy usually from the same year's harvest?

Here’s a little surprise that many of you might not know: the rice you buy is not necessarily freshly harvested. In general, most rice sold comes from the previous year’s harvest, unless it’s locally sourced or sold during the harvest season.

This doesn’t mean the rice has lost its quality, as it’s stored under proper conditions. Also, given its shelf life, it won’t have lost any of its qualities.

If you're curious whether your rice is from the current or previous harvest, check the packaging or expiration date. If it's very close to today’s date, it’s likely from the previous season.

When is rice usually harvested in Spain?

Different areas in Spain have slight variations in sowing dates due to climate or altitude, but generally, rice is sown between late April and mid-May. Harvesting begins in early September and lasts into early November. It typically ends by September but can extend to early or mid-October for later varieties.

The main rice-producing regions are:

- Valencia (Albufera)

- Ebro Delta (Catalonia)

- Andalusia (Guadalquivir, especially in Seville and Cádiz)

- Extremadura

- Aragón

And what about reserve rice?

In the rice world, few topics spark as much debate as “reserve” or aged rice. Is it a marketing gimmick, or does it have real culinary value? Let’s clear things up—especially now that some hail it like vintage wine and others dismiss it as culinary heresy.

First and foremost: not all old rice is reserve rice. Rice aged without control (in humid warehouses, with temperature shifts or exposure to light) is simply past its prime, with a higher risk of rancidity, poor absorption, and insects. For paella, that’s a recipe for failure.

That said, some producers intentionally age rice under strict technical conditions: temperature, humidity, controlled atmosphere. This process creates a drier, harder grain that absorbs broth without overcooking and stays whole and loose. Some call it “reserve rice.” It's used, for instance, in competition or gourmet paellas where perfect grain stability is key.

But beware: that is not the same as selling old rice disguised as gourmet. Journalist Paco Alonso called this out in his article "Strange things are happening in the rice world” (2021), where he denounced how some chefs and brands sell so-called “vintage” rice without proper polishing, traceability, or varietal quality.

“Rice isn’t like ham or wine that improves in the cellar. Over time it turns rancid and breeds weevils—though it may have a lovely ‘vintage’ on its gravestone.” — Paco Alonso

We couldn’t say it better. What Paco is denouncing is the lack of respect for the product and rice culture: chefs boasting about ghost varieties or flawed rice (poorly polished or from old harvests) as if they were premium goods.

So, from this humble rice corner, let us be clear:

• Well-treated reserve rice with proper traceability and control can make sense in professional kitchens.
• Old, poorly stored rice without origin info is a risk—and a scam if sold as "aged" or "special."

And if it’s for paella… don’t take chances. A young, well-polished rice with a D.O. from the bomba, senia, or albufera family is a safe bet. If it bears the Regulatory Council seal, even better.