Dry food is a significant portion of our daily diet. Most often, these products require less attention than vegetables, dairy products, and meats—as they are more durable and do not require refrigeration.
However, even dry foods can spoil and pose a health risk.
Temperature is perhaps the most influential factor in food quality. Low temperature does not allow for many life forms, so the colder the storage space, the longer the rice will be kept fresh.
In addition, food with high liquid content like vegetables spoils faster. The recommendation is to keep the rice in the driest place possible.
Air is also an essential element for the development of pests. The oxygen in the air also causes oxidative processes that are harmful to food. The only ways to avoid oxygen are sealed containers or bags.
Sunlight and light, in general, can contribute to the development of pests in our rice. Fortunately, this problem is very easily solved by storing it in a shady place.
Any dry food can be stored for 3 to 6 months without overexertion. However, with a little care, it is possible to extend its life while maintaining its freshness, even for several years.
