When stored at a temperature of 40 degrees Fahrenheit or less in a sealed, airtight container, uncooked white rice can last up to 30 years, according to Utah State University. Lower temps help rice retain its taste and nutrients, but white rice can remain good for up to a decade if kept at up to 70 degrees F. However, if white rice is exposed to oxygen, as it will be when kept in a box, it's only good for 4 to 5 years

Though brown rice is healthier than white rice, it remains edible for a significantly shorter period of time when kept in a box or an airtight container. Thanks to a small amount of oil in the bran layer of brown rice, it can turn rancid and only lasts for 3 to 8 months when stored at room temperature. To keep brown rice fresh and tasty longer, the USA Rice Federation recommends keeping it in the fridge or freezer.

Quick-cooking minute rice lasts for 4 to 5 years when stored in a pantry, though wild rice goes off in just 6 to 8 months. Once cooked, wild and white rice keeps in the fridge for 5 to 7 days, while brown rice stays good for 4 to 5 days. Cooked white, wild and brown rice remains edible when frozen for 6 to 8 months, though. If cooked rice goes bad, it becomes hard and may turn moldy.

To keep rice fresh and pest-free, store it in a sealable container, like a glass jar, and keep it in a cool, dry place. If you discover bugs such as mites in your rice, throw it away and inspect other foodstuffs for unwanted guests. Rinse rice before cooking to wash away starch, making it less sticky. Always cook rice in a pot with a tightly fitting lid to trap steam, and allow cooked rice to cool before placing it in the fridge.