My staple is rice so it is natural (and cheap) to store large quantities. It stores well. We go through a 25 lb bag every month as part of normal useage so rotation is not a problem. The problem is that CULTURALLY, my wife prefers "fresh" rice which is slightly stickier than "aged" rice. We are constantly in "discussions" about this but I have managed to keep 3-6 months of rice on hand at all times.

Conway Yee

Re: repacking the rice -- probably not necessary if you buy the variety of rice packaged in strong plastic bags. Typically Japanese and Korean companies package their products this way. It seems like it may work well for long-term storage. To protect the bags, you can put them in plastic bins, I guess.

Re: long-term storage -- be careful of the bags made of fiber (more typical of Indian companies). Insects can get through and breed, as I have discovered through experience.

@Conway Yee: yeah, fresh rice does taste better, but I don't particularly care about the stickiness. How fresh does your wife want it? I figure the bags advertised to contain "new crops" probably have been siting for a few months anyway...

Is rice suitable for survival scenarios? It's a staple in many cuisines. Almost no one is allergic to rice. It packs a lot of energy for its size, though the white variety has less nutrition than the brown variety. It takes time to cook, and it requires a low, steady (i.e., carefully controlled) heat source. It requires some water, but not a whole lot. But it's harder than boiling water. What are the pros and cons? Maybe we can discuss a bit.

Instant rice has a longer shelf life then the uncooked rice. I think it's about 18 months for white rice. I'm not sure about how long instant brown rice will last. Next time you're at the market, check the box. My only caveat is the cardboard boxes don't store well, so put them in an airtight bag or container for storage. It's "trail food" rather then "kitchen food" quality cuisine.

Also, consider couscous for a staple. It cooks the same but requires lots of spices (very bland). I have hydrated it with room temperature water, but it takes longer then cooking and isn't that palatable. I think it has a 1 year shelf life.

The site I linked to earlier states proper storage can preserve white rice 10-30 years.

Thanks everyone!

LW