Wow! I didn't know rice had enough fat in it to go rancid. What a shame!

Check this out:

https://www.bhg.com/recipes/how-to/food-storage-safety/leftover-rice-food-poisoning/

dcarch

That link is about cooked rice. Not uncooked rice stored in a glass container, which is what the OP is talking about.

I googled it and found out that white rice lasts almost indefinitely, but brown rice only about a year. Was it brown that went bad? I never use brown, only white.

Best to store brown rice in the fridge unless you use it within a couple months.

This was parboiled rice. Converted rice. I have basmati that is fine, this one just about took my nose off when I opened the lid.

What is the disadvantage of parboiled rice?Because of long soaking in traditional process, mycotoxins may develop in parboiled rice and cause health hazards. 5. Heat treatment during parboiling destroys some natural antioxidants and hence parboiled rice develops more rancidity than raw rice during storage

It's the first time I've ever had rice go rancid of any kind. I bought a small bag of rice the other day, so I'll make sure I keep buying them. I also have basmati, and I keep brown rice in the freezer

Compared to white rice, parboiled rice has fewer calories, fewer carbohydrates, more fiber, and more protein. This makes it a healthier alternative to traditional white rice. Sep 25, 2020

Yes, but it goes rancid faster. Just buy much smaller packages or freeze.

I prefer white rice. I don't eat enough rice to make a difference, maybe once every month or so.

I've had rice go rancid. Because of this I no longer buy rice in bulk.

I've definitely had brown rice go rancid, but never the parboiled white. To get our family on the brown rice train, I started using this method. Not the least bit gummy and great flavour and texture. We definitely prefer it to white rice now. Best Way to Cook Brown Rice

nekotish, that's the only way I cook brown rice anymore. Some people actually like gummy rice though, so I guess that wouldn't work for them. I had told someone about this method and they said they want their rice sticky and gummy...HAHA! Not me! I like it to fall apart. But, so much easier than measuring and making sure it's done. This is as simple as cooking pasta!

The brown rice I buy and like best is the short grained 'sushi' kind. It seems less hard and starchy than long grained, instead, it's always moist and chewy.

I've never had raw rice go 'bad', but then, I've never bought the parboiled kind.

I haven't heard of cooking brown rice that way, but I'm definitely going to try it!!! Cooking uncovered will be something I have to get used to :-)

Nekotish, thanks for that. I know the Middle Eastern way where you boil rice like pasta, but the recipe in your link is so easy to grasp, I added it to my young friend's recipe app, where I've put other how-to's as well. She's just learning to cook. It's funny. I have small amounts of a bunch of different kinds of rice, because I rarely use it excpet when a recipe calls for it. I trust the directions on the bag (which you get with the 1 lb. packets) to point out any variations from the norm in the proportions, and just cook the way my mother taught me, and don't get sticky, mushy or broken. I put it down to something akin to beginners' luck, since I cook it maybe twice per year. Now I know from Dcarch's link not to be so blasé about leftover restaurant rice. Thanks, Dcarch, for that, too.