On 9/16/2010 9:31 AM, l, not -l wrote:
> On 16-Sep-2010, > wrote:
>
>> I guess I never thought of rice getting too old or going bad, but it
>> does. Unlike cereal grains, which tend to go rancid, rice gets old and
>> porous, making the cooked product crumbly and mealy in mouthfeel.
>> Ick!
> According to the Utah State University Cooperative Extension website
> (http://extension.usu.edu/foodstorage/htm/white-rice):
> "Shelf life. When properly sealed and stored, polished white rice will store
> well for 25 to 30 years."
>
> What you describe happening seems more likely in parboiled rice or instant
> rice than plain old polished rice.

I went to a Mexican restaurant and the rice they served was that
converted stuff. The restaurant was supposed to be a pretty good one so
my question is whether Uncle Ben's rice is the norm for Mexican cooking
or was this just a lousy restaurant that didn't mind taking shortcuts?