what’s all the hoopla about brown rice?

Sep 27, 2010

This morning I dug around in my food storage room for some brown rice and brought a bucket upstairs that is from about 2001. At least nine years old. Now supposedly, brown rice only lasts six months before it goes rancid because of the oils in it. My church’s food storage program doesn’t advise people to store it because of this rancid possibility. Well, I have pretty much ignored that advice ever since I discovered the complete lack of nutrition in white rice and have happily stored and eaten brown rice, knowing I am getting B vitamins and a host of other nutrients my body is in love with. Part of my reasoning is this…if I am going to be living on my whatever collection of food I have in my home and not able to go to the store, shouldn’t my food be nutrient dense, not nutrient lacking? Won’t my body be in desperate need of vitamins and minerals?

Have you studied this out? Do you know what you are actually getting from that bazillion-times-processed-removed-the-hull-cook-quickly-stuff? I dare you to do it and then continue eating it…you won’t be able to do it. At least not with a clear conscience.

However, I have never had brown rice that is nine years old. I wondered if it would be rancid.

Nope! Fresh as can be and super delicious. We had it for breakfast with honey, raisins, and cinnamon.

By the way, have you researched cinnamon? Might as well study it out as well. Then you can find out you should eat it everyday.

On your brown rice, of course.

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  1. jessica

    I’ve never had 9 year old rice, but I certainly do not abide by the 6 months only rule and have never had rancid brown rice!

  2. Robyn

    I have kept brown rice over the 6 month rule and I’m happy to hear after 9 years it was still good. I have wondered about that because I have some that is about 2 years old right now.