As summer arrives, rainy days become more frequent, and the humid weather directly affects the storage of rice and flour. Studies have shown that moldy rice produces toxins, which are likely closely related to the occurrence of liver cancer.
In fact, for various reasons, many families often take a long time to finish a bag of rice. Many people think that as long as the rice doesn't grow insects or become moldy, it's fine. What they don't realize is that the shelf life of rice is generally only 3 to 6 months. After processing and polishing, a glass-like film forms on the surface of the rice, allowing it to be stored for a longer period. However, in southern China, due to abundant rainfall, the storage time for rice is even shorter and should not exceed 3 months.
Special attention needs to be paid to the fact that rice that has begun to spoil may show no obvious changes on the outside. So, how can you tell if the rice is safe to eat? There are three simple and convenient methods: first, look at the color of the rice washing water; if it is black or green, it's best not to eat it. Second, observe the germ of the rice; if the tip of the rice kernel is black, it means the rice has passed its safe consumption period. Third, place the rice in a sealed plastic bag for 5 minutes, then open it; if there is any unusual odor, it indicates that the rice has spoiled.
Experts suggest keeping a supply of rice for 15 to 30 days, which ensures the quality of the rice while preventing a significant loss of nutrients. If there is a lot of rice left at home, it is best to store it in a vacuum-sealed bag.