The food safety of rice mainly depends on its shelf life and storage conditions. In general, rice has a relatively short shelf life, usually only 30 days. Once the rice is hulled, it begins the oxidation process, so 30 days after the hulling is the best time to taste fresh rice. However, as long as the rice is within its expiration date, it is edible.
The shelf life of rice will vary depending on how it is processed and packaged. For example, vacuum-packed rice can have a shelf life of up to 12 months;Rice in a regular package may be as little as 6 months old;For bulk rice, the shelf life is not clearly specified, generally 3 months in summer and 6 months in autumn and winter.
When storing rice, it is recommended to keep it in a cool, dry, and ventilated place to avoid direct sunlight and high temperatures. If the rice has expired or has a peculiar smell, discoloration, etc., it is recommended not to consume it as it may have adverse effects on your health.
At the same time, Daocheng embryo rice is processed by intelligent cold peeling and milling, which is lightly milled and finely milled, and eaten as much as you want at each meal, so as to retain nutrients and water to the greatest extent. This allows consumers to taste fresh, delicious live embryo rice. The rice stewed from the embryo rice has an excellent taste, sweet and soft, thick gelatinous, flexible and tendony, which makes people have an endless aftertaste.