Throughout the centuries rice has been hoarded by different civilisations to weather long winters or to see out sieges. Indeed, rice left as an offering to the gods was found perfectly conserved in the tombs of the Egyptian Pharaohs. Parboiling was used by the Indians as a means of storing their rice. Uncooked Rice Under appropriate conditions, white (milled) rice can be stored almost indefinitely without noticeable loss in flavour or nutritional value. White rice in bags or boxes should be stored at room temperature, off the ground in a clean, cool and dry place. Once packaging has been opened, it should be resealed and stored properly until required. Alternatively, airtight containers may also be used to keep out dust, moisture and other contaminants. Always store rice at room temperature in a clean, cool dry place. Brown (husked) rice, however, cannot be stored for as long because the oil contained in the bran layer may become rancid. Cooked Rice Cooked rice can be kept for up to two to three days in the refrigerator, providing it has been prepared by the combined method but it must be covered to prevent it from drying out. Rice can be cooked ahead and kept frozen for up to one month. Cool quickly and divide into smaller portion sizes for easier handling. Store or wrap in freezer quality materials. To reheat frozen or refrigerated rice, either reheat in a saucepan with some oil or a few tablespoons of water or cover and reheat in the oven. Individual portions can be reheated on plates for at least one minute on full power in a microwave but longer if reheated with other foods. Make sure the rice is thoroughly reheated and piping hot. Once reheated dispose of any leftovers.