Shel you got that right about the oil content in brown rice.
OahuAmateurChef, brown rice contain oil (all grains and seeds do). In rice the oil is very susceptible to going rancid and confer an odd flavour (like oil paint). Unsaturated oil becomes rancid easily.
The oxygen in the air is the culprit not the temperature. Keeping it in th refrigerator (or freezer) slows the process. It must be sealed properly.
Vacuum packing your rice in small portions would be an alternative to refrigerating.
Wheat bran is packaged sealed (the packaging is flushed with carbon dioxide to flush out the oxygen). Wheat germ contain fat because that is where the fat is stored in the wheat grain. Freezing/refrigerating in a resealable bag will help keep it longer.
OregonYeti, Basmati rice is the only rice (I know of) that is intentionally stored to develop it's flavour. It is the nature of long grain rice which is high in amylopectin. Basmati rice is white rice after all and will not go rancid.
(Even shelled walnut go rancid quickly)
Luc H.
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