Can you freeze uncooked rice?

By Dr Anny Manrich (PhD)

Page last updated: 02/04/2023 | Next review date: 02/04/2025

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this article, we will answer the question “Can you freeze uncooked rice?”, and how to freeze uncooked rice?

Can you freeze uncooked rice?

Yes, you can freeze uncooked rice. It is a great option if you bought rice in bulk and want to save them for a prolonged period.

According to FAO statistics, 755,473,800.00 tonnes of paddy rice were produced in 2019. If we examine the production share of paddy rice by region (average, 1994–2019) we see that Asia produced 90.6% followed, at a great distance, by the Americas (5.2%), Africa (3.5%), Europe (0.6%), and Oceania (0.1%) (1).

Freezing extends the shelf-life of the White rice, Jasmine, and Basmati rice up to 30 years (4). If stored correctly, frozen brown rice can last as long as 8 months (5). The shelf life of brown rice is shorter than white rice at room temperature because of oxidation phenomena of lipids present in the germ and bran layers (1).

Lipase hydrolyzes fat in rice grains to fatty acid. When the activity level of lipase in rice grains is high, the amount of free fat acidity increases during storage. This increase in the amount of free fat acidity causes deterioration of the quality of rice (rancid rice) during storage. A study showed that during storage of rice for 4 years, the free fat acidity of rice stored at temperatures below 5°C was almost the same as that at the beginning of storage. However, the free fat acidity of rice stored at 25°C dramatically increased during storage (3).

How to freeze uncooked rice?

If the original package of rice is unopened, you need to simply repackage it in an air-tight container or freezer bag before freezing. To freeze the leftovers from an open package of rice, follow the instructions below (3).

Transfer the rice into an air-tight freezer bag or container. Make sure the container or bag is completely dry.
The seal of the air-tight container should be tight to block air, moisture, and entry of bugs. If you opt for a freezer bag, make sure to squeeze out as much air is possible.
Label the bag or container before freezing. This helps in identifying the frozen product and helps keep track of its shelf-life.

How to store rice to prevent bugs?

In general, the moisture content of rice should be approximately 13% for storage to minimize respiration rates and mold growth, as well as to inhibit fungi and insect growth (7).

Bug eggs are not visible to the naked eye. And you are never sure if the rice contains bugs or not. Just to be on the safe side, freeze the rice below 0 degrees for a week to kill the bug eggs if there are any. Then you can keep them for prolonged storage.

According to studies, refrigeration systems are frequently used to achieve temperatures of less than 18ºC which significantly reduces insect activity (8).

You can accidentally introduce bugs into your eggs during storage. Therefore, safe storage is the key to bug-free stored rice. To make sure no bugs get into the rice during storage, follow the tips below.

Whether glass, plastic, or steel, use air-tight containers with a tight lid to store rice. A flimsy lid will destroy rice quality by exposing it to moisture, air, and bugs.
Bay leaves act as a natural insect deterrent. Just pop in a few bays leaves into your rice before you keep them for prolonged storage.
To deter the insects, place chili around the area you store rice. Alternatively, you can place cloth-wrapped chili inside your rice containers.
Store the rice in a clean and dry pantry.

What is the best way to store rice long-term?

Rice last longer if they are kept at a steady temperature of 40 °F (4 °C) or lower. If this temperature seems unachievable, you can also keep the rice at 70 °F (21°C).

However, you need to aid this temperature by using oxygen absorbers to protect the rice from spoilage. Whether white or brown, freezing is a great way to extend the shelf-life of rice. The use of oxygen absorbers in a storage system has been related to retard the oxidation of unsaturated fatty acids (6).

A study showed that dry rice grains did not freeze even at a temperature of –80°C. There was therefore no need for concern about the freezing of rice stored at a temperature below ice point. Temperatures below -5°C (23°F) preserve the quality of rice at a much higher level than at higher temperatures (2).

What to do with frozen uncooked rice?

Saving your electronics

Submerging your electronics in a tub of frozen uncooked rice may help save the device. The uncooked rice, due to its remarkable absorbent properties, removes the excess moisture from your waterlogged electronic device.

Hot/Cold compress

A makeshift compress with a sock full of rice can be used to relieve sore muscles or bruised skin. You can control the temperature of the sock by either freezing or microwaving it, depending upon what caters best to your needs.

Salsa rice

Grab a cup of salsa and about one cup of uncooked rice. Fill a pot with water. Then stir in the uncooked rice and salsa. Add as much or as little salsa as your taste buds like.

Toss in chopped veggies at this point if you like. Bring everything to a boil. Remove from the heat when the rice is cooked. Salsa Rice is incredibly flavored and makes for a great burrito filling. You can also use them for making taco salad.

Stir fry

Ingredients

1-2 cups of rice (depending on how many portions you are looking to make)
1-2 cups of your preferred protein (chicken, tofu, beef, etc.)
1 cup of chopped vegetables (fresh or frozen)
One teaspoon of sesame seed oil
One tablespoon of soy sauce

Instructions

Fill a pot with water and stir in the uncooked rice. Bring the water to a boil and cook until the rice is soft.
Grease a skillet with some oil and cook the veggies and meat. Add some sesame oil, soy sauce, and another seasoning that you like.
Cook the veggies and meat until thoroughly cooked.
Serve with boiled rice and enjoy.