Rice is processed and sold in various convenient forms. Although the basic rice product does not need preparation (i.e. no peeling or much cooking time), there are some pre-cooked/prepared products available: frozen, canned, quick or fast cook rice and boil-in-the-bag rice. Not only is rice the basis for many products, it is also used by food manufacturers in numerous ways including baby foods, sausages, stuffing mixers, batters, confectionery, breakfast cereals and pet foods. A proportion of rice flour is blended with wheat flour to extend the life of a loaf of bread by 24 hours.
Stored correctly, rice will keep for a considerable time. It needs to be kept dry to prevent development of bacteria. Before cooking there is little water content. Left-over rice should be cooled quickly, then covered to prevent drying our or absorption of smells/flavours from other foods and kept in a refrigerator for up to 24 hours (temperature less than 5C) or packaged and frozen. Cooked rice, like any other food, is susceptible to bacterial growth if not stored or re-heated correctly.