Rice

• Plain white rice has a shelf life of up to two years when stored properly. Keep rice in an airtight container of glass or plastic and store away from light in a cool location, such as a pantry cupboard. It’s best not to rely on the plastic or cardboard packaging the rice comes in at the supermarket as these are subject to infestation, particularly from pantry moths. If a larger glass or plastic container is not available, secure the bag in a self-sealing bag and remove as much of the air out as possible before sealing. Brown, wild rice and herbed rice mixes have a shorter shelf life of about six months.

Olive Oil

• To preserve the majority of its healthful qualities, replace stored olive oil every four to six months. Like many other stored products, store unopened containers of olive oil in a cool, dark place. Over time—even sealed—small amounts of air can leak into the container, causing the oxidation that results in rancidity. Discard rancid olive oil, which has a bitter and unpleasant taste. Olive oil can be stored in the refrigerator for an equal length of time if another dry, cool location is unavailable. The cold air will cause the oil to thicken and turn slightly cloudy, but this condition will change once it’s brought back up to room temperature.

Flour

• According to the Food Marketing Institute, plain white flour has a shelf life of about six to eight months in either a pantry cupboard or the refrigerator. Flour is susceptible to pantry moths and requires storage in an airtight container to stay at its freshest. Storing flour in the freezer extends its shelf life up to one year. Whole-wheat flour only retains a shelf life of 30 days when stored in the pantry because the wheat germ remains in the flour, which contains oils that will turn rancid over time.