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Storing and Handling Grains

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Store raw grains at room temperature in a dark, dry place and in a tightly sealed container to keep out moisture and insects. Milled grains such as white rice that have had the germ removed will keep for many months. Whole grains are somewhat more perishable because the fat content of the germ can become rancid.

Depending on the source, whole grains may need to be picked over like dried beans to remove foreign matter such as tiny stones or bits of soil. In addition, whole grains usually should be washed and drained before cooking.

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