Does Rice Really Never Spoil? 8 Foods That Last Forever

Research shows that white (or polished) rice can keep its nutrients and flavor for up to 30 years when stored in oxygen-free containers at temperatures below 4°C (40°F). Brown rice doesn’t last nearly as long—about 6 months—because of the natural oils in its bran layer.

Thanks to its magical chemistry and the hard work of bees, honey is the only food that truly lasts forever. Flower nectar mixes with bee enzymes, and the bees’ wing-fanning plus enzymes create a liquid that’s both highly acidic and low in moisture—a tough environment for bacteria to grow.

Processing and sealing honey properly extends its unlimited shelf life. Though low in moisture, honey’s sugars are hygroscopic, meaning they absorb moisture from the air. When heated, filtered, and sealed correctly, moisture can’t get in, and the honey stays the same forever. The oldest honey jar ever found is believed to be 5,500 years old.

Since sodium chloride is a mineral mined from the Earth, its durability isn’t surprising. It’s been used for centuries to preserve other foods by drawing out moisture. But the salt in your cupboard won’t last forever. Morton Salt points out that iodized table salt has a shorter shelf life—expect about 5 years of good use if your container is iodized.

The consensus? It depends on the type and additives used by the brand, but unopened soy sauce can last a very long time. Even after opening, this salty seasoning stays fresh for years in the fridge.

Like many items on this list, how you store sugar determines how long it lasts. Keep powdered and granulated sugar in airtight containers to avoid moisture. Retailers must print an expiration date, but manufacturers say even hardened brown sugar is safe to eat if you soften it back up.

Similar to rice studies, Brigham Young University researchers found that after 30 years, pinto beans’ overall quality declined, but “at least 80% of consumer panels found all samples acceptable for emergency use. Plus, protein digestibility remained stable over time.”

Its taste might not be the same, but powdered milk exists mainly because it lasts longer than even shelf-stable milk. It’s also easier to transport and store than fresh milk.

Invented by Native American tribes, pemmican remains a favorite for survivors seeking a long-lasting protein source. Original recipes combined dried meat from big game like moose or buffalo, ground into powder, mixed with available berries and melted fat. The finished pemmican can be eaten raw, steamed, or cooked. Today, recipes are often tweaked for food safety, dietary needs, and ingredient availability, but some still swear by this natural preservation method.