How to best store dry goods
Flour, rice and pasta are all foods that can be eaten beyond their date of minimum durability (DMD). Such products should preferably be left in their original packaging or placed in glass jars or in tins. They should be kept at a temperature of between 15 and 20 °C. You should make sure that they are not directly exposed to sunlight or to excessive humidity. If stored in a dry, cool place, away from light, they will keep for several months beyond their DMD. Rice and pasta (with the exception of wholemeal pasta) will even keep for a period of several years.
Oats, quinoa and millet, on the other hand, will not keep for so long, on account of their higher fat content. They are liable to turn rancid more rapidly.
To determine whether grains and cereals are still edible, check their smell, appearance and consistency, and make sure that they do not harbour any parasites. As soon as they start to smell mouldy or rancid, they are no longer fit for human consumption.
Pulses such as lentils, peas and beans will keep for longer if stored in a cool, dry place, away from light. In such conditions, they can still be eaten beyond their date of minimum durability.