How to Store Rice, Atta and Dal Through the Monsoon

Monsoon humidity in Nepal brings weevils, mould and lumpy atta. Here is how to store rice, atta and dal so they stay fresh through the rainy season.

Around the end of Jestha, many households open the rice sack and find small black insects. It is not necessarily a sign of bad rice. It is simply what happens when warm, humid air meets a grain store that isn't sealed. The good news is that it is easy to prevent.

Why the monsoon is hard on dry food

From June to September the air in Kathmandu stays damp for weeks. Grains and flour soak up that moisture. Damp grain is the perfect place for weevils and moth larvae to breed, and flour that absorbs moisture turns lumpy, smells stale and can grow mould.

Storing rice

• Move it out of the sack. Plastic and jute sacks let air and insects in. Pour rice into a large airtight drum or food-grade container.
• Keep it off the floor and away from outside walls, which get damp in the rain.
• Add a few dried bay leaves (tejpat) or dried neem leaves. Many families swear by this, and it does seem to keep insects away.
• Use a dry scoop. A wet cup or hand brings moisture into the whole container.
• Don't top up old rice with new. Finish the old batch first, clean the container, then fill it again.

Storing atta and other flour

Flour goes off faster than rice because the oil in the wheat germ goes rancid.

• Buy smaller quantities in the monsoon. A 5 kg bag that lasts two or three weeks is better than a 25 kg bag that lasts two months.
• Store it airtight in steel or thick plastic containers.
• Keep besan, maida and sooji in the fridge if you use them slowly. They last much longer cold.
• Smell before you use. Atta that smells bitter or musty should be thrown away.

Storing dal and pulses

• Airtight jars, one for each kind of dal
• A dried red chilli or a few cloves in each jar
• If you buy in bulk, dry roast the dal lightly in a pan for a few minutes, cool it completely and then store it. This kills any eggs.
• Check rajma, chana and black dal every few weeks; these are the ones insects love most

Spices, sugar and salt

Salt and sugar clump in the monsoon. A few grains of raw rice in the salt jar absorb moisture. Keep spices away from the stove, where steam and heat cause clumping and fade the flavour.

What to do if you find insects

1. Don't panic, and don't throw the whole sack away straight away.
2. Spread the rice on a clean sheet in the sun for a few hours. The insects leave.
3. Sieve it, wash it well before cooking, and move it into a clean, airtight container.
4. If the grain smells musty or has mould, throw it out.

Shop smarter in the rainy season

The simplest fix is to buy a bit less, more often. That is easy with online delivery: you can order a month's rice in one go but get atta and dal every couple of weeks, so nothing sits in the cupboard long enough to go off. Find everything in Rice, Atta & Flour and Dals & Pulses, and see our monsoon essentials checklist for the rest of the house.