Would it be better to store rice (both aged basmati and short grain koshihikari in ten pound bags) in the refrigerator, in their original opened bags, or should I empty them out into an airtight tin or bin of some sort? If the tin or bin is better, what type is preferable--metal or plastic?
I've stored ten pound bags airtight at room temperature before, and found the rice at the bottom of the bag wasn't as good smelling as when I first opened it. I don't think it spoiled, but I'd like to maximize taste and freshness as long as possible, and we don't eat rice everyday in our two person household. So, I'd like to store it differently this time. (I don't have room in the freezer, however.) I've tried the search function here at CH to no avail, and can't seem to google up the answer to this question, either.