I am new to the food preps "game" and have been cooking brown rice, dehydrating it, then storing it in vacuum sealed jars. Another post in these forums suggests you can store brown rice up to 7 years (if properly prepared), but there is a threat of it going rancid. My question is how do you know it is rancid (other than ingesting and getting sick)? Is there a smell/color/something else? Or, do you just take your chance?