Changes in the oil fraction of stored parboiled rice have been followed as criteria of loss in quality. Storage of parboiled rice in the dark at several temperatures permitted a study of rancidification and of nonenzymatic changes in the oil as measured by peroxides, monocarbonyl compounds, and free acids. In open-container storage, values for peroxides, monocarbonyls, and free acids remain low during an induction period, then rise markedly at or just before the time rancid odors appear. Peroxides and monocarbonyls again decrease to low residual values and rancidity disappears. Free acid values remain at the higher level. Original moisture contents of 1 1.4 to 12.5% fall to about 10% at

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