I always thought long grain white rice was tasteless mush, I prefer the nutty taste of short grain brown rice, the problem for storage is that brown rice will go rancid. White rice will easily go for five years in storage without massive change in taste. In our store of rice I did note a change in taste with our 10 year old storage rice in vacuums packages, they had all lost their vacuum seal but the taste was not offensive except for a few packages that had absorbed moisture from sloppy packing in the bulk 55 gallon barrels in the barn (the grain of the rice broke the packages open when rubbing together).
My favorite way of (I should say the only way I truly enjoy) eating long grain white rice is for breakfast or a snack with sugar and cinnamon in a bath of hot milk (or soy milk)...
1 cup of rice cooked
1 cup of milk
1 tablespoon of sugar (or more to taste, for a snack this can be lots more)
1/4 teaspoon of cinnamon (or more to your taste - I often use more than a tablespoon)
1/4 teaspoon of vanilla if desired
Cook lightly and serve or throw into a blender for total mush.
Add rice to your packaging for a change of taste with your carbohydrate food storage.
Simple, long lasting, and easy to cook rice is a great addition to your storage, sadly it is also low in nutrition and taste.