Dry canning is a great way to make sure your grains keep much longer than just having them in the plastic bag in which you purchased them. Dry canning removes any bacteria from the rice, along with any bug eggs.
To dry can rice, fill jars with rice leaving about 1/2 inch head space. Place jars without lids in the oven at 200 degrees for an hour, leaving the oven door cracked (I crack it open with a wooden spoon) to allow any moisture to escape. Remove jars from oven and place the lids and rings on the jars. Place jars back in the oven for 30 minutes. Remove the jars from the oven and set out to cool. As the jars cool the lids will pop, just like they do when pressure canning or using a hot water bath. Store in a cool, dry place.
While there are lots of great ways to store dried goods, this one worked well for the amount of rice I wanted readily available for use. Other storing options, such as a large food grade bucket, are fantastic for long term storage, but not so great when you want smaller amounts for use throughout the year.