Storing rice for different lengths of time affects its proteins and smell. The longer the rice is stored, the more the protein content changes. Glutelin and globulin proteins have the biggest impact on how the rice cooks. Glutelin affects the stickiness of the rice, while globulin affects its texture. The proteins in the stored rice also affect how it smells, with some proteins preserving a desirable aroma. This information is important for making sure rice stays fresh and tasty for longer periods of time.