By the WahLiao desk · Last verified 28 September 2026
Rice is the biggest single line in the average Singapore household’s grocery spending, and all of it is imported: Singapore does not grow rice, and buys it from more than 30 countries. The shelves stay full because rice importers must hold a buffer equal to twice their monthly imports. For shoppers, the useful decisions are which type suits your cooking, how to compare prices fairly, which is always per kilo, and how to store it so that Singapore’s humidity and weevils do not get there first.
A 10kg bag feels like a bargain until half of it goes stale in a hot kitchen. Buy the size you will finish in a couple of months, and keep it sealed.
Rice in Singapore: quick facts
| Grown locally | None; Singapore imports all its rice |
| Sources | More than 30 countries |
| Stockpile | Rice importers must hold a buffer equal to twice their monthly imports |
| Household spending (2023) | Rice and cereal products averaged about $84 a month, the largest grocery line |
| How to compare | Price per kilo, for the same type and grade |
| Storage | Airtight container, cool dry place; brown rice keeps for less time than white |
The WahLiao Verdict
| Cost | Varies widely by type, origin and brand; compare per kilo. |
| What you get | The staple that anchors most Singapore meals, from a supply chain designed not to run out. |
| The alternative | A house-brand bag of the same type, often at a lower price per kilo. |
| Worth it for | Paying more for a specific type you cook with, such as Japanese short-grain for sushi or basmati for biryani. |
| Skip it if | You are buying a premium brand of everyday white rice purely for the label. |
| Last verified | 28 September 2026, against the Singapore Food Agency and the Household Expenditure Survey 2023. |
What are the main types of rice in Singapore supermarkets?
| Type | What it is like | Typical use |
|---|---|---|
| Fragrant or jasmine rice | Long grain, soft and slightly sticky, with a floral aroma | Everyday rice for most Chinese and Southeast Asian home cooking |
| White rice (non-fragrant) | Long grain, firmer, less aroma; often cheaper per kilo | Everyday rice, fried rice, porridge |
| Basmati | Very long, slender grains that stay separate | Biryani, pulao and Indian and Middle Eastern dishes |
| Japanese short-grain | Short, rounded, sticky grains | Sushi, donburi, onigiri |
| Brown rice | Whole grain with the bran left on; chewier, more fibre | A wholegrain swap for white rice |
| Glutinous rice | Very sticky when cooked | Kuih, bak chang, lo mai kai and desserts |
Is brown rice worth it?
Brown rice keeps the bran and germ that are milled away from white rice, so it has more fibre and is counted as a wholegrain. The Health Promotion Board encourages Singaporeans to eat more wholegrains, and mixing some brown rice into white is an easy way to start without changing the family’s meals overnight. Brown rice costs a little more, takes longer to cook, and goes stale sooner because the bran contains oil, so buy smaller bags.
How to compare rice prices
- Compare per kilo, not per bag. Bags come in 2kg, 5kg and 10kg sizes, and the biggest is not always cheapest per kilo.
- Compare like with like: the same type and grade. Fragrant rice, ordinary white rice and premium new-crop rice are priced differently for a reason.
- Look at the house brand of the type you use; see our guide to supermarket house brands.
- Time your stock-up with promotions, but only buy what you will finish while it is fresh.
How to store rice in Singapore’s climate
- Move it into an airtight container once the bag is opened. Heat and humidity make rice stale and attract weevils.
- Keep it cool and dry, away from the stove and direct sun.
- Use older rice first. Pour new rice in only after the old is finished, or keep two containers.
- Keep brown rice for a shorter time, or in the fridge if you buy a lot; its oils go rancid faster.
- Cool cooked rice quickly and refrigerate it if you are keeping it. Cooked rice left warm for hours is a known food poisoning risk.
Why does Singapore never run out of rice?
Because the system is built for it. Under the Rice Stockpile Scheme, importers must hold a buffer inventory equal to twice their monthly imports, and Singapore buys rice from more than 30 countries. When India, which had supplied about 40 per cent of Singapore’s rice in 2022, banned exports of non-basmati white rice in July 2023, only about 17 per cent of imports were affected, and importers turned to other sources. Our guide to stockpiling and food supply scares explains why there is no need to buy extra rice when headlines appear.
Frequently asked questions
Does Singapore grow its own rice?
No. Singapore imports all its rice, from more than 30 countries.
How much rice does Singapore keep in reserve?
Rice importers must hold a buffer stock equal to twice their monthly imports, under the Rice Stockpile Scheme.
What is the best rice for everyday cooking in Singapore?
Most households use fragrant or jasmine rice. The best choice depends on your dishes: basmati for biryani, Japanese short-grain for sushi, glutinous rice for kuih.
How should I store rice at home?
In an airtight container, in a cool, dry place. Keep brown rice for a shorter time, as its oils go stale faster.
Is brown rice healthier than white rice?
Brown rice is a wholegrain with more fibre, and the Health Promotion Board encourages more wholegrains in the diet.
Read next
This page belongs to How Supermarket Works, our series on the grocery network behind the shelf. Continue with should you stockpile food in Singapore and how much a household spends on groceries.
Sources checked 28 September 2026: SFA media reply on India’s rice export ban (31 July 2023); Department of Statistics, Household Expenditure Survey 2023; Health Promotion Board guidance on wholegrains. Storage advice follows standard food safety practice. Last updated 28 September 2026.
