While canning is an excellent way to extend a food's shelf life, canning certain food items at home, such as cooked rice, can be too complex and risky.

The process of canning involves simply adding food to a can, using heat elements to remove bacteria from the food, and sealing the jar in such a way that bacteria can't grow.

For the aforementioned heat element, some cans must be boiled, while others need to be pressure cooked. Others still require a more heavy-duty process that is not feasible at home.

Rice is a starch, and starch hinders the heat's ability to reach the jar's center. As a result, the heat wouldn't kill enough of the bacteria to prevent canned rice from going bad.

Rice, like other starches, holds moisture, which facilitates mold growth and makes it hard for a can to properly seal.

If you consume improperly canned rice, you put yourself at a great risk of food poisoning. The same goes for other starchy products, such as pasta.