Brown rice probably needs the O2 reduction, it contains oils that will go rancid.
White rice is longer lasting but way fewer nutrients.
YMMV of course.
I get white rice in 20lb bags, repack it in quart ziploc freezer bags nested in gallon freezer bags (I measure 2c portions in each quart bag so cooking is a quick dump of the bag w/o measuring at that point). I then give all of the little bags a freezer vacation for 10 days to 2 weeks.
I use freezer bags because they’re thicker, last longer and less likely to puncture/rip/tear. IF you’re very careful you can reuse them for other things.
I do this with flour, beans and other stuff.
Some things like brown rice, oats, whole wheat flour, almond flour, etc I ‘freezer vacation’ and then permanently store in my fridge. IIRC you double the ‘lifespan’ of the oil containing stuff if you store them in the fridge.
Dried beans tend to get ‘crunchy’ and won’t go soft with cooking the longer out you keep them. If I get any that are old and refuse to soften when I soak/cook them I dump them on my compost pile. Beans in the freezer seem to last much longer though.
Other things... like bait. But then you really want to use bags that won't leak. ;-)