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Development of free fatty acids (FFA) in brown rice, obtained by shelling in rubber roll sheller and disc sheller, was monitored at various conditions of storage, viz., cold (4-6°C), room temperature (RT), 37°C- 62% relative humidity (RH), and at 37°C - 92% RH, with and without insects, up to 13 months. The samples were stored in cloth bags and bottles. FFA, which were initially less than 3%, increased with period of storage; the increase was almost double in disc-shelled rice compared to that in rubber roll shelled rice. High temperatures and relative humidity of the environment increased FFA. Increase in FFA was slightly more when stored in cloth bags than in glass bottles. Insects did not survive at 37°C-62% RH, but multiplied rapidly at RT. Accompanied by increase in FFA, the insects spoiled the rice in 3 months.