Author Topic: Minute Rice vs. regular rice for long-term storage  (Read 12316 times)

Offline jpr9954

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Minute Rice vs. regular rice for long-term storage
« on: February 08, 2009, 02:15:58 PM »
Much of what I've read concerning food storage for emergencies and bug-outs talks about rice and beans as being some of the essentials. This makes sense as you can pack a lot of nourishment into a 5-gallon pail.

I have been pondering whether some of the rice stored should be of the "minute" rice variety. Given that fuel for cooking might be in short supply, rice that can be prepared in a 1-2 minutes vs. having to cook for 20 minutes would have an advantage. I've looked at some nutrition charts and it looks to be similar in terms of nutritional value.

Am I wrong in my thinking about wanting to make at least some of the rice stored be of the "minute" or parboiled variety? Are there problems in storing it for longer periods of time?

Thanks

John

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #1 on: February 08, 2009, 02:36:19 PM »
John, I've wondered this myself.  It seems to me that in a 'survival' situation, most things will be in short supply or not available at all.  This includes electricity or gas.  So, it makes sense to me that I don't want to use up electricity or gas cooking rice for 20-30 min when I can do it for 5.  We keep couscous for taht reason.  All you have to do is bring water to boil, stir in couscous, shut off and cover.  Very filling, fast and efficient. 

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Offline jpr9954

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #2 on: February 08, 2009, 03:39:14 PM »
John, I've wondered this myself.  It seems to me that in a 'survival' situation, most things will be in short supply or not available at all.  This includes electricity or gas.  So, it makes sense to me that I don't want to use up electricity or gas cooking rice for 20-30 min when I can do it for 5.  We keep couscous for taht reason.  All you have to do is bring water to boil, stir in couscous, shut off and cover.  Very filling, fast and efficient. 

V/r Berserker Prime

I never thought of couscous but I love it in salad. Another thing to add to the list. Thanks.

John

Offline Beetle

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #3 on: February 08, 2009, 04:41:46 PM »
   We have Coucous also and love it, try throwing some pine nuts in it....Good stuff.  Have a wood stove so not a big concern on the cooking aspect.
 We store our rice in the freezer, kills any bugs and keeps it from spoiling.

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #4 on: February 08, 2009, 05:12:59 PM »
Same here Baily.  Wife was a food inspector in another life so insists on freezing everything to kill off bugs, etc, including our flour. 

BP

Offline fritz_monroe

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #5 on: February 08, 2009, 05:19:30 PM »
I haven't cooked rice in a Thermos, but I've done oats in one.  I imagine it would work pretty well to cook rice in a Thermos.  Based on what I've done with oats, I would think you would boil the rice for about 5 minutes, then dump it in the Thermos.  Then leave it until done.  I'd guess it would take an our and a half or so.  Maybe I'll experiment next weekend if I have the time.

The 2 things to keep in mind for Thermos cooking is to ensure you use a good Stainless Steel model and preheat it with boiling water before adding the food.

Offline minrlwtr

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #6 on: February 08, 2009, 05:30:52 PM »
Much of what I've read concerning food storage for emergencies and bug-outs talks about rice and beans as being some of the essentials. This makes sense as you can pack a lot of nourishment into a 5-gallon pail.

I have been pondering whether some of the rice stored should be of the "minute" rice variety. Given that fuel for cooking might be in short supply, rice that can be prepared in a 1-2 minutes vs. having to cook for 20 minutes would have an advantage. I've looked at some nutrition charts and it looks to be similar in terms of nutritional value.

Am I wrong in my thinking about wanting to make at least some of the rice stored be of the "minute" or parboiled variety? Are there problems in storing it for longer periods of time?

Thanks

John

I like to store parboiled rice it has more nutrients and stores longer better.. I have watched the 25lb boxes (great for storage) at sams go from 6.95 a yr ago to 12 bucks now but i still pick up one off and on

Offline smittymojoe

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #7 on: February 08, 2009, 06:35:47 PM »
I haven't cooked rice in a Thermos, but I've done oats in one.  I imagine it would work pretty well to cook rice in a Thermos.  Based on what I've done with oats, I would think you would boil the rice for about 5 minutes, then dump it in the Thermos.  Then leave it until done.  I'd guess it would take an our and a half or so.  Maybe I'll experiment next weekend if I have the time.

The 2 things to keep in mind for Thermos cooking is to ensure you use a good Stainless Steel model and preheat it with boiling water before adding the food.

Here's a Thermos rice recipe I found a while back. I haven't tried it yet but it follows along pretty well with what you said about boiling the rice for 5 minutes then allowing it to sit in the Thermos for about an hour and half.

Thermos Rice
1st of all wash the whole grain rice and let it toast in a dry skillet on a medium heat until golden brown (about 3-5 minutes) or until just before they start popping in the skillet. Then cook the rice immediately. Here’s the best procedure I’ve found to cook it from this point. Always 2 parts water to 1 part rice. While the water is coming to a boil with the rice already in the water, add your favorite spices and herbs. I add a small pinch of Cayenne Pepper, ¼ teaspoon of Basil, ¼ teaspoon of Thyme, ¼ teaspoon of Oregano with ¼ teaspoon of Sea Kelp for the salty taste we like to have in the recipe. Bring your water (with the rice included in the water) to a boil for 5 minutes, then immediately pour it into your Thermos Bottle and cap if off. Rice should be done in about 1.5 hours.


smitty

Offline archer

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #8 on: February 09, 2009, 10:47:34 AM »
Thermos Rice
1st of all wash the whole grain rice and let it toast in a dry skillet on a medium heat until golden brown (about 3-5 minutes) or until just before they start popping in the skillet. Then cook the rice immediately. Here’s the best procedure I’ve found to cook it from this point. Always 2 parts water to 1 part rice. While the water is coming to a boil with the rice already in the water, add your favorite spices and herbs. I add a small pinch of Cayenne Pepper, ¼ teaspoon of Basil, ¼ teaspoon of Thyme, ¼ teaspoon of Oregano with ¼ teaspoon of Sea Kelp for the salty taste we like to have in the recipe. Bring your water (with the rice included in the water) to a boil for 5 minutes, then immediately pour it into your Thermos Bottle and cap if off. Rice should be done in about 1.5 hours.


smitty

Nice recipe Smitty. +1 to you.

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #9 on: February 09, 2009, 05:50:41 PM »
Very cool!  Is is a pain in the ass getting the rice out?  All my thermoses are narrow neck coffe types.

BP

Offline Stein

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #10 on: February 11, 2009, 01:22:23 PM »
You can devise another type of insulation method.  Heat the water to boil, then wrap the pot in heated (or not) towels.  Put the whole thing in a cooler and come back in an hour or two.

Works with just about anything that needs a long cook time.  I can even finish a pork shoulder this way.

Offline BigDanInTX

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #11 on: February 11, 2009, 01:54:17 PM »
Very cool!  Is is a pain in the ass getting the rice out?  All my thermoses are narrow neck coffe types.

BP
Don't they make those insulated bowls too?

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #12 on: February 11, 2009, 02:21:49 PM »
that process sounds very much like poaching... which can be done with chicken, fish, eggs, etc

http://en.wikipedia.org/wiki/Poaching_(cooking)

My mom makes the best chicken salad with poached chicken :)

Maybe she'll chime in an give a brief description of how she poaches chicken
« Last Edit: February 11, 2009, 02:23:27 PM by Gator »

Offline fritz_monroe

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #13 on: February 13, 2009, 06:49:01 PM »
Very cool!  Is is a pain in the ass getting the rice out?  All my thermoses are narrow neck coffe types.

BP

Yep, I think that it would be a pain to get it out of a coffee Thermos.  Pick up a wide mouth Thermos.  That's what I use for the oats.

Offline NightOwl

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Re: Minute Rice vs. regular rice for long-term storage
« Reply #14 on: February 14, 2009, 07:28:37 PM »
Bought a box of Minute Rice for testing a few days ago.  Eh, so-so on taste and texture, but in the energy and water savings categories it's a real winner.  No rinse, no fuel beyond bringing the water to a boil and carry-over cooking (or microwaving for 6-10 minutes).

I wonder if the precooked rice grains are too delicate for bulk storage...