Long Grain White Rice



This is a commonly used rice, although there are many kinds of rice that can be stored successfully. In my research of rice for storage, I noticed that white rice retains more **nutrition than most other refined grains. Long grain rice cooks up less 'sticky', thus also great to use in fried rice. Because we are talking basic food storage, I choose long grain white rice as my storage rice.
We use it a couple of times per week. Aside from the bulk rice we purchase for daily use, I buy it in #10 cans for long term storage, which will store for 30 years. We actually have buckets with gamma lids for storing/using bulk items. Every 3 to 5 years, it's a good idea to open a case of rice (six #10 cans), remove oxygen packets, and pour into the bucket to use. Then buy a new case for storing.  This is a way to rotate the long term storage items slowly. Keep everything marked with a permanent marker. Such as: if you bought a case of rice in #10 cans May of 2007, mark it with an expiration date of May in 2037. That way if someone else is using it by then, they have a record right on the box.


We buy this from LDS Home Storage Centers 


There's more than one cooking method for white rice, and many people have a rice cooker which simplifies it tremendously.  I don't have a rice cooker, here's my method:

Cooking Rice
1 c. long grain white rice
2 c. water

Bring to rapid boiling, turn heat to lowest simmer, cover, set timer for 14 minutes.  At end of time, turn off heat, keep covered another 10 minutes (set timer).  Then fluff with a fork. This makes 3 cups of cooked rice.



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Horchata
This will taste so much better using cinnamon stick instead of ground cinnamon....

1/2 c. rice
8 c. water
1 long (about 5 inch) cinnamon stick or 2 shorter ones
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up to 1/2 c. sugar
1 tsp. vanilla 

In a large saucepan: mix rice, water, and break cinnamon stick(s) into 3 or 4 pieces.  Cover, let sit to soak about 3 hours. 
Then..... Bring to a rolling/hard boil on high heat, turn to low, cover, simmer 30 minutes.  Take off heat, tip lid slightly, let cool completely.  Puree in batches in a blender. Strain through cheesecloth/fine sieve. Flavor with sugar and vanilla....it gets a sweet taste fast, so don't put all of the sugar in at first, taste it for your preferred sweetness.  Chill in fridge. When chilled, ready to serve over ice.



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Bean Pie in Rice Shell

http://www.mealmakeovermoms.com/kitchen/2012/05/07/a-recipe-for-cheesy-bean-pie-and-tips-for-cooking-the-perfect-dry-beans/



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Storage Fried Rice
It would be a good idea to make fried rice once in a while with just storage items you have on hand.  Be creative!!

2 eggs (a future post will have ideas for storing eggs)
Vegetable oil
Soy sauce (this is on the spice/herb/flavorings list soon to be posted)
Dried carrots, rehydrated and well drained
(from LDS Home Storage Center, or there are plenty of other places selling similar product)
Dried chopped onions, rehydrated and well drained
**Canned water chestnuts, drained and julienne cut (optional)
3 cups cooked rice, best if chilled
Freeze-dried peas, rehydrated and well drained
Bacon bits

Scramble the eggs in a little oil. When cooked, mash into small pieces with a fork. Set aside.
Add oil to pan, cook drained carrots and chopped onions, add some soy sauce to taste. If using water chestnuts, add when the carrots and onions are cooked to your preference. Set aside.  Add more oil to pan as needed. With heat on medium high, fry the rice, adding soy sauce to your preference; stir continually.  Add back in: eggs and veggies.  Add peas and bacon bits just to warm up.  Ready to serve.

**I know canned water chestnuts are not on our '52' list but you may decide to keep a few cans on hand as they make a great celery substitute for fried rice. Or maybe sprout some mung beans to add to Storage Fried Rice.



NOTE: We also use brown rice because it is healthy and one of the easiest whole grains/fiber foods to get used to. Keep it in the fridge or freezer to extend storage time.......it can go rancid within 3 to 5 months if kept in the cupboard. Again, IF you wish to store brown rice, it must be kept in a fridge or freezer to keep the essential oils in the rice from going rancid quickly. [Brown rice is not on the '52' list because it isn't a long-term storage grain].   
I have stored brown rice in a deep freezer for 2 years with good results, packed it in doubled up freezer gallon zip-loc bags.






                       **see the nutrition comparison of white and brown rice.........