Rice: Tips on prep that you may not know

[SUPERX-M1]

Very ez and convenient food. Buy it in 25 or 50 lbs at big box store. Little bags exp. Milled white rice will last for 30 years if stored properly. Well, I read that anyway. (Side note: Beans with some age on them become inedible as they do not readily soften despite soaking and boiling) Many types of rice.

All should be washed and examined for unwanted debris. Found half a big safety pin once. Washing cleans and gets rid of starch coating. Best to soak white rice for 15 minutes,other types much longer. Some as long as 12 hrs. Boil in a pot with plenty of water for 18 minutes, perhaps less. Drain.

16 to 18 minutes should work for unsoaked rice. Use less time if you do soak, or you may have mush. So , monitor your rice so you do not overcook, experiment, and use a timer.When you have your method, then just set your timer.

Then, do as you will. Egg, meat, vegh...

[Art]

It isn't just how long it will last. How long a food retains its nutritive value is also important. Both rice and dried beans begin to lose nutrition value after 5 years on the shelf. the longer you store after that the closer you are to just bulk with less and less value to the old bod. eventually it will be just something to make you feel full. Ten year old rice just isn't going to have the nutrition punch of 5 year old rice.

All food has a "best by" date. This is not an expiration date but the date by which it starts to loose its actual food value. Canned goods, for example, are edible several years after the "best by" date they just aren't as nutritious. We date everything in our prepper pantry and start using it when that date is reached. Some "survival foods," especially freeze dried foods already are compromised to some extent by the preserving process when you buy them which is one of the reasons they are called "emergency foods."

We had some loose MREs that were several years past the "best by" period (5-6 years) and it varied from being ok, at least taste wise, to something that might have been edible but looked un-appetizing to say the least. It's a really good idea to have a schedule and periodically rotate through your "prepper pantry" food.

Buy stuff you'll want to eat. It will cost a bit more but is worth it. We learned that the hard way with canned food. Glory turnip greens, for example, taste a lot better than "Brand X."

[Merc]

It isn't just how long it will last. How long a food retains its nutritive value is also important. Both rice and dried beans begin to lose nutrition value after 5 years on the shelf. the longer you store after that the closer you are to just bulk with less and less value to the old bod. eventually it will be just something to make you feel full.

All food has a "best by" date. This is not an expiration date but the date by which it starts to loose its actual food value. Canned goods, for example, are edible several years after the "best buy" date they just aren't as nutritious. We date everything in our prepper pantry and start using it when that date is reached. Some foods, especially freeze dried foods already are compromised to some extent by the preserving process when you buy them which is one of the reasons they are called "emergency foods."

We had some loose MREs that were several years past the best by period (5-6 years) and it varied from being ok, at least taste wise, to something that might have been edible but looked un-appetizing to say the least. It's a really good idea to have a schedule and periodically rotate through your "prepper pantry" food.

Buy stuff you'll want to eat. We learned that the hard way with canned food.

Great information and advice. Sounds like you’ve been at it for a while.

[Art]

Thanks. We have. We really began after Hurricane Alicia in 1983 when we had no power and no reserve supplies for almost three weeks. When it comes to food and sundries my wife has a lot of input. For example this year she asked "why don't we have emergency food and litter for the cats???" Well now we do. Before the pandemic she also suggested we have reserve toilet paper so we didn't worry when the shelves were bare of "tp."

It takes a little effort but not an excessive amount. At least we haven't had to worry too much about empty stores immediately before a hurricane. you also have to decide what you're prepping for, we're natural disaster preppers not Armigeddon preppers and think about preparedness in that way. We are starting to re think a bit though because of the chance of extensive civil unrest no matter who wins the next election. Folks who can't stand the police may be learning in the real hot spots what its like to live without them, at least in any effective way.

It's a process.

[Gun Smoke]

I wonder if vacuum sealing the rice or beans will add to the "best by" date and nutrition value. At the least it may make it easier to store in small quantities.

[SUPERX-M1]

Pests can be a problem also as rodents and beetles and larvae that could infest your grains. I killed the above in grain by freezing for a period of time. IFRC freezing killed eggs as well. Other than freezing, I don't know preventive measures. Read once that dry ice dropped into metal can would displace air, and then seal can somehow.

Thank you for your contribution to the thread.

[Art]

I wonder if vacuum sealing the rice or beans will add to the "best by" date and nutrition value. At the least it may make it easier to store in small quantities.

Probably.

[Fred Pillot]

I dry can beans and white rice. The oils in whole grain rice will go rancid sooner. I also dehydrate mixed vegetables the dry can them. You don't need Mason jars to do it. You can save jars with lid from pickels, spaghetti sause. The lids will reseal with no problem.

[togor]

With rice, arsenic levels are a thing. Arsenic is common in the soil, and toxic, and rice is prone to absorb it. Brown rice will have more than white rice. Southern US rice fairly high in arsenic compared to California or parts of asia.

The traditional Indian method for washing rice before cooking has 5-6 complete water exchanges, which are effective at pulling arsenic back into solution and rinsing it away.

[SUPERX-M1]

I have not been soaking. Today tried 45 minutes. Boiling time was 15 min. Was well cooked.Al dente would be est 14 min. Rice grains were more separate than non soaking. Different. Perhaps, more delicate.Very probably , better result.

After a day (In the refrigerator!!!!) ,is dry and hard so put some water in covered dish and mw to hydrate and soften.

Use as morning meal with fried egg, or with milk, sugar, can add raisins or fruit. or bannock etc.

Also, old fashioned rolled oats. 5 minutes. Sams Club has a 2 pack for total of 10 lbs for maybe 8 or 9 bux.Store opened pak contents in glass or plastic jars.

[SUPERX-M1]

Internet is full of info. Keep O2 out, mylar bags, refrigeration, freezing, oxygen absorption packets....

Everything is or can be made so complicated.

[S.A. Boggs]

Our only rice used is Thai Jasmine which we buy in large bags. Storage is simple, quick and convenient. I use empty, clean 2 liter soda bottles that I fill to the top with rice and then tightly cap. Anything will soon suffocate and become no problem. In our pantry I hung para cord from the rafters at a close but even space. Starting @ the top I made a loop and hung the bottes from the neck and spaced accordingly. Easy to use and pretty safe from foreign livestock.
Sam

[jon_norstog]

Our only rice used is Thai Jasmine which we buy in large bags. Storage is simple, quick and convenient. I use empty, clean 2 liter soda bottles that I fill to the top with rice and then tightly cap. Anything will soon suffocate and become no problem. In our pantry I hung para cord from the rafters at a close but even space. Starting @ the top I made a loop and hung the bottes from the neck and spaced accordingly. Easy to use and pretty safe from foreign livestock.
Sam

My Thai-American wife and I always have plenty around. The best stuff is new crop Kaoh Hom Ma'lii. Salisa is on a health kick so she buys Thai brown and black rice and mixes them. When the virus hit she went to the Asian grocery and loaded up; it wasn't new crop and the stuff has gotten so it needs a bit more water to cook.

I would say, don't lay in a lot of the stuff unless you eat a lot of it and can kind of rotate your stock.

As for other foods, if you do your own canning/drying, you'll always have a supply good for a few weeks. Freezing is OK, long as you have a generator or something to keep your freezer cold.

After that it's small game and wild greens.

jn