When you make instant rice at home it saves money. Not only will you be able to buy in bulk, but you’ll also get the benefits of quick rice anytime.
This recipe uses a dehydrator to dry cooked rice and speed up the cooking time in the future when you are ready to use it. It does not mean that there is some fantastic way to take brown rice and have it cooked – start to finish – in 15 minutes. Unfortunately, there is no shortcut for nutritious meals.
Instant Brown Rice
Brown rice is terrific for your food storage because it is healthier for you than white rice. Unlike white rice, which has the bran and germ layers removed, brown rice has all the nutrients intact. They give it a rich texture and nutty flavor that is not found in white rice.
The shelf life of traditional brown rice is short, only 3 to 6 months on average. Even with proper storage practices, you’ll need to use uncooked brown rice within s6 months or the oils will go rancid and you’ll waste money.
You can extend the storage life up to 24 months if you package and store uncooked rice in the freezer. Another way to extend the shelf life is to make instant brown rice and store it in canning jars with oxygen absorbers. Precooking and then drying the rice will keep it from oxidizing.
Another benefit of using your own instant brown rice is the cooking time. It takes a long time to cook brown rice so you must plan ahead for dinner if you are using it. Even using a rice cooker it can take from 60 to 80 minutes for a batch to finish. What if you could cut down your preparation time by a third? Really, DIY instant brown rice from cupboard to dinner plate is possible in 15 minutes.
Homemade Instant White Rice
Ultimately, taking a little time to prepare your rice now will save time and effort at dinner preparation time. You’ll have healthy rice on the table in as little as 15 minutes and will save money by doing it yourself. Start looking for sales and stock up!
Step One – Cook
Cook long grain brown or white rice according to package directions; make sure all liquid is absorbed. I like to use a rice cooker and cook it in half-pound increments. You can even use leftovers from your last takeout.
Step Two – Dehydrate
Cover individual dehydrator trays with parchment paper, plastic wrap, or Paraflexx liners and spread the cooked rice in a single layer. Dehydrate at 125°F for 5 to 7 hours.
Midway through the drying process, break up any rice that is stuck together and rotate trays from top to bottom (on a round dehydrator) or one-quarter turn (on an Excalibur dehydrator).
You will know the dehydrated rice is completely dry if it clicks when dropped on a tabletop.
Step Three- Cool and Store
Allow the rice to cool completely and store it in canning jars with 100cc oxygen absorbers. Alternatively, you can remove oxygen from the jars with a FoodSaver jar attachment. Due to the high-fat content of brown rice, this homemade quick rice should be used within 12 month
Check out these ideas for using instant brown rice at Rockin W Homestead.