Can I make my own Minute Rice?
In a short answer… YES. Is it as healthy? Probably not, as you’re cooking it over and over again, does it still taste good, of course.
Real Instant rice is rice that has been fully cooked and then dehydrated.
Precook long grain rice. It must not be overcooked or precooked too quickly and must be well rinsed in cold water or else will clump up together while stored in refrigerator.
Place precooked item in refrigerator, upper shelf, where it’s cooler for up to 5 days. Use PLASTIC BOWL or PLASTIC CONTAINER with lid for storage.
BASIC FAST RICE:
2 cups refrigerated pre-cooked long grain rice
3/4 cup hot tap water
1tbsp veg. oil or margarine
salt and pepper to taste
In a frying pan or skillet, place all ingredients; stir and bring to a boil over the highest heat setting. Immediately lower to a medium-high setting, cover and simmer for a few minutes until most of the liquid has evaporated. Stir when necessary. Serve Hot.
Submitted by Sherilyn 12/12/01
at the beginning of the week i make a pot of rice with my rice cooker then freeze it in quart freezer bags. a couple minutes in the microwave and i have rice for stirfry, fried rice, soup or whatever during the week when i need an almost instant dinner.
i am going to cook some rice, and then place it in my dehydrator. i have been so curious on this so just need to try
We put our left over brown rice from the rice maker into the dehydrator, then store in a jar. Works very well!
when you remove the rice from the dehydrator, how do you re-hydrate the rice? am really curious about it. thanks for your time!!!!!
:momkids:
Use equal parts rice and water… ie… 1 cup rice to 1 cup water.
You can cook it on the stovetop or microwave till reconstituted.
i do this often. i either stick it in the fridge or freezer. when i need the rice i just microwave it in the sealed bag and it comes out tender and never sticky.