Preserving Rice

kcorder79 · Coal Joined: Jun 18, 2008 Posts: 9 Location: Nampa, Id

I just wanted to thank all of you for all of this useful information. My husband has been reading about peak-oil for a while and when he first mentioned it to me I freaked out...it made me nervous..I have since accepted it and I want to help our family prepare for the worst. I didn't know where to start. We have been stocking up on rice and I didn't know what to do with it. I am so glad I stumbled across this forum. Thanks Very Happy

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Ludi · Posted: Thu Jun 19, 2008 10:03 am Post subject: Re: Preserving Rice

I didn't know the short shelf life of brown rice, and yes, the brown rice stored from two years ago has gone stale. Oh well, live and learn (I hope!).
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Golgo13 · Heavy Crude Joined: Dec 13, 2004 Posts: 228

Hmm, apparently you have to let the dry ice evaporate and force the oxygen out before sealing the bucket or you'll build up pressure. How can you tell when the dry ice is evaporated? Wouldn't oxygen get back in the bucket after it evaporated but before you sealed the bucket?

I wonder how practical drilling a hole in the top of each lid and putting a one way O2 valve like used in CPR masks would be so it could vent, but no gases could get inside.

Jenab6 · Posted: Sat Jun 21, 2008 1:48 pm Post subject: Re: Preserving Rice

I make two main dishes with white rice. One is a soup, and the other is sort of a slop.

The soup is made with a mix of great northern beans (which are white) and cranberry beans (which are brown). Half a cup of each in a three-quart pot of water, with half a cup of rice being added later, when the beans have cooked soft. Other ingredients and spices used: salt, black pepper, red pepper, cumin, onion (bits or powder), and a few slices of pepperoni.

The slop is made with blackeye peas. 3/4 cup of them in a three-quart pot of water, with a whole cup of rice being added later, when the peas have cooked soft. Other ingredients and spices used: salt, black pepper, red pepper, onion powder, sliced mushrooms, and a cup of browned & drained hamburger.

I could try a variation of the soup with lima beans. And I could vary the slop by using field peas instead of blackeye peas.

I keep white rice in large trashcans, still in their plastic bags. I find that it keeps that way for at least eight years, and that only one bag in 150 ever develops any bugs. When I find a buggy bag, I remove it from the pile. If the infested bag isn't too bad, I use it up ASAP, picking out any bugs I see. If I don't get them all, they're protein.