Make your own quick cooking instant rice by cooking and dehydrating your favorite type of rice. Try this method for long grain, short grain, Jasmine or Basmati rice - whether white rice or brown rice. Only the times will vary with different rice varieties.
Prep Time5 minutesmins
Dehydrating time6 hourshrs
Servings: 4servings
Ingredients
1cupraw rice
11/2-2cupswater or no/low fat brothor as instructed on package
1/2 tspsalt
Instructions
Rinse rice well until water runs clear.
Bring water or broth to boil. Use 1 1/2 cups water for white rice and 2 cups water for brown rice.
Add rice and salt. Cover with lid and simmer for 18-20 minutes for white rice or 35-40 minutes for brown rice (or as indicated on package). TRAIL TIP: For best results when re-hydrating on the trail, err on the side of slightly overcooked rice rather than undercooked.
Rinse cooked rice under running water to rinse off extra starch and cool rice. Drain well.
Spread rice as evenly as possible in single layer on lined drying trays. Liners will prevent small kernels from falling through mesh as the rice dries.
Dry at 125°F (52°C) for 6 to 8 hours. Drying time will vary with humidity and type of rice.
When checking on rice, break up any clumps that form to ensure even drying.
Rice is finished when it is translucent and hard all over.
Let cool on trays for minimum 1 hour.
Break any large clumps and store in glass jar for up to 6 months for best quality. For longer shelf life, use oxygen absorbers, vacuum seal and keep in consistent cool and dark environment. Note: Brown rice has a shorter life span due to it's higher fat content.
Use dried rice on its own or add to assembled dehydrated meals like Red Thai Curry, Brown Rice Porridge, Ham and Rice, Fiesta Rice, etc.
Re-hydrating Rice - 1 serving ( about 1 cup of cooked rice)
In cooking pot, bring 1 cup water to boil. Add 2/3 cup of dehydrated rice. Turn off heat, cover and let rest for 12 to 15 minutes until rice is soft and water has been absorbed. If needed, return to heat just to warm up.
White rice will re-hydrate a little faster (12 min) than brown rice (15 min) and the final volume may vary from 1 to 1 1/4 cup of finished, cooked rice.
Notes
Measurements will vary, but estimate 1 cup raw rice will make 3 to 4 individual servings of about 1 cup each.