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Old 10-17-2011, 03:36 PM
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Default Instant VS. regular rice



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I haven't been able to find a thread regarding this yet...what are the advantages/disadvantages of instant rice storage? Does it store the same way? Does it last as long? Basically, what are the pros and cons? Thanks in advance for the help.
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Old 10-17-2011, 03:51 PM
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We store both.
The instant rice is more expensive, but requires less energy to cook; basically just enough to bring water to the boil, not boil it for half hour or longer.
But now that we have a sun oven, cooking either takes no 'fuel', other than sunshine, which we have plenty of here (TX).
Old 10-17-2011, 03:53 PM
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I suspect the nutritional value of instant rice isn't as good regular rice due to the processing.
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Old 10-17-2011, 03:58 PM
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I like the instant rice if only for the fact that it takes less fuel to prepare. Nutritionally the difference seems minor enough to ignore.
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Old 10-17-2011, 04:57 PM
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Default Good Answers Already Given...Plus...

...Nothing to add except again the nutrition, cost and cooking energy requirements. Long grain white rice SEEMS to store the best because of the lesser fat content than compared with brown rice. HB of CJ (old coot)
Old 10-17-2011, 05:13 PM
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The only advantage (not counting those mentioned) that I can see for instant is that it is easier to consume uncooked.
Old 10-17-2011, 06:36 PM
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Try it before stocking a lot of it. I just don't like the taste or texture of instant rice. Rice doesn't take much energy to cook, so to me, it's not worth the slight savings.

Now, converted bran rice is another thing. It has more nutrition than normal white rice. It's closer to brown rice in nutrition while having the storage life of white. It tastes pretty good too. I think it might be worth storing. Sam's has it in bulk for a decent price.
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Old 10-17-2011, 08:33 PM
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I packed away Success instant rice (in a plastic bag) in addition to traditional rice. I'm an quick rice kind of cook so I do keep adding it to the bucket supply. Should keep as long as traditional as well.
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Old 10-17-2011, 08:41 PM
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WE went thru the same things as most until i talked with a prepper here and showed me how to make my own instant rice. We got a great price on Reg. rice, cooked it up,drian half the cooking water, fill pan with ice, let stand about 20 to 30 minutes so the starches and vitamins cling back on it, Then we put it in our excalibur dehydrator on 135 temp til done, It came out a better texture than minute rice, and pound for pound we got 2 1/2 pounds of our made instant rice for what it would cost us to to buy 1 pound of minute rice. then filled 1 gal. mylar bags and added a small o2 pack.
nice thing about do it yourself rice is that it will fluff up in cold water if need be.
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Old 10-17-2011, 09:11 PM
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I looked everywhere myself but I finally decided that I would not worry or fret about it. I will store what I can afford and cook what I need to cook. I will probably have a flame going pretty steady and I cam keep the water warm enough to cook it in a decent amount of time.

Good question. I am glad you asked!!!

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Old 10-17-2011, 09:21 PM
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Quote:
Originally Posted by themagicman View Post
WE went thru the same things as most until i talked with a prepper here and showed me how to make my own instant rice. We got a great price on Reg. rice, cooked it up,drian half the cooking water, fill pan with ice, let stand about 20 to 30 minutes so the starches and vitamins cling back on it, Then we put it in our excalibur dehydrator on 135 temp til done, It came out a better texture than minute rice, and pound for pound we got 2 1/2 pounds of our made instant rice for what it would cost us to to buy 1 pound of minute rice. then filled 1 gal. mylar bags and added a small o2 pack.
nice thing about do it yourself rice is that it will fluff up in cold water if need be.
If you cook the rice, how is there any water left to drain off? What am I missig?
Old 10-17-2011, 09:31 PM
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Sorry, say for 3 pounds of rice put it in about 3 or 4 gal. of water or as much as you want, (the more water the less starch) the more water the freer the rice cooks,that way no sticking together. hope that helps
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Old 10-17-2011, 09:36 PM
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For me, the only use I can see for instant rice would be in a bug out bag or something. There isn't enough difference in fuel use to matter. The biggest use of fuel is in getting the water boiling to start with. With a lid on, it takes almost no fuel to keep rice at a low simmer for the few minutes that is required. And using thermal retention (google haybox cooking) you don't even need to use that extra fuel, so there's no difference in fuel use whatsoever.
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Old 10-17-2011, 09:40 PM
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All white rice is, is brown rice with the husk peeled off.

The big difference with regard to long term storage is that brown rice doesn’t keep as long as white.

However we have stored brown rice for over a year just in the box and it has cooked up very tasty.

So far we have not tried the stuff I vacuumed sealed 3 years ago.

Last edited by The Saint; 10-18-2011 at 08:57 PM..
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Old 10-18-2011, 10:04 AM
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So far we have not tried the stuff I food savored 3 years ago.
How do you savor something you haven't yet eaten?
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Old 10-18-2011, 04:39 PM
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I agree that instant rice takes some getting use to, the texture is just weird for me. But the quick cooking time is definitely appealing, although the price isn't.

That said, I am guessing there are a lot of foods that I will be eating that aren't my favorites, I have already dehydrated vegetables I normally wouldn't be caught dead eating :D
Old 10-18-2011, 08:56 PM
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Quote:
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How do you savor something you haven't yet eaten?
I fixed it. LOL
Old 10-18-2011, 09:38 PM
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I am storing parboiled rice - it has way more nutrients than plain white rice.
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Old 10-18-2011, 10:16 PM
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coming from someone that was raised on rice and eats it with most meals i can say instant is garbage. but in a pinch it will work. takes a lot less time and effort for instant but to an avid rice eater this simply will not cut it. if your the kind of guy that eats what he stores dont waste your time with instant.
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Old 10-20-2011, 06:17 PM
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Instant rice is great to thicken soup or add bulk to freeze dried meals, since you can just toss it in at the end to absorb excess liquid.
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