[Republican Bunny]

Hi.

I love rice (good thing) and its a real big part of me being able to feed us on the cheap.

However, I was wondering if someone more knowledgeable than I, could speak to:

The pros and cons of various kinds of rice.

As it is I have several.

I've heard brown rice does not keep as long. I keep it for the short-term storage because I like the taste and it is at least no-refrigeration.

I like the taste of jasmine and basmati rice more than long-grained white, and its not really more expensive at my store, but do they keep as long?

Where does parboiled fit in?

I'm buying ten kilo bags so I'm not saying "I want my 1-minute Uncle Ben's!" I just want to know if there's a performance or nutritional variation I should be aware of.

Also if anyone knows anything about buckwheat groats or couscous and how long they keep, I'll be mighty grateful. Variety is the spice of life. I know the kasha is nutritious but I don't know if it lasts.

 

[MikeK]

Jasmine and basmati are white rices, and as such, store just as long. Same with short grained rices like sushi rice, etc.

Parboiled apparently has more nutrients than plain white rice, as the parboiling process transfers some of them to the inner part before milling. I don't store any of it yet, but it's probably the best choice in white rice.

Brown rice will go rancid in short order because the oils in it are very delicate and oxidize quickly. Even in an O2 free environment, it's limited to just a couple or three years or so.

Couscous is a pasta. It ages faster than other pastas because of it's increased surface area. But properly packaged away from O2, it'll last for years. I get a couple years just sitting on the shelf, but then it takes on a definate rancid odor.

I couldn't tell you about buckwheat. I've tinkered with it a bit in recipes but I haven't tried storing any for long term.

If you have a grinder, don't forget popcorn! Dirt cheap and stores as long as the best of storage foods. You can grind it into the best cornmeal and grits you've ever had. Not to mention that popped, it's a nice morale booster for the family, especially the wee ones.

 

[Republican Bunny]

Bleh, popcorn!

Yes, I'm an alien.

I'm so glad to hear parboiled is okay. I like the taste of it a lot. I also like jasmine and basmati so your post is good news. I was hoping to have a range.

For me brown rice is still going to be a bit of a thing, just for the flavour and nutrition, but yeah its not good long term.

Couscous is pasta? lol I'm such an idiot. I thought it was more like polenta.

Buckwheat for me has nostalgia on its side, my mom makes it and it was apparently Ukrainian/Russian comfort food, but I don't know if it being peasant-y actually means it keeps or the plant is just hardy.

 

[MikeK]

Now how can you hate popcorn and like polenta? Ground popcorn IS polenta! :

Brown rice has never been one of my favorites, but if it was, I'd try to keep as much around for as long as I could too. I keep meaning to get more into brown rice for the nutritional benefits, but it seems something else is always first.

You might be able to grow buckwheat. As you mentioned, it's a peasanty food, so it is probably not hard to grow and process.

How about barley? There's a food that was the staple of most of europe for centuries. Very versatile too. It cooks well with beans, helping to boost the protein profile of them. Pot barley (hulled barley, as opposed to pearled barley) is quite nutritious and lasts well in storage. Personally, it's my alltime favorite grain. Makes a nice beverage too.

 

[Republican Bunny]

I suspect neither barley or buckwheat would tolerate Australian summers, but a) I don't know that, I pulled it out of my butt and b) they might be good winter crops.

I honestly don't know up from down as far as barley usage. I don't know what you use it for? I've heard its good for you, though.

Quinoa is the current darling of a lot of healthfood people, but I don't know how it keeps and I haven't cooked it.

The secret to brown rice, IMO, is forgetting that it's rice. It doesn't work in the same recipes as far as taste, its got a more water chestnut flavour to it.

 

[MikeK]

Barley makes a great pilaf, cassarole, and simmers in with beans and soups perfectly. It's worth trying to see if you like it. It stores well in hot West Texas summers.

Quinoa is popular with the health food crowd. I never developed a liking for it, myself, but it's another one worth trying. As is amaranth. You can grow amaranth yourself and in my opinion, it's the ultimate survival food plant and my new garden favorite.

 

[goose3]

MikeK put me on to popcorn. I've stored 100# of it not to pop (though as he indicates, for morale reasons it also has value), but because I want something I can grind into cornmeal and similar.

It's just stored corn that also happens to be able to pop. Last I saw, Sam's Club had it for $17.xx per 50# bag.

 

[TexasHomesteader]

Parboiled rice is converted rice...ie Uncle Bens

per Wikipedia...

"Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture.

Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown rice."



We only buy parboiled, it is more expensive but we think its worth it.
They do sell it at Sams in 25 lbs boxes.

 

[Republican Bunny]

I'll be on the lookout for it here but I've only seen a couple of kilo bags. Sam's Club isn't a thing out here. I found ten kg bags of other types so I'll hold out hope.

I've grown Indian corn before, you can pop it or grind it. I should try it again when I have a yard; it was easy to grow.

When I was making fun of Uncle Ben's I meant the way its sold where I grew up; the tiny microwaveable pouches that are way overpriced and promise unfailable 60 second meals.

 

[britzen]

I've replaced brown rice in many of my dishes with Bulgur. Very easy to make from wheat, keeps well and is easy to reconstitute with minimal fuel or a solar cooker.

 

[Republican Bunny]

Where do you find Bulgur? Or are you growing your own? Just curious.

 

[Moccasin]

Where do you find Bulgur? Or are you growing your own? Just curious.

Bulgur / bulghur / bulgar or even bulghal (nobody can agree on proper spelling) is wheat that's been steamed or parboiled, dried, and then cracked or coarsely ground. After that it's pretty much like rice and can be easily cooked or soaked and used in salads, dishes, or even eaten by itself. It seems like a lot of work, but given how hard it is to make wheatberries edible, maybe not...

 

[britzen]

Here's my awesome thread (pats self on back, LOL!) on bulgur.:

http://www.survivalistboards.com/showthread.php?t=146467

 

[MikeK]

Where do you find Bulgur? Or are you growing your own? Just curious.

You can make it yourself out of wheat berries or buy it in the stores. It's popular in middle eastern dishes. So if you have an ethnic aisle in your supermarket, they may have it. Health food stores always have it, as would a middle eastern or greek market. Since it's so quick and easy to prepare, it's another good survival food to have. I practically live on tabouli in the summer. Drooling just thinking about it.

 

[Doc Simonson]

Bulgur / bulghur / bulgar or even bulghal (nobody can agree on proper spelling) is wheat that's been steamed or parboiled, dried, and then cracked or coarsely ground. After that it's pretty much like rice and can be easily cooked or soaked and used in salads, dishes, or even eaten by itself. It seems like a lot of work, but given how hard it is to make wheatberries edible, maybe not...

Is this what they make tabbouleh out of?

Doh! Just saw MikeK's above post.

 

[ForestBeekeeper]

I load up on Barley and oats and corn each fall as it is being harvested.

Roman Armies marched of whole grain porridge.

 

[grandma]

Pot barley* is one of my staples now that I've got rice taken care of for a while. A handful of barley in any soup or stew is de rigeur in my house. It can be ground, as already mentioned.

*Pearl barley is yucky (in the words of one of my grandchildren)

 

[Poison]

Hey Bunny go to Beprepared.com and their site will answer all of your questions and i'm sure after you do you'll just buy it already packaged from them for up to 25yrs storage!!!! they have awsome books on everything you want to know especially preparation =)
POISON~~~~~~~>

 

[Deputy Dawg]

Hey Poison, I would do same thing, except in Bunny's case, she is in Australia. Cannot imagine shipping costs to get something over the pond, for the USA.

 

[webfarmer]

Some great info in this thread. I'd like to ask a question if possible on parboiled rice. I am a kitchen loser - can't deny that. I like 10 minute Success rice. It is in it's own bag for boiling probably like the Uncle Ben's that's been mentioned. Says it's precooked parboiled long grain rice.

My question is: Do you think that rice - in it's boil-in-bag - would be OK to store in mylar with oxygen absorbers (5 gallon pails)? I'm considering buying boxes of them (6 bags per box). Not worried about cost so much as that convenience. What do you think experts? Thanks in advance!