RiceCan be used as a cereal, a substitute for potatoes, a base for a soup, as a side dish, or as a dessert. The best type of rice to store in the long term is long grain white rice, but other types will store well, so if you use various types of rice, try and incorporate them into your food storage. The only exception is Brown Rice - it will only store for a few months before is goes rancid, due to a higher oil content.
Long Grain Rice - it's length is 4-5 times its width. The grains are clear and translucent. They remain separate after cooking, and are light and fluffy. (jasmine, basmati)
Medium Grain Rice - is about 3x long as it is wide. Less expensive than long grain rice because it requires a shorter growing season and produces a higher yield per acre. It is easier to mill, and when cooked, it is moister and more tender than long grain rice.
Short Grain Rice - 1 1/2-2x as long as it is wide. Generally the least expensive of the three, and clings together when cooked.
Brown Rice - is the whole, unpolished grain of rice with only the outer fibrous, inedible hull removed. Brown rice requires more water and a longer cooking time than white rice. It is chewy and has a nut-like flavor when cooked.
Regular Milled White Rice - Rice that has had the hull, germ, outer bran layers, and most of the inner bran removed in the milling process. The grains are bland in flavor, and are fluffy.
Parboiled rice - sometimes called processed or converted rice, has been treated to keep some of the natural vitamins and minerals the whole grain contains. It has been pre-cooked by a special steam pressure process, and requires a longer cooking time than regular white milled rice.
Pre-coked, or Instant Rice - is completely cooked, and needs only to stand in boiling water before serving. It generally results in a gummy mass, and is not recommended for flavor, texture, or nutritional value.
Fortified or Enriched Rice - combination of regular milled rice, and highly fortified rice. A coating of vitamins and minerals is used to fortify rice, the coating adheres to the rice, and does not dissolve with ordinary cooking or washing
Wild Rice - is not rice at all. It is the seed of a wild water grass found in the great lakes region. It is more expensive than all the above.
Rice should be stored in airtight containers in a cool dry place. Semi-dark, if possible.
Pasta
Is pretty much self-explanatory. Dried pasta stores the same as Rice, but if you are making pasta from scratch, use soft white wheat, or cake flour.
All information is courtesy of The Wooden Spoon
Long Grain Rice - it's length is 4-5 times its width. The grains are clear and translucent. They remain separate after cooking, and are light and fluffy. (jasmine, basmati)
Medium Grain Rice - is about 3x long as it is wide. Less expensive than long grain rice because it requires a shorter growing season and produces a higher yield per acre. It is easier to mill, and when cooked, it is moister and more tender than long grain rice.
Short Grain Rice - 1 1/2-2x as long as it is wide. Generally the least expensive of the three, and clings together when cooked.
Brown Rice - is the whole, unpolished grain of rice with only the outer fibrous, inedible hull removed. Brown rice requires more water and a longer cooking time than white rice. It is chewy and has a nut-like flavor when cooked.
Regular Milled White Rice - Rice that has had the hull, germ, outer bran layers, and most of the inner bran removed in the milling process. The grains are bland in flavor, and are fluffy.
Parboiled rice - sometimes called processed or converted rice, has been treated to keep some of the natural vitamins and minerals the whole grain contains. It has been pre-cooked by a special steam pressure process, and requires a longer cooking time than regular white milled rice.
Pre-coked, or Instant Rice - is completely cooked, and needs only to stand in boiling water before serving. It generally results in a gummy mass, and is not recommended for flavor, texture, or nutritional value.
Fortified or Enriched Rice - combination of regular milled rice, and highly fortified rice. A coating of vitamins and minerals is used to fortify rice, the coating adheres to the rice, and does not dissolve with ordinary cooking or washing
Wild Rice - is not rice at all. It is the seed of a wild water grass found in the great lakes region. It is more expensive than all the above.
Rice should be stored in airtight containers in a cool dry place. Semi-dark, if possible.
Pasta
Is pretty much self-explanatory. Dried pasta stores the same as Rice, but if you are making pasta from scratch, use soft white wheat, or cake flour.
All information is courtesy of The Wooden Spoon
2 comments:
So interesting. I love food storage now. I just finished the Sunday School course. I am currently working on my first aid. You are awesome. Food storage was overwhelming to me when I was in my twenties. You are way ahead.
Wow. I hope you didn't re-type all that... That is fascinating. I never knew all those types of rice or what makes them different. Thanks so much for posting this food storage stuff!
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