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Rice Meals Made Simple
Cut the prep time! |
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Many of you who have tried cooking rice with your back country meals realize that rice takes a while to cook and can use a lot of precious fuel. There are some shortcuts available like Minute Rice or some other brands that have been stripped of their cereal grains and are more the instant variety, but is that the only alternative?
Of course not!
Different types of rice can add distinct flavors to a meal. Jasmine rice is great with Asian dishes, breakfast or desserts, basmati or brown rice with meat or vegetarian meals and wild rice goes with everything. Try cooking and dehydrating your rice of choice BEFORE you leave home.
Rinse the rice thoroughly before you cook it, for those of us who are fluffy rice challenged use a rice steamer. When the rice is cooked, place it on the dehydrator tray and fluff it up making sure there are no clumps. Dry at 130 degrees, it doesn’t take long, and when it is crispy it’s done. Let it cool to room temperature, place in an airtight container (canning jars work great), and store away from the light in a cool place. Shelf life is 6 months to a year; freezing after dehydrating can multiply shelf life by three times.
When you are ready to eat the rice just pour it in a pan, cover with boiling water, wait 20 minutes and it’s ready for you to eat it by itself or add to other ingredients.
Try using these simple ingredients for a warm breakfast:
Trail Rice Pudding
Small package instant vanilla pudding
1/2 cup of raisins
1/2 cup dehydrated jasmine rice
Rehydrate the rice by covering with boiling water, cover and wait 20 minutes.
Add the pudding, hot water with powdered milk according to the package directions, and raisins. Stir until it is thickened. Eat.
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