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Wednesday, November 12, 2008

All About Rice!

Since we are gathering rice this month, let's talk about what it is and how it can benefit your food storage.


Did you know that raw rice may be ground into flour? Rice flour does not contain gluten and is suitable for people on a gluten-free diet. Rice may also be made into various types of noodles. Raw wild or brown rice may also be consumed by raw-foodist or fruitarians if soaked and sprouted (usually 1 week to 30 days).


Rice is a good source of protein and a staple food in many parts of the world, but it is not a complete protein: it does not contain all of the essential amino acids in sufficient amounts for good health, and should be combined with other sources of protein, such as nuts, seeds, beans or meat.


Now, let's talk about the two most commons types of rice: white and brown.


White rice is the name given to milled rice which has had its husk, bran, and germ removed. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance. White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States.


Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole grain. It has a mild nutty flavor, is chewier than white rice and becomes rancid more quickly, but is far more nutritious. At various times starting in the 19th century many have advocated brown rice or wild rice as a healthier alternative. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals. Unfortunately, brown rice can remain in storage for only 6 months under normal conditions before it starts to go rancid. This makes it not a great option for longer term food storage.


I personally store only white rice, since it has a MUCH longer shelf life. I need to just be sure that whatever I serve it with (meat, veggies, etc) has the nutrition that I need.


The information and image from this article came from wikipedia.org.

7 comments:

Ali-kat said...

Let me just say that Basmati rice is a nice alternative as well. I am not sure of it's shelf life, but the flavor is really nice. It almost has a mild popcorn smell and flavor to it, but not overwhelmingly so. I choose Basmati rice whenever I can, and recently found a 20lb. bag at my local bulk retailer.

Melissa said...

awesome blog! thanks for leaving the link on my blog

Bobbi Jo said...

Great post! Thank you for helping us all those who have been at it a while and those who are just starting. There is so much to learn and your blog is a great help.
Hugs, Bobbi Jo-AZ

Joanna said...

How do you store your rice? I'm considering two cups in a freezer ziplock, then a number of those bags in a sealed mylar bag in a 5 gal bucket with a gamma lid. I'm thinking that the freezer bags will be more resistant to puncture, and two cups in a bag would be easier to handle and each would last longer than a large bag.

Kristeee said...

I was also wondering about how to store it. I have a few giant bags of white rice, but am uncertain what I need to do to them to make them last.

atasteofcreole said...

Actually white rice is an incomplete food. Same as beans. That's why they are paired to make a complete meal. According to my daughter's nutritionist.

White rice has a longer shelf life than brown rice. Brown rice still has the hull on it which means it has the wheat germ, hence that oil is what causes it to go rancid w/in 2 years.

Also why most prep places offer hard red wheat as opposed to hard white wheat. Red lasts much longer.

Anonymous said...

...To store rice long term, double bag the rice with another bag, seal securely,(to protect from moisture)put it in the freezer for 3-5 days and remove it..and put it in bucket.I get buckets from a local bakery,both 1.5 gallon and 6 gallon, for small fee. You can open it or not,I just keep 2 or three lbs out for the week.