Rice is a food storage basic. Most calculators suggest storing 300 lbs. per adult of white rice, wheat or other grains as a one-year supply. Rice is a great addition to food storage because it is a complex carbohydrate (although refined and then enriched), and it can provide nutrition to those who are less tolerant to other grains. Young children, elderly, and those with gluten intolerance especially benefit from rice. Rice contains no cholesterol, high-quality prtein and very minimal fat. It’s versatile too. You can flavor it with sweet or savory seasonings to make Spanish rice, casseroles, or rice pudding. Rice is inexpensive as well. I’ve even found long-grain white rice in 2 lb. packages at the dollar store. So, even in a recession, we can find a way to add this food storage staple to our pantries.
Here is a recipe my family loves that uses white rice and dehydrated eggs from your food storage.
CREAMY RICE PUDDING
2 c. water
2 c. white rice
1/2 c. butter (I use Smart Balance)
4 c. milk
1 c. sugar
4 eggs, beaten (or 1/4 c. dehydrated eggs+ 1/2 c. water. Check to make sure measurements to rehydrate egg powder are the same on your packaging.)
Cook rice in water for 7 minutes. Then add butter and milk and cook on low heat for 20 minutes. Stir in sugar and rehydrated eggs and heat through on low. Sprinkle with cinnamon sugar to serve.