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.
FTR White Rice is not a complex carb, but rather a simple one. It digests very quickly and raises blood sugar quickly. It is an important part of food storage, but has very little nutritional benefit aside from calories (which is of course very important) Brown rice is a nutritional powerhouse, but does not last longer than one year in storage due to higher fat content.
Erin,
I agree, brown rice is the hands-down nutritional winner. My family eats brown rice nearly every week. But, as you mentioned it doesn’t store very well for long-term food storage. (I do use vacuum sealed jars to extend its lifespan.) My source was mistaken about the speed of digestion. I have edited the post. Whether white rice is a complex carb is admittedly debatable. Officially, it’s a refined complex carbohydrate. However, all simple carbs aren’t bad. In fact those from natural sources are very good, like fruits, vegetables, and milk products…and white rice. White rice isn’t totally void of nutritional value, although it’s important to look for “enriched” on the label and never to rinse the rice. It is required by law to enrich white rice in the U.S.. Due to the 8 amino acids in rice, the protein in rice is considered one of the highest quality proteins available from grain. There are oodles of articles online about the evils of white rice, but for its protein content, and its 30+ year shelf-life, white rice is a still a good choice for food storage.
http://www.thaiwhiterice.com/html/page_nutri_desc.html
I totally agree it is important for food storage. Just wanted to offer the carb digestion correction. As someone who is insulin resistant it is vitally important when thinking of my long term food storage to know what is a true complex slow digesting carbohydrate and a quick digesting one 🙂 I know others out there with similar medical issues feel the same way.
I’m certainly not criticizing, but am rather passionate about this issue for my own health. If a situation ever comes where we do have to survive off our stores, it is literally a matter of life and death to know what is a simple and complex carbohydrate.
Not trying to be critical but please do not list a food as having no cholesterol when it can’t. Only foods that are animal based have cholesterol.
Personally, my family loves rice and I serve twice a week. By simply changing the cooking liquid I can offer many more options. Using orange or pineapple juice makes it sweeter which works well with a highly spiced curry or Mexican meal; using beef broth makes it heartier tasting and works well with creamed/gravied meat extending meals.