7 Easy Rice Recipes For Every Day Of The Week
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Today, I have seven easy rice recipes for every day of the week. I love rice, especially sticky rice. Brown rice is healthier, but doesn’t store as long. Mark and I can only eat so much brown rice before it becomes rancid, about 6-8 months.
I mainly purchase white Jasmine rice because I like the flavor and the texture. We buy the rice in small bags that weigh five pounds each. I then store the bag in an airtight container, bag and all.
We don’t store 5-gallon buckets of “loose” rice; it doesn’t make sense for just the two of us. When I was raising my family, I would buy 25-pound bags. I fill 5-gallon buckets with the packages of rice now. I don’t use Mylar bags or oxygen absorbers, and there are too many variables to chance it. I’m not saying it’s wrong; it just doesn’t work for me.
I store my rice this way because if I need to share rice with those who haven’t prepared with enough rice, I can hand them a bag. I’m updating this post today because I believe there’ll be a rice shortage before too long. I’ll explain my thinking below. Rice is a great food storage item to stock. Please stock it now.
Why It Still Makes Sense to Stock White Rice Today
If you’ve been hearing whispers about a rice shortage, here’s the honest truth. Global rice supplies are actually at record highs right now, and prices on the world market have been falling. But before you cross rice off your preparedness list, there’s a piece of this story that matters a lot for American families, and it has nothing to do with how much rice exists in the world. It has to do with how much of it we’re still growing here at home.
What’s Really Happening With Rice?
Here at home, our rice farmers are in serious trouble. Arkansas, which grows more rice than any other state in the country, is expected to plant its smallest rice crop since the 1970s this year. Farmers there have cut their planted acres by more than 40 percent compared to a normal season. That’s not a small dip. That’s a huge shift.
Why would farmers plant less rice when people still need to eat it? The answer is money. Fertilizer costs have surged because of shipping disruptions tied to conflict in the Middle East, and rice prices on the world market are the lowest they’ve been in over a decade. When it costs more to grow a crop than farmers can sell it for, many of them switch to soybeans or corn instead. Riceland Foods, one of the largest rice cooperatives in the country, has called this the toughest stretch its farmers have seen in a generation.
So while the world as a whole has plenty of rice, much of that supply sits overseas in countries like India, which now accounts for close to 40 percent of global rice exports. That means American grocery stores are increasingly leaning on imports for the rice on our shelves, especially for varieties like jasmine and basmati that we don’t grow much of domestically to begin with. Any hiccup in shipping, trade policy, or currency values overseas could ripple straight into what we pay at the store and how reliably it’s stocked.
Why This Still Matters For Your Pantry
I’m not one to spread fear, and I’m not going to tell you the sky is falling. What I will tell you is that a shrinking domestic supply chain, rising input costs for farmers, and growing reliance on imports are exactly the kind of quiet warning signs that a prepared family pays attention to. These aren’t dramatic headlines. They’re the slow, steady shifts that eventually show up as price increases or spotty availability, often with little warning.
Rice is one of the most practical staples any family can keep on hand. It’s affordable, it stores for years when kept properly, and it stretches a meal further than almost anything else in the pantry. Whether you’re feeding a big family or just want peace of mind, having a reserve of rice is one of the simplest ways to build food security into your home.
How Much Rice Should You Store?
A good starting point is 25 pounds of white rice per person for a three-month supply, though many food storage experts recommend working toward 50 to 100 pounds per person for longer-term preparedness. White rice is the better choice for long-term storage compared to brown rice, since the natural oils in brown rice cause it to go rancid much faster.
How To Store Rice So It Lasts
For rice you want to keep for years rather than months, store it in food-grade buckets with mylar bags and oxygen absorbers. Keep it in a cool, dry, dark place, ideally somewhere between 40 and 70 degrees. Stored properly, white rice can last 25 to 30 years, which makes it one of the best values in any long-term food storage plan.
If you’re just building a shorter-term rotating supply, rice stored in its original packaging or in airtight containers in a cool pantry will keep well for many months, and you can simply use it and replace it as part of your regular cooking inventory.
A Practical Next Step
You don’t need to buy a year’s worth of rice this week. Start by adding a little extra to your cart each time you shop, and set aside a corner of your pantry or storage area just for building up this reserve. Small, steady steps add up to real security over time.
Rice in Buckets
These have bags of rice in them, and I store them in my pantry.
Rice In Rubbermaid Containers:
This is another way I store rice in the packages.
Rice In #10 Cans
I have cases of #10 cans of white long-grain rice for long-term storage. I’ll use those cans when a major disaster hits. Because they’re commercially processed, these cans have a shelf life of 25-30 years. I purchased them from Thrive Life. No, I don’t sell Thrive Life products. I prefer Honeyville Grain or Thrive Life for long-term food storage products. Update: Thrive Life has closed its business, much to my dismay.
If you’re like me, you’re tired of seeing food prices escalate. I don’t know how families can feed themselves, although raising my daughters wasn’t easy. Luckily, I learned how to make bread and cook from scratch from my mom. I also have to give credit to the Home Economics classes I took in junior high. I’ll never know why they stopped teaching those classes. They gave me many of the tools to be self-reliant that I enjoy today
Rice Recipes
You can always make rice as a side dish or stretch a casserole or soup with cooked rice. We can always feed two more people, at the very least, right? You’ll notice that the butter is optional in some of the recipes. All of these recipes use white rice. If you use brown rice, add more water according to the package instructions.
1. Basic White Rice
- 2 cups white rice
- 3 cups water
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I typically use 2 cups of dry rice to 3 cups of water.
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You can rinse your rice, if desired, and use a saucepan, rice cooker, or pressure cooker.
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If you boil the rice, bring the water and rice to a boil. Cook with a lid on for 17 minutes.
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I like using my rice cooker because I just throw all the ingredients in the pan, put the lid on, and push the button to turn it on.
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Then I go about doing my daily activities and serve it when the yellow light comes on. It keeps it warm, and that works for me.
2. Spanish Rice
- 2 cups rice
- 2 cups water
- 1 can Rotel tomatoes (10-ounces)
- Chili pepper and cumin to taste
- 1/2 cups finely minced onions
- 1/2 cups finely chopped bell peppers
- salt and pepper to taste
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Combine the ingredients and cook as directed in your rice cooker or pressure cooker.
3. Garlic Butter Rice
- 2 cups rice
- 3 cups water
- 2-4 finely chopped garlic cloves
- 1/4 cup of butter (optional)
- salt and pepper to taste
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Combine the ingredients and cook as directed in your rice cooker or pressure cooker.
4. Taco Flavored Rice Dish
- 2 cups rice
- 3 cups water
- 1/2 cup finely minced onions
- chili pepper and cumin to taste (you can always add more after cooking)
- salt and pepper to taste
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Combine the ingredients and cook as directed in your rice cooker or pressure cooker.
5. Vegetable Rice Dish
- 2 cups rice
- 3 cups water
- 1/2 cup finely minced onion
- 1/4 cup grated carrots
- 1/4 finely chopped celery
- 1/4 finely chopped bell peppers or green beans
- 1/4 cup butter (optional)
- salt and pepper to taste
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Combine the ingredients and cook as directed in your rice cooker or pressure cooker.
6. Spinach Rice Dish
- 2 cups rice
- 3 cups water
- 1 cup finely chopped spinach
- 1/4 cup minced onion
- 1/4 cup butter (optional)
- salt and pepper to taste
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Combine the ingredients and cook as directed in your rice cooker or pressure cooker
7. Chicken Rice Dish
- 2 cups rice
- 3 cups chicken broth
- 1/4 cup finely minced onion
- salt and pepper to taste
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Combine the ingredients and cook as directed in your rice cooker or pressure cooker.
Horchata Rice Milk by Mare:
- 2 cups long grain rice (rinsed)
- 4 quarts water
- 2 cinnamon sticks (broken into pieces)
- 2 teaspoons vanilla (optional)
- 1 cup white sugar
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In a large saucepan, combine rice, water, and cinnamon stick. Set aside for 3 hours.
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After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Let it cool.
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Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.
Rice: Everything You Need to Know
Final Word
Preparedness isn’t about panic; it’s about paying attention. The headlines about rice may not spell disaster, but the quiet story behind them- shrinking farms, rising costs, and growing dependence on imports- is exactly why a well-stocked pantry still matters. A few extra bags of rice today are a small effort that can bring real peace of mind tomorrow.
I wrote this post today for two reasons. First, I know how expensive groceries are, and cooking with rice frequently can save your family money. Second, I wanted to show you how easy it is to make rice recipes in a rice cooker, saucepan, or pressure cooker every day of the week. Just think how easy it is to use rice in your food preparation plans and how much money we’ll save. Rice fills the belly at a very reasonable price.
Please store rice; you can sleep at night knowing you have food to feed your family. Please remember to store water, spices, and beans. Lots of beans. You can make many rice recipes with rice, water, and spices. Please store water for your family. I recommend four gallons per person per day. May God bless you for being prepared. It’s an important way of life. May God bless this world, Linda
Copyright pictures: AdobeStock_46761486 by airborne77, Spanish Rice AdobeStock_83830551 By nata_vkusidey, Rice with Garlic AdobeStock_84810764 By nata_vkusidey, Mexican Rice AdobeStock_75590022 By By paul_brighton, Rice with Vegetables AdobeStock_268711583 By By Ildi, Horchata Rice Milk AdobeStock_1374922131 By Anuson, Rice with Spinach AdobeStock_510453887 By By grinchh,
Thanks so much for the rice recipes, I wonder if you might know a great rice milk recipe, some I have tried just didn’t do it.. but I think rice milk, Horchata would be a good alternative to cows milk when needed…. My son is making oat milk, another for me to try, I have been on antibiotics for a month now and crave milk.. butter, yogurt, ice cream and creamy soups, Horchata tastes soo good I could give up on milk.. maybe someone here has the recipe (an easy one).. thanks…
Here’s an easy and tasty Horchata you might like to try:
Ingredients
2 cups long grain rice, rinsed
4 quarts water
2 cinnamon sticks, broken into pieces
2 teaspoon vanilla (optional)
1 cup white sugar
Directions
1. In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
2. After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
3. Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.
Mare, this is awesome! THANK YOU!!! Happy Tuesday, girlfriend! Hugs, Linda
this sounds good, I will try it this week, Glad it doesn’t include cows milk.. I was looking for one that I could make without the fresh milk… I know a lot have the condensed milk in them, that wouldn’t be bad but this recipe is more like what I was looking for, have tried the one that just soaks the rice overnight but it didn’t have the taste and was just made raw. not cooked so like potatoes, no flavor if just soaked in cold water, just bland… Thanks so much for taking the time to get this, I am excited…
You’re very welcome, Jeanne. From what you said, I thought you would like this one.
Yay!!!
Mare, I’m adding your recipe to my post, Thank you, girlfriend! Hugs, Linda
Hi Linda, I’m glad you liked the Horchata recipe enough to add to your post. I thought I should point out, though, Horchata isn’t a pudding. It’s a rice milk drink. You may want to delete the “rice pudding” from the title. It’s just “Horchata.” Hugs back, Mare
Hi Mare, thank you, fixing it right now! Hugs, Linda
Hi Jeanne, it looks like Mare has one she just posted, yay! My grandkids will love that recipe! I’m sorry to hear you are still on antibiotics. Wow, please stay out of the public. I have never heard of oat milk. I have a granddaughter who can only drink rice milk or she gets sick. Be safe and get well! Linda
I’ve always liked sticky rice, too. Since I got the Instant Pots, I have rice more than ever, since it’s so easy and fast. *BG* Any of your recipes would make great fried rice, with any left overs, as well. I’m off to the kitchen now, to make some shrimp gumbo. Of course, there will be rice with that.
Have a great day my friend. Hugs to you, Mare
Hi, Mare!!! Thanks for the Horchata recipe!!! You rock as always, my readers will love that recipe! Shrimp Gumbo sounds yummy with rice, thank goodness for rice. Hugs, Linda
I shouldn’t have said give up on milk, just the horchata is made with way less milk.. and I have had it without any milk too.. since we can make it with canned milk, it would be a tasty treat if there is no power to keep milk cold. for children and toddlers and the elderly it would be a way to satisfy the craving for milk.
Hi Jeanne, I have had to give up all dairy, I get sinus infections and I finally figured out why. I love cheese but will not eat any dairy now. Wait, except a little whipping cream sometimes! LOL! I’m glad Mare shared a recipe to make Horchata rice! Yay! Linda
I’m also prepping for two, but I’m fine with 5 gallon buckets of rice because I put the rice into 1 gallon mylar ziplock style bags, and put 4 bags into a bucket. This way when I need to breach a bucket, I only have to open one bag at a time and I can reseal it with the ziplock style top. I’ve been buying those mylar bags for 50 cents each when I get 100 at a time, so even adding an oxygen absorber to each bag it still saves me money over the #10 cans.
I’m such a cheapskate, er, bargain hunter I also tried an inexpensive hair straightener to seal the mylar bags and it works like a champ! Sure, it’s a bit of hassle each time I bag up 25 pounds of rice since I have to partially seal the bags, toss in the O2 absorbers and then quickly finish sealing them, but I’m storing rice for about half the price of #10 cans.
Love those recipes with shelf-stable items. Will definitely add some variety to a post event diet. Never thought of using chicken stock to flavor the rice while cooking, thanks!
Hi Dmwalsh, great tip on the curling iron and the Mylar bags!! I love it! I could eat rice every day, well I almost do eat it every day!!! LOL! Linda
I love organic short grain brown rice. I buy bulk and I put the whole bag in my chest freezer. I have never had a problem with it going bad. I love your posts!
Hi Debra, great tip on putting the brown rice in the freezer! Perfect solution!!! See how we learn from one another! I love it, Linda
I love the rice recipes. I do store rice in 5 gallon buckets. We eat a LOT of rice. I copied your horchata recipe to make this week. and I printed all the other recipes as well. I want to try your spanish rice recipe as I can’t seem to find one we all like. LOL. I am not a big fan of brown rice, but we do try to eat some at least once a month. I love long grain and wild rice. My daughter in law makes a rice and hamburger dish that is wonderful. We also like fried rice. I make red beans and rice at least twice a month.We also use either chicken or beef stock to season rice when adding to other dishes. My grandkids love rice pudding.So I make that a couple of times a month,don’t want them to get burned out on it LOL Thanks for all that you do. God Bless and keep on prepping.
Hi Judy, I love rice, I just add more spices if my Spanish rice doesn’t have the kick I like. Mark likes his mild, I like mine with a little more spice! I love fried rice too!! Wow, I doubt your grandkids will get tired of your rice pudding. Be sure and share the recipe with them so it’s never lost. Keep up the good work, Linda
I have started the 3 ring binders of my favorite recipes for each of my grandkids. I bought them at the dollar general, and I bought sheet protectors at Costco. So when I print out the recipes I make as many copies as I need for the binders, then place in sheet protector. The girls love looking through my old cookbooks for recipes also to add to their binders.
Hi Judy, oh my gosh! I love this idea!!! What a great project to do with your grandkids!!! I love it! Linda
Love that rice pudding made me smile thinking to when My Great Grand daughter got married, She married a wonderful young man, they went thru school together and after graduation were married, He being Mexican/Italian she wanted to fix him something special like I fixed when she was little… she was so disappointed at the outcome, she phoned me asking me how she messed up as it didn’t turnout like mine did.. she wanted it so smooth and her pudding had texture… I had to laugh after she told me what she had made, He loved good rice pudding and I had fixed her tapioca pudding as a child… He of course was so happy wife had fixed him the rice pudding and she could wipe the young wife’s tears away as no it didn’t and shouldn’t be like tapioca pudding… He is a great cook and comes home every night to fix dinner for her, and when coming for a visit, he takes over my kitchen and I don’t mind a bit, after coming out of the hospital last time, he cooked up so much and froze lots so I didn’t have to cook from scratch for over a week after they went home…
Jeanne, wow, I love tapioca pudding, that’s a great story! I love hearing the story how he wiped her tears, what a kind addition to your family. Oh, and the cooking for you and his wife, your granddaughter!! He’s a keeper!!! I love this comment! Linda
Thanks for the recipes! While I also purchase from Thrive and other companies, I would also like to put a plug in for the Bishops Storehouse! While there is not the wide variety as other places, they have the basics for a very good price. If you have a storehouse close that’s a great way to incorporate food storage into you budget. My goal for the year is to buy either a case or a can every week! If there isn’t a storehouse close you can order online and the shipping isn’t too bad!
Hi Cheryl, thanks for the tip! I’m glad rice is fairly cheap in #10 cans. I know I can stretch any meal with more rice! Linda
Love your foodstoragemoms.com. Thank you for great ideas for ways to make meals from our food storage.
Hi Maxine, you are so nice to comment. Thank you from the bottom of my heart. I want people to know how to cook from scratch and save money at the same time. Thanks again, Linda
Hellllo Linda!
I would love to eat rice every day but I kept hearing about how important it was to rinse at least three times or at least until the water was clear due to natural arsenic. The Chinese rinse three times and the older generation takes the rinsed water and adds to their gardens. Interesting…So what have you learned about it and should we rinse that much or just not eat it everyday? they are now doing research on baby food made with rice. hmmm.
I hope you are doing well my friend. Life is good here in Cincinnati. Going through an ice storm today as our usual winter fun here. All the bare branches on the trees look like a winter wonderland of ice. We have hills here and we sometimes freak out when we loose control of the car going down them. I wonder why? LOL..,.I am glad I am retired!
Take care and be safe my friend.
love from Cincinnati Ohio
Vivian
Hi Vivian, oh, the ice storms are the worst! They are so scary! I have read about the rice containing contaminants. There are so many contaminants in all the food we eat whether it is seeds, milk, the meat we eat, oh I could go on and on. If we really knew what was in our food we would all be thin, watch some documentaries on Netflix. You may be surprised or you may not be. Stay well and stay safe! Linda
LInda,
Here is a link to the FDA report about the rice. BTW I love your rice recipes. They make my mouth water.
https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm367263.htm
viv
Hi, Vivan, thanks for the link, this may help people decide if they want to eat rice. I will continue to eat rice but there are other foods I will never eat again. I guess it comes down to moderation in all foods. Thanks again my friend, Linda
I do not own a rice cooker but I do own a pressure cooker which I don’t use to cook rice. Now, what I do use to cook rice is a simple boiler pan with a lid. You can substitute a plate for that missing lid too but be careful when the rice is done, that plate has no handle and it will scald you if you let it. The cook time is the same 17 minutes as with the pressure cooker.
Hi wanderer, it’s great to be able to cook rice, anyway we can cook it. Thank you, Linda
love my jasmine rice ! tried basmati (?) not same !
thought – maybe some instant rice ,no flavor ,but filler ,jus in case ?
yep i got some for HARD times only !
jus c/h2o & c of rice ,quick
Hi Daphne, I love jasmine rice!! Yay! Linda
Linda,
I serve white rice with teriyaki chicken thighs, one of our favorite meals. I make fried rice with several different veggies and meats, using white rice I cooked the day before. And Jane and I also like Rice a Roni Herb and Butter rice to which I add cooked chicken (usually thigh meat, but breast works as well).
I vacuum seal white rice in bags and in Mason Jars and I’ve done so for years. With no oxygen exposure there’s no bugs and no deterioration in nutrition or flavor–at least so far as I can tell.
Hi Ray, I’m glad you brought this up. When we moved I had to give away my Ball 1/2 gallon jars to neighbors who wanted them. The truck was full and our new house would be too small. Those jars would be great to vacuum seal. I love teriyaki chicken! I always forget to fix that! I love the DicoRain you told us about! Linda
I am not a big rice eater but do eat it occasionally.
My favorite recipes if you can call them that are fried rice, rice with cinnamon/sugar and milk and beans and rice.
When I make rice, I always have leftovers so the next day I’ll plan to make fried rice: enough rice for the number of people you are cooking for; scrambled egg(s); veggies (I use frozen peas and carrots but have also added canned corn); soy sauce and sesame oil. First, beat the egg(s) and fry until almost cooked through (they’ll continue to cook in the final steps. Remove from pan and set aside. To the pan, add your rice and break up any clumps, stirring constantly – no need to toast them! Add the veggies and cook until hot, add the egg(s), some soy sauce and a splash or two of sesame oil. Continue to stir until all is combined and heated through. I also throw in leftover meat (pork, ham, cooked chicken, kielbasa) all chopped to bite sized pieces.
For the rice/cinnamon/sugar/milk, place a serving of rice (fresh or leftover) in a bowl, add cinnamon and sugar to taste, top with milk. Growing up, we sometimes had this as a breakfast, other times as a dessert.
I use the basic recipe for red beans and rice from the website: fromachefskitchen.com/easy-red-beans-rice/
It is easily tweaked by adding more or less of the spices to your taste. I always use smoked kielbasa in mine because it is easier to find locally.
Hi Leanne, thank you for the 5 stars, my sweet friend. I’m cutting back on rice right now to try and lose a few pounds but it’s critical we store it. Mark loves rice with milk, cinnamon and sugar! Beans and rice are my favorite, besides Spanish rice. Yummy! Linda
Linda, thank you! I am looking forward to trying all of these rice recipes!
My Mom used to make a yummy baked rice pudding that had a top layer of tender pudding and the rice part was more on the bottom….so yum…..
Here’s a recipe I made up a few years ago that we like:
Black Beans Over Rice
1 medium or large onion, chopped
1/2 lb. sausage (we use Jimmy Dean sausage)
1 can (15 oz.) black beans, do NOT drain
1 can (8 oz.) tomato sauce
1/2 to 1 tsp. garlic salt + 1 tsp. crushed dried oregano + sea salt / pepper to taste
Grated cheddar cheese (medium or sharp)
In a medium-sized saucepan, on medium-high heat: brown the onions and and sausage. Add cooked beans/liquids, tomato sauce, garlic salt, dried oregano, salt, pepper. Turn heat to low, let simmer.
To serve: put hot cooked rice in shallow bowls, spoon hot black bean mixture over rice, top with grated cheese. Very good! This recipe serves 3 to 4 depending upon appetites.
Hi Janet, thank you for the 5 stars, my sweet friend! I always stock up on Jimmy Dean Sausage, I’m going to make this recipe!!! Wow, baked rice pudding sounds yummy! Linda
I love these recipes!
HI Deborah, thank you for the 5 stars, my sweet friend. We all need to stock rice; we can stretch so many meals. Linda
Oh, I have a couple of 5 gallon buckets full. Think that’ll be enough for a while? LOL
Hi Deborah, it feels so good to have rice in our storage; it goes a long way! Linda
Lots of those recipes say “Combine the ingredients and cook as directed in your rice cooker or pressure cooker.”
For those of us who only have a pot… is it more like regular rice? Boil, cover, simmer, serve? Or does that thinking need fine tuning? Hate wasting food! Been cooking long enough to have a pretty good idea what it may taste like just by the recipe… but once in a while it just turns out “off” 🙂
On another note… I had no idea what “Horchata” was till I read this post (having Mexican neighbors ya think I’d have known :\ ) Everytime I read one of your posts I learn something new!
That’s what keeps me following!
Thanks!!
B
Hi Bruce, thank you for the 5 stars, my sweet friend. I need to fix those recipes. I cooked rice in a saucepan for years. Bruce, when I taught classes at a Bosch kitchen store, I learned about spices. Now, you may think I am cheap or frugal, but I kept my “spices” for years. I also bought spices in large containers; not anymore. I have since learned my “spices” lose their fragrance and flavor more quickly than I realized. I was making something the day before with some dill weed. There was absolutely no smell, obviously no flavor either. I looked at the date; it was 5 years old. I quickly picked up a new jar. Not everyone uses a rice cooker or pressure cooker. Have fun cooking, Linda
I have so much rice stored that at this late stage of my life it will outlive me. It was one of the first products that I stored when learning to stock up. Yes, I have frozen 25 lb bags of white rice and jasmine rice in the freezer for 3-7 days and let the bags come back to room temps for a few days before storing in food grade buckets with mylar bags and oxygen absorbers. Yes, those flat iron hair stylers are great for sealing mylar bags. They are so much easier than using flat boards and an iron. Also, a trick I learned from Rudy The Alaska Prepper was to store rice in soda bottles with an oxygen absorber. I was a little dubious but had my son-in-law save me his soda pop bottles until I had two back bags full. A two-liter holds a lot of rice. Fill with rice, throw in a 100cc 0xygen absorber, screw on the lid. The bottles will suck in so you know the oxygen has done its work. I have two black storage containers with yellow lids full of those bottles. A very cheap method and way to reuse plastic one-liter bottles. I do worry about BPA’s leaching into the rice but in a catastrophe that will be the least of my problems. I am using rice from those bottles that have been stored five years, and the rice is just like it was when I stored it. I could give every house on my block a two- littler bottle and still have some left over. I have had a rice cooker since 1981 a gift from a daughter’s Vietnamese boyfriend. I now have a new one in addition of a huge Instapot which I love, and a pressure cooker. I adhere to the one is none theory. Rice is so versatile and easy. I usually add chicken or beef broth to mine but could use flavored Boullion in a pinch. I can a lot of ground chicken, turkey when in season, kielbasa, pork roast, and some hamburger. Hamburger has gotten so expensive I don’t can much. Any of those can be added to rice to make a quick meal. My daughter frequently uses canned meat in her tacos, chili, and spaghetti. I used my chicken and turkey in soups and potpies.
Hi Carolyn, thank you for the 5 stars, my sweet friend! I have seen a lot of people store items in those 2-liter bottles. You are so right; we can use rice in so many recipes and stretch a meal very quickly. I like your idea of handing out a bottle to a friend in need. Love it! Linda
As you probably gathered from my previous post I now use my Dicorain to vacuum seal white rice in quart mason jars which I then place in 5-gallon buckets. That keeps oxygen, bugs and light from degrading my rice.
Hi Ray, thank you for the 5 stars, my sweet friend! I still remember when you first told us about the Dicorain; I love mine! Linda
I love mine, too! Best product I ever bought! I do now have a rice cooker. I’ll be using it soon for beans and rice. YUM! I’ll use my InstaPot to cook my beans. I love both! And my crockpot. I do have a stove top pressure cooker. I also have a different slow cooker. It has an inner pot inside. You take it out, put whatever you’re cooking in the pot, bring to a boil and place in the insulated pot. Close the lid tight and wait for it to finish cooking. Haven’t used it yet, but plan on it soon.
Hi Deborah, are you talking about a thermal cooker? They work great! Linda
Yes, ma’am!
Hi Deborah, those thermal cookers are great! I have two!!! Love them! Linda
Way to go Deborah. I often use my Instapot to cook rice, and it does that really well, but I sometimes simply boil it in a pan, covered with water to a depth of about one inch. I’d never even heard of a thermal cooker so I need to check that out. But hey, I don’t even have an Air Fryer yet.
Hi Ray, skip the air fryer; a thermal cooker is awesome. https://www.foodstoragemoms.com/how-to-make-bread-in-a-thermal-cooker/
https://www.foodstoragemoms.com/thermal-cooker/
I love your recipes. We also use rice to stretch leftovers. Casserole, soup or just about food can be made to serve more with rice.
Hi Chris, thank you for the 5 stars, my sweet friend. Yes, we can all use rice to serve with leftovers! Love it! Linda
Great recipes. I use my instant pot for so much. It’s a rice cooker, slow cooker, and right now it is pressure cooking chicken bones from a Sam’s $4.98 chicken for bone broth.
I anticipate prices starting to rise with the harvest currently coming in. Europe has such water shortages that their main rivers cannot handle normal barge traffic and there soon may not be water sufficient to cool the turbines of the many nuclear plants in Europe. Coal and natural gas are about what we have left.
With lakes Mead and Powel’s water soon to be below hydroelectric power generation, 40 million will be with out power.
As to rice, there is rice aplenty now, but the world wide rice crops are in jeopardy, so please heed Linda’s warning to store rice.
Food inflation is expected to be 15% or so to the + side. Grocery store CEOs are freaking out about what is coming.
The best investment return on your money right now is FOOD. Where else are you going to get a 15%+ rate of return on your investment.
The rice recipes are terrific. I’ve put them on my Paprika app.
Thanks.
Hi CAddison, thank you for the 5 stars, my sweet friend. An Instant Pot is an excellent unit to use for so many things. I am begging people to stock rice; we must. I’m going to go get some more propane tanks; my SIL said the one I brought from Southern Utah could not be refilled, so I am down to only two. That is not enough for me. Food inflation is expected to rise 15%; nailed it. Our power grids are hanging by a thread, literally. They are so antiquated that it would be almost impossible to repair them in 10-15 years, if they could even get the parts in that amount of time. Be ready; we must. Linda
If there is no hydro to generate electricity, you don’t even need a grid. Lakes Powell and Mead are so low they are approaching the point where there won’t be enough water to flow over the turbines for power generation. 40 million people depend on them. Power “might” be able to be diverted from other power companies, but only if they have excess to send.
My doctor asked me yesterday in what she should invest? I told her FOOD. Where else are you going to get a +15% rate of return on your money in the next year or 2? Top grocery store execs are in a panic right now. They believe the next 2 years will be the worst in their history.
If you read what is going on in Europe with the major transport rivers (Danube, Rhine etc)…they are so low that barges cannot NOW run full and may not be able to run at all soon. BUT and this is a biggie, those rivers also supply water for the cooling necessary for the nuclear plants’ turbines. No water, no nuclear plant. They are close to not having enough water for that.
Think about the data centers and nuclear in this country. Vast water users. Turkey Point Nuclear Plant in Miami uses sea water to cool their contained fresh water cooling canals. THEY are ok. Inland plants dependent on rivers? Problematic.
Natural gas and coal are dependable and we have a lot of both. I’m in the natural gas business- at the point where we are drilling to get it out of the ground. They can’t drill fast enough. EACH well costs $16million to build. It’s a good business to be in right now. Costs on nat gas to the consumer are not too bad. Up and down. Pipelines are how it gets moved around in this country for the most part. People would be stunned to see a pipeline map. Another good business in which to invest, but be careful. Only reputable, established companies. There are a lot of scams out there. And, believe me, the “smart” money has already gotten in. Buying at high prices is not smart.
Corn and wheat crops world wide are a disaster…US included. Everything you eat, eats corn. Corn is, sadly, now in our gasoline. Rice is easier to store. Wheat berries require some sort of mill and storing flour long term is problematical.
Cause of all this? Look up Hunga Tonga undersea volcano and also the shifting of the tectonic plates. Here in SW Florida, we recently felt the tremor from a quake in the Gulf. The Earth is getting busy.
Listen to Linda. She might just save your life – or at least make your quality of life better.
Hi CAddison, thank you for your kind words and for sharing your vast knowledge of just about everything! My neighbor gave me two more ears of corn; I do not take those for granted. They are so sweet and delicious. The food we have eaten for years will soon be unaffordable or extremely scarce. Everyone mmust stock water and food. Period. Linda
Where we live, the growing season is opposite of yours. I can start seedlings in September. We can get fresh produce, locally grown all winter. Water will be the wild card. People will start their gardens, though I use a tower garden because, while I love bunnies, they would eat everything. Maybe a TALL raised garden? Tower gardens can be used indoors for y’all up north. They also use very little water compared to a traditional garden. There are other brands. I got mine used off the internet.
Got to run. My instant pot just went off. Bone broth coming out from last night’s chicken carcass!
Hi CAddison, I need to look into one of those Garden Towers. I have AeroGardens growing my lettuce in hydroponics in my kitchen. Great reminder, Linda
Linda, is there a reason you told me to skip getting an air fryer?
Hi Ray, I had an air fryer, and I never felt like I could get it clean. Just my 2 cents. Several have been recalled due to fires. Do a lot of research before you buy one. I did post on one. Let me show you; it’s basically a small convection oven. https://www.foodstoragemoms.com/air-fryer-recipes/
I could not figure out how to clean it properly. Linda
Linda, thanks for that info. Guess I’ll stick with oil splatter.
Hi Ray, you may love an air fryer, I just felt it was a mess to clean up. Linda