Friday, February 26, 2010

50 lbs of Rice

50 lbs of Rice


This week we are talking about rice. Rice is a grain that can easily be purchased and stored (although not easily grown in many regions). Rice is one of those grains which you can’t just grow in your backyard. (i’m sure you can try)

Why do I store it?
It can store for longer than 10 years(if stored properly), can be cooked in numerous ways, is relatively inexpensive to purchase, and is easy to digest.

Rice is life for thousands of millions of people. It is deeply embedded in the cultural heritage of their societies. It is the staple food for more than half of the world population. In Asia alone, more than 2,000 million people obtain 60 to 70 percent of their calories from rice and its products. Ninety percent of rice is produced in Asia. It is the most rapidly growing source of food in Africa, and is of significant importance to food security in an increasing number of low-income food-deficit countries.

Rice is a staple item and EVERYONE on a diet or not should store rice. Rice can be spruced up with just about anything and taste great. It takes between 3 and 6 months for a rice plant to reach maturity, depending on the variety and where it is grown. So just think of how awesome this little grain really is. Scientists believe there are 140,000 varieties of cultivated rice, but no one knows the exact number. Rice is important to all. Three of the world’s four most populous nations use rice as their staple food - China, India and Indonesia. Together, these countries have 2,500 million people.

Brown or White?
Brown rice is unpolished whole grain rice that is produced by removing only the outer husk. It becomes white rice when the bran layer is stripped off in the milling process. Compared with white rice, brown rice is more nutritious because it contains bran, which is a source of fibre, oils, B vitamins, and important minerals. Brown rice does tend to spoil faster because it has more of its natural oils. Of course, if you vacum pack it, it will last for a really long time. Brown rice is better for people suffering from diabetes as it takes the body longer to absorb it and doesn’t cause GI crashes.

While rice provides a substantial amount of dietary energy, it has an incomplete amino acid profile and contains limited amounts of essential micronutrients. So you want to store more than just rice.

Rice is often the main source of employment, income and nutrition in many poor, food insecure regions of the world. In South Asia, where 530 million people live on less than US $1 a day, calories supplied by rice account for about 60-70 % of total food intake. Rice cultivation is the principal activity and source of income for about 100 million households in Asia and Africa.

In recent years, effective application of research advances has been slow, especially in areas of physical stresses, such as drought, flooding, salinity and acidity. During the same period, the rice-consuming population has continued to grow, while land and water resources for rice production are diminishing.

Brown and white rices store very differently. Brown rice is only expected to store for 6 months under average conditions. This is because of the essential fatty acids in brown rice. These oils quickly go rancid as they oxidize. It will store much longer if refrigerated. White rice has the outer shell removed along with those fats. Because of this, white rice isn’t nearly as good for you, but will store longer. Hermetically sealed in the absence of oxygen, plan on a storage life for white rice of 8-10 years at a stable temperature of 70 degrees F. It should keep proportionately longer if stored at cooler temperatures. Stored in the absence of oxygen, brown rice will last longer than if it was stored in air. Plan on 1 to 2 years. It is very important to store brown rice as cool as possible, for if you can get the temperature down another ten degrees, it will double the storage life again.

For lots of wonderful rice recipes also try

Army Man Rice

•2 tablespoons oil or bacon grease

•1 cup long grain white rice
•1-1/2 teaspoons chili powder
•1/2 teaspoon salt
•1/4 teaspoon each oregano & cumin & garlic powder
•1 tablespoon dry onion
•Dash red pepper (optional)
•8 oz can tomato sauce or 1 cup chopped fresh or canned tomatoes
•2 cups water

Get out a 2-quart saucepan. Heat the oil or bacon grease in the pan, over medium heat. Add the rice and saute it in the hot fat until it is toasty and slightly opaque. If you are using fresh onion, add it now too. When the rice is toasted, add the seasonings, tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Allow the rice to cook on the back of the stove for a good 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish. This is Tom’s favorite food in the entire world. Serves 4 as a side dish, or 2 as a main dish. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.

If you want to a main dish, you can add a 1/2-pound of cooked ground beef. Another option is to add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans). Add either along with the tomato sauce and water. Cook as directed.

recipe from

No comments:

Post a Comment