It has also become our families staple food stuff with us eating round 40-50 kilo of rice through the year leaving the humble British potato and pasta more as a treat than anything else.
The advantages for us are:-
It’s also dead easy to STORE AND COOK,
It generates NO WASTE,
Is VERY VERSATILE, and finally
A one kilo pack produces at least SIX GOODLY SIZED meals for us.
White rice is a carbohydrate (like potatoes, and pasta) and as such is easily digested. It’s also a source of vitamin B1, low in cholesterol and gluten-free, as well as low in fat.
Go brown and you get all the joys of high fiber too i.e. the stuff the body DOESN’T digest. Or to put it another way “pass the toilet paper”.
For the most part, keep rice dry and you won’t get a problem with storage BUT brown rice is susceptible to decay from the small amounts of oil in the bran layer.
Brown rice typically only stores for 6 months while white rice kept in the dry in sealed bags can last indefinitely.
Health issues with Rice.
There was a bit of B.S, about white rice increasing the chance of developing type 2 diabetes and brown DECREASING the chances.
A Harvard US study told of people eating white rice 5 times a week had a 17% increased chance of getting it. (Sample group 200,000).
The survey stupidly did not say WHAT ELSE THEY HAD WITH THE RICE and seeing the size of the meals in some US restaurants and homes compared to our little plates, we’re not exactly worried.
Why does white rice increase the chances anyway?
It’s purely because it’s so easily digested where brown rice takes a lot more time to break down in the body (The fiber husk bit ) so the starch in the rice doesn’t get absorbed so easily.
What’s the Solution?
Eat less, exercise more, that way you burn off the sugars.
To us the benefits FAR OUTWEIGH the “chances of” worries.
Besides in 2009 it was estimated that worldwide more than 3.5 billion people depend on rice for more than 20% of their daily calories. Now that’s a statistic I believe and I’m betting Type 2 diabetes isn’t the main problem for these people either.
There are a few preppers and survivalists who criticize it though.
Mainly the lot who can’t cook it properly and are scared stiff to use it in any other way than as a side order with their curries.
A tale of an idiot.
I suppose it’s all in the wording but to say you “boil rice to cook it” seems to confuse people. After all you boil water to make it safe don’t you?
I watched amazed once when a guy cooked rice with water straight from a stream. His voiced thoughts were “I’m boiling the rice so that will kill off any bugs”.
Yes it may get hot, occasionally the water boils, but on a camp fire, you CANT guarantee that. Needless to say I made my own meal that night and every other night he cooked.
How to cook it?
Yep, there are people who can’t!
Still here we go, and yes there are other ways of cooking it.
1 1/2 cups of rice for the two of us (and the dog gets some too).
3 cups of nice CLEAN DRINKING (AKA POTABLE) water.
Bring to the boil until it starts to “pit”. (made by the steam).
Turn down to low heat (or put on the side of the camp fire) and cover with a lid.
You need to leave a gap to release steam pressure.
Stir it every 5 minutes OVER 15 minutes or until all the water has been absorbed and the rice turns “fluffy”. I always leave it to stand for a while off heat after that.
You now have a choice.
Serve it as is or some rinse the starch out of it with boiling water.
The rationale is they are washing the starch out which is bad for you. Some sort of dieting B.S. apparently. Why people do this escapes me but that’s people for you.
Rice type meals for us?
Anything and everything really.
Sausage, beans, field vegetables, peppers, mushrooms, pork, beef or lamb, rabbit, pigeon, venison, chicken, duck, SPAM, corned beef, and fish.
Any of the above curried, stewed, with a sweet and sour sauce, straight up, as a casserole, fried, grilled, boiled, or as a risotto. Not forgetting soups with meaty broth or root vegetables.
Add milk and honey or / and blackberries, apples, to rice to make a pudding.
Get the drift? Anything goes with rice in our household.
More fun than a curry with boiled rice from the takeaway isn’t it?
Keeping cooked rice (the commonsense bit).
Rich is a starchy food. So it contains sugars. Bacteria like sugars.
It also can contain fungal and bacterial spores.
Some bacteria or spores aren’t killed off at cooking temperatures.
(Don’t forget the idiot “boiling the rice” as well?)
If cooked rice is left standing, the spores can germinate. The bacteria multiply and that can cause diarrhea and vomiting (D&V).
Re-heating the rice won’t render it safe. It’s not the bacteria that causes the problems, it’s the toxins (aka poisons) they produce.
It doesn’t take long either, just a few hours from NICE to D&V material.
This is one of the common causes of food poisoning from takeaways.
Solution for you?
Cook fresh, just enough for your meal, don’t try to store it cooked without refrigeration.