Rice ?s

[madland]

Can some of you who use the various types of rice elaborate a bit on the differences. Taste, etc. Are there nutritional or other advantages of one vs another?
While shopping at Smart n Final the other day I noticed the various other types of rice and was curious. We've pretty much always stuck with white, brown, or mexican-style rice, as well as fried rice, rice pilaf, chicken flavored rice-a-roni stuff. I'm talking more about jasmine, calrose, and there were a few others I don't recall right now.
Recently tried basmati rice at a Mediterranean cuisine place and really liked it. As did the wife and one of my kids.
Thanks in advance.

[Joek75]

[TheChief]

Great question!

1. Which ones last longer? short, medium, long, white, brown, starched, etc.

2. Which are more nutritious and why?

3 How best to store rice for long term? I.e. 6 months, 1 year, 2 years, etc.

4. Is there something you should do before storage? For example I have heard you should freeze flour for 24 hours to kill any bug eggs and then it can be stored at room temp.

[ohsmily]

Great question!

1. Which ones last longer? short, medium, long, white, brown, starched, etc.

2. Which are more nutritious and why?

3 How best to store rice for long term? I.e. 6 months, 1 year, 2 years, etc.

4. Is there something you should do before storage? For example I have heard you should freeze flour for 24 hours to kill any bug eggs and then it can be stored at room temp.

Do NOT buy brown rice for long term storage. It is not suitable and will go rancid in a fraction of the time of white. Rice types vary in nutritional value. Some have a higher protein content than others. The best way for LONG term storage, 20-30 years, is to store recently purchased rice in thick sealed mylar bags with oxygen absorbers. If stored in a relatively cool place, it will last 30+ years. Large mylar bags designed to go into 5 gallon buckets are a great option; the bucket serves as a vessel to protect and hold the bag; the bag seals the rice off from oxygen/air.

Here is a very simple summary of storing rice.

https://basicfoodprepper.com/how-to-preserve-rice-for-long-term-storage/

There are copious videos and prepper sites with detailed discussions and instructions for long term storage of rice which are much better than the simple summary posted above.

P.S. freezing before storage isn't necessary if going the mylar/oxygen absorber route. It will kill all pests within a few days.

[Garv]

Brown rice is generally more nutritious and has more flavor.

https://en.wikipedia.org/wiki/Brown_rice

Edit:
Hinode and Botan had Calrose brown rice when I checked online.
Joek75, is this still the right cali stuff?

Try cooking risotto with Arborio rice just for fun.
The recipe is more time consuming but the result was tasty.

[gwanghoops]

white rice is your only choice for long term multi-year storage. i bought long term white rice in buckets since I'm lazy. Relatively cheap. Lots of calories.

[FeuerFrei]

Good God people! It's rice!

Keep it dry.
Keep sealed.
Keep forever!
We've used and stored lg white rice for decades. It will out last my lifetime.

Actually practice a prepping lifestyle and you'll see for yourself.

I have not found all of this info correct but it is a good starting point for the rookie prepper.

https://www.eatbydate.com/grains/rice-shelf-life-expiration-date//

[McTrigga]

Basmati is hard to find right now. Something to do with importation and some virus.
Personally I don't eat white stuff. Rice, potatoes, bread, pasta, sugar.
Except for the dairy world.

[PacificEdge86]

[ohsmily]

Basmati is hard to find right now. Something to do with importation and some virus.
Personally I don't eat white stuff. Rice, potatoes, bread, pasta, sugar.
Except for the dairy world.

You know this is the survival forum, right? Cool starry bra (i.e. irrelevant/extraneous info) about what you eat now (i.e. "no white stuff). Stored rice is one of the cheapest and easiest ways to store useful calories for very long term. Since you don't eat white stuff (what about cauliflower, coconut, etc?) what do you plan to eat in a long term emergency? Going to stick with your low carb, no white stuff diet?

[harbormaster]

Now how do you add flavor to rice?

[insik]

I packed Jasmine rice in Mylar bags 8 years ago. I open and cooked some when the panic buying starts. Taste is the same as my currently bought rice.

[Librarian]

Now how do you add flavor to rice?

Salt, pepper, fats/oils, herbs, veges (onions, garlic, etc), protein ...

[ray415]

Yeah, white rice lasts forever. Trust me, I'm Filipino - we eat, sleep, and breathe rice. I've been rotating 50lb bags of rice for years.

The rice that you buy at asian markets like Butterfly brand, Three ladies, etc usually comes from Vietnam or Thailand is Jasmine rice is fluffy, kinda moist, kinda sticky (that's what she said) This is the rice you are most likely eating when you go to a typical chinese/asian restaurant

I like Calrose rice - it's a smaller grain and a little stickier than Jasmine rice. It's akin to the rice that's used in sushi. Filipino food has a lot of sauces and soups and personally, I like it better. My family prefers Jasmine so guess what - we have two, open bags of rice at a time, two rice dispensers, two pots of rice.

Basmati rice is another white rice that's used in indian and middle eastern cuisines. It's a longer grain rice and from what I remember, it has a lower glycemic index than the other types of rice, if you're worried about that stuff.

Oh yeah, Uncle Ben's! That's the 4th type of rice and in a pinch, it works!

[Garv]

According to my FIL, only the white rice Success Boil-In-Bags are acceptable.
Took 6 or 7 trips to find some.

(He is 81, picky and we are getting his groceries.)