The Preparedness Papers
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Rice has been a staple food for many people for centuries. A versatile food, it can be used as a cereal, as a side dish, combined with meat or vegetable in a casserole, or in soups, custards, and puddings. There are five different kinds of rice:
Brown Rice: Whole unpolished kernels with only hull removed. Not recommended for long term storage. Recommended storage is from 1 ½ years.
Par-Boiled Rice: The hull, bran and germ have been removed by milling. This kind stores well.
Regular Rice: Treated for retention of the natural vitamins and minerals contained in the whole grain. It has been cooked before milling.
Pre-Cooked Rice: Completely cooked before packaging; known to us as "Minute Rice".
Enriched Rice: A combination of highly fortified rice and regular milled rice coated with vitamins, minerals, thiamine, niacin and iron. Cooking doesn't dissolve this coating.
"JUST IN CASE" - Salsbury
Rice can be stored in containers, large or small. If larger containers are used for longer storage time, dry ice can be put in the bottom of container and sealed. The dry ice causes a gas that kills any bacteria and keeps the rice indefinitely. CO2 from a restaurant used for carbonation, works well, too).Rice can be carried in cloth tubes and used as field rations. The N.V.A. used rice as their main ration for their soldiers. It does not store as well as wheat.
#1 BREAKFAST RICE
Mix together and heat on low heat until warmed; DO NOT BOIL. (For variety add: 1 Tbsp vanilla, 1 Tbsp. lemon extract or raisins).
#2 STUFFED GREEN PEPPERS AND RICE
Heat oven to 350° F. Boil peppers in salted water 5 minutes; drain. Cook beef until brown and onions are tender; drain off fat. Stir in salt, garlic powder, rice and 1 cup of the tomato sauce; heat through.
Lightly stuff each pepper with ½ cup meat mixture. Stand peppers upright in un-greased baking dish; 8x8x2. Pour remaining tomato sauce over peppers; cover and bake 45 minutes. Uncover and bake 15 minutes longer; makes 6 servings.
#3 SWEET AND SOUR MEATBALLS
Prepare your favorite recipe meatballs. Remove from skillet and keep warm; drain off fat. Prepare the following:
Stir reserved pineapple syrup, vinegar and soy sauce into a skillet. Add cornstarch and sugar and stir. Cook, stirring constantly, over medium heat until mixture boils and thickens, (about 1 minute). Add pineapple tidbits, green pepper, meatballs and heat through. Serve over rice; makes 6 to 8 servings.
#4 ORIENTAL CASSEROLE
Brown meat and onion in oil; add all other ingredients. Put in casserole dish, cover and bake 350° F for 30 minutes; remove cover and bake 30 minutes more. Cover with chow mein noodles; bake 10 minutes longer.
#5 MEXICAN RICE
In a large skillet, fry bacon until crisp; remove from skillet, draining off most of the fat. Add onion and green pepper to bacon fat. Cook over medium heat until onion is yellow. Add bacon and remaining ingredients. Cook, uncovered over low heat for 15 minutes, until flavors are blended and mixture is hot.
#6 MINUTE RICE MELODY
Sauté until tender:
Bring contents to a boil. Cover and simmer or bake in oven for 20 minutes. (Tuna may be substituted for chicken).
#7 FRIED RICE
In frying pan add oil, soy sauce and meat; cook meat until tender. Add celery and cook for 3 or 4 minutes. Add carrots, cook for 5 minutes. Add onion and green pepper, and cook for another 3 or 4 minutes. Simmer until vegetables are done. Stir in rice and serve hot.
#8 RICE PUDDING
Wash rice. Combine milk, rice, sugar and salt. Pour into shallow baking dish. Bake in slow oven at 325°F for about 3 hours. Stir frequently. Add raisins. Continue baking until rice is soft and plump. Makes about 8 servings
#9 CHEESEBURGER RICE
Brown meat in a skillet, drain; add water, ketchup and mustard. Bring to a boil. Stir in Minute rice. Sprinkle with cheese, cover. Cook on low heat for 5 minutes; serves 4.
#10 BACON CHEESBURGER RICE
In a large saucepan, over medium heat, cook beef until no longer pink; drain. Add water, BBQ sauce, mustard, onion and pepper. Bring to a boil, stir in the rice. Sprinkle with cheese. Reduce heat, cover and simmer for 5 minutes. Sprinkle with pickles and bacon; serves 4-6.
#11 CHEESE PILAF
Preheat oven to 350º F. Heat butter and oil: add garlic, crushed fine with a little salt, and the rice. Sauté until rice begins to color. Pour into a baking dish; add bouillon; cover and cook for 25 to 30 minutes or until liquid, is absorbed. Remove from the oven; add cheese; stir until cheese has melted and is mixed well with the rice; serves 4.
#12 ALL-STAR BREAKFAST RICE
Combine rice, milk, brown sugar and cinnamon in small saucepan. Cook over medium heat until thick and creamy, about 10 minutes. Spoon into serving bowl, let cool 3 minutes. Top with fresh fruit; makes 1 serving.
#13 CINNAMON APPLE RICE
In a large mixing bowl combine 4 eggs, apples, butter, vanilla, cinnamon, rice, dates and sugar; blend together gently. In another small mixing bowl, add the egg whites and whisk until you create stiff peaks. Fold egg whites into the other mixing bowl. Add all into a large baking dish and sprinkle the cinnamon on top the dish. Preheat the oven to 325° F and bake the dish in a water bath* for 1 hour. Garnish with apple wedges. Serve hot or cold. Refrigerate leftovers; serves 6.
*For water bath: Place baking dish into another baking pan that has 1 inch of water in it.
#14 RICE BALLS
In a large mixing bowl add garlic powder, rice, mozzarella cheese, eggs, salt and pepper, mix well. Let set for 15 minutes at room temp to achieve a forming consistency. With your hands, make 1-2 inch balls out of the mixture. In a medium size shallow dish, mix dried bread crumbs with parmesan cheese and blend. Roll the rice balls in mixture; coat evenly. Place the rice balls on a non-stick cookie sheet. Preheat oven to 425° F and bake for 17-20 minutes or until golden brown. Serve as an appetizer with Alfredo or Marinara Sauce. This dish goes nicely with a plate of fresh sautéed vegetables; serves 6.
Many rice recipes are available online, in bookstores or at your local library; these are only a few very tasty recipes available.