25lbs of white rice...what to do with it?

[FarmerDenise]

Dace, I have the same problem. We were given a 25 lb bag of rice. Although ours is at least brown rice.
Thanks for the suggestion of vaccum sealing it. Much better than having an opened bag sitting on the pantry floor.
We just don't eat that much rice. But I did start making my own fried rice. Great way to use up little bits of left over meat.

 

[Wildsky]

I actually hate cooking rice So when I do I make a HUGE pot of it and freeze in serving sizes or family sizes - so i don't need to do it again for a while.
I also vacuum seal those bags and pop in the freezer, then when you need it you can drop the bag into hot water or even boil the bag to de-frost the rice.

Those rice bags for keeping warm, make sure you don't use that quick cook rice/minute rice - it smells something terrible when used in those bags.

 

[sylvie]

Rice milk.
Stretch your regular milk by making and blending the rice milk with it. .
I use straight rice milk for cream soups, smoothies, desserts.

I stuff cabbage rolls with rice. I bake a large pan and freeze.


At a certain weird time in my life I stayed with some people that had no food in the house except one huge box of rice. I ate it salted for every meal and loved it, felt very lucky to have had it.

 

[Dace]

Sylvie, my grandmother was Hawaiian so i grew up eating plain steamed rice with soy sauce. Never had it in a casserole or any other way...always straight up with 'soyo' as Marnie called it

 

[Iceblink]

Cooked rice with milk and raisins is good for breakfast. I like it hot or cold.

Also, a quiche with rice crust. Mix 1-2 c cooked rice with 1 egg and 1-2oz grated cheese. Pat it into a grased pie plate. Bake at 425 for maybe 10 minutes or less, until it seems done. Continue as for regular quiche.

 

[Wildsky]

Cooked rice with milk and raisins is good for breakfast. I like it hot or cold.

Also, a quiche with rice crust. Mix 1-2 c cooked rice with 1 egg and 1-2oz grated cheese. Pat it into a grased pie plate. Bake at 425 for maybe 10 minutes or less, until it seems done. Continue as for regular quiche.

Ohhh that reminds me, I love to put rice in a pan with some butter and crack in an egg or two - and keep mixing till the egg is cooked - really yummy!

 

[ducks4you]

I make this in my crockpot. Sometimes I use leftover rice from dinner last night. Sometimes I make the rice in the crock pot---like on a Saturday afternoon, or some evening during the week--then add the ingredients for the pudding and finish it. I'm writing this recipe for starting with the raw rice.


RICE
Ingredients:
1/4 cup rice
1/2 teaspoon salt (if desired)
1 cup water
RICE PUDDING
2 cups milk
5-7 teaspoons sugar
1 teaspoon cinnamin
1/2 cup raisins

Rinse and drain rice, if desired (JUST found this out--keeps the starch from bubbling). Add salt and water. Cook on high or use a mini-crock pot, which usually ONLY cooks high, for 1 1/2-2 hours. YOU WILL NEED TO MONITOR THIS, SO YOU KNOW WHEN THE RICE IS DONE, AND SO YOU DON'T BURN IT. Add sugar, cinnamin and raisins. TASTE as you add, so you can determine how sweet or seasoned YOU like your pudding. Cover with milk. Cook for 1 to 1 1/2 hours until done. AGAIN, YOU WILL NEED TO MONITOR THE PUDDING SO IT DOESN'T BURN. Enjoy!!

 

[FarmerChick]

Key is ya'll don't eat much white rice. Which is good actually. White rice has little value if it is the "enriched" etc. kind.

Just store it. You don't have to start eating tons of rice dinners just to use up 25 lbs...LOL.....if you use it sparingly like you do, then it should last a long long time.

Something you won't have to buy in the future.


Tony loves breakfast rice.

Cook white rice with milk instead of water, add some sugar. Some people add a little maple syrup etc. to taste.

Yup, he eats that with his eggs. I don't. But he calls it some kind of "southern" breakfast rice. Not something I make alot..LOL

 

[ducks4you]

I posted this on The Easy Garden, but it's worth posting here, too.

I notice that there are A LOT of cooks on this site, so I thought I'd share a recycling/storage idea that I came up with a few years back. I store: flour, sugar, and rice in those really big popcorn containers that people give you for Christmas. I use a LARGE type ZIPLOC double seal bag for each tin. (The X-Large and XX-large are WWWAAAAYYYY too big for this!
If you're like me, you might only need a lot of flour for the holidays, then go through some parts of the year where it sits. If you leave flour in it's paper wrapper, it's bound to get bugs. I can stock up on these staples when there are sales, OR buy the really large size of, say, rice, and keep it on hand.
The labels are made with masking tape and a Sharpie, but, honestly my tins have different holiday patterns, so at this point I know what's inside. I keep them in my downstairs pantry, balanced on a piece of old landscape timber to keep them off of the ground and help stop rusting.

FarmerChick is right--you PROBABLY won't eat it up in a hurry, BUT the insects that can get into your house will be happy to share--you don't want THAT!!

 

[savingdogs]

I used to sell tupperware and have some large pieces, this is what I store large amounts of rice in and it keeps just about forever like that. I do like to use rice though so I'm actually going through it. Tupperware type storage is a good investment in your kitchen however. I use the heck out of mine.

We purchased an inexpensive rice cooker and we use it almost every night. It makes rice really really easy to make. It comes out perfect every time. If you use chicken stock as your water it comes out tasting great. I will often let our veggies for the evening cook in the same rice cooker and then only have to make the entree in another pan or whatever (you can tell I hate doing dishes!).

We've never tried it for breakfast but after reading these posts we will have to try.

We do like just plain white rice with that red "chili" sauce you can buy in the asian section of the market. Cheap snack for the teenagers.

We like to add things to our rice such as a can of soup, leftover meats, etc. and make a one-pot dinner in our rice cooker. It has made for alot of easy quick cheap good meals for us.

We also use rice in soups.

While rice is not especially nutritious, it is easy on the intestines. Rice is one of the four things you can offer someone who has been sick (bananas, rice, applesause or toast). It is something very few people are allergic to. And it is a good stabilizer for the bowel for people with things like irritable bowel syndrome. It has been a world wide food for centuries.

We were made to eat rice!