Saving Brown Rice

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Being the nice person that I sometimes am, when I had an opportunity to buy 40# of brown rice in 2011,  I gave the brown rice I had dry packed to my SIL because I knew she would have trouble preserving it.    Once I took possession of these two bags of rice, I promptly forgot all about them, thinking I’d take care of dry packing them another day.

Well, today is another day, even if it’s probably 18 months later.

I opened the sack and sniffed.  There was definitely an “off” smell to it, and my sniffer told me that meant there might be some rancidity.  Knowing that I was going to have to deal with this sooner or later, I’d done some research and discovered that it’s the oil on the outside of the rice that’s rancid, and not the rice itself.  I was told I could “wash” the rice, dry it, and then dry pack it without any problems.

Here’s what I did.  Maybe it will help someone else avoid throwing out rice that can be salvaged.

Here’s the rice in the bag.  Too bad there’s no “scratch and sniff” on your computer screen.

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I was demonstrating multi-tasking at it’s best and needed an extra set of hands, so I put the rice in my mixing bowl, added water, and let the paddle do the “washing.”

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I moved to my other project, doing a demo on how to carve a grapefruit, and just let the mixer do its work.

 

 

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Next, I put a cotton cloth inside my colander.  The grains of rice would have slipped right through, otherwise.  With the cloth in place, I poured the contents from the mixing bowl into the colander.  I could see the water had turned milky in color, which is from the starch.  I was hoping the rancid oil was contained in that water.

I turned the oven on and set it at 300 degrees.  I pulled out my biggest baking pan, which is my lasagna pan.

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After allowing the rice to drain for awhile, I poured it in the pan, shook the pan to evenly distribute it, and then put it in the oven.  I noticed that the cloth was now discolored to match the rice.

I kept an eye on it and stirred it once or twice.

When it looked like all the water had evaporated, I stirred it again, and then started putting it in quart jars.   You can see that as I added the warm rice, there is a bit of steam in the jar.  I decided to wait a little before finishing.

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I’ve probably been through about 10# of the rice at this point, and I do NOT smell anything offensive from the rice I washed and dried.  I am SO excited!

After working with this for several hours, I have decided to go ahead and cook a batch of the rice straight out of the bag to see how it tastes.  If it tastes or smells bad,  I’ll keep going.  The process is a bit time consuming, but definitely not difficult, and absolutely worth it if you think you’re going to have to toss 40# of brown rice.   If it doesn’t taste or smell bad, I’m tempted to go ahead and dry pack it as it is.

Have you had any experiences with this?  If so, please share.

 

 

All They’ll Need To Know

All They'll Need To Know

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