Cooking Rice And Other Esoteric Prepper Subjects

 One thing that I have learned the hard way, after living on the tropical island, is the subject of rice.

Parboiled, Arkansas, Jasmine, Basmati, Sushi, Calrose.  There are so many damn rices out there.  How the hell does a white boy summer choose?

So as a guy who has pretty much ate his way thru the rice eating world.  From Stuttgart Arkansas, to Middle East to Philippines.  This is the hard won education I shall impart to you.

Asians including the Indian subcontinent flavor ALL wash their rice before use.  

This is two reasons.  First of all, Asian rice is harvested and dried on the damn highway.  As in fucking asphalt highway with cars driving over that shit at 65mph.  So after the brown rice fresh outta the combine is dried, it goes thru the mill and comes out as white rice.  

The funky bits of stones, asphalt, and whatever fuckall gots to be washed out of your pot of food.  

So enter the rice wash routine.  

HOWEVR, even if your rice comes all esoteric organic fuckall clean first worlds handling you still gotta wash that rice.

The reason being is that you are washing out the starch from the outer bits of the rice.

This is the starch that makes your rice taste mushy and like shit.

Wash it off.  The Japanese will soak their rice overnight to get rid of that starch, leaving behind a lot more chewy protein.

 Second of all..  Acid...  Japanese who have mastered the eating of rice to atomic physics levels, add in a bit of vinegar to their rice and the gourmets add in a bit of sugar too.  

Acid will transform your shitty rice into something chewy and delicious.  Not like American style rice that is basically chunky gravy bits of starch.

So when you get some Riceland rice from Arkansas.  Do the right thing.  Wash the starch out of it.  5 or even 10 rinses.  

Then cook it up at 1:1 rice and water ratio.  

Dryer rice will take more water and inversely newer fresh rice can easily take a 1:0.75 rice water ratio.

When it comes to preserving your rice. Nothing beats freezing it.  Second canning with oxy and water desiccant.  However bugs are the ever present danger in rice, along with cornmeal.  That is why keeping your vacuum packed oxy absorber rice in the freezer is best.  

Belt and suspenders when it comes to long term food preservation.

Pic below is from the Philippines.  Retards too cheap to dry rice on their own property will dump that shit on the road and it gets run over by every oil dripping Isuzu truck, and toyota fortuner, from here to Batangas..  Cuz low IQ and stupid shits.