Whenever you cook rice, go ahead and cook as large a pot of rice as you can. It takes no more energy to cook a small pot of rice than a large pot of rice. Generally, I cook mine in a six-quart pot.
After eating what you want, dehydrate the rest. Simply spread it out on your fruit leather trays. Break up the clumps as best you can, but don’t worry too much about it.
I dehydrate my rice at 115º overnight. When it’s dry it will be hard and crisp.
If you have any dried rice clumps, simply crush them in your fingers before bagging.
Linda’s Note: rice dries hard with sharp edges. If you vacuum pack it, later you may find small pinhole puncture holes in the bags. You might want to double-bag it.
Uses for dehydrated cooked rice:
- Instant cup ‘o soup
- Thermos bottle soups
- Soups and stews
- Perfect for travel food, backpacking food, home-made MRE’s