I recently found a new rice grown in Louisiana. It was developed by LSU. It is the lowest glycemic index rice and very high in protein. The name is Parish Rice. I bought it via mail. My blood glucose barely went up when I ate it. Solved my diet issue in controlling my diabetes.
You get lower glycemic index (about 35) from parboiled rice which they sell at Walmart for $1.69 for 2lbs. Uncle Ben's parboiled rice is the same. I love this type of rice as it's not all mushy like some rices can get. Great for long term storage with oxygen absorbers. Diabetic here too. Best pasta is the Barilla protein+
Hi Rose! All of this is really good information. In my opinion, long grain white rice and white basmati are best for storage if you're interested in the rice behaving like it's intended to behave! Let me explain. For rice like short grain, medium grain, and Jasmine, you're looking for a slight amount of stickiness. People value the freshest crop (if you've ever been to an Asian market where the jasmine and sushi rice has "new crop" stickers, you'll know what I mean), and people want the moisture content to be such that the rice will retain a slight bit of that stickiness. Basmati rice and long grain white rice, on the other hand, is generally meant to be cooked up so that it's dry and fluffy, rather than sticky. Basmati in particular is aged on the paddy (which is why the grains of a good quality basmati won't be pure white, but rather an off-beige or tan instead) so that they can reduce the moisture content, so that the final rice cooks up fluffy and separate. Basmati's fragrance and texture improves with age. Jasmine will retain a good bit of its aroma, but the original texture won't be as good as the fresh rice. One thing you hadn't mentioned which I think is a good storage option (in my opinion) is parboiled rice. Parboiling rice also reduces moisture (just like aging does), which means that the rice will not have as much risk of microbial growth or other issues that can cause rice to spoil. It hasn't got the bran on there anymore, so you don't have issues with the oils going rancid. If you like the texture of parboiled rice, it's as good as regular white rice to store, and has a slightly better nutritional profile than regular white rice (but not by very much--you can get those same nutrients with the rest of your food). The issue with bugs, especially in organic rice, is one of the life cycle of the bugs. For organic rice, the rice mill will either put it under freezing temperatures for 30 days (because the 1 metric ton totes that they're shipped in take a lot of time for the cold to penetrate all the way to the middle), or under CO2 fumigation for 14 days. The rice weevils that you see in the rice have a typical life cycle of about 2 weeks, so throwing them under CO2 fumigation will give you a pretty good chance that whatever eggs were on the rice will have hatched and then been killed off. This is not a 100% guarantee, however, and it's why whenever I bring rice into my house, that entire bag goes directly in the freezer until the entirety of it has frozen solid for at least 3 days, and then it gets transferred to an airtight container. I go through rice fairly quickly (like between 5 - 8 lbs per month) for the two of us, so the rice long term storage doesn't sit around for very long. For conventional rice, it's either fumigated with phosphine for about 2 weeks, or methyl bromide for about 2 days. Again, you're only killing off the bugs that were alive at the time. Whatever was in eggs is protected, and can come back and infest later. Also, both phosphine and methyl bromide are gases. As soon as the fumigation is done, none of the fumigant is left on the rice, leaving it vulnerable to infestation. HOWEVER. Do not trust the packaging that the manufacturer has put the product in, even if it's properly airtight in the packaging. That's only good enough to hold the product in one place until it gets to your house. Don't trust plastic bags. Ge that stuff into airtight containers ASAP.
@@BJHinman LOL no. I work for a rice import company, and come from a country where rice is the staple food. I know rice very well, because I am neck deep in the processing and selling of rice. Our customers usually order a few hundred thousand pounds of rice at a time, so I’m looking at it from the supplier side, and not the consumer side. But before I had this job, I’d always had several different varieties of rice in my food storage at all times. Basmati, jasmine, Carolina gold. I always have like 10 or so varieties of rice in my pantry at all times. I just love rice!
So glad you mentioned cutting off the label of original package to put in with the food you moved to storage containers. I also cut off any cooking instructions and sometimes will use wide tape and affix it to the outside of the container instead of the inside.
I absolutely love, love, love this channel. How can anyone question knowledge and learning and practical usage? (and I love taking notes for my canning binder!)
@@Pamela-B experts only trust per reviewed Yada yada... studies. That they never make. So there's no way to prove it besides trying harmless things and hopefully reaping the benefits
I live in an apartment in central Illinois. My second bedroom is my pantry. I have a window air conditioner, in the wall, but try very hard not to use it because it's so expensive. Just bought 2 window fans for the front and back windows. I have a dehumidifier for the pantry room. Even with the air on in the summer it's a good 75 in the pantry room. At least for a good 6 or 7 months it stays nice and cool in my apartment.
I have stored MORE Basmati lately because of the way the body metabolizes it. Insulin resistance is more common as we age, so I'm interested in a lower glycemic index when choosing which rice to eat and store. Long grain has been our mainstay for years, but we will be eating Basmati from now on. *>Another rice is Calrose. It's a more expensive, medium grain rice, much like Basmati. ** Sprinkling approximately 1 cup of diatomaceous earth throughout your 5 gal. rice bucket will eliminate bugs too. As always, rinse your rice before cooking.
Calrose rice is mainly grown in California, where it was developed. Fun fact about those flooded rice fields! California is a major stop on the Pacific flyway which migratory waterfowl use to get from Alaska to Patagonia. During prehistoric times the whole Central Valley could fill with water, and stories from the Native California tribes tell of it looking just like the ocean. Wow! That is a lot of water. When the current residents took over the state and started flood control measures, it cut down on the habitat needed to support the migratory birds. Wildlife refuges continue to be added to restore habitat, and the grains of rice lost during harvest supply food. My favorite kind of rice is sticky Japanese- style rice, so I always buy Calrose. Plus I live right smack on the flyway in Sacramento.
Thanks! We had regular long grain white rice last night that I put in plastic soda bottles in 2013, kept in our dark/cool root cellar (before I started vacuum-packing with O2 absorbers.) It was perfect.
@@lionheart830 Very handy at cooking time. Two bottles of water to one bottle of rice. If you get the small (1/4 liter?) plastic soda bottles they hold just over a cup of rice so it is pre-portioned for 2-3 people. The half liter bottles are ready to go for 5-6 people. No measuring, just 2 to 1. Also, easy to put in the freezer for a few days to kill bugs.
I live just outside Salt Lake City. My home has concrete cold storage under my porch.. Um, yeah. I have a thermometer in mine, and it gets above 70 in the summer. In fact, my dry storage next to it is colder in Aug while my a/c is cranking away because I like my home at 70 degrees. Thank you for the great information. You guys have the wisdom and you are a gifted clear teacher. Thank you for the hands on lessons with a positive and realistic tone. I am encouraged. Just tried my hand with applesauce fruit leather. I bought Seneca sugar free applesauce, dumped on parchment. Dried in my dehydrator 15 hours.. Cut up. Bagged. Easy peasy.
I love rice…. Hate bugs….. love convenience! I buy in 25 lb. Bags. I measure 2 cups of rice (amount we typically use per recipe) into vacuum seal bags. Once repackaged, labeled and vacuum sealed I then store them in a weather resistant tote which is designed to keep out moisture and insects. If I had the time and was more organized I would consider adding herbs to some of the bags (shorter storage)….. I love the convenience of grab and go!
Apologies don’t mean to be superficial but am loving your blouse dear Pam! And as always, I so enjoy your videos! So nice to have access to trusted sources!
I have as well, and recently I purchased 12 Zatra wild rice blend boxes from Amazon (only paid $2.22 per box) and transferred them to a half gallon jar (I measured the box for the amount of rice mix) and vacuum sealed the blend. To stretch it a bit I add another cup of rice.
Your research is always so helpful!!! Yes, I could Google all of it, but I am an audio learner, so listening makes it stuck in my head much better. Now I know what to do with my giant bag of rice!
Just had an idea pop into my head. I wonder if any manufacturers have ever thought of making a plastic bucket lid with a "neck" in the middle that would fit a wide mouth canning lid on it so you could use a vacuum sealer to seal the bucket, at least for the first time, so if there are bug eggs in there, when they hatch, the vermin suffocate. Now, that being said, I usually store my rice in quart canning jars (with an oxygen absorber and sealed with a hand pump vacuum sealer). I started out with a 5# bag of rice and filled up 2 jars, and the little bit left was put in a "rescued" 24oz glass jar I got from the recycling center and then went out and got another 5# bag of rice and filled up quart jars and the rest went into the rescued jar. From that point on, every time I brought up a quart jar of rice, I went out and got another 5# bag and filled up more quart jars with the rest going into my pantry jar. I now have about 35 lbs of rice in my longterm storage!
I found a good deal on Basmati rice {20 pounds} last summer and sealed it in 2 cup units with my "food sealer". I didn't use o2 absorbers because..no oxygen was left. It's still good and convenient because it's premeasured. Great and informative video. Thank you!
This video was so helpful. I love rice and eat it quite frequently. I will be adding oxygen absorbers in my rice containers. I have found "buggy" rice in my pantry. I usually cook it up with fats and vegetables for dog food. Only takes 20 minutes and dogs love the addition to their diet. Thanks to you and Jim for this great video.
Thank you for another informative video. I am thinking about making my own "instant" rice by cooking and dehydrating it. Would it store the same way as uncooked rice? Also, you never mentioned why you did not store your rice in the original packaging. I cut a small slit in the bag, place the bag in a Food Sealer bag and vacuum. It removes all of the air out of the original bag in the process. I do this with rice, beans, some pasta so I not only have the cooking instructions, but the nutritional facts and recipes.
It’s all very interesting to learn about that debugging process but if you go to that length, you should stick your label and instructions you cut from the packaging outside your container or wash it before you put it inside. It has been manipulated but dirty hands exposed to dust which defeat the initial purpose.
OMG I am glad to have found your TH-cam site!! I just purchased the Vesta Powered indoor heater for $99 and 12, 6 hour burners. I plan to use this in my small studio. I am also a scientist, having graduated "late"er in life at 66 with two Masters in Ecology from OSU. I did my thesis on how cougar mitigate Lyme disease. Glad to "meet" you on YT!
Great info! I have a couple 10 lb bags of rice that I will now take out of the original packaging and go thru the ‘debugging’ process you outline…I wasn’t really thinking about that when I put them away for storage. Thank you!! P.S. I’ve just started your online pressure cooking course and I already love it…am learning SO much 😊👍
Hi, Pam! I've watched you for a couple of years now and feel like I know you. I love this storage advice for dry products, all of them, and I would like to share a lesson passed along to me from an elder who taught young modern gals good tricks for helping with the bug problem. In every jar, I add 1 or 2 bay leaves. for buckets I use 3 to 6 bent to release the scent. This method has been used by me for 30 years, long before I learned about vacuum sealing. It works beautifully. In all that time I've never had bugs of any kind in my dry storage. As an aside,I also make long sachets of fine tulle and insert 6 bay leaves then tie a knot at both ends to place around the house for any ant problem; carpenter ants in particular. This throws their balance off but it does not hurt them. As soon as they catch the scent they head for the hills! Thank you, so much, for being an amazing teacher!
I have a story similar to yours regarding Basmati Rice from Costco. About 25 years ago I bought a large 20 pound bag of Basmati from Costco and used it frequently getting what I needed from my makeshift pantry. One evening my 7 year old son asked me why I was growing butterflies in the pantry?? I opened the door to the pantry (actually the spot for my gas furnace) and at least 500 small moths flew out to freedom! It never occurred to me that would happen and we still laugh to this day about it.
In the mid-1980's, I found filaments (but didn't see any bugs) in my package of Lundberg long grain rice. I wrote to the Lundberg Family Farm about this and received a letter and replacement bag of rice in response. I am now retired, live 20 minutes away from their farm, and toured it a few years ago during a bird festival (they flood their fields after harvest instead of burning them, to provide food for migrating waterfowl). Founded in northern California in 1937 when two Lundberg brothers left Nebraska during the Dust Bowl, the rice farm is still family run, with an extremely high reputation here. It is one of my two favorite, locally produced sources of rice (the other is Massa organic rice, a much smaller operation).
I LOVED this fun video!! Jasmine is my favorite kind of rice, although I just love rice in general. YUM! Lundberg is such a yummy brand of rice. Thank you Pam and Jim!! Blessings....
Pam, you inspire me so much! After watching this I decided to try out my 5 year old long grain white rice that I had stored in the room over the barn/garage. No heat so freezing temperatures in the winter, no air conditioner so 100 degree heat in the summer. I had packaged it in a Mylar bag with an oxygen absorbers then put it in a 5 gallon bucket with lid. I am not a connoisseur of rice or any food. I thought it tasted just fine that it tasted the way it was suppose to. When they say rice will go bad maybe I don’t know what to look for but it tasted good to me, or maybe it just takes more than 5 years to go bad.
Great video. Coming from a Spanish family, I use Valencia or Bomba rice (short grain variety) that allows a paella as other rices, like arborio, cannot.
I wouldn't get it for storage, but if you can find something called "Forbidden Rice" (probably in the organic section) it's a black rice with a particularly good nutty flavor. Expensive as far as rice goes, but it's a nice treat. Glad I saw this early enough to still catch a good week of sub-freezing temps. I forgot to put my bucket out on the porch after my rice in it. And I remember the days of right grocery budgets like you mentioned early in the video!
The local Mennonite store has black Thai rice. Very richly flavored but expensive, so I'll put in a quarter cup to three-quarters cup of whatever other cheaper rice I'm using. Even that small amount adds alot of flavor.
Rice, pasta, barley and other grains can be added to any soup (homemade or storebought) to extend to more people. I also love just a bowl of rice with milk and sugar. Cheap breakfast.
I love brown rice but its too old now. Ive been unwell for a long while. I hear red and black rice are high in polythenols. Thank you for your work putting these videos out ❤
Calasparra Spanish rice is amazingly cleanly grown in spring and mountain water. I've been to the fields where it's been grown for 1000 years. Try it! It's great to see traditional growing methods handed down from generations of familes.
So much helpful information. I really do appreciate this video. I am not familiar with rice and do not use it ofter although my family would like more rice. This is a goal for myself this year - to add variety to my meals with rice. I feel more comfortable now with choosing and storing the rice. Thanks!
Y Thank you for sharing another great informative video on storing rice. I throughly enjoy watching all of your videos. I have learned a lot more information that I never never never and this is extremely helpful during this time in our history. ❤
Thank you for this great video. I took the lid off one of my 5 gallon bucket of stored beans and wow i got a shock of bugs. Beans bought in pound bags at walmart brought straight home and put in the bucket. I do vacume seal each bag them put in my bucket NOW. I learned the hard way.
Thank you for the info on storing rice. Wanted to compliment you on your beautiful hair and shirt to match. I’m 72 years old and just started pressure canning . I bought an electric canner because of your testing. I have learned the safe way to can by watching your videos. Now when I watch other canning videos, I say to myself Rosered would not approve of that! Thanks for helping all of us, young and old.
I am wondering where you are finding 2-gallon gamma lids. I find them easier for lifting but am having an issue finding the gamma lids. U line is expensive but that is all I have found. Thank you
Great video and great information! Really appreciate all the different rices you covered. Would you please add the smaller storage buckets to your Amazon store if possible. The five gallon ones are getting too heavy for me too. Thank you for all you do!
Love your content and have learned so much from you! I recently saw a research video on oxygen absorbers and found out that not all are up to par. The best absorbers at the time of the study were found to be from the LDS church.
Great video. I keep arborio rice (as well as others) because it cooks up creamy and perfect for my risottos. It is my understanding that arborio is also a white rice, suitable for long term storage. But do the research!
For white rice in the instant pot this is the combination I found ages ago and I've never had bad rice using this recipe. For 1 cup.of rice add 1 cup of water. Even amounts always. Cook the rice for 3 minutes and let natural release for 10 minutes. It works EVERYTIME!
I bought 50 pounds of rice and left it in the original bag, but added three bay leaves. I work from that bag. Never seen a bug. I do it for flour, also. No bugs.
Good information as always. I hoped you would mention parboiled rice as well, which is what I have been storing. They say it's more resistant to weevils. Thanks Pam and Jim!
Another great subject and video! Thanks so much for this. I’m a visual learner, so your demonstrations and discussions are appreciated! My 2 cents: I have read that virtually all rice -white, brown, & all the rest- has heavy metals in it from the way it is grown. According to “Flavcity with Bobby Parish” (a YT channel that I occasionally watch-he walks grocery stores & talks about products) Lundberg rice is grown in the US & is free of heavy metals. Naturally, it’s expensive & I don’t know if it’s available in bulk. Also, wild rice is a North American native grass that can be purchased plain - not combined with other rice. I do not know much about it’s keeping qualities. Wiki states that it can get ergot, like rye. However rye is safe today, so I imagine wild rice is safe too.
THANK YOU, THANK YOU, THANK YOU. I recently received a lot of long-grain brown, white, and Jasmine rice from a food bank. I now know how to store it. Thanks. I saw online that for brown rice that may be going "off," rinsing it in backing soda removes that rancid smell and taste. I wonder if that is true. If anyone has tried that, I would love to hear about your experience.
@RoseRed Homestead -- That "Woman with a Gadget" First off, thank you for all that you and your husband do. You are an amazing educator. My question is about brown rice and freeze drying. Have you freeze dried cooked brown rice? I was wondering how that would affect the shelf life and if it would be able to store it for long term if freeze dried. I have also heard concerns about botulism because of the oils. Thanks again.
Good informative video, thank you. I don’t mean to nitpick but but I believe you are incorrect when you described brown rice as having hulls. The outer hulls of rice are removed for both brown and white rice. The white rice is further polished removing the bran and germ layers. I recently read something about parboiled rice being a long storing rice with more nutrients than white. Do you know anything about parboiled rice?
I lived in India for a year in 1979/1980. I lived with an Indian family and did my best to live as they did while I attended a local college. At that time, the family that I lived with, as well as other that I met, bought a year's worth of rice a year in advance and stored it in huge containers. All the rice was basmati rice, and aged basmati rice was considered superior in taste and aroma. At that time, in Puna, many people bought their rice from known farmers after the harvest. I'm not sure what was used to keep the bugs from getting at the rice, but no one seemed to have a problem with it. Basmati rice sautéed in the milk solids left over from making ghee or clarified butter and then cooked filled the house with the most amazing perfume. I use parboiled rice.
@@shawnamattox2756 No what……now I’m not sure that you sauté the rice bf cooking!!!!!!!! Maybe sauté “Cooked Rice” in the Milk Solids???? I think that may make more sense……what do you think?
@@KT-yq7ed , I believe it’s common to briefly sauté rice in a small amount of fat to coat all the grains, then add the water & cook as for your recipe, or package directions. The caramelized milk solids from ghee is a fantastic idea! I’ve been wondering how to use them! They look yucky, but sell soo good!
I vacuum sealed about 10 pounds of long grain rice in probably 2019. I opened it to use and it smelled odd and tasted odd too. It was a bit yellow as well. I threw it out and was so disappointed because I want to store for long term need. The bag was still vacuum sealed. I think I will go to canning jars and oxygen absorber with vacuum seal. 😅
We mainly store calrose which is medium. We have short, long, extra long, basmati and some jasmine also. My husband doesn't like brown or wild at all. We have only had one 25lb bag that had bugs thank goodness. It was a pain to get rid of them as they had started migrating.
I was hoping you would talk about freeze-drying brown rice. And how long does wild 'rice' store if it's in mylar with OAs? I've got a bunch of wild rice in buckets in my closet! I'm hoping to cook some soon and freeze-dry them so I'll have 'instant' wild rice and brown rice on hand.
You can vaccum seal brown or black rice with an oxygen absorber and then package in a maylar bag for long term food storage for at least 5 years. I like to put the rice or beans, etc. (when I do it this way) into lunch bags that are inside vaccum seal bags, add a oxygen absorber into the brown bag, fold it over with a bit of tape to keep it closed, and then vacuum seal the bag as is, and if you want you can then put that unit into a maylar bag with another oxygen absorber or not. I double dose on oxygen absorbers only because I have so many of them. Then put your individual packages into food grade buckets or strong storage containers and your brown or black or wild rice will be good for years. Note: wild rice is different that brown or black rice in that the husk is whole like a wheat kernel which means wild rice can sit for years & years (like wheat) without much effort to store it long term. The thing about any food and with rice is to keep it out of the elements, where as rice likes to absorb moisture, yet wild rice can and will sit for years without spoiling in a tightly sealed jar (or other tightly sealed food grade container) in your cupboard or panty. If you're looking to store a lot of it away for years then do the lunch bag with vacuum sealing to protect your precious prize, as wild rice is the most expensive rice you can find.
Moisture, pests and fluctuating room temperatures are the enemy of any food, while opening and closing containers brings in oxygen/air which in itself can deteriorate food over time, so this is another reason to do the lunch bag method to keep food items sealed for years.
If for any reason anything you store (when it comes to rice) long term goes rancid, throw it out or make a craft with it, or a rice heating pad or something like that. However, I know for a fact wild rice is not fickle and will sit happily for years whether you lunch bag it up, or put it in jars with tight seals. Difference between brown and black rice is black rice has more husk than brown, but brown rice comes from black rice, where as wild rice has the whole husk which naturally protects it so it can survive and germinate years later.
@@NuNationsUnity Hello! I LOVE wild rice and I have such a hard time finding information on it, especially when it comes to storage/preservation and more information on making it. I want to learn more but at the same time I don’t expect you to do all of the leg work. Is your information from books or personal experience? It has been almost impossible to find information. Most of what I have learned is on the websites of the two main large companies that farm this rice. I am so appreciative of what you have posted here. I hope to see more of your posts. Do you have a site/page/channel of your own? I hope I don’t sound like a stalker. I want you for your info. Haha. Thank you. ~Sharon from Florida
I recently found a new rice grown in Louisiana. It was developed by LSU. It is the lowest glycemic index rice and very high in protein. The name is Parish Rice. I bought it via mail. My blood glucose barely went up when I ate it. Solved my diet issue in controlling my diabetes.
Thank you.
Ordering today.
Is this going to end up as another GMO rice which we should avoid?
Is there a brand or type of white rice that has the least amount of arsenic?
Thank you
You get lower glycemic index (about 35) from parboiled rice which they sell at Walmart for $1.69 for 2lbs. Uncle Ben's parboiled rice is the same. I love this type of rice as it's not all mushy like some rices can get. Great for long term storage with oxygen absorbers. Diabetic here too. Best pasta is the Barilla protein+
Hi Rose! All of this is really good information.
In my opinion, long grain white rice and white basmati are best for storage if you're interested in the rice behaving like it's intended to behave! Let me explain. For rice like short grain, medium grain, and Jasmine, you're looking for a slight amount of stickiness. People value the freshest crop (if you've ever been to an Asian market where the jasmine and sushi rice has "new crop" stickers, you'll know what I mean), and people want the moisture content to be such that the rice will retain a slight bit of that stickiness. Basmati rice and long grain white rice, on the other hand, is generally meant to be cooked up so that it's dry and fluffy, rather than sticky. Basmati in particular is aged on the paddy (which is why the grains of a good quality basmati won't be pure white, but rather an off-beige or tan instead) so that they can reduce the moisture content, so that the final rice cooks up fluffy and separate. Basmati's fragrance and texture improves with age. Jasmine will retain a good bit of its aroma, but the original texture won't be as good as the fresh rice.
One thing you hadn't mentioned which I think is a good storage option (in my opinion) is parboiled rice. Parboiling rice also reduces moisture (just like aging does), which means that the rice will not have as much risk of microbial growth or other issues that can cause rice to spoil. It hasn't got the bran on there anymore, so you don't have issues with the oils going rancid. If you like the texture of parboiled rice, it's as good as regular white rice to store, and has a slightly better nutritional profile than regular white rice (but not by very much--you can get those same nutrients with the rest of your food).
The issue with bugs, especially in organic rice, is one of the life cycle of the bugs. For organic rice, the rice mill will either put it under freezing temperatures for 30 days (because the 1 metric ton totes that they're shipped in take a lot of time for the cold to penetrate all the way to the middle), or under CO2 fumigation for 14 days. The rice weevils that you see in the rice have a typical life cycle of about 2 weeks, so throwing them under CO2 fumigation will give you a pretty good chance that whatever eggs were on the rice will have hatched and then been killed off. This is not a 100% guarantee, however, and it's why whenever I bring rice into my house, that entire bag goes directly in the freezer until the entirety of it has frozen solid for at least 3 days, and then it gets transferred to an airtight container. I go through rice fairly quickly (like between 5 - 8 lbs per month) for the two of us, so the rice long term storage doesn't sit around for very long. For conventional rice, it's either fumigated with phosphine for about 2 weeks, or methyl bromide for about 2 days. Again, you're only killing off the bugs that were alive at the time. Whatever was in eggs is protected, and can come back and infest later. Also, both phosphine and methyl bromide are gases. As soon as the fumigation is done, none of the fumigant is left on the rice, leaving it vulnerable to infestation.
HOWEVER. Do not trust the packaging that the manufacturer has put the product in, even if it's properly airtight in the packaging. That's only good enough to hold the product in one place until it gets to your house. Don't trust plastic bags. Ge that stuff into airtight containers ASAP.
WOW! Great information!
Wow is right. Thanks
Did you attend Rice University? Great info. 😊
@@BJHinman LOL no. I work for a rice import company, and come from a country where rice is the staple food. I know rice very well, because I am neck deep in the processing and selling of rice. Our customers usually order a few hundred thousand pounds of rice at a time, so I’m looking at it from the supplier side, and not the consumer side.
But before I had this job, I’d always had several different varieties of rice in my food storage at all times. Basmati, jasmine, Carolina gold. I always have like 10 or so varieties of rice in my pantry at all times. I just love rice!
I have had Indian meal moths it was a nightmare
My chickens love cooked rice laced with bugs 👍🏼
So glad you mentioned cutting off the label of original package to put in with the food you moved to storage containers. I also cut off any cooking instructions and sometimes will use wide tape and affix it to the outside of the container instead of the inside.
Exactly what I do too! And it looks nice too :)
I absolutely love, love, love this channel. How can anyone question knowledge and learning and practical usage? (and I love taking notes for my canning binder!)
We've been so spoiled with the options here in the US. Makes my head spin! Lol....
God bless you Pam and Jim. This surely made my day because this was my request! You answered all my questions plus more. Thanks again!
I have not read all the comments, but adding a bay leaf or a few depending on the amount helps to keep bugs out.
I always put bay leaves in my cupboards to keep out bugs. 30 years in the same house and I’ve never had bugs in my cupboards.
They (the experts) say bay leaf isn’t really all that effective. I’ve never tried it but so many people say it helps.
@@Pamela-B experts only trust per reviewed Yada yada... studies. That they never make. So there's no way to prove it besides trying harmless things and hopefully reaping the benefits
My grand parents & mom lived through the depression and WWII years and they always put bay leaves in with their rice & flour to keep out the bugs.
I live in an apartment in central Illinois. My second bedroom is my pantry. I have a window air conditioner, in the wall, but try very hard not to use it because it's so expensive. Just bought 2 window fans for the front and back windows. I have a dehumidifier for the pantry room. Even with the air on in the summer it's a good 75 in the pantry room. At least for a good 6 or 7 months it stays nice and cool in my apartment.
I have stored MORE Basmati lately because of the way the body metabolizes it. Insulin resistance is more common as we age, so I'm interested in a lower glycemic index when choosing which rice to eat and store. Long grain has been our mainstay for years, but we will be eating Basmati from now on. *>Another rice is Calrose. It's a more expensive, medium grain rice, much like Basmati. ** Sprinkling approximately 1 cup of diatomaceous earth throughout your 5 gal. rice bucket will eliminate bugs too. As always, rinse your rice before cooking.
Excellent suggestions ~ blunting glycemic impact 👌
Won't the DE tear up your intestines?
Calrose rice is mainly grown in California, where it was developed. Fun fact about those flooded rice fields! California is a major stop on the Pacific flyway which migratory waterfowl use to get from Alaska to Patagonia.
During prehistoric times the whole Central Valley could fill with water, and stories from the Native California tribes tell of it looking just like the ocean. Wow! That is a lot of water.
When the current residents took over the state and started flood control measures, it cut down on the habitat needed to support the migratory birds. Wildlife refuges continue to be added to restore habitat, and the grains of rice lost during harvest supply food.
My favorite kind of rice is sticky Japanese- style rice, so I always buy Calrose. Plus I live right smack on the flyway in Sacramento.
I use Japanese style Kokuho Rose from the market. Yum. I don’t know the glycemic rating.
What about black rice? It's pretty cool stuff!
I was asking about rice and this video is gonna have a HUGE viewership!
Thanks!
We had regular long grain white rice last night that I put in plastic soda bottles in 2013, kept in our dark/cool root cellar (before I started vacuum-packing with O2 absorbers.) It was perfect.
Good to know! Thanks!
@@lionheart830 Very handy at cooking time. Two bottles of water to one bottle of rice. If you get the small (1/4 liter?) plastic soda bottles they hold just over a cup of rice so it is pre-portioned for 2-3 people. The half liter bottles are ready to go for 5-6 people. No measuring, just 2 to 1.
Also, easy to put in the freezer for a few days to kill bugs.
@@TheGhungFu hi. That's some dandy idea. Take care.
I live just outside Salt Lake City. My home has concrete cold storage under my porch.. Um, yeah. I have a thermometer in mine, and it gets above 70 in the summer. In fact, my dry storage next to it is colder in Aug while my a/c is cranking away because I like my home at 70 degrees.
Thank you for the great information. You guys have the wisdom and you are a gifted clear teacher. Thank you for the hands on lessons with a positive and realistic tone. I am encouraged.
Just tried my hand with applesauce fruit leather. I bought Seneca sugar free applesauce, dumped on parchment. Dried in my dehydrator 15 hours.. Cut up. Bagged. Easy peasy.
I love rice…. Hate bugs….. love convenience! I buy in 25 lb. Bags. I measure 2 cups of rice (amount we typically use per recipe) into vacuum seal bags. Once repackaged, labeled and vacuum sealed I then store them in a weather resistant tote which is designed to keep out moisture and insects. If I had the time and was more organized I would consider adding herbs to some of the bags (shorter storage)….. I love the convenience of grab and go!
Apologies don’t mean to be superficial but am loving your blouse dear Pam! And as always, I so enjoy your videos! So nice to have access to trusted sources!
Oh thank you! Jim
I am thankful that this winter you did not get your chest cold. Prayed that you wouldn't.
I store some of my rice in 2 quart Mason jars and seal with my food saver that takes out the oxygen.
I have as well, and recently I purchased 12 Zatra wild rice blend boxes from Amazon (only paid $2.22 per box) and transferred them to a half gallon jar (I measured the box for the amount of rice mix) and vacuum sealed the blend. To stretch it a bit I add another cup of rice.
Your research is always so helpful!!! Yes, I could Google all of it, but I am an audio learner, so listening makes it stuck in my head much better. Now I know what to do with my giant bag of rice!
We are happy we could help. Thanks for watching our channel. Jim
Just had an idea pop into my head. I wonder if any manufacturers have ever thought of making a plastic bucket lid with a "neck" in the middle that would fit a wide mouth canning lid on it so you could use a vacuum sealer to seal the bucket, at least for the first time, so if there are bug eggs in there, when they hatch, the vermin suffocate.
Now, that being said, I usually store my rice in quart canning jars (with an oxygen absorber and sealed with a hand pump vacuum sealer). I started out with a 5# bag of rice and filled up 2 jars, and the little bit left was put in a "rescued" 24oz glass jar I got from the recycling center and then went out and got another 5# bag of rice and filled up quart jars and the rest went into the rescued jar. From that point on, every time I brought up a quart jar of rice, I went out and got another 5# bag and filled up more quart jars with the rest going into my pantry jar. I now have about 35 lbs of rice in my longterm storage!
I found a good deal on Basmati rice {20 pounds} last summer and sealed it in 2 cup units with my "food sealer". I didn't use o2 absorbers because..no oxygen was left. It's still good and convenient because it's premeasured. Great and informative video. Thank you!
I have put my rice in brown paper bags, then seal in food saver bags. Got to be careful about puncturing mini hole in using only the food saver bag.
This was so inforamative!!informative!!! Thank you!! Love seeing how you store rice. Thanks Pam and Jim!
You are welcome. Jim
Pam could you please quick explain how you wash and sanitize your buckets? I would GREATLY appreciate this immensely.
This video was so helpful. I love rice and eat it quite frequently. I will be adding oxygen absorbers in my rice containers. I have found "buggy" rice in my pantry. I usually cook it up with fats and vegetables for dog food. Only takes 20 minutes and dogs love the addition to their diet. Thanks to you and Jim for this great video.
my former mother-in-law, who is Japanese, stored her rice with a bay leaf. Never had bugs. 😀
Thank you for another informative video. I am thinking about making my own "instant" rice by cooking and dehydrating it. Would it store the same way as uncooked rice? Also, you never mentioned why you did not store your rice in the original packaging. I cut a small slit in the bag, place the bag in a Food Sealer bag and vacuum. It removes all of the air out of the original bag in the process. I do this with rice, beans, some pasta so I not only have the cooking instructions, but the nutritional facts and recipes.
It’s all very interesting to learn about that debugging process but if you go to that length, you should stick your label and instructions you cut from the packaging outside your container or wash it before you put it inside. It has been manipulated but dirty hands exposed to dust which defeat the initial purpose.
OMG I am glad to have found your TH-cam site!! I just purchased the Vesta Powered indoor heater for $99 and 12, 6 hour burners. I plan to use this in my small studio. I am also a scientist, having graduated "late"er in life at 66 with two Masters in Ecology from OSU. I did my thesis on how cougar mitigate Lyme disease. Glad to "meet" you on YT!
Great info! I have a couple 10 lb bags of rice that I will now take out of the original packaging and go thru the ‘debugging’ process you outline…I wasn’t really thinking about that when I put them away for storage. Thank you!!
P.S. I’ve just started your online pressure cooking course and I already love it…am learning SO much 😊👍
You have the best channel of all! Thank you for all your hard work and sharing it with others - for free! 😁
I did not know there were so many varieties of rice. I use a few that you mentioned and a few you did not!! BUt great info!
Hi, Pam! I've watched you for a couple of years now and feel like I know you. I love this storage advice for dry products, all of them, and I would like to share a lesson passed along to me from an elder who taught young modern gals good tricks for helping with the bug problem. In every jar, I add 1 or 2 bay leaves. for buckets I use 3 to 6 bent to release the scent. This method has been used by me for 30 years, long before I learned about vacuum sealing. It works beautifully. In all that time I've never had bugs of any kind in my dry storage. As an aside,I also make long sachets of fine tulle and insert 6 bay leaves then tie a knot at both ends to place around the house for any ant problem; carpenter ants in particular. This throws their balance off but it does not hurt them. As soon as they catch the scent they head for the hills! Thank you, so much, for being an amazing teacher!
I have a story similar to yours regarding Basmati Rice from Costco. About 25 years ago I bought a large 20 pound bag of Basmati from Costco and used it frequently getting what I needed from my makeshift pantry. One evening my 7 year old son asked me why I was growing butterflies in the pantry?? I opened the door to the pantry (actually the spot for my gas furnace) and at least 500 small moths flew out to freedom! It never occurred to me that would happen and we still laugh to this day about it.
Oh my! I recently discovered pantry moths at my house, but thankfully they were not that far along. 😄
In the mid-1980's, I found filaments (but didn't see any bugs) in my package of Lundberg long grain rice. I wrote to the Lundberg Family Farm about this and received a letter and replacement bag of rice in response. I am now retired, live 20 minutes away from their farm, and toured it a few years ago during a bird festival (they flood their fields after harvest instead of burning them, to provide food for migrating waterfowl). Founded in northern California in 1937 when two Lundberg brothers left Nebraska during the Dust Bowl, the rice farm is still family run, with an extremely high reputation here. It is one of my two favorite, locally produced sources of rice (the other is Massa organic rice, a much smaller operation).
I LOVED this fun video!! Jasmine is my favorite kind of rice, although I just love rice in general. YUM! Lundberg is such a yummy brand of rice. Thank you Pam and Jim!! Blessings....
Thank you so much 🤗 Jim
Pam, you inspire me so much! After watching this I decided to try out my 5 year old long grain white rice that I had stored in the room over the barn/garage. No heat so freezing temperatures in the winter, no air conditioner so 100 degree heat in the summer. I had packaged it in a Mylar bag with an oxygen absorbers then put it in a 5 gallon bucket with lid. I am not a connoisseur of rice or any food. I thought it tasted just fine that it tasted the way it was suppose to. When they say rice will go bad maybe I don’t know what to look for but it tasted good to me, or maybe it just takes more than 5 years to go bad.
good on you jim
Great video. Coming from a Spanish family, I use Valencia or Bomba rice (short grain variety) that allows a paella as other rices, like arborio, cannot.
I love rice !!!
I love the jasmine rice because it cooks so beautiful
I wouldn't get it for storage, but if you can find something called "Forbidden Rice" (probably in the organic section) it's a black rice with a particularly good nutty flavor. Expensive as far as rice goes, but it's a nice treat.
Glad I saw this early enough to still catch a good week of sub-freezing temps. I forgot to put my bucket out on the porch after my rice in it.
And I remember the days of right grocery budgets like you mentioned early in the video!
The local Mennonite store has black Thai rice. Very richly flavored but expensive, so I'll put in a quarter cup to three-quarters cup of whatever other cheaper rice I'm using. Even that small amount adds alot of flavor.
Rice, pasta, barley and other grains can be added to any soup (homemade or storebought) to extend to more people. I also love just a bowl of rice with milk and sugar. Cheap breakfast.
We agree! Jim
Thankyou loved this teaching new learner watching from Australia.
I love brown rice but its too old now. Ive been unwell for a long while. I hear red and black rice are high in polythenols. Thank you for your work putting these videos out ❤
Excellent Rice advice. 👍
TFS RRH take care & keep really busy everyone. ❤🙂🐶
Calasparra Spanish rice is amazingly cleanly grown in spring and mountain water. I've been to the fields where it's been grown for 1000 years. Try it! It's great to see traditional growing methods handed down from generations of familes.
That looks great .. Again much prayers to Jamie’s family and you all !! 🙏
As always, great information. Good reminders! Thx!
Glad it was helpful! Jim
So much helpful information. I really do appreciate this video. I am not familiar with rice and do not use it ofter although my family would like more rice. This is a goal for myself this year - to add variety to my meals with rice. I feel more comfortable now with choosing and storing the rice. Thanks!
You are so welcome. Your idea sounds great. Let us know the results. Jim
Very useful information. Thank you.
Y
Thank you for sharing another great informative video on storing rice. I throughly enjoy watching all of your videos. I have learned a lot more information that I never never never and this is extremely helpful during this time in our history. ❤
Ya'll are the best! Thank you for sharing 💐💙🙏🇺🇲
Thanks so much, Jim
Great video, Pam! Time for me to get busy and store the rest of my grain in small bags!
I love learning from you.
Thank you!!
Thank you for this great video. I took the lid off one of my 5 gallon bucket of stored beans and wow i got a shock of bugs. Beans bought in pound bags at walmart brought straight home and put in the bucket. I do vacume seal each bag them put in my bucket NOW. I learned the hard way.
Those look scrumptious Toni. Of course I will have to make some for family.
Thank you sweet lady ❤️
Great info. Jasmine and Basmati are my favorite. Thanks
The containers at 17:28
You can find them in all sizes at Smart and Final. I have some I use for laundry pods. I use them for everything .
No 40degrees in Florida . Thank you very lesson. I love rice ❤️ love it par boiled uncle bens
Thank you for the info on storing rice. Wanted to compliment you on your beautiful hair and shirt to match. I’m 72 years old and just started pressure canning . I bought an electric canner because of your testing. I have learned the safe way to can by watching your videos. Now when I watch other canning videos, I say to myself Rosered would not approve of that! Thanks for helping all of us, young and old.
Which electric canner did you buy?
I am wondering where you are finding 2-gallon gamma lids. I find them easier for lifting but am having an issue finding the gamma lids. U line is expensive but that is all I have found. Thank you
40 degrees is what my garage is both summer and winter, I live in North Pole Alaska!
Great video and great information! Really appreciate all the different rices you covered. Would you please add the smaller storage buckets to your Amazon store if possible. The five gallon ones are getting too heavy for me too. Thank you for all you do!
I have put in the freezer for 48 hrs then add large bay leaves in the 5 gal mylar and 5 gal
Great information, thanks 🙂
amazing
Very helpful❤❤❤
Awesome. Thank you 😊
Love your content and have learned so much from you! I recently saw a research video on oxygen absorbers and found out that not all are up to par. The best absorbers at the time of the study were found to be from the LDS church.
Thank you!
for those quart canning jars, I use my wide mouth attachment for my vacuum sealer, and suck the air out.
Great video. I keep arborio rice (as well as others) because it cooks up creamy and perfect for my risottos. It is my understanding that arborio is also a white rice, suitable for long term storage. But do the research!
Yes, but Google How to store arborio rice? for more specifics. Jim
Very helpful, thank you!
Thank you
For white rice in the instant pot this is the combination I found ages ago and I've never had bad rice using this recipe. For 1 cup.of rice add 1 cup of water. Even amounts always. Cook the rice for 3 minutes and let natural release for 10 minutes. It works EVERYTIME!
Thanks for sharing, Jim
I've used that same recipe for many years, it has never let me down!
I bought 50 pounds of rice and left it in the original bag, but added three bay leaves. I work from that bag. Never seen a bug. I do it for flour, also. No bugs.
Great information
Love the info!
This video is very helpful. Thank you for the information!
Tfs! Please stay safe and sending hugs your way 👍👋💜
Good information as always. I hoped you would mention parboiled rice as well, which is what I have been storing. They say it's more resistant to weevils. Thanks Pam and Jim!
Thank you. I adore your videos
Great video, and great job!
Great video and love the information you gave
Another great subject and video! Thanks so much for this. I’m a visual learner, so your demonstrations and discussions are appreciated! My 2 cents: I have read that virtually all rice -white, brown, & all the rest- has heavy metals in it from the way it is grown. According to “Flavcity with Bobby Parish” (a YT channel that I occasionally watch-he walks grocery stores & talks about products) Lundberg rice is grown in the US & is free of heavy metals. Naturally, it’s expensive & I don’t know if it’s available in bulk. Also, wild rice is a North American native grass that can be purchased plain - not combined with other rice. I do not know much about it’s keeping qualities. Wiki states that it can get ergot, like rye. However rye is safe today, so I imagine wild rice is safe too.
Thank you I learned a lot ❤
THANK YOU, THANK YOU, THANK YOU. I recently received a lot of long-grain brown, white, and Jasmine rice from a food bank. I now know how to store it. Thanks.
I saw online that for brown rice that may be going "off," rinsing it in backing soda removes that rancid smell and taste. I wonder if that is true. If anyone has tried that, I would love to hear about your experience.
@RoseRed Homestead -- That "Woman with a Gadget" First off, thank you for all that you and your husband do. You are an amazing educator. My question is about brown rice and freeze drying. Have you freeze dried cooked brown rice? I was wondering how that would affect the shelf life and if it would be able to store it for long term if freeze dried. I have also heard concerns about botulism because of the oils. Thanks again.
I just recently read in a freeze drying group that brown rice that is freeze dried does not store well for long term due to the oil in the rice.
Good informative video, thank you. I don’t mean to nitpick but but I believe you are incorrect when you described brown rice as having hulls. The outer hulls of rice are removed for both brown and white rice. The white rice is further polished removing the bran and germ layers.
I recently read something about parboiled rice being a long storing rice with more nutrients than white. Do you know anything about parboiled rice?
Thank you so much for sharing.
I lived in India for a year in 1979/1980. I lived with an Indian family and did my best to live as they did while I attended a local college.
At that time, the family that I lived with, as well as other that I met, bought a year's worth of rice a year in advance and stored it in huge containers. All the rice was basmati rice, and aged basmati rice was considered superior in taste and aroma. At that time, in Puna, many people bought their rice from known farmers after the harvest. I'm not sure what was used to keep the bugs from getting at the rice, but no one seemed to have a problem with it.
Basmati rice sautéed in the milk solids left over from making ghee or clarified butter and then cooked filled the house with the most amazing perfume.
I use parboiled rice.
Great idea using the leftover milk solids to sautee the rice bf cooking I definitely will do that….I’m sure it gives it a wonderful taste………
After the basmati rice has been sauteed in ghee, do you finish cooking it according to package directions?
@@shawnamattox2756 Yes. As per your recipe.
@@shawnamattox2756 No what……now I’m not sure that you sauté the rice bf cooking!!!!!!!! Maybe sauté “Cooked Rice” in the Milk Solids???? I think that may make more sense……what do you think?
@@KT-yq7ed , I believe it’s common to briefly sauté rice in a small amount of fat to coat all the grains, then add the water & cook as for your recipe, or package directions. The caramelized milk solids from ghee is a fantastic idea! I’ve been wondering how to use them! They look yucky, but sell soo good!
I freeze my rice bags & later transfer the rice into quart jars with oxygen absorbers. No problems 🙏❤️❤️🙏🇺🇸
Thank you, I almost bought brown rice for long-term storage!
I vacuum sealed about 10 pounds of long grain rice in probably 2019. I opened it to use and it smelled odd and tasted odd too. It was a bit yellow as well. I threw it out and was so disappointed because I want to store for long term need. The bag was still vacuum sealed. I think I will go to canning jars and oxygen absorber with vacuum seal. 😅
We mainly store calrose which is medium. We have short, long, extra long, basmati and some jasmine also. My husband doesn't like brown or wild at all. We have only had one 25lb bag that had bugs thank goodness. It was a pain to get rid of them as they had started migrating.
Sorry to hear about your rice. Jim
Good information ❤👍
Thank you very helpful ❤
I was hoping you would talk about freeze-drying brown rice. And how long does wild 'rice' store if it's in mylar with OAs? I've got a bunch of wild rice in buckets in my closet! I'm hoping to cook some soon and freeze-dry them so I'll have 'instant' wild rice and brown rice on hand.
You can vaccum seal brown or black rice with an oxygen absorber and then package in a maylar bag for long term food storage for at least 5 years. I like to put the rice or beans, etc. (when I do it this way) into lunch bags that are inside vaccum seal bags, add a oxygen absorber into the brown bag, fold it over with a bit of tape to keep it closed, and then vacuum seal the bag as is, and if you want you can then put that unit into a maylar bag with another oxygen absorber or not. I double dose on oxygen absorbers only because I have so many of them. Then put your individual packages into food grade buckets or strong storage containers and your brown or black or wild rice will be good for years. Note: wild rice is different that brown or black rice in that the husk is whole like a wheat kernel which means wild rice can sit for years & years (like wheat) without much effort to store it long term. The thing about any food and with rice is to keep it out of the elements, where as rice likes to absorb moisture, yet wild rice can and will sit for years without spoiling in a tightly sealed jar (or other tightly sealed food grade container) in your cupboard or panty. If you're looking to store a lot of it away for years then do the lunch bag with vacuum sealing to protect your precious prize, as wild rice is the most expensive rice you can find.
My next big ticket item to buy is 25 pounds of organic wild rice for $378.00 Canadian, so ya you go girl if you got buckets of it.
Moisture, pests and fluctuating room temperatures are the enemy of any food, while opening and closing containers brings in oxygen/air which in itself can deteriorate food over time, so this is another reason to do the lunch bag method to keep food items sealed for years.
If for any reason anything you store (when it comes to rice) long term goes rancid, throw it out or make a craft with it, or a rice heating pad or something like that. However, I know for a fact wild rice is not fickle and will sit happily for years whether you lunch bag it up, or put it in jars with tight seals. Difference between brown and black rice is black rice has more husk than brown, but brown rice comes from black rice, where as wild rice has the whole husk which naturally protects it so it can survive and germinate years later.
@@NuNationsUnity Hello! I LOVE wild rice and I have such a hard time finding information on it, especially when it comes to storage/preservation and more information on making it. I want to learn more but at the same time I don’t expect you to do all of the leg work. Is your information from books or personal experience? It has been almost impossible to find information. Most of what I have learned is on the websites of the two main large companies that farm this rice. I am so appreciative of what you have posted here. I hope to see more of your posts. Do you have a site/page/channel of your own? I hope I don’t sound like a stalker. I want you for your info. Haha. Thank you. ~Sharon from Florida
You are such a lovely lady. Thank you for your kindness in these classes