Mexican Rice is one of my favorite side dishes and so easy to make at home. Why dehydrate Mexican rice? Well, It is so much faster to rehydrate in the future with way faster cooking times. Mexican Rice is cheap and easy to make in large quantities. Also, you can mix with so many other vegetables and beans in an endless combination.
That’s it!. Dehydrate the rice between 115 to 125° degrees for approximately five to ten hours. I personally like to go 10 hours if I know that I will be storing a long time. It’s o.k. to go longer. To Rehydrate use at least two parts water to one part rice. Click HERE for my other dehydrated meal recipes and click HERE for the Florida Home Prepper official Face Book Page!
For immediate use I place rice in a sandwich baggy and place in the refrigerator. For long term storage I will use a vacuum sealer and an oxygen absorber in a mylar bag. Then place in a 5 gallon food grade bucket with a gamma seal lid. You should get 20 to 25 years that way. With a food sealer and storing in a pantry you should still get several years.
Always practice safe handling of food. Clean and sanitize all equipment. Florida Home Prepper is not responsible for you being an idiot.
The one problem I keep running into is any food with sharp edges poking through my food sealer bags. It causes the bag to leak and loose it’s seal. The following cause the most problems.
So, My solution is quite simple. I take a used fast food bag or even an index card or sheet of paper and line the bag. Be sure to put the date and item contents on the index card facing out! I usually include my own best by date or expiration date. Sometimes it is best to use a paper towel at the top of the bag if I am sealing raw meat to help suck up any liquids during the vacuum process. If the food is going to be stored for a long time then go ahead and take the time to double seal both ends for extra protection.
This One Dehydrator Trick Can Save Thousands Of Dollars. Ever have your food stuck to parchment paper or wax paper after dehydrating?
Do these steps.
This trick was learned after several hours of trial and error but know I have it down to an art. More Then 15 seconds in the microwave burns the food. 10 seconds may or may not work. I so far have done Butternut squash and canned diced tomatoes with very little food loss. It does take some patience and practice but you will get faster. I am down to just a few minutes per sheet depending on the food. The tomatoes took a little longer but again, I had very little waste.
I have also tried putting parchment paper on an empty tray underneath the food to catch the food as it falls through the tray above it. That just seems like a waste of space. Also, When preparing your food keep all the odds and ends like banana peels and carrot peelings in a compost and save it. Once you have a good amount, chop it up in really small pieces using a food blender. Then dehydrate it on high for several hours, the longer the better, until it is really crisp. Gather it all together an grind it into a fine powder. Use that powder as a fertilizer on your plants and garden!
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