Why do so many survival shows feature rice?

Jasmine and Basmati Rice.

Pinto, Navy and Limas, don't forget the 12 hour minimum soak. :D

Love them all.

Nutella.

Peanut Butter.

Raw Honey.

Regular Honey.

Agave Nectar.

Cactus Honey Powder, dried Agave Nectar.

All to the good! :)
 
fishshooter said:
I thought brown rice and white rice had pretty much the same calories and amounts of protein and carbs, the nutritional difference being in fat, vitamins and minerals? I could be wrong, though. I know brown rice can go rancid because of the oils in the husk. I like all kinds of rice, and eat a lot of it. :thumbup:
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White rice is a lot like white flour; not much nutrition mostly carbs. The stuff that makes the rice brown (which is stripped off to make white rice) is the hull, germ and bran which have all the other nutrients.

Never seen dry brown rice go rancid (used to manage a healthfood store).
Brown will take longer to cook.
 
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you forgot what they eat item 12 is a rice tube
 
Brown rice and lentils is one of my favorites. They take roughly the same amount of time to cook and are complete protein. Lentils also pack more fiber for their weight than any bean I've seen, IIRC and do not require soaking.
 
I know main thing is about rice, but in bread for a healthier option you really want some that says whole grain , not just whole wheat and to this you want a high % whole grain, or they are just putting enough in to government standards so they can advertise whole grain,

beans are a great food source, rice does store well and oatmeal is alos a great food to keep handy.

But y'all need to throw some barley in yo' soup.

Pat
 
billym said:
White rice is a lot like white flour; not much nutrition mostly carbs. The stuff that makes the rice brown (which is stripped off to make white rice) is the hull, germ and bran which have all the other nutrients.

Never seen dry brown rice go rancid (used to manage a healthfood store).
Brown will take longer to cook.
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We keep a lot of dried and canned goods at the fish camp. Not much in the freezer, if it goes out there may not be anybody there for a month or two. Found out the hard way about that. :barf:
The brown rice we had went funky in less than a year. On researching why, I found it is not uncommon for it to go rancid in as little as three months. Check out some homesteading sites, it's a fairly common subject. The white rice, beans, etc. are still good. Some of it I know are pushing three years and still fine. Some of the beans require a longer soak to cook, but are still OK. :thumbup:
 
Troop said:
1.3 Billion Chinese can't be wrong.
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not all 1.3 Billion Chinese eat rice:p
north from Yang-zi River mostly don't eat rice but wheat
south from Yang-zi River mostly eat rice:)
so about 700 million Chinese consumed rice:D
 
My preference is Quinoa over rice. It is far superior to any kind of rice when it comes to nutrients. Though it is a seed, many consider it a grain. Of all the grains, it is the only one that is considered to have all the ingredients needed to make it a "complete" protein. It is cooked the same way as rice and always makes it into my pack on trips where I'll be cooking.
 
Where do you get it? How's it taste? Do you like to cook it as a stand alone dish or to you add stuff to it? I've never tried it, if you can't tell. :)
 
fishshooter said:
Where do you get it? How's it taste? Do you like to cook it as a stand alone dish or to you add stuff to it? I've never tried it, if you can't tell. :)
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I buy it at my local grocery store. You can buy it in a box or bag, but our store has it in the bulk bins where you can buy rice and other grains.

It tastes pretty bland, as rice does, but it has a tiny bit of a nutty flavor. It has a husk that pops as you cook it and it adds a very, very slight crunch to it, sort of like wild rice.

You cook it 2 (cups water) to 1 (cup Quinoa), like rice. Bring it to a boil, let it simmer for 11-15 minutes (until it turns translucent and the husks "curl" off). Strain any residual water off. It should be light and fluffy unless you overcook it.

I cook it stand alone as a rice substitute, but I also add things to it as well. One dish I make at home, I add chopped spinach, diced tomatoes, diced green onions and Feta cheese and a little EVOO. Really, you can do anything with it that you can do with rice.

As with anything, there is one downside to it. You have to rinse it off. The husks have saponins on it that will give it a soapy/bitter taste if you don't rinse it. So, your water supply can take a little bit of a hit. It's easy enough to rinse it off if cooking at home with a fine strainer, but in the field it is easier to soak it for a little while. You'll see the film on top and can pour it off. Most brands of Quinoa have this rinsed off prior to consumer shipping, but some are better than others at how well they get it rinsed. I don't know what brand it is, but the bulk I buy at my store takes very, very minimal rinsing. I've seen obvious suds while rinsing with some brands, but I don't hardly see any with the bulk I've been getting.
 
Troop said:
1.3 Billion Chinese can't be wrong.
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Not only in parts of China and many other (but not all) Asian countries. In large portions of the world, rice is considered a staple food.

I grew up eating rice as a staple, and still eat it regularly. I prefer brown rice. I don't care much for that dry, long-grain rice that's often served in Cantonese restaurants; I can eat it if I have to, but much prefer brown, sticky rice.
Jim
 
- Rice is a staple food of over half the world's population. It's the working man's "fuel", especially here in the third-world.

- As been mentioned, it can keep for a very long time. Just keep it in a dry, clean storage.

- On nutrition, not only can it give you the complex carbs for energy and caloric intake, it includes a few extras (according to Google, it also has riboflavin, thiamine and niacin. Rice also contains iron, vitamin D and calcium).

- It is one of the very few "neutral" foods, which makes it very versatile. You could prepare it as a snack, the staple of the main course or dessert.

- It could just be my own metabolism though, but whenever I eat any sort of pasta (i.e.- spaghetti), sure it does fill-me up but then again after about two hours, I become hungry and feel the need to eat again. Not so with rice, this "fuels" you up for for longer.
 
they sell variaties of rice in those microwave pouches. costs lots more but at home if you need a quickie it's great.aborio rice from italy is really great has a chewy texture, however takes a while to cook & doe'st have the nutrition of brawn rice.
dennis
 
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