As another Lame Cherry exclusive in matter anti matter.
In our cheap food section, I shop often as it is still cheap. I place before you an education as old as the Kentucky Riflemen who defeated the Indian terrorists of the Cherokee, yes they were butchers of Americans before they got their asses beat and American like Andrew Jackson never forgot that as he sent them on their trail of tears, where the Indians died not because of what Americans did, but because Indians just gave up and died.
Now for the Kentuckians, they had a horse, a blanket, a rifle and a bag of parched corn as their food. They were not Minute Men, but were Fraction of Second men who could hunt down terrorists instantly, keep at it for days, for the parched corn they carried.
Parched or Par Boiled or Partial Boiled means partly cooked grains. That is what this post is about.
In the cheap foods, is an import from South America from the Pampa group and they have Par Boiled Rice. In learning how to cook this stuff as I had no idea it was partially cooked, this 4 quart bags for 5 dollars, is a rice for preppers, as White Rice, which is parboiled, cooks from heating to a boil in 10 minutes, and not 20 like normal White Rice and not the 30 to 40 minutes for Brown Rice.
This rice will save you fuel and time.
Most people have problems with rice, but the secret is, cold water, the rice in the cold water, the rice covered until it boils and then with this parboil, cooking it 10 minutes, slightly uncovered Once you see the water gone or the craters on the rice, shut it off and cover it back up and let it cool.
When you come back, whenever, you should not have that sticky clumped up rice, but rice that is ready with careful folding to become individual rice kernels again as a lovely base food of carbohydrates.
Stick with that and you should never have paste.
That is your survival knowledge today. My intention is to top off our topping off with more of this fast food, as these 4 cup bags make a great deal of rice, and it does not have a strong flavor like allot of that rice used to have. It is a bit drier, but that is what long grain rice is in absorbing sauces and flavors.
You can make your own parboil grains, but you will go broke using all that energy to make it.
Cook rice according to the package directions · Place warm rice on dehydrator trays and spread out the best you can · Dry at 135°F /57°C for 5-8 hours.
That about all she wrote.
Nuff Said
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