LOL My husband is a penny pincher, which is good, and he loves to dehydrate. This is next on his agenda. Another great video. I wish I had your wealth of knowledge. 💓💓
Love your channel. I also have a deep pantry and mostly restock with items on sell, do some canning and Dehydrating. Your a good scratch cook. You can save households tons of money if they will just listen.
I strain my rice until clear and then I add it to my instant pot for 3 minutes, open up and add all cold water and strain it again AS I AM ADDING it to my trays. It comes out perfect and FAST :) And not sticky at all! :)
I have a love/hate relationship with you. LOVE - GREAT idea!! HATE- Why didn’t “I” think of that!?!?! I just subscribed three days ago and can’t quit binge watching! Keep ‘em coming! ❤️❤️
new to dehydrating and food storage...bought some Minute Rice but it has yuck contaminats like mouse poop(YUCK) so I searched for how to make my own & your channel popped up! So easy for a beginner & it's like a friend teaching me!Thanks!
just made the rice cooked with mini vermicelli, that you buy in the latin section at the grocery store and made it with chicken broth and cut up some rotisserie 🐔 chicken. its yummy 😋
Wow what a time saver to have the minute rice. I like the idea of cooking and dehydrating all at once then on a rushed schedule it’s really quick. Amazing 😉 and thanks 💜
WOW! I just did this yesterday with leftover rice from the Chinese restaurant and leftover mashed potatoes that we had for dinner! How awesome! We get to have a take home meal once a year and our favorite is Chinese! So the leftover rice became Minute Rice and our leftover potatoes became potato buds! Great minds DO think alike!
Wow you have the same exact dehydrator i have and i love mine!!! I bought it used and your the only person on youtube i seen use it!! I dont like excalibur or that big one they advertize american harvest i like this one because its more compact looks like a cake tray haha and the trays have nicr holes and nothing sticks to it and cleans easy and there is no hole on the bottom for food to fall into. Its my favorite. And i beenooming for a good minute rice video and someone who uses my dehydrator... i got both all in one video!!! Wish i found you sooner. My name is karen i am from south jersey and i vant wait to watch all your videos!!!
@@LittleVillageHomestead I'm using it right now. I'm dehydrating northern beans from my purchased cans from the grocery store. I have dehydrated 25 cans so far. I stocked up a while back when they were 6 for a 1.00. But I can't use them all up and I don't want them sitting in metal cans for too long. I did find one I had to throw away. The can seemed a tiny bit bloated. Uh oh... yes I checked every one out before I did this. I also dehydrated 15 cans of sweet corn and I tried 5 cans of green beens, but I am very skeptical of the way they will reconstitute. The corn and the beens are perfect reconstituted but the green beens, well...I'm not too happy doing them from a canned food
@@LittleVillageHomestead to be honest with you I have been looking for others who show a dehydrated state to a reconstituted state and not a lot of you tubers show the before and after. So it makes it hard to know how their results turned out if we follow their steps.
Not gonna lie we occasionally splurge on american chinese.. most dishes come with white rice.. I dehdrate that :) it's dry as heck once out in the fridge a day later . Good use of a leftover .. seems to work pretty good for me.. :)
I love to use Minute Rice, but it never even entered my little brain that we could make our own! Of course, I don't have a dehydrator. I'm sure it can be done in the oven, but I only have a couple of pans I could use. Hmmm. I'll have t ponder on this! Thanks so much, Hon! 💜
My mother in law was a country girl with a big family. She used to keep her pie crust dry mix in a big jar underneath her sink. For the life of me I cannot remember since she passed what she used to mix together to make it and put it underneath her sink in a big jar. When she would be making pies she would just go in and scoop out so many cups of what she needed of the dry mix. Then add all her wet ingredients to it and make so many pies and she would make seven or eight different kinds of pies at one time using the same pie crust. Please help! Thank you much 💘. Mary Jane Can you help me with this in do you know about that?
Yes Maam I do know what she used and I will make a video. But for now the recipe is as follows: 6 cups all purpose flour, 2 cups shortening and 3 tsp. salt. Blend this all together in a food processor or with a pastry blender and store in an airtight container for up to 6 weeks, however, I keep mine in the freezer. When you use this you will use 2 cups of dry mix and add up to 6 tbsp. ice cold water and this will make 2 pie crusts. I hope this helps you Janie.
Oh My Gosh ! Thank you my love! When you do your video please explain how many cups you use for a two crust pie (top and bottom)vs and bottom only pie crust. She used to also make I guess you called The Dutch apple crust. I just remember it had brown sugar and sprinkles of maybe butter and she would put it on top even on Peach pies ,any pie. Thank you again much love.
@@LittleVillageHomestead I just thought of something else and I know you know how to make it also. Here's another 💡! I forgot how to do and make it. I used to do it in my twenties but I got away from making it and I want to start making again. I am now 65. "Homemade mayonnaise!" I remember making it and cooking it on top of the stove but I have forgotten . I have not done it for so many years . The recipe was. given to me by my mother-in-law. Thank you in advance ((Hugs))
You can cook rice in lots of water like spaghetti. 20min on medium. Till aldente. Strain. Mediterranean style. If you are going to eat immediately. Return to an well oiled pan put 2 paper towels and then the lid, snug. Heat On low for 30 to 40 mins. The longer it steams the crunchier the bottom
Hi, where do you get all those jars with the twist on lids? If I use a mason jar with the lid and bands provided, will the dehydrated veggies stay good to use and for how long? Thanks, God Bless, Linda
The jar I store my rice in is a glass milk jug from the Amish store. The rest of my stuff is stored in mason jars with the rings and lids. The stuff that I store for long term I will vacuum seal. you can store anything in a mason jar and if you don't have a vacuum sealer then just put an oxygen absorber in the jar and a bay leaf and it will last for years... Thank you.
@@LittleVillageHomestead I dehydrated this at least 5 years ago (maybe longer) without vacuum sealing OR using an oxygen absorber. I was just looking at them (broccoli) and it looks black but is still crispy...is it still good???
I would not chance it since it has turned black. I may be wrong, however, color changes are a sign of food spoilage. I would hate to tell you otherwise and find you ate it and got sick...
@@LittleVillageHomestead Thank for the quick answer Renee. Guess I'll throw it away and start over. I have a vacuum sealer so I'll try again. I just love your so very informative channel! What a breath of fresh air you are!!! God Bless, Linda
WOW! My goal is to make meals in a jar without buying 'fancy' shelf #10 cans. During the hit of three hurricanes ( Charlie, Jean and Francis) many in my family went 6 weeks without power. Electric power was sporadic at best. I just bought a food dehydrator it only lasted a week.....called company they are sending me new motor. Died right in the middle of drying tomato juice to powder. Tacky thru it out....grandmother would say 'When in doubt throw it out!"
Use your oven on the lowest setting possible and prop the oven door open just a little with a wooden spoon. Spread the cooked rice out on cookie sheets ( lined) and it will dry beautifully. It will take 6-8 hours to completely dry...You can use this same method to dry just about anything...It works great.
Little Village Homestead thank you so very much I'm new to your channel I love your videos I have made a few of your recipes like your bread it was so delicious love ya god bless
Did you say how much water you cooked the rice in. You mentioned you had 4 1/2c rice, but I didn’t catch the ratio water/rice. Wondering if the amount would be different in preparation to dehydrate.
I was wondering, would it be better to cook the rice maybe only until its just about done but not completely.... every time i cook mine the same as you did mine always sticks together and i dont know what i keep doing wrong all my life. 51 years old and cant cook rice to save my life
@@LittleVillageHomestead I was thinking that too. I'm just gonna have to practice a little more. My worry is when we mess up our food we feel terrible because food is so expensive today. Practice I know is the key. But our expectations is to get it right the first time. It's a huge investment when purchasing and setting out to do long time food storage. But it's folks like you who offer your time that help others still trying to perfect their skills. I thank you and appreciate you very much.
okay why go thru the dehydrating step...My husband only eats brown rice and brown rice takes forever to get tender but anyway all I do is cook a whole bag of rice and rinse very well ..then i just put it in freezer bags with maybe 2 servings per bag..When we need it throw it in a pot of boiling water till warm.comes out fine unless you dont have a freezer..confused about the dehydrating part please let me know if I am missing something
Joanna, dehydrating is simply another form of food preservation. Others are waterbath and pressure canning, brining, dry salt curing, freezing, natural drying (as in field dried beans), fermenting, smoking and pickling that come to mind. Each has its pros & cons. Each food has its best way to preserve, too. Dehydrating has a longer shelf life and more economical than freezing due to the expense of running a freezer throughout the storage life of the foodstuff being stored. Often dehydrating is a way to save space, as many foods shrink when dried. Dehydrated mixed vegetables take up far less space than their equivalents when frozen or canned. (One example of many.) Dehydrated foods can withstand freezing while canned foods have a high risk of broken glass and ruptured seals, if frozen. Dehydrated foods can withstand room temperatures that frozen foods can't tolerate and remain safe to eat. "Instant" dehydrated rice (cooked then dried) is often combined with other cooked & dehydrated foods for ready to eat meals. Expensive to buy them for camping, hiking and emergency supplies, DIY versions of "meals in a jar" are economical. Plus they have the advantage of only the items desired are put into the jar, in the quantities desired. No unwanted chemicals and fillers, for example. When preserving foods, each person makes their choices based on what works best for their circumstances and needs. In my case, I'm trying to reduce reliance on a freezer, especially when ice storms and hurricanes take out the power in this area. While slower than hot/boiling water, dehydrated cooked rice can be re-hydrated by simply adding water and waiting, if the ability to heat water is restricted, for some reason. Just some of the reasons why dehydrating can be useful along with the other preservation methods, as applicable. Hope this helps, even though it's been a while since your comment was posted.
@@oldtimerlee8820 wow! Great, detailed explanation. Certainly could not hav3 done a better job myself. I too would not want to depend solely on the freezer, both for space and electricity cost reasons, as well as the risk of blackout and spoilage.
LOL My husband is a penny pincher, which is good, and he loves to dehydrate. This is next on his agenda. Another great video. I wish I had your wealth of knowledge. 💓💓
Awe, Thank you Jackie.
I have been making this for years for quick easy meals when we go camping :) Or even for meals my son can cook when I'm to sick to cook.
Hi Renea!!! That was a nice video. I use Minute rice alot and never thought of making it myself. A fan and friend DiDi
Love your channel. I also have a deep pantry and mostly restock with items on sell, do some canning and
Dehydrating. Your a good scratch cook. You can save households tons of money if they will just listen.
Thank you Belinda. I sure hope people will learn from what I share.
I strain my rice until clear and then I add it to my instant pot for 3 minutes, open up and add all cold water and strain it again AS I AM ADDING it to my trays. It comes out perfect and FAST :) And not sticky at all! :)
If you will cool it and put in frig. Then it will crumble nicely onto dehydrator. Your way is great too.
I have a love/hate relationship with you.
LOVE - GREAT idea!!
HATE- Why didn’t “I” think of that!?!?!
I just subscribed three days ago and can’t quit binge watching! Keep ‘em coming! ❤️❤️
LOL... That is too cute Cari. Welcome to my channel...thank you.
I love your awesome old fashioned kitchen !!! Thanks for the lessons.
I need one of those buckets like your yellow one. I love minute rice! Thanks for sharing!! :)
I got that bucket at Walmart for 2.00.
new to dehydrating and food storage...bought some Minute Rice but it has yuck contaminats like mouse poop(YUCK) so I searched for how to make my own & your channel popped up! So easy for a beginner & it's like a friend teaching me!Thanks!
You are so knowledgeable. I’m going to go price out a dehydrator because I definitely want to do this with my long grain rice.
Leanne Baker in the mean time, use a warm oven
You just blew my mind with this!! And love the jar lid trick! Thank you!!
What a good idea! Thank you for sharing this, and particularly explaining how you cook the rice.
You are welcome and thank you Yolanda.
just made the rice cooked with mini vermicelli, that you buy in the latin section at the grocery store and made it with chicken broth and cut up some rotisserie 🐔 chicken. its yummy 😋
Wow what a time saver to have the minute rice. I like the idea of cooking and dehydrating all at once then on a rushed schedule it’s really quick. Amazing 😉 and thanks 💜
Great tip about the canning ring! Genius ❤
WOW! I just did this yesterday with leftover rice from the Chinese restaurant and leftover mashed potatoes that we had for dinner! How awesome! We get to have a take home meal once a year and our favorite is Chinese! So the leftover rice became Minute Rice and our leftover potatoes became potato buds! Great minds DO think alike!
Thank-you so much great idea
Wow you have the same exact dehydrator i have and i love mine!!! I bought it used and your the only person on youtube i seen use it!! I dont like excalibur or that big one they advertize american harvest i like this one because its more compact looks like a cake tray haha and the trays have nicr holes and nothing sticks to it and cleans easy and there is no hole on the bottom for food to fall into. Its my favorite. And i beenooming for a good minute rice video and someone who uses my dehydrator... i got both all in one video!!! Wish i found you sooner. My name is karen i am from south jersey and i vant wait to watch all your videos!!!
I just love my dehydrator too.
@@LittleVillageHomestead I'm using it right now. I'm dehydrating northern beans from my purchased cans from the grocery store. I have dehydrated 25 cans so far. I stocked up a while back when they were 6 for a 1.00. But I can't use them all up and I don't want them sitting in metal cans for too long. I did find one I had to throw away. The can seemed a tiny bit bloated. Uh oh... yes I checked every one out before I did this. I also dehydrated 15 cans of sweet corn and I tried 5 cans of green beens, but I am very skeptical of the way they will reconstitute. The corn and the beens are perfect reconstituted but the green beens, well...I'm not too happy doing them from a canned food
@@LittleVillageHomestead to be honest with you I have been looking for others who show a dehydrated state to a reconstituted state and not a lot of you tubers show the before and after. So it makes it hard to know how their results turned out if we follow their steps.
Not gonna lie we occasionally splurge on american chinese.. most dishes come with white rice.. I dehdrate that :) it's dry as heck once out in the fridge a day later . Good use of a leftover .. seems to work pretty good for me.. :)
I love to use Minute Rice, but it never even entered my little brain that we could make our own! Of course, I don't have a dehydrator. I'm sure it can be done in the oven, but I only have a couple of pans I could use. Hmmm. I'll have t ponder on this! Thanks so much, Hon! 💜
@@LittleVillageHomestead I'll definitely have to try it one day soon! Thanks, Hon! 💜👍
I will have many things to dehydrate when I get my dehydrator.
Kimberly Holt I use a warm oven.
I enjoyed watching the video and the part 0:33 that you rinse your rice.
I will be doing this ... I love using minute rice, it is so much quicker using it when making some meals.
That's nice to know to keep it in your cabinets! Thank you for sharing!
Great video, I do this all the time.
My mother in law was a country girl with a big family. She used to keep her pie crust dry mix in a big jar underneath her sink.
For the life of me I cannot remember since she passed what she used to mix together to make it and put it underneath her sink in a big jar.
When she would be making pies she would just go in and scoop out so many cups of what she needed of the dry mix. Then add all her wet ingredients to it and make so many pies and she would make seven or eight different kinds of pies at one time using the same pie crust.
Please help! Thank you much 💘.
Mary Jane
Can you help me with this in do you know about that?
Yes Maam I do know what she used and I will make a video. But for now the recipe is as follows: 6 cups all purpose flour, 2 cups shortening and 3 tsp. salt. Blend this all together in a food processor or with a pastry blender and store in an airtight container for up to 6 weeks, however, I keep mine in the freezer. When you use this you will use 2 cups of dry mix and add up to 6 tbsp. ice cold water and this will make 2 pie crusts. I hope this helps you Janie.
Oh My Gosh ! Thank you my love!
When you do your video please explain how many cups you use for a two crust pie (top and bottom)vs and bottom only pie crust.
She used to also make I guess you called The Dutch apple crust.
I just remember it had brown sugar and sprinkles of maybe butter and she would put it on top even on Peach pies ,any pie.
Thank you again much love.
I sure will and thank you Janie.
@@LittleVillageHomestead
I just thought of something else and I know you know how to make it also.
Here's another 💡! I forgot how to do and make it. I used to do it in my twenties but I got away from making it and I want to start making again. I am now 65.
"Homemade mayonnaise!"
I remember making it and cooking it on top of the stove but I have forgotten . I have not done it for so many years . The recipe was. given to me by my mother-in-law.
Thank you in advance
((Hugs))
Nice, someting more to lear, thank you so much,have a great day, Lady!!!
You really my hero! You just know sooooo much! I just live your channel.
You can cook rice in lots of water like spaghetti. 20min on medium. Till aldente. Strain. Mediterranean style. If you are going to eat immediately. Return to an well oiled pan put 2 paper towels and then the lid, snug. Heat On low for 30 to 40 mins. The longer it steams the crunchier the bottom
Thank you for the info.
Hello, great video! Would you plz tell me How many cups of Rice to how much water??? Your Rice came out perfect! Thank you 🙏
I'm going to have to try this. Thanks for sharing and the idea. Love your videos
Nice Renea. Thumbs up.
Grandma Sue in central Indiana and Izzi Too
Great video hun I love to dehydrated 😁
Thank you! That was a great video!
Who another perfect job, thanks for showing us this.
Have you ever made scapple? My friends in Delaware are always talking about it, but we have nothing like it in Canada that I can find.
Hi, where do you get all those jars with the twist on lids? If I use a mason jar with the lid and bands provided, will the dehydrated veggies stay good to use and for how long? Thanks, God Bless, Linda
The jar I store my rice in is a glass milk jug from the Amish store. The rest of my stuff is stored in mason jars with the rings and lids. The stuff that I store for long term I will vacuum seal. you can store anything in a mason jar and if you don't have a vacuum sealer then just put an oxygen absorber in the jar and a bay leaf and it will last for years... Thank you.
@@LittleVillageHomestead I dehydrated this at least 5 years ago (maybe longer) without vacuum sealing OR using an oxygen absorber. I was just looking at them (broccoli) and it looks black but is still crispy...is it still good???
I would not chance it since it has turned black. I may be wrong, however, color changes are a sign of food spoilage. I would hate to tell you otherwise and find you ate it and got sick...
@@LittleVillageHomestead Thank for the quick answer Renee. Guess I'll throw it away and start over. I have a vacuum sealer so I'll try again. I just love your so very informative channel! What a breath of fresh air you are!!! God Bless, Linda
Any ideas on how you could do this in an oven/ without a dehydrator?
Where can I get one of those buckets like your yellow one?
Once dehydrated, how /what are the steps to rehydrate? Thanks for the video
The same as minute rice, equal parts of rice and water.
Cool idea
Super interesting idea
Where did you get that little bucket you poured it into once it was dehydrated?
How long does it keep. Thank you
How much water is needed to rehydrate?
I was thinking onion soup mix in the water to cook the rice, would that work?
Yes it would. Just no oil of any kind.
Ohhhhh great idea!
WOW! My goal is to make meals in a jar without buying 'fancy' shelf #10 cans. During the hit of three hurricanes ( Charlie, Jean and Francis) many in my family went 6 weeks without power. Electric power was sporadic at best. I just bought a food dehydrator it only lasted a week.....called company they are sending me new motor. Died right in the middle of drying tomato juice to powder. Tacky thru it out....grandmother would say 'When in doubt throw it out!"
Well thank goodness they are replacing it...Yes meals in a jar or even in vacuum seal bags. You can dehydrate darn near anything...
Fantastic !
How much water to one cup of rice?
I use 1 and 3/4 of water per cup.
As usual Thank You. Would that be good for long term storage? Again Thank You.
As long as the rice is 100% dry. Any quantity of water will destroy long term
how can you dehydrate the rice if you don't dehydrater
Use your oven on the lowest setting possible and prop the oven door open just a little with a wooden spoon. Spread the cooked rice out on cookie sheets ( lined) and it will dry beautifully. It will take 6-8 hours to completely dry...You can use this same method to dry just about anything...It works great.
Little Village Homestead thank you so very much I'm new to your channel I love your videos I have made a few of your recipes like your bread it was so delicious love ya god bless
You are so welcome Mary and thank you...
I am trying this today on video hopefully I don't screw it up lol
You will love it... It is better than the store bought minute rice.
@@LittleVillageHomestead I got 4 trays in my dehydrator as we speak one I used up my chicken broth from yesterday as to not waste it lol
Do you put in jars after drying it
Yes, I have a 2 qt jar I store my minute rice in.
Wonderful idea! What ratio of rice to water did you use? Thanks.
typically 1 rice to two water
Did you say how much water you cooked the rice in. You mentioned you had 4 1/2c rice, but I didn’t catch the ratio water/rice. Wondering if the amount would be different in preparation to dehydrate.
No most rice calls for 1 part rice and 2 parts water
Brilliant ❤️
Can I add salt to the rice like normal?
Thanks always wanted to know how to dehydrate rice. How long will the rice last?
Rice can last for years and years.
@@LittleVillageHomestead thank you.
Nice video are we getting a recipe on how to cook it. Thank you
Yes I can do a video but for now you use equal parts of minute rice and water bring to a boil turn off heat and leave set 5 minutes.
Do you have a dehydrater temp setting for doing the rice.
My dehydrator does not have a temp controller.
Awesome 🥰🥰🥰🥰
I Gotta have butter though!
Add your butter when you rehydrate your rice
I was wondering, would it be better to cook the rice maybe only until its just about done but not completely.... every time i cook mine the same as you did mine always sticks together and i dont know what i keep doing wrong all my life. 51 years old and cant cook rice to save my life
You can cook it half way then dry it but you may have to cook it a little longer.
@@LittleVillageHomestead I was thinking that too. I'm just gonna have to practice a little more. My worry is when we mess up our food we feel terrible because food is so expensive today. Practice I know is the key. But our expectations is to get it right the first time. It's a huge investment when purchasing and setting out to do long time food storage. But it's folks like you who offer your time that help others still trying to perfect their skills. I thank you and appreciate you very much.
okay why go thru the dehydrating step...My husband only eats brown rice and brown rice takes forever to get tender but anyway all I do is cook a whole bag of rice and rinse very well ..then i just put it in freezer bags with maybe 2 servings per bag..When we need it throw it in
a pot of boiling water till warm.comes out fine unless you dont have a freezer..confused about the dehydrating part please let me know if I am missing something
Freezing is an option as well. However dehydrating is for longer storage.
Joanna, dehydrating is simply another form of food preservation. Others are waterbath and pressure canning, brining, dry salt curing, freezing, natural drying (as in field dried beans), fermenting, smoking and pickling that come to mind. Each has its pros & cons. Each food has its best way to preserve, too.
Dehydrating has a longer shelf life and more economical than freezing due to the expense of running a freezer throughout the storage life of the foodstuff being stored. Often dehydrating is a way to save space, as many foods shrink when dried. Dehydrated mixed vegetables take up far less space than their equivalents when frozen or canned. (One example of many.)
Dehydrated foods can withstand freezing while canned foods have a high risk of broken glass and ruptured seals, if frozen. Dehydrated foods can withstand room temperatures that frozen foods can't tolerate and remain safe to eat.
"Instant" dehydrated rice (cooked then dried) is often combined with other cooked & dehydrated foods for ready to eat meals. Expensive to buy them for camping, hiking and emergency supplies, DIY versions of "meals in a jar" are economical. Plus they have the advantage of only the items desired are put into the jar, in the quantities desired. No unwanted chemicals and fillers, for example.
When preserving foods, each person makes their choices based on what works best for their circumstances and needs. In my case, I'm trying to reduce reliance on a freezer, especially when ice storms and hurricanes take out the power in this area. While slower than hot/boiling water, dehydrated cooked rice can be re-hydrated by simply adding water and waiting, if the ability to heat water is restricted, for some reason.
Just some of the reasons why dehydrating can be useful along with the other preservation methods, as applicable.
Hope this helps, even though it's been a while since your comment was posted.
@@oldtimerlee8820 wow! Great, detailed explanation. Certainly could not hav3 done a better job myself. I too would not want to depend solely on the freezer, both for space and electricity cost reasons, as well as the risk of blackout and spoilage.
@@triniandahalf Thank you!
🇨🇱🇺🇸✝️🙏❤️👍
I have never been able to make minute rice...lol so I bought a rice cooker
That works great too. lol
Sorry to b so stupid what is minute rice
all that work and time just to throw it in a PLASTIC bucket. geez
Your presentation was fun BUT...you NEVER say what temp to dehydrate rice. That's why I watched. Disappointed.
Her dehydrator probably doesn't have temp control, that's why she said 6hrs. Also a simple search on google could help🤷🏾