The only thing id change, is putting the seasonings in the jar first. I killed a vacuum sealer by getting ground spices clogged in it. The rice on top wont bug it however. Some say can put a cupcake paper on top of the powder too. I never have, but that might help. LOVE your mixes by the way!!!
@@foodprepguide i forgot to say thank you! So thank you! Ive decided to make up your rice recipes to give as a birthday gift for my neighbor. She'll be so tickled to get them! 😊🙏🙏🙏
This is a great idea i think i might just do the season packs and pickout the rice at cooking time. I resealable small mylar bags put all bags in a half gallon vucumm sealed jar. Save jars for canning.
I’m grateful for these, it’s just me, but these are perfect for me to add to my stock of foods I can share Thank you for this as it helps me give to my neighbors and friends and make life a bit easier when times are hard
Great content as usual! Just a thought, not saying I’m correct here cuz it’s late and I’m tired but rice has an extremely large amount of starch in it, and the starch is probably absorbing/canceling a lot of the flavor. When I do these, I put my seasonings separate from my rice so that I can rinse the rice first before cooking it. ❤
I do same. Must wash rice. Not because of starch but the dust and bad stuff. Rice is fluffier as well. I wrap my seasonings in wax paper and place on top of rice before sealing
@@debraholmes2854Love this eco friendly method. I'm trying to find alternatives to plastic bags. When I use freezer bags, if possible I wash them for reuse, and with bread bags & often milk bags, I do the same.
Hey! I love to ‘over-flavor’ my rice and you may want to try this suggestion…I use 1T Better Than Bouillon to 1C rice and 1C water in my Instant Pot. Then I dehydrate the rice. It’s all flavored up and you just need to add water!
Yes on rinsing...you can put the spices in a sandwich bag...put itmin last or ,in the middle...allows,rinsing the rice or sauted rice...I get non zip bags twist them closed and insert
Thank you for these mixes! Actually, I bake my rice. Same rice/water proportions, a shake of salt and a dash of oil. Cover tightly with foil and bake at 350 F. I don't have to watch a pot (I've never been successful at it anyway). Bake for 20-25 minutes, leave covered for a few more minutes to steam.
Loved your video! Sometime you might try dried celery leaves instead of dried parsley. We think the celery is a great flavoring for the chicken n dumplings! I also use dried onion and two dried Bay leaves and then remove the Bay leaves before eating. Yummy!
I made your cream of soup mixes and the onion soup and they are awesome I will never buy the can soups again or the Lipton dry onion soup envelopes. Thanks for the help
@@foodprepguide they are VERY similar to these but you add one cup small broken pieces of vermicelli or angel hair pasta to each 3 cups of rice. Cook rice and pasta in butter until brown and add spices and water to cook.
I know many don’t like storing in plastic but I’m using my seal bags machine. The plastic is BPA free and I will store in a cool place and not cook in the plastic. I cook most often now for just two so I’m making up with 1 1/3 cups rice. I do store lots in jars but my jars are all pretty full and the most likely BIG disaster in our area could be earthquake or high winds so I want some of my storage in something other than glass 😊
Great video. I use my microwave to cook rice. I have a microwave rice cooker. I add the appropriate amount of liquid and a little oil or butter to the seasoned rice….cook for 16 minutes on 80% power. It always works well.
Thanks for these, the preflavored rice jars will be a big help, especially glad you've remembered us Vegetarians out here, but rice alone is a big help❤ love your channel and have learned alot from your videos. Cheers!!
Thank you for sharing all these rice dish recipes. I absolutely love them. Another trick to make sure you jars are seal is, if you use your fingernail and tap the top on a sealed jar it will make a clink sound. If you do the same thing on an unsealed jar, it will make a clunk sound. This works for me every time.
Very nice and informative video! One suggestion is to put some rice in the jar, then seasonings, then top it up with the rest of the rice. I will definitely write down your recipes because they are interest to me! Thanks so much!
It's convenient to put the spices on the bottom and top off with the rice. I always seem to short or over the rice when calculating the additional spices.
Thank you for another wonderful video! I love your channel and look forward to seeing what you’ll teach us in the next one. Have a blessed evening! 🌻🌻🌻
I enjoyed your video so much too, and I love all the meals in the jars. One person mentioned keeping the seasoning separate and I thought that would be a good idea too cause I’m prediabetic and try to get rid of as much as possible. I could always do a little sash satchel on top of each jar or in each jar. And when I’m ready to use it, I could just open it put the spices aside rinse my rice thank you again so much and look forward to more videos..
I have started doing these..just dawned on me...fi.l jar 1/2 -fu lol rice...ad spices..then top off with rice...no sucking up spice when vacuum sealing
@@stacyn8075 thank you for clarifying that!! If I vacuum seal it, how long will it last? Also, if I want it to last longer, could I put an oxygen absorber in the bag and if I do, do I put that at the bottom of the jar or at the top?
@Hope-ot1xy I've heard some day you don't need to do both. I've seen people put cupcake holders at the top to keep the spices from being sucked up when vaccuming.
I use a rice cooker for rice and always use broth instead of water. I'm thinking maybe I can just make batches of some of the seasoning. Then add the appropriate amount broth, add the rice and cook as usual.
Thank you, so much new and exciting information ! I have a recipe with rice that uses garlic, ginger and stock and i think that would be great to try in a dried version too, to go with Asian style MIAJ.
Great video. I'm going to give a couple of these a try. By the way, when you made the Italian rice you only put 1 Tbs of tomato powder in each jar. You said to put 2 Tbs.
Many thanks for this video. I’m glad to see that this is a food prep that doesn’t need to be cooked and as long as it is vacuum sealed can last so long. Can this be one with white rice like Basmati and Jasmine?
Going to try this but not in jars, instead put the seasonings/dried veggies only into small food saver bags, sealed. When ready to use, measure my rice and add a bag of seasoning. Leaves my jars for canning purposes.
I want to make sure I heard correctly.. Is the rice already dehydrated? Sorry if the question has been asked/answered. Thanks so much for your videos! They have really inspired me 😊
If you set your jar on a folded towel and shake it quite a bit with the lid off and you hand slightly over the opening it will remove all the air and the ingredients will drop
Brilliant!! I freeze dry, almost everything that is freeze dryable. So my question is, do you think your rice recipes if cooked or prepared in one manner or another, could be divided up into individual portions and freeze dried. Inserted into mylar bags with oxygen absorbers and later rehydrated into a meal. Do you think that would work and hopefully rehydrate nicely and taste fine? The purpose is to make MRE‘s, freeze dried individual meals that can be taken on long hikes and simply rehydrated with warm or hot water right inside mylar bags. Thank you for so many wonderful videos. I look forward to your reply and any other person who may have an opinion. Cheers, sincerely, Ray.
Here you go. 🙂 Black chalkboard labels: amzn.to/4aEZxM0 Bulk spices: www.amazon.com/shop/foodprepguide/list/3I6D5Z4BIJLM?linkCode=spc&ref_=aip_sf_list_spv_ons_list_m
Love this idea. I know that it is extra faff, but would it not be better to wash and then dry the rice before hand ? And for the numpty among us (ok, me 🙂) would it still work to add half the clean rice, then the other ingredients, topping up with the rice to the top, instead of guessing the rice level first ? ❤ from the UK
You can certainly do that! You can even "dehydrate" it to create instant/minute rice, and it would cook up even faster - ruclips.net/video/sVQCRJJLEy4/видео.html Several other smart commentors mentioned that, too, so you're in good company. ❤️ Putting the seasonings on the bottom and not guessing on the rice level is something I wish I had thought about. 😂
@@foodprepguide Yeees, cooking it and dehydrating it would serve to make it clean and faster to cook, I like it ❤❤ You are going to have to make another video now 🙂
I haven’t tried making that variation. If I did, I would try using the lime powder that’s used to flavor water. I can’t think of the brand name right now, but I believe the ingredients are just lime powder and citric acid.
We use our instant pot, which I provided instructions for at the end of this video. But if you're using the stovetop, you would follow the normal 2:1 water-to-rice ratio. Since these hold just under 2 cups, I would add 3 1/2 to 4 cups of water. 🙂
I haven't been able to find one, unfortunately. Your best bet is to dehydrate your own broth and powder it. It will likely take 2 days in the dehydrator, and it requires A LOT of broth to get just 1 cup of broth powder. But ... it is the cleanest option. 🙂
I like your idea of flavored rice-in-a-jar to make daily food prep quick and easy. But I have one problem with it - I normally wash rice before cooking it until the water runs clean. Most Asian people do this. Washing rice removes excess starch so the rice will be fluffier when cooked, with the grains separate. It also removes any microplastics that might be clinging to the grains. I am considering packing point jars of rice with small bags of dried seasonings attached so I can still wash the rice. Does anyone else have other ideas?
All of these rice jars are in pints, so you're good to go there. For half pints, just divide everything by 2, which means you would use 1 cup of rice (or slightly less - just enough to leave you room for the seasonings).
This is plain white rice, which is usually cooked at a 2:1 water to rice ration. These are approximately 2 cups of rice (just slightly less). If you are using a stovetop, I would use 3 1/2 - 4 cups of water. We cook our rice in our instant pot, and I provided instructions for that at the end of this video. 🙂
I dont know what your husband does for work, but I've started making single serve meals in a jar for my lunches. Instant rice, seasonings, and a can of chicken or tuna. Mix the canned meat and water into the rice mix and nuke it. Tip: Make sure to have a separate plastic lid that can be placed on top while cooking. I tried it with no lid since you can't put metal in the microwave, and the rice didn't get fully rehydrated.
Is this instant rice? We use jasmine which has to be washed 3x before cooking so I'm not sure how that would work. 🥺 Jasmine is super tasty without seasoning anyway. Maybe just have the seasonings in their own jar.
No, it’s white rice. But you can easily make your jasmine rice instant by cooking, then dehydrating it. 🙂 Keeping the seasonings separate would work, too. Some people have mentioned putting them in baggies and storing them in the jar with the rice.
For these particular jars I don't. But you can easily get around that by using instant, "minute" rice or by making your own as shown in this tutorial - ruclips.net/video/sVQCRJJLEy4/видео.html
I do make a habit of rinsing my rice, but I don't worry about it when I'm doing these jar mixes. There's no reason you can't put spices in a separate baggie though. That's a great idea! 🙂
I always rinse my rice when making white rice but in almost 60 years of cooking Mexican food I have never rinsed my rice but just brown it and add my seasonings for Spanish rice. Never saw any of my elders rinse their rice either. I may possibly keep the seasonings separated in case I want to rinse it first or brown it first and then add my seasonings as I do my Spanish rice. I guess the reason it is rinsed is because of the starch factor but honestly I have never noticed a starchy or gummy taste to my Spanish rice.
@@cocacolafiestaoh my gosh! That’s exactly what my experience has been! Can I ask how you intend to keep the seasoning separate…in what type of container?
That would be your preference on the rice I think. As for me, I would use white rice and it would be my homemade minute rice. Quicker to cook when you need it. As for the veggie rice, I would probably use regular white rice since the dehydrated veggies take longer to reconstitute anyway. Hope that helps you make up your mind. I love this channel!!
I've had trouble when sealing powders. I put a muffin liner at the top to get a good seal that holds - ruclips.net/video/PyjOmPhUfTs/видео.html But I haven't had issues when sealing non-powdery stuff. I hope others chime in their advice! ❤️
@@Hope-ot1xy maybe white long grain like Uncle Ben’s? Or something that don’t stick together 😊 unless I do what others suggest and put the spices in baggies and that way I can rinse the rice
The only thing id change, is putting the seasonings in the jar first.
I killed a vacuum sealer by getting ground spices clogged in it.
The rice on top wont bug it however. Some say can put a cupcake paper on top of the powder too. I never have, but that might help.
LOVE your mixes by the way!!!
Great idea! 🙂
@@foodprepguide i forgot to say thank you! So thank you! Ive decided to make up your rice recipes to give as a birthday gift for my neighbor. She'll be so tickled to get them! 😊🙏🙏🙏
I was thinking the same. It also makes it easier to be sure there's enough space.
You're welcome! That's a very thoughtful gift! ❤️
Yes I do the same 😊
This is a great idea i think i might just do the season packs and pickout the rice at cooking time. I resealable small mylar bags put all bags in a half gallon vucumm sealed jar. Save jars for canning.
That's a great idea! 🙂
I’m grateful for these, it’s just me, but these are perfect for me to add to my stock of foods I can share Thank you for this as it helps me give to my neighbors and friends and make life a bit easier when times are hard
My pleasure! ❤️
Great content as usual! Just a thought, not saying I’m correct here cuz it’s late and I’m tired but rice has an extremely large amount of starch in it, and the starch is probably absorbing/canceling a lot of the flavor. When I do these, I put my seasonings separate from my rice so that I can rinse the rice first before cooking it. ❤
I think you're right. That's a wonderful way to do it! ❤️
I do same. Must wash rice. Not because of starch but the dust and bad stuff. Rice is fluffier as well. I wrap my seasonings in wax paper and place on top of rice before sealing
@@debraholmes2854Love this eco friendly method. I'm trying to find alternatives to plastic bags. When I use freezer bags, if possible I wash them for reuse, and with bread bags & often milk bags, I do the same.
@@asc3998 lol I do the same. Hate being wasteful but that’s me
Great idea! I’m going to try and put a muffin liner between the two with the spices in the muffin liner.
Hey! I love to ‘over-flavor’ my rice and you may want to try this suggestion…I use 1T Better Than Bouillon to 1C rice and 1C water in my Instant Pot. Then I dehydrate the rice. It’s all flavored up and you just need to add water!
Great tip! 😋
Really great idea! Thanks for sharing!!! ❤
Dehydrate using a food dryer?
@@Kayenne54 Yes!
I absolutely love BTB!
Yes on rinsing...you can put the spices in a sandwich bag...put itmin last or ,in the middle...allows,rinsing the rice or sauted rice...I get non zip bags twist them closed and insert
Great tip!
When I make copycat Rice-a-Roni I put the spices in snack size bags and vacuum seal them in the jar.
Pre-cook the rice and dehydrate. Then mix as in the video. It cooks up more quickly like instant rice.
Thank you for these mixes! Actually, I bake my rice. Same rice/water proportions, a shake of salt and a dash of oil. Cover tightly with foil and bake at 350 F. I don't have to watch a pot (I've never been successful at it anyway). Bake for 20-25 minutes, leave covered for a few more minutes to steam.
Great tip. Thank you!
Loved your video! Sometime you might try dried celery leaves instead of dried parsley. We think the celery is a great flavoring for the chicken n dumplings! I also use dried onion and two dried Bay leaves and then remove the Bay leaves before eating. Yummy!
I’ll have to try it, thanks! 🙂
I made your cream of soup mixes and the onion soup and they are awesome I will never buy the can soups again or the Lipton dry onion soup envelopes. Thanks for the help
I’m so glad you liked them! ❤️
@@CindyDriggers i
Great timing. I just made up a bunch of rice a roni jars yesterday. These will be a great add to the pantry shelf.
Thank you!
Yum! 😋
@@foodprepguide they are VERY similar to these but you add one cup small broken pieces of vermicelli or angel hair pasta to each 3 cups of rice. Cook rice and pasta in butter until brown and add spices and water to cook.
@@danaridings6387❤
I am one of those who struggles to use the dried ingredients. This is a perfect video for me. Thanks so much!
Glad it was helpful! ❤️
I know many don’t like storing in plastic but I’m using my seal bags machine. The plastic is BPA free and I will store in a cool place and not cook in the plastic. I cook most often now for just two so I’m making up with 1 1/3 cups rice. I do store lots in jars but my jars are all pretty full and the most likely BIG disaster in our area could be earthquake or high winds so I want some of my storage in something other than glass 😊
That sounds wise! ❤️
Great video. I use my microwave to cook rice. I have a microwave rice cooker. I add the appropriate amount of liquid and a little oil or butter to the seasoned rice….cook for 16 minutes on 80% power. It always works well.
Thanks for these, the preflavored rice jars will be a big help, especially glad you've remembered us
Vegetarians out here, but rice alone is a big help❤ love your channel and have learned alot from your videos. Cheers!!
Excellent, I love it!!!!! I am vegetarian and I will be doing your recipes. Thank you for the ideas. You are a genius. God bless ❤
Hope you enjoy them! 😊
@ you are really very sweet
You are so gracious answering the comments. Grace is good 😊❤
Thank you for sharing all these rice dish recipes. I absolutely love them. Another trick to make sure you jars are seal is, if you use your fingernail and tap the top on a sealed jar it will make a clink sound. If you do the same thing on an unsealed jar, it will make a clunk sound. This works for me every time.
Very excited to try these! I love lime basil, I grow it in my patio herb garden! Thanks for sharing! ✌🏻🫶🏻
So good! 😋
Very nice and informative video! One suggestion is to put some rice in the jar, then seasonings, then top it up with the rest of the rice. I will definitely write down your recipes because they are interest to me! Thanks so much!
Great tip!
“THANK YOU” I AM EXCITED FOR YOUR SERIES “MEALS IN A JAR” 🫙
I RECENTLY FOUND YOUR CHANNEL AND KNEW YOUR CHANNEL WAS PERFECT FOR ME 👏👏👏♥️🙏
So glad you found us! Welcome to the channel! ❤️
Love this. I am making the chicken rice this evening. Thank you for sharing!
Hope you enjoy!
Thanks for the great "Rice in a jar meals"
So glad I found this. I'm starting to jar my rice, and these are perfect, thank you!!
You’re welcome! 😊
I can't wait to put these together!! These would make wonderful holiday gifts.
Ooh, they would - great idea! You could even pair them with a meal in a jar and gift a "complete" set!
It's convenient to put the spices on the bottom and top off with the rice. I always seem to short or over the rice when calculating the additional spices.
That's smart!
Thank you for another wonderful video! I love your channel and look forward to seeing what you’ll teach us in the next one. Have a blessed evening! 🌻🌻🌻
It’s my pleasure! ❤️
I enjoyed your video so much too, and I love all the meals in the jars. One person mentioned keeping the seasoning separate and I thought that would be a good idea too cause I’m prediabetic and try to get rid of as much as possible. I could always do a little sash satchel on top of each jar or in each jar. And when I’m ready to use it, I could just open it put the spices aside rinse my rice thank you again so much and look forward to more videos..
Definitely - such a great idea! ❤️
I have started doing these..just dawned on me...fi.l jar 1/2 -fu lol rice...ad spices..then top off with rice...no sucking up spice when vacuum sealing
Smart! ❤️
I’m confused by your post. Can you explain it again please? Thanks
@@Hope-ot1xydivide the rice some on bottom seasonings the rest of rice on top
@@stacyn8075 thank you for clarifying that!! If I vacuum seal it, how long will it last? Also, if I want it to last longer, could I put an oxygen absorber in the bag and if I do, do I put that at the bottom of the jar or at the top?
@Hope-ot1xy I've heard some day you don't need to do both. I've seen people put cupcake holders at the top to keep the spices from being sucked up when vaccuming.
I so look forward to your videos - thanks for sharing!❤
I love your videos. You are so knowledgeable and I am learning new things every time I watch your videos.
What a blessing to hear that! ❤️
I use a rice cooker for rice and always use broth instead of water. I'm thinking maybe I can just make batches of some of the seasoning. Then add the appropriate amount broth, add the rice and cook as usual.
Definitely! 🙂
I love your bonus recipe !! I’m going to try that!! Love basil!!
So good!
Love this idea! Could I add seasonings 1st then fill rest with rice?
Thank you, so much new and exciting information !
I have a recipe with rice that uses garlic, ginger and stock and i think that would be great to try in a dried version too, to go with Asian style MIAJ.
Sounds great!
I order sealer from. Walmart and sealer for 10 dollars works great
Great video. I will give each receipt a try to see which one we like best.
Great video. I'm going to give a couple of these a try. By the way, when you made the Italian rice you only put 1 Tbs of tomato powder in each jar. You said to put 2 Tbs.
We love cilantro lime rice
Many thanks for this video. I’m glad to see that this is a food prep that doesn’t need to be cooked and as long as it is vacuum sealed can last so long. Can this be one with white rice like Basmati and Jasmine?
Yes, it can be done with others types of rice. 🙂
You could always just make the seasonings and then add the correct amount of rice at the time of cooking.
Nice Idea and a great video. FYI: I find Herbox Granular Sodium Free Chicken Bouillon - very clean
Thanks for the tip!
These look very good! Only two people in my family and I would only like to use a cup of rice. How much of the seasonings do I add? Thanks.
Thank you
You’re welcome! ☺️
Put the spices in first.. Great video.
Definitely trying that next time - smart!
I love your video's. Can you tell me you would not put the herbs in the middle of the rice?
I just didn’t think about it lol. That would be a great way to do it. 🙂
Thank you for your time and energy!
My pleasure! 😊
Great ideas!! Maybe it would be easier to put all the spices and veggies in first and then just fill the jar with rice. 😊
My rice of choice is parboiled. It generally does not get as sticky as regular rice.
Love these ideas!
Going to try this but not in jars, instead put the seasonings/dried veggies only into small food saver bags, sealed. When ready to use, measure my rice and add a bag of seasoning. Leaves my jars for canning purposes.
Great idea! ❤️
I want to make sure I heard correctly.. Is the rice already dehydrated? Sorry if the question has been asked/answered. Thanks so much for your videos! They have really inspired me 😊
This is just plain white rice that has not been dehydrated, but you can certainly do that! It would really cut down on cooking time. 🙂
Great video! Thank you
My pleasure!
Love this idea of rice jars. What type of rice specifically are you using? Can these be done with long grain, basmati or jasmine rice. Thanks.
I used plain white rice, but this can be done with any type of rice. 🙂
Love your videos new hear Love your meals
Welcome to the channel! ❤️
Love your videos. ❤❤
That's a blessing to hear! ❤️
Good video, I love these ideas. ❤
If you set your jar on a folded towel and shake it quite a bit with the lid off and you hand slightly over the opening it will remove all the air and the ingredients will drop
Great tip! 🙂
Brilliant!! I freeze dry, almost everything that is freeze dryable. So my question is, do you think your rice recipes if cooked or prepared in one manner or another, could be divided up into individual portions and freeze dried. Inserted into mylar bags with oxygen absorbers and later rehydrated into a meal. Do you think that would work and hopefully rehydrate nicely and taste fine? The purpose is to make MRE‘s, freeze dried individual meals that can be taken on long hikes and simply rehydrated with warm or hot water right inside mylar bags.
Thank you for so many wonderful videos. I look forward to your reply and any other person who may have an opinion. Cheers, sincerely, Ray.
Yes, I think that would work great! 🙂
Where do you purchase your spices in bulk?
Where did you get the black labels for your jars?
Here you go. 🙂
Black chalkboard labels: amzn.to/4aEZxM0
Bulk spices: www.amazon.com/shop/foodprepguide/list/3I6D5Z4BIJLM?linkCode=spc&ref_=aip_sf_list_spv_ons_list_m
Where did you get the square Jared think you got parsley in it
I’m trying hard to decipher the auto-correct here, but I’m at a loss. 😂 Can you re-type it, and I’ll do my best to answer. ❤️
I have one like this. I think it is a Mason Brand jar.
Love this idea.
I know that it is extra faff, but would it not be better to wash and then dry the rice before hand ?
And for the numpty among us (ok, me 🙂) would it still work to add half the clean rice, then the other ingredients, topping up with the rice to the top, instead of guessing the rice level first ?
❤ from the UK
You can certainly do that! You can even "dehydrate" it to create instant/minute rice, and it would cook up even faster - ruclips.net/video/sVQCRJJLEy4/видео.html
Several other smart commentors mentioned that, too, so you're in good company. ❤️ Putting the seasonings on the bottom and not guessing on the rice level is something I wish I had thought about. 😂
@@foodprepguide Yeees, cooking it and dehydrating it would serve to make it clean and faster to cook, I like it ❤❤
You are going to have to make another video now 🙂
I have lemon basil. I've not heard of lime basil yet.
You should try it this coming spring. It's SO good!
My family loves Cilantro Lime Rice. Is there a lime powder? Is there a way to make it?
I haven’t tried making that variation. If I did, I would try using the lime powder that’s used to flavor water. I can’t think of the brand name right now, but I believe the ingredients are just lime powder and citric acid.
Firehouse flavors has lime powder but I use true lime powder from the shaker jar that I get on amazon
True lime. I get mine on Amazon. They also have lemon, orange and grapefruit
Tap those jars down! You'll get more rice in them!!👍👍
how do you make your dried onions, mine are bigger pieces, do you shred them?
Those were dried minced onions from the store. 🙂
Yes now how to cook…☺️👍🏼
We use our instant pot, which I provided instructions for at the end of this video. But if you're using the stovetop, you would follow the normal 2:1 water-to-rice ratio. Since these hold just under 2 cups, I would add 3 1/2 to 4 cups of water. 🙂
Could I dehydrate cooked rice to add to jars for quicker cook time?
Absolutely! 🙂
would the seasonings (measurements) work for 1 cup of rice.? Thanks for the video!
The rice would just be more heavily seasoned and therefore a stronger taste. If that’s how you like your rice, then yes. 🙂
Would it work to cook the rice with the seasonings, and then dehydrate the seasoned rice to make a "quick rice" to add to meals in a jar?
I bet it would! I haven't tried it, but it's worth testing. :)
I would love to find a broth powder without yeast extract (I'm told its a form of msg) and soy, Any ideas?
I haven't been able to find one, unfortunately. Your best bet is to dehydrate your own broth and powder it. It will likely take 2 days in the dehydrator, and it requires A LOT of broth to get just 1 cup of broth powder. But ... it is the cleanest option. 🙂
You might put all the seasoning in the jar first if you are vacuum sealing so it doesn't get clogged
Great tip!
I like your idea of flavored rice-in-a-jar to make daily food prep quick and easy. But I have one problem with it - I normally wash rice before cooking it until the water runs clean. Most Asian people do this. Washing rice removes excess starch so the rice will be fluffier when cooked, with the grains separate. It also removes any microplastics that might be clinging to the grains.
I am considering packing point jars of rice with small bags of dried seasonings attached so I can still wash the rice. Does anyone else have other ideas?
Several people have mentioned that they plan on doing the same thing - keeping the spices in a separate baggie - so I think that’s a good idea!
Do you have to put an oxygen packet in the jar if we are using these for a long-term storage
I vacuum seal the jars instead of using O2 absorbers, but you certainly can put one if the jar if you want to. :)
In a single household I put up in half pints and pints. How would you divide it down?
All of these rice jars are in pints, so you're good to go there. For half pints, just divide everything by 2, which means you would use 1 cup of rice (or slightly less - just enough to leave you room for the seasonings).
Is your rice pre-cooked like Minute Rice? Or is it because you cook using an Instapot that the cook time is only a few minutes? Thank you.
It’s because of the Instapot. I use plain white rice. 🙂
I don’t have a dehydrator. Nor would I know how to use one if I had one. Is there a place where I could buy dehydrated food to use as seasonings etc.?
Yes, here's a collection of foods and seasonings we've used and enjoyed:
Spices - amzn.to/3YwkTqY
Dehydrated or Freeze Dried Foods - amzn.to/4eTGOOF
@@foodprepguidethank you!! 😊
U can dehydrate in the oven
How do you know how much water to use?
This is plain white rice, which is usually cooked at a 2:1 water to rice ration. These are approximately 2 cups of rice (just slightly less). If you are using a stovetop, I would use 3 1/2 - 4 cups of water. We cook our rice in our instant pot, and I provided instructions for that at the end of this video. 🙂
Could you post the link to where you buy that powdered chicken broth? I couldn't find it in any of the links above.
Here it is 🙂 - amzn.to/3Xe0WCd
@@foodprepguide Thanks! That looks like really good stuff!
I dont know what your husband does for work, but I've started making single serve meals in a jar for my lunches. Instant rice, seasonings, and a can of chicken or tuna. Mix the canned meat and water into the rice mix and nuke it. Tip: Make sure to have a separate plastic lid that can be placed on top while cooking. I tried it with no lid since you can't put metal in the microwave, and the rice didn't get fully rehydrated.
Great idea & tip. Thanks for sharing!
Could I use bouillon cubes? How many would you think?
Certainly! 🙂 I’m not 100% sure, but I think the cubes are roughly 1 teaspoon, and it takes 3 teaspoons to make a tablespoon.
What is the basic cook time in your pressure cooker or do you just use your rice button
I do 7 minutes. :)
Is this instant rice? We use jasmine which has to be washed 3x before cooking so I'm not sure how that would work. 🥺 Jasmine is super tasty without seasoning anyway. Maybe just have the seasonings in their own jar.
No, it’s white rice. But you can easily make your jasmine rice instant by cooking, then dehydrating it. 🙂 Keeping the seasonings separate would work, too. Some people have mentioned putting them in baggies and storing them in the jar with the rice.
when do you wash the rice in these dishes?
For these particular jars I don't. But you can easily get around that by using instant, "minute" rice or by making your own as shown in this tutorial - ruclips.net/video/sVQCRJJLEy4/видео.html
I'm new at this. What kind of rice are you using.. instant?
I'm using plain white rice, but you can certainly use instant if you like. :)
Could you put the spices in first to avoid guessing on the amount of rice?
Definitely! 🙂
@@foodprepguide Thanks!
How much water for dtove top?
Stovetop rice is typically cooked at a 2:1 ratio, so I would do 4 cups water (maybe slightly less?) since this is 2 cups rice mix.
Are you going to seal them
Yes 🙂
Can I sub Orzo for rice?
Yes, you can!
Do you worry about rinsing the rice because I would put the spices and boullion in a separate baggie.
I was wondering that myself
I do make a habit of rinsing my rice, but I don't worry about it when I'm doing these jar mixes. There's no reason you can't put spices in a separate baggie though. That's a great idea! 🙂
I always rinse my rice when making white rice but in almost 60 years of cooking Mexican food I have never rinsed my rice but just brown it and add my seasonings for Spanish rice. Never saw any of my elders rinse their rice either. I may possibly keep the seasonings separated in case I want to rinse it first or brown it first and then add my seasonings as I do my Spanish rice. I guess the reason it is rinsed is because of the starch factor but honestly I have never noticed a starchy or gummy taste to my Spanish rice.
@@cocacolafiestaoh my gosh! That’s exactly what my experience has been! Can I ask how you intend to keep the seasoning separate…in what type of container?
@@foodprepguidewould the baggies have to be heat sealed?
Is it plain enriched rice? Anyone know what she’s referring to. I always heard enriched rice was not as good.
It’s just plain white rice.
@@foodprepguide i’m not seeing anything that says plain white rice. I see enriched, long, grain white rice is that the right kind?
You only put 1 TBS of tomato powder in the Italian rice jars... 😊😊
Lol thanks! Sometimes I struggle to “talk” and “do” at the same time. 😂
Any reason you couldn't put the spices in first and then fill the rest of the jar with rice?
Nope! You can definitely do that. :)
@@foodprepguide Cool, then you wouldn't have to guess the room needed for rice.
is this uncooked rice or minute rice
Same question. What kind of rice is this?
That would be your preference on the rice I think. As for me, I would use white rice and it would be my homemade minute rice. Quicker to cook when you need it. As for the veggie rice, I would probably use regular white rice since the dehydrated veggies take longer to reconstitute anyway. Hope that helps you make up your mind. I love this channel!!
This is uncooked rice. You can certainly use minute rice if you like! All it would do is cook up quicker and use less water. 🙂
I like to wash my rice first. I would probably use instant rice...
If you put your onion powder and garlic powder right after the rice, it will settle through the rice, leaving more space.
Great tip!
Does anyone else habe trouble with vacuum seal holding on jars?
I've had trouble when sealing powders. I put a muffin liner at the top to get a good seal that holds - ruclips.net/video/PyjOmPhUfTs/видео.html
But I haven't had issues when sealing non-powdery stuff. I hope others chime in their advice! ❤️
@@foodprepguide this is anything. After a few months they release
@@juliknapp9270Do you mean that they lose their seal? How can that be prevented!
I make all my rice in my Instapot. 4 minutes plus pressure coming down.
When using an Instapot, besides the rice being cooked faster, is there any other advantage?…does it require less water for example?
I personally would have added the spice ingredient first, then add rice to fill jars.
Smart!
What your reading be for doing this… just curious.
If you tap the jar bottom, the rice will settle and leave more room
Great tip!
I tried this but the rice needs to be the kind you don’t rinse first. I used Thai rice and it turned gummy
But what type of rice doesn’t need to be rinsed first!
@@Hope-ot1xy maybe white long grain like Uncle Ben’s? Or something that don’t stick together 😊 unless I do what others suggest and put the spices in baggies and that way I can rinse the rice