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Interesting. I guess that, as with several other food poisoning bugs the severity of the illness from individual to individual depends on a lot of other factors. General health, amount of contaminated food consumed etc. I must admit that over the years I've eaten some pretty revolting stuff and I st...

As I said at the start of the thread. Pasta and rice, when cooked, needs to be eaten. If not cooled and refrigerated properly it will be infected by Bacillus Cereus. Cereus as in Cereal. And it is Serious. 5O% will be hospitalised and the other 50% will die. Vac packing or bagging in Mylar will not...

http://forums.gardenweb.com/discussions/1934622/wondering-why-certain-things-cant-be-pressure-canned Hope this link helps answer why you can't home can certain foods. Thanks for that link Decaff and after reading through it I think it points to an excellent solution to the original question... Dehy...

https://en.wikipedia.org/wiki/Bacillus_cereus From what I remember, the rice in retort pouches is cooked at high temperatures ( in a massive pressure-cooker) and is then flash cooled so it spends only a few seconds in the temperature danger-zone. I'm not sure when its sealed in the pouches though. ...

£350? You could get 350 bags on Uncle Ben's for that! The machine is expensive and as I said, I doubt the cooking process would be good enough to allow prolonged storage, vacuum packed or not. But I think the idea of using pressurised steam to preserve vacuum sealed cooked rice (or any other cooked ...

Just found a device that claims to do just what I suggested http://www.trustedreviews.com/sousvide-supreme-review Not sure how long the sealed pouches will actually keep without going off though, as the cooking process only uses boiling water and doesn't cook under pressure.

I'm not sure whether this would work, but would it be possible to vacuum pack cooked rice using a home vacuum packing machine, and then sterilise the sealed packs in a pressure cooker or pressure canning machine?

Continuing with the baked beans theme, I find that all baked beans, even the top of the range varieties are pretty insipid compared to what they were like 10 or 15 years ago. Even the mighty Heinz has to have half a level teaspoon of salt and the same amount of sugar added to make them taste like th...

Have you tried cooking or heating water on that thing as of yet? I would have a concern about the temperature being a bit low The heat output is a little dissapointing using standard cans of gel fuel. Good enough to heat precooked food but I wouldn't want to depend on it for boiling a pan of spuds....

Thanks for all of the encouraging comments people