Boil in the Bag Rice

[Briggs 2.0]

When these are on offer, you will often find me clearing the supermarket shelves. (Currently £1 in Tesco). For me, they are ideal because they fit well in a Crusader mug and are ready in less than five minutes and a couple of hex blocks.



The only downside is the price because the scrimper in me calculates that even at a £1 these are expensive for what they are. I am a complete novice with regards to rice and preparing Mylar bags so I'm looking to pick the brains and experience of UKP's preservers for how to replicate this product.

I know there's a risk with cooking rice then reheating so forgive my lack of culinary knowledge but how is Uncle Ben doing it?

What I'd like to be doing is preparing rice with seasoning, such as sweet and sour, or Sharwoods curry, then sealing it into Mylar bags that I can store and reheat in a few minutes. That's the main thing, ready to eat in a few minutes.

And, if I could do rice, I'd like to try seasoned pasta next.

Any advice on how to prepare and seal seasoned rice and pasta into a handy mylar type pouch would be most welcome.

Briggs.

[Smudge]

Reheating, I generally boil our rice then rinse off under cold water to make sure all the starch is removed then reheat prior to serving by pouring boiling water over it, pretty much as long as it's HOT it's good to go I've never had a problem.

Lidl do a couple of different rices, I just bought a egg fried rice for 49p to trial.

[Brambles]

Hey Briggsy, these are called retort pouches and are pretty much prepared and preserved like tinned food. Because they are a low acid food they need to be preserved at temps higher than boiling point, ie preserved under pressure. Also the home preserving of cooked rice products is not recommended.
I take them camping too. I'm fond of the risotto prontos myself. Sainsbugs and home barbagins both do a cheaper version of these that are quite nice.
I have in the past made my own quick cook dehydrated dinners, I follow this chap
Hungry hammock hanger.com and his YouTube channel. He's great inspiration.

[Deeps]

http://groceries.asda.com/product/flavo ... 0001795436

We've tried a few different flavours in this range and they're OK. Only take 5 minutes of boiling too. I add extra dehydrated stuff and add a splash more water to sex them up, chilli and garlic are marvels.

[jansman]

When these are on offer, you will often find me clearing the supermarket shelves. (Currently £1 in Tesco). For me, they are ideal because they fit well in a Crusader mug and are ready in less than five minutes and a couple of hex blocks.



The only downside is the price because the scrimper in me calculates that even at a £1 these are expensive for what they are. I am a complete novice with regards to rice and preparing Mylar bags so I'm looking to pick the brains and experience of UKP's preservers for how to replicate this product.

I know there's a risk with cooking rice then reheating so forgive my lack of culinary knowledge but how is Uncle Ben doing it?

What I'd like to be doing is preparing rice with seasoning, such as sweet and sour, or Sharwoods curry, then sealing it into Mylar bags that I can store and reheat in a few minutes. That's the main thing, ready to eat in a few minutes.

And, if I could do rice, I'd like to try seasoned pasta next.

Any advice on how to prepare and seal seasoned rice and pasta into a handy mylar type pouch would be most welcome.

Briggs.

Food industry hat on now. You cannot prepare cooked food ( rice) and seal it in mylar. Well, you can... But you will die of Bacillus Cereus if you eat it. Stick with retorts, tins or dried and cook fresh.

[metatron]

If you really must have a rice like substance on your plate you might want to try couscous, just add boiling hot water and a stock cube for flavor and its ready in 3 minutes. It's a type of paster but is a great rice substitute when cooking is a problem

[Deeps]

If you really must have a rice like substance on your plate you might want to try couscous, just add boiling hot water and a stock cube for flavor and its ready in 3 minutes. It's a type of paster but is a great rice substitute when cooking is a problem

I don't have the love for couscous, I can eat it but I'd just.....rather not, its just 'meh' food for me. Its great that we have so many options, gone are the days when spag bol was 'exotic' and we ate tatties at least 6 days a week.

[Smudge]

If you really must have a rice like substance on your plate you might want to try couscous, just add boiling hot water and a stock cube for flavor and its ready in 3 minutes. It's a type of paster but is a great rice substitute when cooking is a problem

I don't have the love for couscous, I can eat it but I'd just.....rather not, its just 'meh' food for me. Its great that we have so many options, gone are the days when spag bol was 'exotic' and we ate tatties at least 6 days a week.

I'm so glad I'm not the only one

[Briggs 2.0]

Thanks for the replies. I think the consensus is not to try partly cooked or fully cooked rice in mylar so I'll stick with the Uncle Ben's for when I want a quick meal when I'm outdoors.

The idea has sparked up my plans to use mylar bags to break down our home food stocks into smaller packaging. I've seen some mylar bags on eBay with ziplocks so I'll get started with the basic foodstuffs.

I may try couscous, thanks for the tip.

[Deeps]

Thanks for the replies. I think the consensus is not to try partly cooked or fully cooked rice in mylar so I'll stick with the Uncle Ben's for when I want a quick meal when I'm outdoors.

The idea has sparked up my plans to use mylar bags to break down our home food stocks into smaller packaging. I've seen some mylar bags on eBay with ziplocks so I'll get started with the basic foodstuffs.

I may try couscous, thanks for the tip.

You'll be sooorrreeeeee.