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How to Dehydrate Rice
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It’s true, there are instant rice products available, and rice itself is a shelf-stable product. However, dehydrating rice can be useful in transforming nutritious rice varieties that traditionally take a long time to cook into rice that can be cooked outdoors within minutes. It’s also a great way to make use of leftover rice.
Snapshot
Special Prep
None required*
Temperature
105°F
Time
2-3 hours
Mass Change
Approx 50-75% less when done
What type of rice can you dehydrate?
When it comes to rice, there are countless varieties available for you to choose from. Whether you prefer short-grain, long-grain, brown, white, or any other type of rice, the choice is entirely up to you. While I do encourage you to explore different rice options and find the one that suits your taste buds best, I advise against using glutinous or sticky rice. These types of rice may be popular for certain dishes but their stickiness can be tricky to work with for dehydrating.
How to prep rice for dehydrating
Prepping rice for dehydrating is very minimal. The only prep required is cooking the rice. If using leftover rice that’s a bit clumpy, rinse under water and lightly massage to break up clumps as much as possible.
Pro Tip
Before dehydrating, add in a liquid seasoning, such as soy sauce, lime juice, vinegar or hot sauce… This adds those flavour profiles to the rice, eliminating the need for you to pack them out with you.
How to dehydrate rice
Basic Steps:
- Cook rice according to instructions. If using left over rice, and it’s a clumpy, rinse under water and lightly massage to break up clumps as much as possible.
- If adding a sauce or liquid seasoning, do so now and stir to combine.
- Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the grains (although unrealistic to separate each grain, avoid large clumping and over lapping as much as possible)
- Place in dehydrator and dehydrate at 105°F for about 2-3 hours
It’s that easy!
Notes:
- A mesh liner is required for rice
- Dehydrating times may vary (the water content in the rice, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
How do you know when rice is fully dehydrated?
Rice will be dry to the touch, and will harden, but will be easily break or snap grains in half.
Jar test: If eager, you can place your rice in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours ( or if the rice become sticky) you know there is still moisture and more dehydrating time is needed.
Note: You technically can’t over dehydrate rice. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.
Fresh to dehydrated conversion measurements
The mass and weight of rice decreases by about 50-75% once dehydrated. Results will vary by type of rice used.
Ex. 1 cup cooked white basmati rice
- Pre-dehydrated: 115g | 1 cup
- Dehydrated: 35g | 1/3 – 1/2 cup
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How to rehydrate before eating:
Different rice varieties may require varying amounts of water or time, however, water to dehydrated rice ratio is typically 1:1. It’s best to test what works best for your batch and label the container you’re storing it in.
Per 1/2 cup of dehydrated rice:
Quick Simmer
- Add 1/2 cup water and bring to a boil
- Turn down heat, cover and simmer for 1 minute
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/2 cup boiling water and stir
- Let soak for 8-10 minutes
Add water & refrigerate
- Add 1/2 cup warm water and stir
- Immediately place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.
How to Store Dehydrated Rice:
Here are some tips to help you maximize the shelf life of your dehydrated rice:
- Allow to cool after dehydrating before storing
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use
When dried and stored properly, this should have a shelf life of several years.
Vacuum Sealing: bags vs jars
Vacuum sealing can more than triple the shelf life of dehydrated foods. Vacuum sealing bags and jars are the most common methods for at-home use, each with its own pros and cons. Choosing a vacuum sealing method should be based on your specific needs, budget, and the volume and type of food you intend to vacuum seal.
Vacuum-sealing Bags
Pros:
Versatility: Vacuum sealing bags are highly versatile and can be used for a wide range of food items, including solids, liquids, and powders.
Customizable Size You can choose the size of the vacuum-sealing bags to fit the specific amount of food you want to preserve.
Space-Efficiency: Bags can be stored stacked and flat, taking up the minimal amount of storage space.
Cost-Effective: Vacuum sealing bags are generally more affordable than vacuum-sealing jars.
Cons:
Single Use: Vacuum sealing bags are typically single-use items, generating more waste.
- Costly Eco-Friendly Options: There are compostable vacuum sealing bags out there, but they’re more than 10x the price of regular vacuum sealing bags.
Durability: Bags can be punctured or torn, compromising the seal and potentially leading to food spoilage.
Vacuum-sealing Jars
Vacuum-sealing Jars
Pros:
-
Reusability & Eco-Friendliness: Vacuum-sealing jars can be used repeatedly, reducing waste and long-term costs.
-
Strength and Durability: Jars are less likely to break, crack, or get punctured, and they also create a secure, airtight seal. This provides a strong and reliable vacuum seal that ensures quality and freshness for a longer period.
-
Visibility: The transparent glass or plastic of the jars allows you to see the contents and their condition easily.
Cons:
- Bulkiness: Jars take up more storage space in your pantry, fridge or freezer – especially if you have a large collection.
- Limited Use for Powders: While jars are great for solids, they may not be as suitable for vacuum sealing very powdery items.
- Initial Cost: The upfront cost of purchasing vacuum-sealing jars and lids can be higher than buying vacuum-sealing bags.
The biggest challenge I face with this is that jars are a no-brainer for storing at home, but jars are often not ideal for packing out meals on expeditions and outdoor pursuits. My solution has been to use jars for storing dehydrated ingredients in bulk at home, and then prepping my dehydrated meals a day or two before a trip in eco-friendly sealable bags.
How to Dehydrate Rice
It's true, there are instant rice products available, and rice itself is a shelf-stable product. However, dehydrating rice can be useful in transforming nutritious rice varieties that traditionally take a long time to cook into rice that can be cooked outdoors within minutes. It's also a great way to make use of leftover rice.
Equipment
- 1 Dehydrator
Ingredients
- 1 cup cooked rice
Instructions
- 1. Cook rice according to instructions.
- 2. If using left over rice, and it’s a clumpy, rinse under water and lightly massage to break up clumps as much as possible.
- 3. If adding a sauce or liquid seasoning, do so now and stir to combine.
- 4. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the grains (although unrealistic to separate each grain, avoid large clumping and over lapping as much as possible)
- 5. Place in dehydrator and dehydrate at 105°F for about 2-3 hours
Notes
- A mesh liner is required for rice
- Dehydrating times may vary (the water content in the rice, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
Nutrition
Serving: 0.5cupsCalories: 204kcalCarbohydrates: 43.3gProtein: 4.9gFat: 0.6gSaturated Fat: 0.3gCholesterol: 0mgSodium: 2mgFiber: 0.9gSugar: 0g
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
