Make your own instant rice

1. Cook the Rice:

Cook regular rice according to package instructions, ensuring it’s fully cooked and tender.

2. Drain Excess Water:

If any water remains after cooking, drain it thoroughly to avoid any remaining moisture.

3. Dehydrate:

Dehydrator: Spread the cooked rice in a single layer on dehydrator trays. Dehydrate at 125°F (52°C) until the rice is fully dry and crispy. This process can take several hours, so monitor the rice and adjust the drying time as needed.

Oven: You can also use your oven to dehydrate the rice. Spread the rice in a single layer on a baking sheet lined with parchment paper. Heat the oven to the lowest setting and leave the oven door slightly ajar to allow moisture to escape. Dehydrate for several hours, checking periodically, until the rice is dry and crispy.

4. Store:

Once the rice is fully dehydrated, store it in airtight containers or resealable bags for long-term storage.

Rehydration:

When you want to use your homemade instant rice, you can rehydrate it by adding a ratio of rice to water. For example, mix 1 cup of dehydrated rice with 1 cup of boiling water, cover, and let it sit for 5 minutes or until the rice is tender and rehydrated.