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How to Make Dehydrated Rice: Basic Technique

You can use this technique for any type of rice - basmati rice and brown basmati rice are my personal staples, or have fun with a wild rice mix. It's really as simple as cooking the rice, then dehydrating it. See below for add-in ideas to make your rice more interesting. And if you don't know how to cook rice, read this!
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Ingredients Method Notes

Ingredients
  

  • Rice However much you want!
  • Salt About half a tsp for every cup of rice

Method
 

  1. Rinse the rice then cook with some salt using your usual method (I use a rice cooker but you can also just boil it it in plenty of water then drain - read this for different methods of cooking rice). Cooking time will depend on the type of rice you're using - basmati rice takes about 20 minutes, brown rice about 30-40 minutes. Cook until just done, not mushy. (See below for some add-in ideas to make your rice a bit more interesting.) Leave to cool then give it a good fluff.
  2. Spread rice out on dehydrator trays lined with mesh inserts or parchment. Spread out in a single thin layer.
  3. Dehydrate at 60°C / 140°F – Dry for 5–8 hours, stirring once or twice. Rice is done when grains are completely hard and brittle.
  4. Cool completely – Warm rice will create condensation in storage.
  5. Package for storage – Store it all in an airtight container, or portiion into freezer bags or vacuum-sealed packs for travel.

Notes

100g dried rice contains about 360kCal. Portion the rice out into servings appropriate for your personal calorie needs.