Anyone know where to get instant organic rice?

[sosurreal09]

IDK if anyone even makes it yet. I haven't been able to find any, even online. I know it is stupid but when it takes 30 mins to make rice it is time consuming with a little one KWIM.

It is just parboiled right?

So if I were to just make it myself I would just partially boil the rice and then what spread it out to dry?

[Drummer's Wife]

I don't know about instant, but have you considered getting a rice cooker?  It would still take about 20 minutes, but it only takes like 30 seconds to dump the rice and add water and turn it on.  Then it wouldn't really be time consuming. 

[Arduinna]

I second the rice cooker suggestions. I have zojirushi fuzzy logic one and we love it. The main benefit is that it's perfect every time, just set it and forget it other than fluffing it once it's finished cooking and it keeps it warm and ready to eat for hours so you can start it when you have a free moment and then eat it hours later.

[emilysmama]

Instead of instant rice, I make a huge batch of rice.  Then, once the leftover rice is room-temperature, I put in individual size portions.  If I plan to eat the cooked rice in the next few days, I put it in the refrigerator.  Reheating is easy, because it just requires putting the rice in a microwave-safe bowl, sprinkling a few drops of water on top, covering the bowl, and nuking it for about 4 minutes or so until heated through. 

If it will be longer than a week before I plan to eat the rice, I put the cooked rice in the freezer.  Then, when I'm ready to eat the rice I take the rice out of the freezer 24 hour ahead of time and let it thaw in the refrigerator, and reheat in the microwave.

[HappyMommy2]

Trader Joe's has frozen organic brown rice, that you heat up in just a couple minutes.

[amma_mama]

Parboiling rice and drying it seems far more time consuming than just using a rice cooker and freezing leftovers, if desired. Having a rice cooker really made my life so much easier - perfect everytime, no sticking and super easy to clean.

[askew]

Trader Joes. Organic brown rice, frozen section.  We keep it at work. It's not bad. 

[mum4vr]

Originally Posted by emilysmama 

Instead of instant rice, I make a huge batch of rice.  Then, once the leftover rice is room-temperature, I put in individual size portions.  If I plan to eat the cooked rice in the next few days, I put it in the refrigerator.  Reheating is easy, because it just requires putting the rice in a microwave-safe bowl, sprinkling a few drops of water on top, covering the bowl, and nuking it for about 4 minutes or so until heated through. 

If it will be longer than a week before I plan to eat the rice, I put the cooked rice in the freezer.  Then, when I'm ready to eat the rice I take the rice out of the freezer 24 hour ahead of time and let it thaw in the refrigerator, and reheat in the microwave.

I agree-- I make big batches of MANY things (bc it takes a while to cook dry beans, but it takes no more time to soak and cook 4 or even 10 pounds of dry beans than to soak and cook 1/2 pound-- just a bigger pot!) ya know?

So, while you could cook and dry then re-constitute the rice, it's prolly easier to cook, cool, then chill or freeze it. And we don't usually even thaw frozen pre-cooked food, for the most part-- it will simmer or nuke fine from frozen, esp if it's frozen "flat" like in a zipper baggie, w the food no more than an inch or so thick.

Another idea I used when the LO were really little is to put the food in baggies, then press gently into the bottom of the pan I would use to re-heat later, then freeze it to that shape (bc most baggies freeze in a square whose corners don't fit into the bottom of a pan, and I don't often remember to thaw it, LOL) then I can just plunk it it w a little water. c:

HTH-- blessings