Ingredients
Scale
- 5 cups white rice
- 5 cups water (if using a pressure cooker; you’ll need to use 10 cups water if preparing your rice on a stovetop)
- 1 teaspoon salt
Instructions
- Rinse 5 cups of rice under cold water to remove excess starch. Place the rinsed rice in a pressure cooker and add 5 cups of water along with 1 teaspoon of salt.
- Ensure the pressure valve is set to airtight, then cook the rice on high pressure for 7 minutes. After cooking, allow the pressure to release naturally.
- Once the rice is cooked, fluff it gently with a fork to prevent large clumps.
- Spread the cooked rice evenly in a single layer on dehydrator trays. Dehydrate the rice at 125°F for 7 to 8 hours, or until it is completely dry and hard. You can test for doneness by checking that the rice is hard and breaks easily without any signs of moisture.
- After dehydrating, break up any large clumps of rice using a masher or your hands.
- Store the dried rice in an airtight container, such as a mason jar. You can vacuum seal it for long-term storage, if you like.