Instant Rice vs Cooking rice with rice cooker/stov

I did the math for you coz I am super bored.

Instant rice 250 gram = 1.5 USD

Basmati rice 5 Kg = 16-20 USD depending on whether you buy from Indian store or walmart. But in reality, 1 cup dried = 3 cup cooked. So, the 5 Kg rice is actually equivalent to like 15 Kg instant rice in quantity (It is likely even more lol). (instant rice actually gives you LESS per gram.)

If 20 USD, then you get 60 packets. At 1.5 USD instant rice for 20 USD, you currently get only 13 packets.

If you eat 250g/day. You eat 30 packets a month. With instant rice, you put 45 USD in it. With Basmati rice, you would get the same amount in 10 USD. (20/60*30). So you would save 35 USD per month only.

Upto you if it is worth it or not!

Korean here. I buy my rice in 25 pound bags from my local Asian grocer. I keep it in a five gallon bucket with a locking lid (the food service kind) under my sink because that’s where it fits, lol. I would never consider buying anything else.

In my 38 years on the planet, I have never owned a rice cooker as I haven’t needed it. I just use a heavy bottomed pot with equal parts rice and water once the rice is rinsed. Let the rice sit in the water for 30 minutes, then cook for 10-12 minutes. Pull the lid off and let stand for 10 more minutes to allow the rice to release from the bottom of the pan. I make rice a couple of times per week this way. It’s never failed me.

Just came here to say I freeze individual Ziplocs of precooked rice. Then you can microwave them 1 min and serve! They come out perfect. So easy and cheap.

I make batches of rice on the stove top using a normal pot with a lid. It's really easy, just follow a YouTube video or the instructions people have posted here and you'll be a pro immediately!

I make it in a pot on the stove. It takes 15 minutes. You can reheat it in the microwave if you put about a tablespoon of water in there and keep a lid on it. That steams it so it doesn’t get hard again. It’s so so much cheaper to buy a 2 or 5 pound bag of rice. A few bucks total and it’ll last a while. By far the most frugal way and personally I don’t find it to be inconvenient at all. Instant rice is like frozen peanut butter and jelly. Totally unnecessary IMO.

Before you go out and buy an appliance, try cooking regular white rice in a pot, it's not that hard. Here's what I do:

1. Put 1.5 cups rice, 2 cups water and 1 tsp salt in pot.
2. Bring the pot to a boil then turn the heat down to the lowest setting.
3. Put on the lid and let it cook for 20 minutes on the lowest setting.

That's all there is to it! The rice should not burn even though all the water will get absorbed because the burner is only on the very lowest setting. While the rice is cooking make a curry or stir fry to go on top. Make 4 servings of rice+curry at once and plan to freeze 3 in single serving units.

I use my rice cooker to cook up jasmine rice then store it in the fridge and when im ready to eat it I put it in the microwave for about a minute and voila it's as good as it was when it came out the rice cooker! It is more cost effective as a big bag of rice costs 10 us dollars and it can take my family of 4 a couple of weeks to go through and we have rice a couple times a week. Hope this is helpful but to answer your question yes you can cook a bunch and then reheat and it tastes fine! Good luck take care and stay safe!

I just make it in a pot or rice cooker in a large batch, and freeze what I don't need immediately. I usually split it among several pyrex containers of varying size depending on whether I'm looking for rice for one, rice for two, or whatever.

I use a rice cooker and freeze Japanese rice in single portions with plastic wrap, then microwave as needed. Usually takes a minute or two.

My cousin has a korean rice cooker and it’s seems she can leave cooked rice for a few days in there. I have a Japanese rice cooker and usually have to freeze leftovers by 24 hours otherwise the rice gets dry.

I always make basmati on the stove so it gets a crispy bottom. I usually reheat leftover basmati rice on the stove with a lid on.

Make your own microwave packets. It is generally thought that you should not eat leftover rice after a couple of days (it is supposed to grow something, IDK), but you could cook a pot. Then freeze it or freeze whatever you make with the rice in servings. In other words, meal plan/prep. Get some reusable containers and off you go. Better for the environment as well.

A tip if ypu choose to start buy in bulk ( 10lb bags and up). Portion it into large Ziploc and freeze, or store OT in large container with tight lids to prevent bugs.

Buy rice cooker. Cook enough rice for two or three days. I reheat rice in a pan with water a few tablespoons pop on a lid on low 5 min or so or you can microwave it.

Instant rice has weird texture and is often more expensive.

I bake brown rice (Alton Brown's baked brown rice recipe) and reheat the same way.

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Buy a multi-function pressure cooker (instant pot). I adore mine and use it nearly every day. Rice, soup, curries, pot roast, boiled eggs, jacket potatoes - you name it.

As other user pointed out you save a lot quickly

I use a microwave rice steamer ,idiot proof which is perfect for me. 2 cups water, 1 cup rice

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I like rice, but one thing you should remember is that most types of rice do not have beta carotene the substance from which humans get vitamin A. Millions of people die worldwide due to Vitamin A deficiency and many others go blind from it, so make sure that if you are eating a rice heavy diet you include other sources of beta carotene or Vitamin A that humans can absorb. Cantaloupe, lettuce, Beef liver and Cod liver oil are all high in absorbable forms of Vitamin A.

https://en.wikipedia.org/wiki/Vitamin_A_deficiency

You chill the rice quickly if you're not eating it right away to prevent development of deadly toxins. I take it on my balcony (freezing temps rn) or during the summer I put the pot in a bath of ice water. Chill until it's cold enough for the fridge and in it goes. Then you can use the rice for a few days. Without the ice bath/rapid chilling it's 24h max.

Raw rice is cheap as shit. The "instant" kind is pre-cooked and dehydrated.

The easiest way to make rice is to put too much water in it and once it's cooked (you use a spoon and taste it) you just use a strainer to get rid of the water.

I prefer to cook it stove top.

Invest in an instantpot, the time you'll save with batch cooking (and freezing) staples like rice makes it worth it. I batch cook things like lentils, beans, rice and freeze what I'm not going to use in the week in individual portion sizes. Also soups.