Instant rice is a handy pantry staple, but store bought instant rice is expensive and just doesn’t taste good. When I dine out, I can always tell when they used instant rice and to me it’s not edible. However, home-dehydrated rice is just like fresh cooked after re-dehydration, and it’s extremely inexpensive.
Rice is one of the easiest things you can dehydrate. I simply double the rice I cook each time I cook some up, and dehydrate half. This is good for meals-in-a-jar, convenience, or for emergency purposes. You should be thinking about storing staples like rice in case of an emergency.
Before dehydration: 
After dehydration:
To dehydrate, just spread cooled rice on dehydrating trays, and set on 135 for about 5 hours. You know it’s done when the rice is crunchy and there is no evidence of water in your rice. Store in jars. To rehydrate, pour boiling water over the rice just until it reaches the top of the rice and cover. Stir, and if it still isn’t done add more water and repeat.
Great piece!
I really want to try this. Could just boiling water make it ready to eat?
Then, what if I don’t have a dehydrator but have to make quite a quantity?
I figure it’d be good for school.