Life as Lou

Rice Is Nice- Food Storage With Augason Farms!

  • November 3, 2011 7:08 am


Let’s talk rice.

Not only is it the staple food for a huge portion of the seven billion of us now occupying planet Earth, and the grain with the third highest level of production in the world, it is super filling and can be served in more ways than I could ever feature in one rice post. It took me awhile to trim down my list of recipes, but these are some that I make frequently and that every seems to like (I like complaint-free meals, don’t you?) So- from my kitchen to yours, let’s talk rice.

Augason Farms has a few different ways to purchase rice. They offer both brown and white rice in number ten cans, six and four gallon buckets and in bags. Sometimes too many choices can be overwhelming, especially with food storage. The only two real concerns when it comes to food storage (after the all important “do I have any idea how to cook this if I need to” query) are:

A. How long will it keep?
B. How much do I need?

No one wants to buy food storage to have it go to waste. With rice there are some factors that need to be taken into consideration. The good news is, white rice has a shelf life of a whopping thirty years when the container is sealed. This is a store it and forget it food. Brown rice is better for you, contains more life sustaining nutrients and will keep you healthier. It will also prevent beriberi because it is loaded with vitamin B1 aka Thiamine. You needed to know that right? But brown rice only stores for seven years. Seven years may seem like a long time, but if you are like me and have a marriage children older than that, it starts looking pretty short. Once containers are opened, they all store for a year. You will need to look at your family’s rice consumption habits to determine what system works best for you. We use more white rice than brown, so I tend to buy my white rice in the gallon buckets and my brown rice in number ten cans, just so I know we will get through it. In case of emergency, rice is quick and easy to cook and can stand alone as a meal or be dressed up into something really tasty. Because of those factors, I keep a lot of rice in our pantry.

Now that I have all that rice, I better cook it. Let’s start with a sweet treat!

rice pudding

Rice Pudding


2 1/2 cups of whole milk- or if you are feeling naughty- half whole milk and half cream
1/3 cup of uncooked rice (you can use white or wheat, white is traditional, but wheat works)
Pinch of salt
1 egg
1/3 cup brown sugar
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
raisins to taste

1 Bring the milk, rice and salt to a boil over high heat. Simmer on low heat until the rice is tender, about 20-25 minutes. Make sure you stir it so it doesn’t stick to the bottom of the pan.

2 Whisk egg and brown sugar in a small dish. You can take the next step two ways, either stir rice mix into the egg mix, just a bit at a time stirring quickly, or very carefully and rapidly whisk the egg mixture into the rice mixture making sure it blends together as fast as possible. If you don’t stir as it goes in, you will end up with scrambled eggs in your rice, rather than rice pudding. The same thing happens when you make a lemon meringue pie, so if you can make that filling, you can make this. If you are nervous, do it the long way, or throw caution to the wind and do it my way.

3 Once you’ve incorporated the ingredients into the pan stir, on low heat, for 10 minutes or so, until thickened. Do not let the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold. I like it hot.


Garlic Lime Chicken and Rice

Of course rice can stand alone as a side dish. I like to make this quickie meal with steamed veggies. It is very easy.

1-Make rice
2-Steam veggies
2-Cut up 3 chicken breasts and sauté in olive oil, two cloves of pressed garlic and 1/4 tsp cayenne pepper and 1/4 cup of lime juice until the chicken is cooked through.

Serve it all up for a flavorful, healthy twenty minute meal.

The next two meals are great for using up left over rice and chicken. These are what you turn to when you need to get the fridge cleaned out.

Flied Lice! Or Fried Rice, for all you normal people out there.


chicken-canned, leftovers, rotisserie-what ever you have on hand works.
2 cups cooked rice
olive oil
veggies (think onions, red or green peppers, mushrooms, carrots, celery, broccoli, peas)
chicken (left overs, canned, breasts, vegetarian meat substitute, meat picked off the bones- doesn’t matter)


Put olive oil in a large frying pan. Scramble an egg super thin and cut it up into small slivers. Set aside.
Add more oil to pan and sauté your veggies. I use what I have…the more the merrier. Try to chop them all about the same size.
Chicken sliced thin and sautéd in olive oil until cooked through. If we’re talking canned or left overs, just pop it in whenever.
Add soy sauce to taste, then the eggs, veggies and rice.


Mix together and heat it all up. Then more soy sauce and sprinkle ginger over it.

The great thing about this recipe is that it is very easy to make as a pantry only recipe. Use your dehydrated veggies, canned chicken or vegetarian chicken substitute, scrambled egg mix and rice, and pretty much the only other things you need are oil and soy sauce. As you can see from the pic of Maggie at the beginning of this post, it is a big hit.

Greek Lemon Chicken Soup

This recipe is a staple at my house. We eat it at least twice a month. It is super yummy, pantry only recipe, great for using up left over chicken- and the best thing? It both freezes and stores well in the fridge, so sometimes I make a big pot of this while I make another meal and pop it in the fridge for later.


chicken-left overs, canned, diced breasts, whatever you’ve got!
olive oil
1 1/2 cup chopped carrots
1 cup onions
4 cups cream of chicken soup (two cans)
4 cups chicken stock (or water w/ boullion if you are in a pinch)
1/2 cup rice (brown or white)
1/3 -1/2 cup lemon juice
1 cup water
4 tbs basil
4 cloves pressed garlic
salt and pepper to taste
optional- lemon zest

Put a little olive oil in your pot and saute your onions, carrots and chicken until warm through. Salt and pepper and add lemon juice and zest.
soup start

Then add in your soups and broth. If you are using canned soup, don’t add water. If you are using Augason Farm’s Cream of Chicken Soup Mix prepare with half the water. Add basil and garlic.

Add in rice and simmer until rice is soft.


If you prefer a runnier soup, add extra broth or an extra cup of water. I prefer it thicker, more stew-like and served with a dark rye bread.


Until next time, Happy Cooking! We’re onto holiday sweet treats in the next food storage post, so get ready by stocking your kitchen with bakery staples! Keep an eye on the great deal of the day on the Augason Farm’s home page and take advantage of the super low shipping rates!]]>


  1. The recipes look yummy. I think I will try the fried rice. Do you have a store where you buy the Augason Farm’s products, or do you order online? BTW I adore your cookware and dinnerware :)

  2. Marinette says:

    < ![CDATA[Mmmhhh miam-miam! It's funny to see that your food is so different that ours:) TFS Leah!
    Happy cooking!]]>

  3. Priya Venkat says:

    It was ‘flied lice’ at our home too for the longest time. My kids love it too and its usually what I make when I need to clean out my fridge and when I have only a little bit of all veges left.

  4. Zarah says:

    < ![CDATA[Nooo.. I'd written a long comment but the internet monster ate it! *weeps*

    Ok. In short:
    Love your writing! Love this post! Love the recipes! Thanks for sharing. :D]]>

  5. Zarah says:

    Ps. …and it’s definitely “flied lice” at my house too. Yes, in english. Every time. ;D

  6. < ![CDATA[I really enjoyed this post, Leah. We're in the middle of trying to add more to our food storage and I've been looking at the Augason Farms site to see what we'd like to get. Have a great day!

  7. Tanya says:

    Thanks Leah!! This soup is AMAZING! :)

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