For every cup of uncooked rice you have, you will need 2 cups of water. Since we are dehydrating it, don’t use anything but water.

Lightly salt the water, throw in the rice, and bring it all to a boil.

After it reaches a rolling boil, cover the pot and reduce the heat to the lowest setting.

You don’t want it to continue boiling, but you need it to stay hot.

Allow the rice to cook for 30-45 minutes.

When the rice is cooked through and all the water has been absorbed, remove the pot from the heat and let it sit for 10 or so minutes with the lid on.

After those 10 or so minutes, remove the lid from the pot and fluff up the rice with a fork.

Don’t stir the rice, cuz that will make it a big pot of mush.

Just stick the fork into the bottom of the pot and lift it up to sort of separate it all a bit.

Chill for several hours or overnight.

I’ve found that the rice is easier to spread out on the dehydrator trays when it’s cold. But you can actually skip that whole rice in the fridge step if you really want to.

Take about 3 cups and spread it out in a thin layer on lined dehydrator trays. If you don’t have tray liners, you can use parchment paper.

If you have a dehydrator that lets you set the temperature, 125-145°F is good for rice.

Drying time will vary depending on how thick the rice is on the tray and your current humidity level, but should be around 5 hours.

After your rice is completely dry, let it cool and then store it in something fairly airtight and waterproof.

Every cup of dehydrated rice yields 2 cups(ish) of cooked rice.

After the liquid has come to a boil add tablespoon of butter, remove the pan from the heat, add the rice, and cover.

Let that sit for 10 minutes or so. Fluff with a fork, season if necessary, and serve.