Recipes using rice, macaroni, and spaghetti

Here is some information from the cooking class taught last month by Marci Freeman on using rice, macaroni, and spaghetti. The information below comes from Food Storage Made Easy. You can download her handout from the class with the recipes here.

Spaghetti or Macaroni:

Uses – As a main course, in casseroles, in soups.

Types – You can store any type of pasta you like to use, the main ones sold in bulk are macaroni and spaghetti so they are convenient for long-term storage.

Storage – If unopened, optimum shelf life is 8-10 years. If opened will last about 2 years. If you buy it in plastic bags we recommend transferring your pasta to airtight plastic containers for better storage.

Enriched White Rice:

Uses – Rice pudding, cereal, casseroles, side dishes.

Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been chemically bleached while unbleached goes through a natural bleaching process.

Storage – If unopened, optimum shelf life is 30 years. If opened will last indefinitely.