YES... Rice in a container will dry the spices out. After a half hour you can place it in a clean dry bottle with an airtight cover.
Use dry measure measuring cup.
If you wish to remove or dry water out, the best way to do it would be to use rice as it can absorb the water.
To ensure no other chemicals get into the bottle and react with the solid you are trying to use.
The rice keeps the salt dry and prevents it from clumping up. It keeps it dry by absorbing humidity (moisture) in the air. Caution! Be sure the holes in the salt shaker lid are not too large as to allow the rice grains to pass through. Otherwise, you will get rice mixed with the salt when you use it.
Usually babies get rice cereal in their bottles at the age of 5 months. Some parents have to use it as early as 2 months.
Yes, but it will not remain fresh for very long. It can be refrigerated the same as any other vegetable or salad greens. If it cannot all be used, hang it in a dry place and allow it to dry, then use it as a dry spice.
Saffron is the most expensive spice in the world. Do you like to cook with saffron? How long do you soak saffron before using it?
Glue doesn't stick to the bottle because, in order for glue to become sticky it has to dry. There's no air circulation in a closed bottle so glue can't dry. If you're thinking, "But what if I leave the glue bottle open! Why doesn't it dry?" It's because there is a lot of glue in the bottle. Not just a thin layer. Just like when you're glueing something and you're not supposed to use that much glue because it won't dry.
use shuvel mate!!
Certainly, basmati rice keeps well for many days, particularly if it is stored in a refrigerator, and in a sealed container so that it doesn't dry out.
If you are unable to find beans to use as a weight to blind bake, bakers may use dry rice or pie weights. If you are to use rice, consideration should be given to putting the rice in a cheesecloth for easy clean up.
Ras el Hanout is a spice blend used in Middle Eastern cookery. (In a similar way to how Garam Masala is a spice blend used in Indian cookery). You just sprinkle it into the dish, as it's cooking, like you would use any other spice. You can also rub it over meat as a dry marinade before cooking.