:?: Does anyone have any ideas on how to cook rice over a fire, without getting the mess tin all scummy and gooie? 
Rice cooking in the field
- Thread starter Les Marshall
- Start date
this is how I do it with white rice.
put your rice in the pot, add cold water till it's about 3/4 - 1 inch above the level of the rice. Put this over the fire and let it come to the boil, let it boil for 4-5 minutes and then take it off the fire and leave it for 20 minutes. The rice continues to cook, absorbing the rest of the water and there is no heat to burn it, thus nice easy to clean pans.
If you're referring to the starch etc that gets on the pans.........Ummm, no idea other than the suggestion to use non-stick pans....
put your rice in the pot, add cold water till it's about 3/4 - 1 inch above the level of the rice. Put this over the fire and let it come to the boil, let it boil for 4-5 minutes and then take it off the fire and leave it for 20 minutes. The rice continues to cook, absorbing the rest of the water and there is no heat to burn it, thus nice easy to clean pans.
If you're referring to the starch etc that gets on the pans.........Ummm, no idea other than the suggestion to use non-stick pans....
Or you could use american easy cook rice.Cook it as Tony described but its already got less starch in it, so the water doesnt go like sp :***: k
Also if you have oil with you or other fat melt a little in your billy and coat the rice before adding water,It stops it sticking together
Also if you have oil with you or other fat melt a little in your billy and coat the rice before adding water,It stops it sticking together
I carry the bags of boil in the bag rice, they are less messy to store when you want to boil the rice you throw one of the bags into the water wait for it to cook then pull it out and rip the top off.
use the remaining water for a brew so that you dont waste the nutrantes left by the rice.
rice water is an electrolyte BTW and can be used to treat severe dehydration
use the remaining water for a brew so that you dont waste the nutrantes left by the rice.
rice water is an electrolyte BTW and can be used to treat severe dehydration
the bag is a bit like a tea bag covered in perforations the dry rice is inside the bag and is boiled in exactly the same way as a tea bag too
Stuart said:
I always gave rice to the kids when they got the squirts through teething. If you get diarhoea in the field, it can be a useful trick to bung you up, so you don't get so dehydrated and weakened.
But if your body is trying to get rid of something (from either end), I think it's best to let it do so if possible.
Keith.
the rice may act to "bung you up"
but the starchy water left after cooking the rice is the perfect electrolyte to replace the fluids lost though diarrhoea or any other form of dehydration
but the starchy water left after cooking the rice is the perfect electrolyte to replace the fluids lost though diarrhoea or any other form of dehydration
I've got an even easier way to cook your rice
In the morning, fill a screw-top plastic bottle (that won't leak and is pretty robust) about 3/4 full with rice, fill with cold clean water, screw the lid back on and stuff it in your pack. Then just have a lovely day walking about in the outdoors. When it comes to making dinner, you'll find that the rice has absorbed all the water and it cooks in the pan in a few minutes.
In the morning, fill a screw-top plastic bottle (that won't leak and is pretty robust) about 3/4 full with rice, fill with cold clean water, screw the lid back on and stuff it in your pack. Then just have a lovely day walking about in the outdoors. When it comes to making dinner, you'll find that the rice has absorbed all the water and it cooks in the pan in a few minutes.
I was taught to cook rice by a Chinese friend. It's simple and the end result is dramatically better than boiling and draining.
1. Use good long grain rice like basmati
2. Rinse it thoroughly in cold water before cooking - AT LEAST 5 changes of water
3. Use the correct amount of water - 1.5 cups water to 1 cup rice by volume - dead easy to measure
4. Rice and cold water and salt to taste in a heavy pan, bring to the boil, then COVER and turn off the heat as already said.
5. The rice is done once it has absorbed all the water.
6. In a rice cooker, once the pan has been to the boil it's kept warm by a very low power heater. For the same result on a stove or campfire, just return the pan to a low flame for a minute, two or three times during cooking. Keeping it warm helps the rice absorb the water faster. Cooking should take 15 to 20 mins start to finish.
7. The end result is dry, fluffy and easy to pick up with chopsticks.
Cheers :biggthump
1. Use good long grain rice like basmati
2. Rinse it thoroughly in cold water before cooking - AT LEAST 5 changes of water
3. Use the correct amount of water - 1.5 cups water to 1 cup rice by volume - dead easy to measure
4. Rice and cold water and salt to taste in a heavy pan, bring to the boil, then COVER and turn off the heat as already said.
5. The rice is done once it has absorbed all the water.
6. In a rice cooker, once the pan has been to the boil it's kept warm by a very low power heater. For the same result on a stove or campfire, just return the pan to a low flame for a minute, two or three times during cooking. Keeping it warm helps the rice absorb the water faster. Cooking should take 15 to 20 mins start to finish.
7. The end result is dry, fluffy and easy to pick up with chopsticks.
Cheers :biggthump
Paganwolf
Bushcrafter (boy, I've got a lot to say!)
:rolmao:
I only use rice occasionally, it takes too much cooking. Super noodles is a good "quick-fix" and couscous is a good alternative carb source.
As a general rule I try to use "instant- foods" or as near to instant as I can, this saves on fuel consumption as well as time.
Neil
As a general rule I try to use "instant- foods" or as near to instant as I can, this saves on fuel consumption as well as time.
Neil
90 second boild in bag couscous. Bring the water to the boil take of the heat drop the bag of couscous in the water wait 90seconds and walla cooked coucous a water for a brew. :biggthump
I can't remeber the brand but their are a few of them out there.
James
I can't remeber the brand but their are a few of them out there.
James
Ainsley Harriot's tangy tomato or spicy flavours, two bags in the packet for a quid - hot, quick, tastes good. :biggthump
I tried this - brilliant!!! :super:NickBristol said:I've got an even easier way to cook your rice
In the morning, fill a screw-top plastic bottle (that won't leak and is pretty robust) about 3/4 full with rice, fill with cold clean water, screw the lid back on and stuff it in your pack. Then just have a lovely day walking about in the outdoors. When it comes to making dinner, you'll find that the rice has absorbed all the water and it cooks in the pan in a few minutes.
