The microwavable rice is fine and I use them when I am on my own. I wouldn't cook them in boiling water though as it removes the flavour! If you haven't got a microwave they work just as well by melting a knob of butter or a little seasoned oil and add the contents of the packet and heat stirring all the time.
I am wondering if the OP manages to cook rice successfully at home using just a lidded saucepan, as cooking rice while camping is exactly the same as cooking rice at home, IMHO.
HOWEVER, I am Chinese, and have learnt how to cook rice using just a lidded saucepan since I was 12.
This is how I cook my plain boiled rice. It is very simple, just need a bit of practice. The amount of water required is dependent on the type of rice to be cooked and personal taste. I like my rice with a bit of bite and not soft.
Measure the required amount of rice (I use Basmati rice) into a saucepan, sufficiently big so that there is plenty of space for the water and for the rice to expand during cooking and subsequent fluffing up before serving.
Rinse and wash the rice a couple of times to remove the excess starch.
Add water to the washed rice, sufficient amount to cover the rice, plus at least half an inch/12.5mm more above the top of the rice, more if a softer rice is required.
Bring the pan to a fast boil, lid off, allowing the water to evaporate until it is nearly all gone (gauge it by the sound or the amount of bubbles one can see).
Put the lid on, and wait until steam starts to escape before turning off the heat.
Allow the rice to steam with the lid on for at least 5 to 10 min to finish the cooking.
Fluff the rice up with a pair of chopsticks.
Job done.
Do not do what I have done in the past by walking away from the kitchen during the fast boiling stage, thinking I had time to do this and that, and forgot I had a pan on the boil, and only remembered it when I could smell burnt rice in the house!
Good luck!
DK
------------- Apple The Campervan - A Van For Work, Rest & Play!
- 2027: ? NL+DE+FR
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I've always used a microwave rice as a 'straight to wok' rice, with great success. It's an expensive way of having rice though...but when you're camping you deserve the shortcuts you want.
DK thanks for the instructions. Sounds good! I will definately try that and it seems to be a fuel saver as the rice finishes off without needing a heat source (even more important when using a gas cannister stove)
I've always done my Basmati the 3 to 1 method. 3 water to 1 rice. Boil til water is evaporated and take it off the heat.
I cook my rice at home and freeze it before taking it with us frozen. Just add it to what ever meal you are also reheating and it takes no time at all.
I have used the microwavable rice too and cooked it in a couple of tablespoons of water with a lid on for about 5 minutes.
Camping cooking, for us, is all about speed. I cook anything that is super quick and can preferably use only one pan.
If I'm cooking rice at home I use 1 cup of basmati rice to 2 1/2 cups of water. Wash rice. Heat a knob of butter and add some cardamon pods, ground ginger and pilau rice seasoning. Add boiling water to the pan then add rice, cover and bring to the boil again, stir then turn the heat down (not off) and leave it (do not be tempted to open the lid). Takes about 15-20 mins to cook.
I seem to remember having a Tupperware rice cooker which was basically a steamer which fitted inside another container with a lid. You had to bring the rice to the boil then tip the contents into the steamer and put the lid on. It did work but you had to experiment to get the right texture.
I learnt dk168's method from a contestant on 'Come Dine' (love that program! ) and it really is the best way to cook rice! I used to be famous for my rice soup, but now produce consistent 'fluffy, seperated rice'. OH is very impressed and this method works perfectly when camping as it works everytime with a cheap dried good,but also preserves precious gas/meths. Have a go!
How about cous cous as another type of starch to try?
I eat more cous cous than rice when I go camping.
I would fry some chopped onion and garlic in a pan, add some chilli flakes, paprika and ground cumin and/or coriander, add the cous cous, cover with freshly boiled water, add a knob of butter, add some chopped parsley or coriander, give it a stir, then cover with a lid, and let the grains absorb the water for about 5 to 10min.
Fluff and separate the grains using a fork or a pair of chopsticks. Add more butter for a richer taste if desire. Yum!
DK
Post last edited on 26/06/2013 22:28:33
------------- Apple The Campervan - A Van For Work, Rest & Play!
- 2027: ? NL+DE+FR
- 2026: FR+DE
- 2025: 17/77
'24: 10/49; '23: 9/47;'22: 8/46; '21: 9/34
* Ex-tenter
* Treat life events like a dog: if you can't eat it, play with it or hump it, p1$$ on it and walk away!
I can cook rice fine at home - not with the steaming method - we boil in plenty of water and rince under boiling water at the end and it comes out lovely (whether it's basmati or plain white). I'm just aware of the amount of time on the gas hob - maybe I'm just being tight with my gas usage! lol
Anyway, went food shopping last night and took a look at some different makes of microwave packet rice - the ASDA own actually had 'cooking on the hob' instructions which consisted of 2 - 3 mins - so at least I know I wasn't going mad. Happy to cook rice the longer way if it's an accompaniment, but was loathed to do my traditional longer cooking method if it's then mixed with other stuff. And the stickiness comes from either 1) OH not watching how long it's cooked for or 2) the gas running out and us not noticing and the rice sitting in hot water NOT at the boil and THEN cooking for normal amount of time with fresh gas after!! lol duh.
Anyway, thanks all. Problem solved.
And cous cous...... can't bear the stuff. And I'm NOT picky. lol I've tried it in various ways but I just can't enjoy it. lol
C x
------------- Clare
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Empty the required amount of rice into a colander and rinse under a tap until the water becomes clear. Bring a pan of water to the boil and had the rice. Once the rice starts to dance around, boil for 5 minutes. Drain the rice in the colander, and empty the water from the pan. Boil the kettle and had one inch of boiling water to the pan. Put the colander containing the rice into the pan, cover with a lid and simmer for 10 minutes. Enjoy the best light and fluffy rice that you are ever likely to taste
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Topic: Cooking Rice
