If you like me make many Camp meals that have rice involved I guess we all could say we've made some pretty average rice. I have eaten it at times a gluggy sticky mess and one doesn't like to give any guests a meal with rice like that.

I have found this method on line and the author says it is absolutely foolproof for fluffy rice I haven't done it yet but will do so next time round. It isn't difficult and is well worth a go I reckon.

If any other Kemo Sabe's have another method please share as it may be a better way than this. :)


For 2-3 people:

The trick is to have a medium sized saucepan with a lid, plus a colander or sieve that will fit inside the rim of the pan.

Bring about 3 litres of salted water, plus one quarter cup of white vinegar, to boil in the pan. Add to this one coffee mug of long grain rice, stir it once (and once only), partially cover and cook on a medium heat for exactly 15 minutes.

Drain the rice into the colander and rinse it briefly under cold water to remove any excess starch clinging to the grains. There won't be very much, that is the purpose of the vinegar - which will not, I promise you, adversely flavor the rice.

Now put about three inches of water in the bottom of the pan and bring it to the boil. Put the colander with the rice on the pan, and the pan lid over the rice.

Reduce the heat and steam the rice for around ten minutes - or until you are ready to use it. It will be perfectly cooked, light and fluffy.

Top Tip: When steaming in this way, add a marble or small pebble to the pan. If the water begins to boil dry you'll hear about it!

One huge advantage of this method is that you can prepare your rice beforehand and simply keep it in the fridge until you need it - even overnight if necessary. Be sure to cover it though, to prevent it drying out.

You can either re-heat it using the steaming method given above or use it cold for salads. Of course you can also use it at this stage for your favorite fried rice recipe if you wish.

You can produce yellow rice by adding saffron or a teaspoon of turmeric to the water before adding the rice, or add a handful of chopped capsicum to produce a nice decorative effect.

A mix of dried herbs will also give you an excellent savory rice. In fact, once you understand the basic method, the end result is only limited by your imagination.

All the best
Skip [smiley=chris.gif]


PS If anyone has tried or does try before me please post with feedback

I find using a special microwave proof plastic rice cooker (cheap) works best for me.  Ratio is one portion of rice to two portions of boiling water and in my older microwave 14 minutes.  I then just fluff it up with a fork and mostly its perfect.  I could never get the "absorption" method to work for me.

For camping I precook the rice and store it frozen in flat sheets in cliplock bags.  Just  heat and eat.  Defrosts very fast and great for rice puddings as well in the CO.

I recently bought rice from an Asian Shop and it was much more aromatic and tasted lovely.

What was the rice brand called please Carolyn?

I find supa muket rice bloody awful so this sounds good 2 Me..

Grrr!!! :)

When you buy stuff from Asian Supermarkets the names and ingredients are usually in Chinese so you never really know what the brand is.

Mind you it could also be Sunwhite Rice with an Asian label.  ::)

Read somewhere recently never to keep cooked rice in the 'fridge longer than two days, make you crooker than Rookwood.

pd

Sorry but I put it into a storage jar.  Will check next time CD.  I must add I picked up sushi rice by mistake and this was queried.  This shop is run by an Aussie guy and I get genuine BBQ Pork buns there that microwave to perfection.  This guy is a great help for asian stuff.  The shop is at Cronulla PD down near the railway station.

I usually cook rice this way

Bring a large saucepan of salted water to the boil
Add way too much rice and forget until it boils over creating a big mess.
Curse, turn off heat and burn hands while you clean up mess
Either forget to put pan back on or turn on heat
After main dish is cooked, put back on high heat to reboil and repeat above
Eventually simmer for a bit
Usually turns out really great or with a burnt taste
Serve with cold  or overcooked main dish
Kev    :'(

TBF's Rice Method

Also known as Fools Rice.
Coz if ya get this wrong, you are a fool.

Add 1 and 3/4 cups of water for every cup of quality rice to a CO.
Place it on a very hot bed of coals (No lid on CO)
When the water starts to boil, place lid on the CO and count off 2 minutes.
Remove the CO from the coals/fire and leave it to one side.
Let it stand for about 12 - 15 minutes.
Then remove the lid and allow any excess to steam to leave the CO.

It is now ready to serve.

TBF

TBF wrote on Jul 5^th, 2008 at 9:38pm:

TBF's Rice Method Also known as Fools Rice. Coz if ya get this wrong, you are a fool. Add 1 and 3/4 cups of water for every cup of quality rice to a CO. Place it on a very hot bed of coals (No lid on CO) When the water starts to boil, place lid on the CO and count off 2 minutes. Remove the CO from the coals/fire and leave it to one side. Let it stand for about 12 - 15 minutes. Then remove the lid and allow any excess to steam to leave the CO. It is now ready to serve. TBF

You can do the same with spaghetti and other pastas as well.

Derek
Never tried it that way with Pasta.
Have you had success as I have with the rice.

No glug..but you must be patient.

TBF

TBF

Yep, the pasta swells and absorbs the water nicely.

TBF wrote on Jul 5^th, 2008 at 9:38pm:

TBF's Rice Method Also known as Fools Rice. Coz if ya get this wrong, you are a fool. Add 1 and 3/4 cups of water for every cup of quality rice to a CO. Place it on a very hot bed of coals (No lid on CO) When the water starts to boil, place lid on the CO and count off 2 minutes. Remove the CO from the coals/fire and leave it to one side. Let it stand for about 12 - 15 minutes. Then remove the lid and allow any excess to steam to leave the CO. It is now ready to serve. TBF

Well it worked, sort of.

I did a chicken stir fry in the electric wok and used my smallest CO on the single portable gas stove to cook the rice.  Followed the instructions exactly but the chicken et al was being cooked inside and the rice was outside, so there was a bit of to-ing and fro-ing.

I checked the rice after 10 minutes and gave it a stir ( which meant all the steam escaped) and served up after 15 minutes.  As I don't wish to appear a fool, I'll say the rice was fine.  Next time however I think I'll leave the rice undisturbed  for the full 15 minutes.

I've cooked rice heaps of times when camping, but I have to say this batch was the best!  Thanks TBF.

Rinsing rice  before cooking by the absorbsion method stops it going gluggy........Rince till the water stops going cloudy.
SBB

poddy dodger wrote on Jul 5^th, 2008 at 1:27pm:

Read somewhere recently never to keep cooked rice in the 'fridge longer than two days, make you crooker than Rookwood.

From http://www.choice.com.au/viewArticle.aspx?id=104720&catId=100228&tid=100008&p=4&title=Food+poisoning Choice Magazine

Q: I’ve heard cooked rice is a risky food — how long is it safe to leave it hanging around in the fridge?

A: It’s not so much a question of how long you can leave it in the fridge (a couple of days is probably OK), but more about what happened to it before you put it there. Raw rice can contain bacteria called Bacillus cereus, which can survive cooking and can cause serious food poisoning. If cooked rice is left too long at room temperature or in a too warm fridge, the bacteria can multiply. B cereus produces toxins that aren’t killed by reheating, so reheating dodgy rice won’t help. So, if you’re storing cooked rice, cool it quickly, keep it in the fridge — and make sure your fridge is cold enough (around 4ºC or a bit less).

Baldrum wrote on Feb 20^th, 2009 at 10:35pm:

I've cooked rice heaps of times when camping, but I have to say this batch was the best!Thanks TBF.

Glad to have assisted...

Aart

I was always taught to toss out rice over a day old, refrigerated or not. I mix it into the dogs food to bulk it out,  haven't lost a dog yet....
pd

Yep me too PD.
You know, my son worked in a Chinese Restaurant when he was going to school and all the rice was cooked the previous day (except the boiled rice) apparently????? it is better to have the rice cool & dry for fried rice & the like.

All the best
Skip [smiley=chinese.gif]

I always use Aussie Koala Jasmine rice.

Simmer till cooked, test with a fork if cooked, then essential - WASH about three time with cold running water. Result is all nice and fluffy.

For fried rice - simply leave tha pan uncovered in the fridge overnight.

Rastas is right, rice can be a hazard if left hanging around too long, I freeze in portions as Carolyn said, so easy to dip in the freezer and zap a frozen portion. I would not leave cooked boiled rice in the fridge for more than 48 hours.

KD
- ex Hervey Bay Pialba Thai Restaurant wok cook
- Diploma of Hospitality Management

So many people do not understand that food poisoning can come from leaving cooked rice and pasta being left at room temperature.  How many times have we heard news reports about mass food poisonings of party guests where rice was served!

VicStar wrote on Feb 22^nd, 2009 at 12:37pm:

So many people do not understand that food poisoning can come from leaving cooked rice and pasta being left at room temperature.How many times have we heard news reports about mass food poisonings of party guests where rice was served!

They should be hot or cold, over 60C core temperature or under 5C core temp. Room Temp can be deadly, particularly if chicken is in it.............

Just came back from a Catering weekend where, with the assitance of MikeO, cooked for 80 kids and adults.
In order to try and please all tastes, we cooked 2 mains.

Apricot Curry Chicken was one of them..
We did 4 kilos of long grain rice in a Cabelas 20"..
This was my first time out with the big girl..

First photp is of the fire the kids got going.
Just for the 1 CO of rice..Thought you might like this BBC.

The second is of the finished product..
Aart

---

Aart I couldnt help thinking when i saw that huge pot of rice what a ripper rice pudding it would make.  A few doz eggs a 6 or 7 litres of milk a small bottle of vanilla a bag of sugar and a hand full of nutmeg should do the job ;D

Saltbush Bill wrote on Mar 30^th, 2009 at 8:19pm:

Aart I couldnt help thinking when i saw that huge pot of rice what a ripper rice pudding it would make.  A few doz eggs a 6 or 7 litres of milk a small bottle of vanilla a bag of sugar and a hand full of nutmeg should do the job ;D

How big a bag of prunes would I need to stew to go with that much rice?
;D

Aart

TBF wrote on Mar 30^th, 2009 at 11:12pm:

How big a bag of prunes would I need to stew to go with that much rice?

I don't tink there are enough prunes in Queensland to save me....