AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Dec 18^th, 2009 at 10:18pm

outback jack Offline
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me and the missus just got back from a meal at a mates place, had steamed rice and curried chicken, got me wondering whats the best way to cook steamed rice in the bush?

any advice appreciated

thanks for any help - jack

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Reply #1 - Dec 19^th, 2009 at 5:25am

Carolyn™ Offline
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I could never master the absorption method of cooking rice that my mother used so for me I just bring water to the boil and put the rice in and boil it for 14 minutes and drain it. For brown rice it usually takes about 35 minutes of boiling.

Rice is something we all have individual preferences for but I like mine so it can be separated and not too mushy.

For camping the Thermal Pot does excellent rice by putting l cup of rice and two cups of water in the internal pot bringing to the boil for one minute then putting this in the thermal pot and leave till your meal is done. I cant seem to find an exact time for just rice as I did it previously with a meal at the same time. This turned out perfect rice for me.

At home I put 1 cup of rice to two cups of water in a microwave safe container and zap that for 14 minutes.

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Reply #2 - Dec 19^th, 2009 at 7:11am

Little_Kopit Offline
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I agree on water double the amount of rice. The amount of water you use is the total amount you get.

BUT, bring water to boil. Add rice. Reduce heat source, especially on bottom* More coals on top outside. SIMMER 5 min. Check. Brown will take a bit longer. & brown takes a bit more water.

I really like Basmati rice, especially Bastmati long grain.

There is no way anyone should feel need to boil all the vitamins away.

* meaning put heat diffuser under pot in house on house stove.

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Reply #3 - Dec 19^th, 2009 at 7:52am

Michaelb Offline
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In the bush for all rice dishes I use the oven baked rice method, 1 rice to 2.2 liquid ( water or a stock for spicy rice).

Add little oil to oven add rice coat in oil, add liquid, put lid on coals under and on top, bake through for 1 hr not to hot, yeh it does take an hour but its set and forget.

I use this method for plain white rice, spiced rice, paella, biryani rice.

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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Reply #4 - Dec 19^th, 2009 at 7:54am

poddy dodger Offline
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I always wash the rice well before I put it in the pot, gets rid of the starch and lessens the chance of it going gluggy and as the previous posts say, one of rice to two of water, simmer it until it is soft right thru, five minutes (?) and test.
pd Cool

When I die I hope my missus doesn't sell my camp ovens for what I told her I paid for them. pd

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Reply #5 - Dec 19^th, 2009 at 8:56am

Saltbush Bill Offline
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poddy dodger wrote on Dec 19^th, 2009 at 7:54am:

I always wash the rice well before I put it in the pot, gets rid of the starch and lessens the chance of it going gluggy

PDs on the right track......washing helps a lot.
SBB

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Reply #6 - Dec 21^st, 2009 at 1:18pm

Jamie Offline
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Hi,

I agree with the 2 to one ratio - but over 2 cups of rice you need to increase the water slightly.

Carolyn - you've got the absortion method in the Thermal Pot perfect.

I do exactly the same thing with a cast iron saucepan. Bring the water to the boil, add the rice, stir, return to the boil and then let it "fast simmer" for a minute or two. Then put a lid on it and let it stay near the heat but not directly on the heat for the next 8-10 minutes. Should be cooked perfectly.

Jamie

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Reply #7 - Dec 21^st, 2009 at 7:11pm

TBF Offline
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In the bush is the Question

Wash it first and then do 2 to 1.
Place the Co on very hot coals so the water starts to boil.
Put the lid on the co and let it boil for 2 minutes.
Remove from the fir and let it stand for 15 minutes.
Do not take a peek.
Open at 15 minutes and run the fork deep through the rice.
It should be ready

Previously referred to as FOOLS RICE

Aart

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Reply #8 - Dec 25^th, 2009 at 11:23am

mikel Offline
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My bush rice is much the same method as in the home kitchen but over coals instead of elec.stove.
Never worry too much about washing the rice, put the required amount in a small(ish) CO, add salt and about a t spoon of sesame oil.
Toast the rice over high heat, stirring all the time until looking slightly pale (not burnt).
Pour in water (it will sizzle madly) covering the rice by about 1/4", put lid on then about 20mins. over VERY low heat (no simmering, just gentle heat).
Lift the lid and fork through to allow any trapped steam to escape and there is "perfek rice"
And a Happy Christmas Day to All COCIA folk. Cheesy

mikel

life is a bed of gidgee coals and a camp oven

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Reply #9 - Dec 27^th, 2009 at 6:02pm

Kingsthorpe David Offline
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The essential thing with boiled rice is to rinse it 2 or 3 times after cooking with cold water, makes it all nice and fluffy. Then put the pan/pot back on heat for 2 minutes to reheat and remove the last water.
In my opinion, this is better than washing first.

KD

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