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Rice is not all the same. To folks who eat rice as a staple, the differences in rice are as different as beef, pork, chicken , and fish.
Rices varieties from India, China, Japan/Korea, or Louisiana are different. You should know how to cook your favorite type of rice. I will not elaborate here, but the different types of rice have wildly different rice to water ratios when cooking. Some ratios are 1 part rice to three parts water and others are nearly one-to-one depending on the type of rice and the style of cooking.
If you are eating instant rice or converted rice like Uncle Bens rice, then God rest your soul
I like Japanese/Korean style rice. This is the short grained rice. It is grown in the USA (mostly California) and sold under brands like Kokuho, Tsurumai, Rose, and others.
With Japanese rice, the ration is 3/4 parts rice to one part water. In other words, 3/4 cup rice and one cup water. However, by tradition, you rinses the rice, so that adds some water to the formulation.
When camping, I cook rice in a Japanese "Hango" similar to an Australian "billy"
Here is how to do it:
Measure the rice you need. 3/4 cup of dry rice is enough for two light eating women or one big eating man. 3/4 cup of rice will feed 12 women on dinner dates Ha ha.
Rinse the rice. Japanese cooking calls for "scrubbing" the rice which will remove most of the nutrition except the starchy carbohydrates, so I keep this tradition to a minimum and justs give it a quick rinse. The rinse does remove some of the starch powder and keeps the cooked rice from getting too glue-gumpy.
Put the rice into the Hango bucket, add water (3/4 parts rice to 1 part water).
Heat on low flame until you see steam puffing up from the lid of the hango. Let this steam puffing continue for about five minutes. You will see the steam puffs start to reduce as the rice cooks. Remember, low flame means less chance of burned rice. The real trick is that you have to get the timing right WITHOUT LIFTING THE LID. If you lift the lid, you will either get mush or burned rice. Don't lift the lid while cooking.
Remove from direct flame and either cover with a blanket or keep in a warm spot near the fire for about ten minutes. You can enhanse the texture of the rice at this stage by putting a paper or thing cotton towel between the lid and the pot.
And there you have it. Perfect rice. With some experience, you will be able to cook rice without burning and without it being undercooked or overcooked.
Rices varieties from India, China, Japan/Korea, or Louisiana are different. You should know how to cook your favorite type of rice. I will not elaborate here, but the different types of rice have wildly different rice to water ratios when cooking. Some ratios are 1 part rice to three parts water and others are nearly one-to-one depending on the type of rice and the style of cooking.
If you are eating instant rice or converted rice like Uncle Bens rice, then God rest your soul
I like Japanese/Korean style rice. This is the short grained rice. It is grown in the USA (mostly California) and sold under brands like Kokuho, Tsurumai, Rose, and others.
With Japanese rice, the ration is 3/4 parts rice to one part water. In other words, 3/4 cup rice and one cup water. However, by tradition, you rinses the rice, so that adds some water to the formulation.
When camping, I cook rice in a Japanese "Hango" similar to an Australian "billy"
Here is how to do it:
Measure the rice you need. 3/4 cup of dry rice is enough for two light eating women or one big eating man. 3/4 cup of rice will feed 12 women on dinner dates Ha ha.
Rinse the rice. Japanese cooking calls for "scrubbing" the rice which will remove most of the nutrition except the starchy carbohydrates, so I keep this tradition to a minimum and justs give it a quick rinse. The rinse does remove some of the starch powder and keeps the cooked rice from getting too glue-gumpy.
Put the rice into the Hango bucket, add water (3/4 parts rice to 1 part water).
Heat on low flame until you see steam puffing up from the lid of the hango. Let this steam puffing continue for about five minutes. You will see the steam puffs start to reduce as the rice cooks. Remember, low flame means less chance of burned rice. The real trick is that you have to get the timing right WITHOUT LIFTING THE LID. If you lift the lid, you will either get mush or burned rice. Don't lift the lid while cooking.
Remove from direct flame and either cover with a blanket or keep in a warm spot near the fire for about ten minutes. You can enhanse the texture of the rice at this stage by putting a paper or thing cotton towel between the lid and the pot.
And there you have it. Perfect rice. With some experience, you will be able to cook rice without burning and without it being undercooked or overcooked.
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