ALL ABOUT RICE:
When cooking rice in the morning and then waiting up to eight hours later to eat, follow these tips to help make sure it is not too mushy.
Not only do you trap the heat from the boil inside your thermal cooker, but because it is closed up, you are also containing the moisture and steam. In comparison to other methods of cooking rice you will actually use slightly less liquid when making rice inside the thermal cooker. This is a good thing in an emergency because you will be able to conserve water as well as fuel.
Our favorite rice to use with the thermal cooker is Ricelands Long Grain white rice, from Costco or Sam’s Club. The recipe below was tested in the 7 liter thermal cooker.
In the test we made our Hawaiian Haystacks Chicken and Rice Dinner.
We did a lot of rice in the big inner pot, and we made the chicken and gravy sauce in the smaller upper stacking pot.
RICE RECIPES – for the small and large pots
RICE – Large (Inner) Pot:
Bring to a boil:
8 Cups Water – Add a slight pinch of salt
5 Cups of long grain white rice
Stir the boiling rice for a full four minutes. Then remove from the heat, and place into the thermal cooker. This rice recipe is ready to eat in about two hours, but will remain perfect for up to eight hours.
Make sure you are using an actual measuring cup. Some of the plastic measuring cups that come with rice cookers from overseas are not an accurate one cup measurement.
You can also use the larger pot for chili and the smaller one for rice.
RICE – Small (top) pot :
(small top pot):
Bring to a boil:
4 Cups Water – Add a slight pinch of salt
2 1/2 Cups of long grain white rice
STIR the boiling rice for a full four minutes. Then remove from the heat, and place into the thermal cooker. This rice recipe is ready to eat in about two hours, but will remain perfect for up to eight hours.
When making any whole grain you will have to adjust the amount of water to less then what the normal recipe calls for.
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