Camping Rice Cooking Using Stainless Steel Cookware Set

It looks good but it is a little raw. I use just the same amount of water as the rice. For me, half cup of rice per serving. This time I use just half cup of water because the rice was already immersed in the water.

Too much water will make it soggy. I prefer dryer rice. It was cooked at slow heat until there is no rattling sound. Then I switched off the heat, and waited for more than 10 minutes until I can open its cover.

After tasting the rice and feeling some water on the rice, I reheat yhe rice until some steam is produced. Not sure if the rice at the bottom is burned but I heard cracking sound when I turned the heat full to speed up the steaming process.

Then I left it for a few more minutes.

The theory is that, it is not the time that determines the cooking of rice but the amount of energy. The best temperature is 100 degC which is the temperature of boiling water. The amount of water determines the amount of energy transfered but the energy is lost as steam. So minimum water is desirable to reduce the amount of heat reaquired to cook the rice. 

Just sufficient to submerge the rice should be sufficient. If still raw, add more water and let steam cooks the rice. Cooking with steam is more efficient but takes longer because it cools fast. We just need to reheat frequently while making sure the bottom rice is not burned but adding water.
The rice is cooked but soggy. Could be the extra water added at the end.

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