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| Post Number: 1
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Roger 
Group: Members
Posts: 1891
Joined: Feb. 2002
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Posted on: Dec. 17 2012, 8:47 pm |
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Curiosity is the reason for this question.
How do you prepare you rice and which method do you like best?
Open Pan (toss the rice into boiling water)
Covered Pan (measured rice and water)
Dedicated rice Cooker
Other??
Most of the time I cook Basmati rice and I have used all three methods above.
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“Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” -Mark Twain
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| Post Number: 2
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ol-zeke
me in the Tetons
Group: Members
Posts: 10778
Joined: Sep. 2002
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Posted on: Dec. 17 2012, 11:04 pm |
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At home, I cook brown or wild rice in a dedicated rice cooker. In the field, I use Minute Rice, brown.
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Everything I know, I learned by doing it wrong at least twice.
The easiest way to ruin a Friday is to realize it is only Tuesday.
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| Post Number: 3
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big_load
Group: Members
Posts: 21817
Joined: Jun. 2004
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Posted on: Dec. 17 2012, 11:28 pm |
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I mostly use covered pan, although I sometimes use open pan. I've had my eye on a rice cooker ever since I ate from the one my cousin brought back from her nine years in Japan. It was perfect every time.
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| Post Number: 4
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SW Mtn backpacker
Born to hike, forced to work ...
Group: Members
Posts: 6710
Joined: Jul. 2006
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Posted on: Dec. 17 2012, 11:29 pm |
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Covered pan.
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Usually Southwest and then some.
In wildness is the preservation of the world. - Henry Thoreau
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| Post Number: 5
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Freeflow
Group: Members
Posts: 38
Joined: Oct. 2009
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Posted on: Dec. 18 2012, 12:01 am |
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Dedicated Rice cooker...I'm half Thai
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"Did you pack the Bourbon?"
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| Post Number: 6
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VAN
Group: Members
Posts: 3175
Joined: Nov. 2006
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Posted on: Dec. 18 2012, 7:20 am |
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Rice cooker, unless it is a boxed mix like Zatarains or something like that, then covered pan per directions.
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"Long you live and high you fly. And smiles you'll give and tears you'll cry. And all you touch and all you see, is all your life will ever be." -Pink Floyd
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| Post Number: 7
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nogods
Group: Members
Posts: 5409
Joined: Sep. 2007
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Posted on: Dec. 18 2012, 7:43 am |
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At home I use the $8 NordicWare Microwave Veggie/Pasta/Rice Cooker I got from walmart. Does a great job of cooking rice and pasta.
On the trail it is minute rice in a boil in bag in a cozy.
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| Post Number: 8
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sarbar
Hiker Trash
Group: Members
Posts: 16470
Joined: Sep. 2004
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Posted on: Dec. 18 2012, 11:14 am |
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At home I bake it. Easiest method EVER.
1 1/2 cups brown rice (short, medium or long, it works with ANY whole grain rice I might add - purple, black, red....)
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2 1/2 cups boiling water
A pinch of fine sea salt
if desired a Tablespoon oil
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Bake for 1 hour at 375* in an 8x8" glass pan covered with foil.
Eat.
Without the oil added after baking you can dehydrate this rice easily.
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Trail Cooking, Recipes, Gear and Beyond:
Trail Cooking & Freezer Bag Cooking
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| Post Number: 9
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OldGuyWalkin
Group: Members
Posts: 158
Joined: Nov. 2012
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Posted on: Dec. 18 2012, 12:18 pm |
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closed pot at home. (20 minutes steam in a closed pot. I don't simmer it. doesn't stick to the pan)
only reason I have cooked it camping is to stretch a soup or stew, so it was minute rice.
But the baking intrigues me. I want to do that.
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| Post Number: 10
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sarbar
Hiker Trash
Group: Members
Posts: 16470
Joined: Sep. 2004
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Posted on: Dec. 18 2012, 1:00 pm |
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It is the Alton Brown method, adapted btw (I use a LOT less salt). You can do it with white as well, just bake for 30 minutes.
The water does have to be boiling for it to work - it is worth the baking, the grains are firm, individual and not mushy! Before I started doing it this way, I honestly didn't love brown rice, now it is all we eat 
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Trail Cooking, Recipes, Gear and Beyond:
Trail Cooking & Freezer Bag Cooking
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| Post Number: 11
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JRinGeorgia
Group: Members
Posts: 294
Joined: Jul. 2012
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Posted on: Dec. 18 2012, 6:18 pm |
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I'm surprised at how many folks actually cook rice on the trail. As opposed to cooking at home, dehydrating and then FBC'ing it. Doesn't cooking it on the trail require a lot more fuel to carry?
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- JRinGeorgia
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| Post Number: 12
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| Post Number: 13
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| Post Number: 14
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waterdog
Group: Members
Posts: 466
Joined: Sep. 2002
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Posted on: Mar. 19 2013, 6:21 pm |
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Rice cooker at home.
"Success Rice" boil in bag on the trail.
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I'm more comfortable with unanswered questions than I am with unquestioned answers.
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| Post Number: 15
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RebeccaD
Double Arch, Arches N.P.
Group: Members
Posts: 9848
Joined: Jul. 2004
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Posted on: Mar. 19 2013, 11:27 pm |
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Brown rice every time. At home, covered pot. On the trail, I take rice I cooked and re-dried, then FBC.
I'm thinking of converting to the pasta-style cooking, with extra water you drain off, after reading what Consumer Reports found about arsenic in rice (a few months ago; too lazy to go look up which issue). Anyway, they said that though cooking and draining costs some nutrients, it also means you pour off much of the arsenic.
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Bits of writerly thoughts and random short fiction found at
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| Post Number: 16
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Soapboxpreacher
Group: Members
Posts: 5
Joined: Mar. 2013
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Posted on: Mar. 25 2013, 7:22 am |
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I would love to know how you guys cook rice at home and then dehydrate as well FBCing. I have a rice cooker and a food saver let me know how I can make it out on the trail from prepping at home first. I am gluten intolerant so I have to make my own meals now for the trail...almost all mountain house meals have wheat even the rice ones. Plus those mountain house meals aren't very good. If I can do some premade rice and dehydrated veggies on the trail with some salmon I will be a happy guy!
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| Post Number: 17
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TJCeeJay
Take a Hike!
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Posts: 545
Joined: Jul. 2008
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Posted on: Apr. 07 2013, 7:30 pm |
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After discovering Thai Jasmine long grain white rice, I will never waste my time with any other type. Drooool... It is SOOO flavorful compared to any other white rice! And I've never enjoyed brown rice. (Too bitter for a Supertaster.) Anyhoo, At home I do the covered and measured method. But, I use a dedicated rice cooker at a friends place, and now I really gotta get myself one. Not only do they cook a mean pot of rice, but if you leave it on "keep warm" for an hour or so then you get some fantastic browned rice around the sides and bottom, and man! that's some good sheet!
Cheers!
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MAY THE WIND BE ALWAYS AT YOUR BACK, AND THE PATH ALWAYS RISE UP TO MEET YOUR FEET.
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| Post Number: 18
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sarbar
Hiker Trash
Group: Members
Posts: 16470
Joined: Sep. 2004
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Posted on: Apr. 08 2013, 10:13 am |
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TJ, if brown rice is too bitter...it probably isn't fresh rice to start off with. It should have a deep flavor and smell, but not bitter.
PS: baking it as I mentioned makes a wonderful brown rice. Especially Jasmine.
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Trail Cooking, Recipes, Gear and Beyond:
Trail Cooking & Freezer Bag Cooking
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| Post Number: 19
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Tipi Walter
Group: Members
Posts: 294
Joined: Jan. 2007
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Posted on: Apr. 08 2013, 11:06 am |
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Brown rice is a favorite at-home food but on the trail it's impossible for me to duplicate. I dehydrated brown rice for a recent trip and the stuff just never rehydrated all that well even after 30 minutes in the pot cozy. It was still hard. Ergo no more rice for me.
And the store-bought "instant" brown rice tastes like crap, in my opinion.
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http://trailjournals.com/TipiWalter11
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| Post Number: 20
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Survival Skills 101 • Eat Better
