Cooking White Rice in a Thermal Cooker
Greetings sisters in Christ!
Are you standing strong in the Word and looking for that blessed hope?
Looking for that blessed hope, and the glorious appearing of the great God and our Saviour Jesus Christ
Titus 2:13
Not long ago I did a post about thermal cooking, you can read that HERE. In that post I said I'd share about how to cook rice in it, after I figured out a good ratio, so here it is:-)
At this point I've only done it in a big batch because I wanted left overs and boy did I have a lot left over!!! (We ate off it for several days:-)
I used 2 1/2 cups of long grain white rice and 4 cups of water. (I also added a tablespoon of dried onions and a drizzle of oil.) I brought it to a boil, poured it into the thermal cooker, wrapped it up and walked away for 2 hours. When I opened it, all the rice was fully cooked, not mushy and all I had to do was fluff it with a fork. It was rather tightly packed but no big deal. The cooking time is normally 1 1/2 - 2 times longer than you normally cook it on the stove. If your rice takes 20 minutes to cook you would bring it to a boil then thermal cook it by letting it set for at least 40 minutes. I left mine 2 hours because I wanted to see how long I could leave it before it was mushy. Quite honestly it could have sat longer and still been good.
You don't need to have a thermal cooker to do this you know...you can just use your pot and wrap it with some towels or a blanket, that works too. In fact I just did a small batch that way tonight for it to cool overnight before I put it in the cooler. You can also cook smaller amounts in a regular thermos. It's all really simple to do and saves a lot of energy costs from not boiling it for 20-30 minutes and quite honestly I like how I never have to worry about it sticking or burning on the bottom.
See that pan? It's AMAZING!!! This is what it looks like:
That's my keeper at home tip for you for today, hopefully some of you will find it a valuable addition to your daily life.
Love and peace to you,
Sister Deb
Are you standing strong in the Word and looking for that blessed hope?
Looking for that blessed hope, and the glorious appearing of the great God and our Saviour Jesus Christ
Titus 2:13
Not long ago I did a post about thermal cooking, you can read that HERE. In that post I said I'd share about how to cook rice in it, after I figured out a good ratio, so here it is:-)
At this point I've only done it in a big batch because I wanted left overs and boy did I have a lot left over!!! (We ate off it for several days:-)
I used 2 1/2 cups of long grain white rice and 4 cups of water. (I also added a tablespoon of dried onions and a drizzle of oil.) I brought it to a boil, poured it into the thermal cooker, wrapped it up and walked away for 2 hours. When I opened it, all the rice was fully cooked, not mushy and all I had to do was fluff it with a fork. It was rather tightly packed but no big deal. The cooking time is normally 1 1/2 - 2 times longer than you normally cook it on the stove. If your rice takes 20 minutes to cook you would bring it to a boil then thermal cook it by letting it set for at least 40 minutes. I left mine 2 hours because I wanted to see how long I could leave it before it was mushy. Quite honestly it could have sat longer and still been good.
You don't need to have a thermal cooker to do this you know...you can just use your pot and wrap it with some towels or a blanket, that works too. In fact I just did a small batch that way tonight for it to cool overnight before I put it in the cooler. You can also cook smaller amounts in a regular thermos. It's all really simple to do and saves a lot of energy costs from not boiling it for 20-30 minutes and quite honestly I like how I never have to worry about it sticking or burning on the bottom.
See that pan? It's AMAZING!!! This is what it looks like:
It's such a blessing for our van life and it's worth every single penny. (Less than $20) Nothing sticks to it! I still like to use some oils because they are healthy for you.
(Disclaimer: we all have liberty to choose what type of cookware we will use in our homes. I say this because many people are very adamant about what they like and I'm just sharing something in case anyone is interested :-)
I love having rice left overs because I just toss it in the pan like you see above, with some veggies and quickly warm it up for a fast and inexpensive meal. Rice is very inexpensive and even more so when you buy it in bulk. I recall years ago getting a 50 lb bag of rice for less than $5. Haha, that's paramount to grandma saying she remembers buying a loaf of bread for a nickel and everyone's eyes get wide:-)
Do any of you (in the same generation as I) remember growing up on a breakfast of rice, milk, cinnamon and a pinch of sugar? Or rice pudding? Baked rice? Or just rice, salt and butter? (Or in my case we rarely had butter it was oleo or margarine....I hate to think of what they are made from but I didn't die from it.)
That's my keeper at home tip for you for today, hopefully some of you will find it a valuable addition to your daily life.
The Lord bless thee, and keep thee: The Lord make his face shine upon thee, and be gracious unto thee: The Lord lift up his countenance upon thee, and give thee peace.
Numbers 6:24-26Love and peace to you,
Sister Deb
The biblical gospel...