cooking rice in the van

andyjanet

andyjanet

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ok whats the best way to cook rice, i am looking into rice cooking at home and in the van,
i normally end up cooking white rice because brown or wild takes so frigging long,
does anybody have a rice cooker and is it any good will it take away some of the my god its not cooked yet moments.
do you use it in the van and what model is it. Recommendations please Andy
 
That's what happens when you splash the cash on those big expensive vans ...

... you have to live on a small handful of Rice per day. :lol-049:
 
i just use cheap white long grain rice . wine glass of rice two wine glasses of water per person . then i use a pressure cooker . bring to pressure then two minutes .then remove from heat . wrap cooker in towels then prepare and cook what ever i,m having with it . after 15-20 mins carefully lift weight valve . if no pressure remove lid rice cooked lovely .
some times and have in the past just brought to boil in a normal pan cook 2 mins and again remove from heat etc etc . all ok but i do find the pressure cooker gets it just right .
i use pressure cooker for many things . use them at home and in commercial kitchens i have worked in .
even chicken then just brown under grill to look roasted . or a quick fry again looks roasted .
but as its friday tonight is fish and chips , cooked in a deep fat fryer . lovely .
 
maingate said:
That's what happens when you splash the cash on those big expensive vans ...

... you have to live on a small handful of Rice per day. :lol-049:
Click to expand...

1kg of rice costs 40p and you can get 14 servings from it .
ideal bit of fried meat ,peppers ,tomato ,onion,spices . get it right and you havnt spent 50p for a meal. that could cost pounds as a takeaway.
 
this is where the microwave bags of rice are perfect- they come in many different varieties of rices and ingredients, they're cooked perfectly, and just need heating in a frying pan steamer or saucepan, brilliant idea with a long shelf life too !
 
I personally don't rate rice cookers at all, (it is how Sony started) yet I agree can be a swine to get right but this is how I do it and it works

Bring the rice in salted water to the boil, get a tea towel wrap it round the lid and turn the heat down to a simmer. Give it 20 mins or instructions on the packet turn off the heat and let it rest for 5 mins without removing lid and tea towel ...This bit is really important don't peek at any point .....remove the lid and towel and the rice should be nice and fluffy. This is a technique I was taught by an Asian friend and it does work ..you might need to play with the timings a little but you want be far off

Channa
 
channa said:
I personally don't rate rice cookers at all, (it is how Sony started) yet I agree can be a swine to get right but this is how I do it and it works

Bring the rice in salted water to the boil, get a tea towel wrap it round the lid and turn the heat down to a simmer. Give it 20 mins or instructions on the packet turn off the heat and let it rest for 5 mins without removing lid and tea towel ...This bit is really important don't peek at any point .....remove the lid and towel and the rice should be nice and fluffy. This is a technique I was taught by an Asian friend and it does work ..you might need to play with the timings a little but you want be far off

Channa
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Re the boiling bring to the boil uncovered so you can see a rolling boil, cover the rice when you start with water so 3/4 of an inch above the rice ...It probably works out similar to Alans 2/1 ratio but what is happening is the tea towel collects steam also acts a bit like a pressure cooker thinking about it ...I cook and Asians cook Biryani using this technique
 
If you are fussy about your rice, you may have to experiment with times, but this is what I do to cut down cooking time of brown rice.

Get a thermos, when you've had your morning tea, chuck remains of boiling water in the thermos, then chuck how much brown rice you want in.

At dinner time, rinse it out fresh water in pan and boil it up again, cuts cooking time by 60% at a guess.

Ok, bit hit and miss if you want perfect rice.


BTW, it was oldish hippy who suggested many years ago about not wasting hot water after morning brew, and saving it in a thermos. So many thanks for that tip. :)
 
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Also a pressure cooker user - uses less gas, less water and reduces steam.

white 1 cup of rice to 1.5 cups of water - 2 mins at pressure, then off heat and natural cool down.
brown 1 cup of rice to 1.25 cups of water - 18 mins at pressure, then off heat and natural cool down.
 
Boil in the bag asda rice, does the job for me.

:dance::dance::dance:
 
I only cook white rice and have only ever cooked in microwave, 8 ounces of rice, 3/4 pint water (I use boiling water and let it stand 10/15 minutes) cook for 16 mins in microwave, take out add marge, salt and pepper. To use in van, I freeze rice, then cos we don't have microwave in van I steam in my steamer, I also warm pasta this way.
 
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vwalan said:
1kg of rice costs 40p and you can get 14 servings from it .
ideal bit of fried meat ,peppers ,tomato ,onion,spices . get it right and you havnt spent 50p for a meal. that could cost pounds as a takeaway.
Click to expand...

Crikey still a Donny lad !!! ...no idea where you are buying a kilo at that price even here in sunny Dewsbury a tad more pricy ..

A lot of instructions suggest washing it first . it does make a difference but I like it a bit starchy. adds an acquired flavour .SoI don't bother but perhaps 2 mins more cooking time.

You are spot on with adding flavours , add a stock cube to the water , as for meat add it raw with a bit of onion at the beginning until sealed then add the rice and water 25 mins in the pot will cook it ( how biryani works) I often season with garam masala or chilli powder too,l A little goes a long way too, I like that idea.

Channa
 
Goodness don't some people go to a lot of trouble

Boil the water put the rice in. turn of gas, put lid on pan and leave until fluffy

Works every time - So Sandra says :lol-049:
 
I Just use microwave rice and throw it all in a pan with a bit of oil .... never been poisoned yet :)

I'm dying to see inside your van andy, any chance of any photos :confused::confused:
 
Cover the rice with the water, boil it for 2-3 minutes with the lid on them turn the gas off and leave it for 10 minutes and it comes out fine each time
 
For Basmati I normally bring a big pan of salted water and glug of oil to the boil then add a good cup(two servings) of 3 times washed rice bring back to the boil (no lid) then time it for about 6 minutes then drain and put back in the empty pan for about a minute or so more then fluff up and serve, one thing I've learned is to never use the method or timings on the packet, I watched an old Indian fellow on youtube and used his method, testing the rice after 5 minutes, mind I normally add a little turmeric,several bay leaves and half a dozen cardomon pods.
 
Wow thanks so many different methods,
I start off with a tablespoon of oil in a frying pan, get that smoking then add the rice whilst the rice is par frying I boil the water and stock cube, when rice is hot I add the boiling stock bit by bit, the sssssssshhhhhhhhhhhhhhhhhhhhhhhhhh is very satisfying then leave until all water has evaporated,
Just looking for an easier life
 
You can also use a Mr D cooker, curry in the bottom rice on top simples
 
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