Thanks Moe M., for your tips on making a rice dish "out in the sticks". Your description of how you make it in a G.I. canteen cup was a pretty darn good description/recipe, for those of us who use them.
The "finger" rule that ... I think Old P. mentioned is a good one to remember also.
I can handle rice every once in a while, & it is easy to carry, & fairly non- perishable... but I am not a good "rice" cook/chef. I can cook/BBQ/etc. a lot of things, open fire/pit stove top etc...but I am a crappy "rice" guy. Must be that I am Scots-Irish...
Give me Meat & Potatoes.. no troubles.. Rice...not so good.. Particularly brown rice..
Thnx again for your mention of it here, in the "Trail foods & camp cooking" topic.
It is a great subject. Your post earlier, to help all of us in knowing a good recipe & idea to try, using rice, is a great addition to the topic, IMO.
BTW...Yeomans talking about bringing meat along ona trip, is more along the way I do things. I much prefer eating what is provided thru your own efforts, on trips where you can hunt or fish, more than trips where I have to bring things. I am definitely not a fan of things you add boiling water in the bag/pot, in order make it edible. Although, I will use them "in a pinch",or on a short trip.
Mtn.Spts., I may have mentioned it here somewhere before but it's worth mentioning again, I like regular rice as opposed to minute rice for several reasons, first is that I think I can control the outcome of the rice better, but more important is that when I'm camp cooking I often make a one pot rice meal, it's filling and satisfying, and I dress it up with fillers that make it a meal and not just a bowl of rice, which works out good because of the extra cooking time of the regular rice over minute rice.
My grub bag usually contains some fresh produce, a potato, onion, and a couple of carrots for sure, and usually a zip lock sandwich bag of assorted dried vegetables of some kind, I also pack either a small summer sausage, pepperoni stick, or double smoked polish sausage, all of which keep very well unrefrigerated for up to a week if kept out of the hot sun.
For a solo meal such as with rice my USGI Canteen cup is ideal, it works well over coals, with my alcohol "cat" stove, and if I'm careful my pocket rocket stove works well also, but with the PR stove you have to keep an eye out that it doesn't burn the bottom of your rice.
One of my usual recipes calls for one cup of washed white long grain rice, two cups of water, and what ever else I plan to put in it.
I get my ingredients ready ahead of time, usually it's one good teaspoon of granulated chicken bullion, about 1/2 cup of fresh chopped onion, 1/2 a cup of dried veggies (soaked in warm water for about ten minutes), about 1/4 cup of what ever meat you have, salt, pepper, and a little cayenne pepper to taste, and one tablespoon of light olive oil.
I bring the two cups of water to a boil in my canteen cup, pour in the oil, then add the seasonings and all the veggies and the meat, i let it come back to a boil and stir in my rice, then cover the cup and lower the heat so that I get just a gentle simmer, it's usually cooked in about 15 or 20 minutes, take it off the heat, remove the cover and fluff up the rice, making sure to stir up the veggies (they sometimes settle), replace the cover and let set for another 5 to 8 minutes, and it's ready to eat.
Using this recipe you will end up with a full canteen cup of rice entree, it's filling, so count on having some for breakfast, covered and cooled it'll keep very well overnight.
