You want to start with enough water to cover the rice with about 1-2cm extra (depth above the rice) and boil it rapidly until the water drops below the level of the rice and craters form in the rice and you can barely see the water bubble in the craters. At this point you can take it off the heat and leave it to steam. It takes about 10minutes for the remaining moisture to be absorbed. You need a good fitting lid - at home you'd place a tea towel between the pan and lid to get a better seal. Good way to measure out rice is to pour it into your hand - about 2 handfuls is a portion, but you can work it out at home before you try it for real.
A friend at work yesterday suggested the following which I have yet to try: measure 1 cup of rice to 2 cups of water. Boil rapidly (I assume from cold) for 7 minutes. Drain off excess water and leave to finish cooking in the covered pan for 10 minutes. He swears by it, and the rice is not all sticky. But light and fluffy.
Easy to remember - use twice the volume of water as there is rice. Allow about 100cc rice per person, that's about half a small mug. Add salt. The ratio of water to rice is critical. Bring to the boil, cover firmly and then simmer for ten minutes (ideal for Trangia cooking). Take the pot off the stove, keep it firmly covered, and leave it somewhere warm for another ten minutes. Done. Cook the meat dish in the Trangia's second pot during this second period.
Improvement: 1)Fry a chopped onion until brown first, then add the rice and water and cook as above.
I use the cooking time it says on the packet as a guide, but I do sometimes take it off the heat part-way through and stand covered to save fuel or whilst I heat up the sauce or whatever. I compare the cooking descriptions on the packets in the shop and go for a quick-cook one if possible. I also prefer boil in the bag ones as the pan is easier to clean.
Crikey! Is this really me talking about cooking? Must be having an identity crisis.
And, add salt to the rice when it’s cooked, not to the cooking water - the rice will be all the better for it. Or, if you want really quick cooking times, take the Uncle Bens pre-cooked rice which cooks in two minutes, but you will have the weight penalty.
I find that alot of the flavoured rices cook in less time and plain rice. They can't be that much heavier and they come in 1/2 serving sized packets for you already.
