This week I went back to the basics, this time I cooked just plain rice (click on the picture for a larger view). After all, I’m probably not going to be baking many cookies or brownies if times get tough. So, my wife suggested I try to cook rice. I said, “How hard can that be? It’s just plain rice!”
She said it wasn’t about it being difficult, it’s about the experience of knowing how rice cooks, and if it does so differently in the Sun Oven versus the stovetop. I said “Yes, dear” with a smile on my face and proceeded to try it.
If you’re unaware, you normally use twice as much water to dry rice. In addition, most bulk rice directions say you should bring the water to a boil (which is tough to do in the Sun Oven) and let it simmer for about 20 minutes, covered. The water should then be absorbed and rice nice and fluffy.
So, after about an hour of letting two cups of water heat up, I got impatient and put the rice in. I waited the requisite 20 minutes and tested it… and the rice was fine, of course! I should note there was a very little bit of water left in the pot but the rice tasted just fine. Now, if someone will please tell my wife I was right about something, I would greatly appreciate it. 
Take a moment and please choose to LIKE this post on Facebook and share via Twitter using the buttons below, or you may Email it to a friend quickly using the Email button shown directly above. Thank you for your time! Want to take your prepping to the next level?Become a Pathway 2 Preparedness member and get yourself and your family ready for nearly any emergency in only 12 weeks! Prepare for sheltering-in-place, evacuation, and plenty more. Check it out.Blog Owners: This content may be freely republished so long as the following credit is included at the top of the article: "This article was first published at reThinkSurvival.com." |
Have been using my sun oven for quite a few years and I usually just put the rice and liquid (water, vegetable cooking liquid, broth or combination) in the pot, cover and put in the sun oven. Usually takes about an hour. If I’m cooking a meat dish, which usually takes 3-4 hours, I just stack the rice pot on top.
I’ve been considering dishes where I use both pots… just not feeling that “daring” yet.
How do I get to that “build your own” sun oven?
The full article is here: http://www.doomandbloom.net/2012/08/the-5-solar-oven-i-wish-i-had-built-years-ago.html
I have been hesitating to buy or make a sun oven given that I live in the great white tundra of MinnesOta
However, you are beginning to intrigue me with your weekly posts on cooking with a sun oven! We do have temperate weather six months out of the year up here… I am creating a “summer kitchen”, the old term for outdoor kitchens, and might just have to investigate into the sun oven!
If you’re not sure yet, Bev, try making one from scraps. I did so a month or two ago for $5 and that’s only because I bought an oven thermometer. If that seems to work ok for you then choose to buy one.
You couldn’t have picked a more boring food for your Sun Oven post! Of course, it is a prepping staple so you are correct in needing to know how to do it.