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.