Scouts-L Mail Archive for August of 1999: Rice in the Coffee Pot
Rice in the Coffee Pot
Thu, 19 Aug 1999 09:46:52 +0000
I bet that that Subject got your attention! Some of us like strong
coffee, but not thickened with starch.
Already discussed were "Minute Rice" TM (and other "converted" rices)
which are a matter of taste and texture.
"Success" TM rice (also discussed) offers the convenience of
encapsulating the rice in a permeable bag so you don't have to scrape
the rice from the sides/bottom of the pot.
An alternative is to double bag rice in freezer zip bags (non-permeable)
for portability. When you are ready to cook you add the measured amount
of potable water to the innermost bag with the rice, and zip them up.
The double bagging segregates the rice from the coffee, soup, or muddy
water in the pot you choose to cook in. By being immersed the water in
the bag reaches the same temperature as outside water and cooks/is
absorbed into the rice. This also allows you to have "designer" rice -
by mixing your own blend of brown, or basmati, or jasmine, or wild, or
etc. - something you can't get off-the-shelf.
With this technique you can cook two (or more) seperate items in the
same pot - like rice, sauce, gravy, etc. while each retains its own
flavor. You could, similarly, cook a soup with Tofu in it. ;-)
Test the timing at home because it will be different (yield different
textures - all the way down to mush) dependant on whether you drop the
bag into already hot water, or heat the water with the bag in it.