Steamed Rice in the Thermal Cooker

Fluffy and full of flavour - with just two minutes of cooking!

Can you cook steamed rice in a Thermal Cooker? - sure you can ... one part rice to one and half times water, , two minutes at a boil, and thirty minutes in the Thermal Cooking Bag. Voila! perfectly steamed, separated grains of fluffy white rice!

Wanna see how?

So one mug of basmati rice and one and a half mugs of boiling water .. back up the boil for just two minutes.

With the lid on of course - the pot, the lid, and the food need to be piping hot so that the residual heat continues the cooking.

Tie it up nice and tight - the enemy of Thermal Cooking is air - you need to get all that insulation as tight around your pot as you possibly can. No gaps mean more heat is retained.

After about 30 minutes (or more, honestly it will hold in the bag for hours keeping hot) your rice is ready to serve

It can look like a rather solid cake of rice - but if you swirl a chopstick through the rice then it all fluffs up lovely.

Meaning a perfectly cooked bowl of rice .. that still tastes of rice rather than salty water. Honestly, cooking it this way is like cooking rice in a proper steamer .. a real pleasure to eat!

Come out perfect every time - and so easy even my youngest is happy to put a pot of rice on when asked - no danger of him forgetting about it or it burning dry when it is in the Thermal Cooking Bag after all !!