>>314286>Do you put the rice in with it all then boil it all up together?That's how I do it, yeah. I got the idea from a one-pot cookery book and just tweaked it for dehydrated ingredients. (Forgot to include a beef oxo cube on that list. derp)
There's nothing to stop you cooking the sauce and rice separately though. If you've got the means to have two pots on the go then go for it.
I'm all about minimal kit though.geropto I'm either using a Trangia when going guerilla or a home made billycan (Modified sugar tin. lol) over the fire when I'm on my permission so I prefer it all together in one.
At the minute I'm starting with about a pint of boiling water and topping it up as necessary. When the rice is 90% cooked I take it off the heat and let it stand with the lid on to finish cooking by itself.
I really need to measure it out properly next time so I can just boil up the right amount and throw in the mix.
When the rice is 90% cooked I take it off the heat and let it stand for ten minutes with the lid on to finish cooking by itself.
Another /out/ cooking tip from anon; BANNOCK!
Bannock and bacon is my favourite bushcraft breakfast. Especially when I can have a proper fire. Also makes a nice dessert.
Just mix up; 2 cups flour, 2 tablespoons baking powder, 2 tablespoons sugar and 2 pinches of salt. Double bag the mixture in freezer bags again and it will keep for ages.
Add water and mix until you get a smooth dough. Grab a handful and squeeze it into a sausage shape as you spiral it around a stick. (Don't do it like pic related though. Use green sticks and strip the bark!)
Cooks in about 10 minutes. If you can't have a fire, squash your dough ball flat and cook it gently in your pan. (I like to add a little bacon grease for that.)
There's a million ways to pimp it up. (Chocolate chips, berries, dried fruit etc.) Hit google for ideas.
