i dont do rice very often, it gets boring, but if im only away a few days and can carry more bulky items this is how i like it;

wild rice, pre cooked at home. when cold and drained divide into portions and vac seal in little bags with a spoonful of melted butter or olive oil.(one of those machines that sucks the air out then heat seals the bag. bloody great)
when eating time comes pop the bag in a pan of boiling water for 5 mins, dont open it or snip the corner or anything. this doesnt contaminate your coffee water and wild rice takes a long time to cook so it doesnt overcook and become mush. (unless you want it to, thats a nice variation too and in the bag it wont burn)

the only sauce/spice i take with me are;
ghee tube, indian clarified butter to cook with, doesnt go off, or a small bottle of olive oil
tomato puree tube, full of vitC
garlic puree tube, tastes great and got quite a lot of salt in it
white pepper, curry powder and tabasco.
if you cant make any old poo taste great with this lot theres something wrong with you and you shouldnt be out without supervision.

oh, and my last little tip; if you tuck into the garlic puree make sure youve got plenty to drink, or you will have a mouth like the bottom of a birdcage in the morning

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dave

I have just found this tread and would like to bring it back to life with more recipes.. but in reading it I noticed that no one has mentioned the easiest way of making rice on the road. 2:1 ratio is about right. Put rice in pot..(use the smallest one that fits your needs) add water.. While stirring (as camp stoves and pots have hot spots) Boil the buggery out of it until there is a heavy boil, Cover That steamer one looks great. Remove from heat source (but try to place on something that will not suck the heat from it). and cook the rest of your meal.. 20 min or so later (for about 2 cups) the rice will be done.... no burnt spots, it will not be china town hot.. but fluffy and edible..

I will try and digg out some actual recipes and add them asap

NOW: The SOREBUMS guys had a recipes for cakes, well they said they made them on the road.. this i would love to know how to do... so.... Guys? any help here?

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2000 Africa Twin
http://two-up-ona-twin.blogspot.com

Just to add in a little more to the rice connundrum, here's a couple of tips.

The Delia version. Put cooking oil in the bottom of your pan, then fry the rice in this for two minutes, stiring it vigourously, then put in water to go with the 2:1 method, and turn down to a simmer. I've tried it and the frying seems to prevent stickiness.

The rinse before cooking version. Nothing to rinse it in? Tip the rice into a sock, and swill that around in water, then when you're done, just pull out the sock, tip out the rice and turn it inside out to get the last bits out. No clean socks? Well think of it as adding flavour, mind you, it seems to get your sock clean in the process.

The bugger this measuring, I'll just use loads of water version. All that 2:1 and slow simmering, I can't be bothered with it, so because I've got two pots with my Trangia and a lid, I'll stir-fry any meat in one, till it's just ready and good and hot, then cook the rice in the other with loads of fast boiling water, with the meat pot sat on top to keep warm. Then I'll tip the meat into the lid (plate) strain the rice with the perforated lid, so the water goes in the, now empty, meat pot, and put the rice in the lid - yum. That way all the boiling water doesn't go to waste, it's busy soaking the meat pot clean while you eat.

Oh, and a tip for when you forget and burn something to your pot. Cover it with water as quickly as possible to prevent it oxidising more, then tip in a bit of washing powder, and put it back on the heat. usually ten minutes boiling will get your pot clean, and if your sock from above is still dirty, throw that in as well.

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Take a banana, with the skin on. Make a slit down the inside of the curve, into but not right through the flesh. Fill the slit with bits of chocolate and some rum. Wrap it all in foil and put it in the fire (embers ideally) for a while.

Yum yum yum!

Laura's recipe works just as well if you wire the foil wrapped package to your exhaust and wrap a few layers of foil round it. Timing tends to depend on your riding style though.

No-one's mentioned toast yet, you can't beat a nice slice of toast and Marmite and a jar will go a long way. Years ago I bought a folding camp toaster, it's a wire guaze on a frame which sits on top of either your fire or your gas stove (petrol tends to taste) and does a mean slice of toast, but hey you can always use a twig to make a toasting fork.

And finally if you've got the space and you're in a bread-zone, there's the jaffle.



First discovered them in Australia (I think it's an Oz invention) and you can do all sorts with it, pop two slices of bread in and make toasted sandwiches, roll together some dough with meat in the middle and make a type of pie, fry an egg or two, the list is endless. You can use it on the fire, in the enmbers, on a stove, even a hostel gas ring. I love mine, and will pack it if I can. HERE's a few ideas, and also linked to a great damper recipe.

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One tin of corned beef, one packet of instant mashed potatoe, one packet of french onion soup.

Mix Instand mash and Soup to a thick mass, add tin of corned 'dog' beef.

Season, can be either eaten there and then or fried for brekky.

Tastes like shit but would will not be hungery, and its cheap.

I've got one of these...




Diablo Sandwich Toaster - I Want One Of Those

The Diablo toasted sarnie maker. It's great on your stove, BBQ or fire. Cheese and ham toasties on the road, lovely.

Soon I'm going to need a trailer to carry all of my gear!

Damper also works very well with normal flour and a can of (prefer it to the self raising flour and water). We've made this loads of times in our dutch oven on an open fire.

Dig a hole, put coles at the bottom, put the dutch oven in and put coles around and on top of the lid. 30 minutes or so and its done (yes, a bit impracticle on a bike)

Add spices, cheese, herbs,sundried tomatoes or whatever...delicous

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www.seeyouwhenwegetthere.com

Just thought of another one...

2 minute noodles...once water is boiling and noodles are in, add an egg or two to cook(poach) in the water. Add a bit of protein to the noodles.

Also got introduced to a very nice 3 min spaghetti (Barilla - Italian spag, must be the No1 spag called Capelinni for the 3 min cooking time) by some italian friends. Takes 3 minutes to cook. Add olive oil and some spices (parmesan optional)...very nice.

Also good to add a mix of nuts/seeds to the spag

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www.seeyouwhenwegetthere.com

People have been making bannock for as long as they has been able to procure flour - sweet or savory it's awesome. Bake it, fry it, or throw it in the fire, but my fave method is the stick, as mentioned by XTGirl. Its easy to make an oven just put a few small stones in a pot, place a smaller pot inside with the concoction , cover ad voila - a camp oven.

I tend to prefer noodles or pasta to rice but its personal preference. All the usual small tasty stuff has already been mentioned. Anything in sachets is good and I tend to liberate them frequently from restaurants for my meal kit. Never though about sweet chilli sauce though - but that's certainly going in my meal kit, cheers.

If you manage to get big bits of meat i.e. roadkill or even if you get given some, I prefer the underground oven method using hot rocks - brilliant for game. A lot of effort but once prepared you can leave all alone and come back later when its done. Of course the BBQ is also good too!

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www.AdventureVagabond.com Mongolia & Siberia 2012: Adventure Moto Madness