Cook rice on a Trangia

These steps assume

• Equipment stands securely on a non-combustible surface.
• Wind and fuel can change conditions during the process.
• The focus is “Cook rice on a Trangia,” not a particular dish.

What you need

• Trangia with windshield
• Burner and suitable fuel
• Stable non-combustible base
• Lid and pot grip
• Water for extinguishing or cooling

Step by step

1. 1

   Rinse the rice, measure 1 part rice and 1½ parts water into the pot, and bring to a boil uncovered.

   • Equipment: Trangia with windshield, Burner and suitable fuel.
   • Heat: Medium heat; adjust for wind.
   • Time: 3–5 minutes.
   • Looks like: The whole surface bubbles and the grains move.
   • If it goes wrong: Too much water leaves wet rice and uses extra fuel.
   • Done when: Complete: The whole surface bubbles and the grains move.

2. 2

   Cover, reduce the burner, and simmer without stirring or lifting the lid.

   • Equipment: Trangia with windshield, Burner and suitable fuel.
   • Heat: Low, steady heat.
   • Time: 8–12 minutes.
   • Looks like: Steam is gentle; the pot does not rattle and there is no toasted smell.
   • If it goes wrong: A hard boil dries the base before the centers soften.
   • Done when: Complete: Steam is gentle; the pot does not rattle and there is no toasted smell.

3. 3

   Extinguish the burner. Leave the pot covered for 10 minutes, then fluff the rice.

   • Equipment: Trangia with windshield, Burner and suitable fuel.
   • Heat: No heat.
   • Time: 8–12 minutes.
   • Looks like: Water is absorbed and the grains are tender with no wet base.
   • If it goes wrong: Opening immediately loses steam and leaves firmer rice.
   • Done when: Complete: Water is absorbed and the grains are tender with no wet base.

If it doesn't turn out as expected

• Too much water leaves wet rice and uses extra fuel.
• A hard boil dries the base before the centers soften.
• Opening immediately loses steam and leaves firmer rice.

Food safety

Place the Trangia securely away from dry grass. Cool leftover rice quickly; do not leave warm rice out for hours.