Cuire le riz sur Trangia

Valable quand

• 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.

Ce qu'il te faut

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

Étape par étape

1. 1

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

   • Matériel: Trangia with windshield, Burner and suitable fuel.
   • Chaleur: Medium heat; adjust for wind.
   • Temps: 3–5 minutes.
   • Aspect: The whole surface bubbles and the grains move.
   • Si ça tourne mal: Too much water leaves wet rice and uses extra fuel.
   • Prêt quand: Complete: The whole surface bubbles and the grains move.

2. 2

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

   • Matériel: Trangia with windshield, Burner and suitable fuel.
   • Chaleur: Low, steady heat.
   • Temps: 8–12 minutes.
   • Aspect: Steam is gentle; the pot does not rattle and there is no toasted smell.
   • Si ça tourne mal: A hard boil dries the base before the centers soften.
   • Prêt quand: 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.

   • Matériel: Trangia with windshield, Burner and suitable fuel.
   • Chaleur: No heat.
   • Temps: 8–12 minutes.
   • Aspect: Water is absorbed and the grains are tender with no wet base.
   • Si ça tourne mal: Opening immediately loses steam and leaves firmer rice.
   • Prêt quand: Complete: Water is absorbed and the grains are tender with no wet base.

Si ce n'est pas comme prévu

• 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.

Sécurité alimentaire

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