this post was submitted on 15 Nov 2024
17 points (100.0% liked)
Buy it for Life
4514 readers
1 users here now
A place to share practical, durable and quality made products that are made to last, with an emphasis on upcycled and sustainable products!
Guidelines:
Things that are well-made and durable (even if they won't last a lifetime) are A-Okay!
Unlike that other BIFL place, Home-made and DIY items are encouraged here, as long as some form of instruction is included in the body of the post.
Videos links are not allowed as post titles, but you may use them in a text post.
A limited amount of self-promotion is accepted, IF the item you are selling aligns with this criteria:
- The item must be made with sustainable or recycled materials.
- If electronic in some way, the item must be open-source.
- The item must be user-serviceable (if applicable).
- You cannot be a large corporation.
- The post must be clearly marked with a [Self Promotion] tag in your title.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Depending on how organised you are, and how much soup/boiled root veg you eat, soaking your rice over night and steaming it over soup/veg you're boiling the next day, is going to be much more energy efficient than probably all other methods.
I think brown rice only takes about ten minutes to steam once it's been soaked overnight, but I have never actually tried this method myself as I don't eat that much soup or boiled root veg, and I have a bad habit of forgetting things if they're not in my direct line of sight.
I cook all the rice I eat in an enamelled cast iron pot, on an induction stove hotplate.
(I am hella poor these days and have metered electricity, this has been the cheapest way I've found so far that works for me.)
Add 1 part washed brown rice into the pot
Add 1.5 parts cold water into the pot
Add salt or stock cube/seasoning if desired
Bring to a rolling boil for 2 to 3 minutes
Cover pot with foil and lid to trap heat and steam
Reduce heat to the lowest it can go while simmering continously
Simmer for 15 minutes
Turn off heat but do not touch or move the pot.
Wait 15 to 20 minutes for the rice to steam cook the rest of the way.
This method works great, unless it is the dead of winter and cold enough in my kitchen that the pot cools too quickly to finish steaming the rice through. In which case I add a little more water and bring it to a boil again, and cover, lower the heat and steam it again for ten minutes, while hovering over the pot shivering and debating whether or not to just eat it as is, or wait for it to be both mushy and crunchy.