Camping With a Rice Cooker

So, we went camping again last weekend. I really don't like to spend much time cooking or cleaning up while camping. Since I knew we were going to have a campsite with electricity, I decided to take our rice cooker along to do the majority of the cooking. We still used our cookstove to heat up water, but I didn't get out any other pans.

The food was a hit with everyone.

Here were our breakfasts:

RICE COOKER SCRAMBLED EGGS

I had mixed 6 eggs together before we went camping, and froze them flat in a ziploc bag. I had also put some ham cubes in ziploc, maybe 1/2 c. cheese in a baggie, and 2 T. butter in a little sandwich bag. When it was time to cook, I put the butter in and let it melt a little, then I added the ham to mix it with the butter a little. I poured the eggs in and stirred. It cooked pretty fast, maybe about 5 minutes, with me stirring it every couple of minutes. Then I added the cheese, stirred and let it all mix together. (This would have been great by itself, but I had about 1 1/2 c. leftover shrimp and rice that I stirred in until it was warm. Very good.)

RICE COOKER COCONUT RICE PUDDING

3/4 c. rice
1 1/2 c. water
1/4 t. salt
2 cans coconut milk
1/2 c. sugar
Cinnamon

Cook the rice, water and salt in the rice cooker. When rice is done, stir in the coconut milk and the sugar. Cover and turn the cooker back on. After maybe 15 minutes, start checking and stirring the rice every 5 minutes or so until it has the right consistency. I don't remember how long this took, but it didn't seem too long. It was a big hit and very filling.

RICE COOKER OATMEAL

The day before we left home, I soaked 2 c. oatmeal with 2 cups water and 2 T. yogurt in a bowl on the cupboard. Before we left, I put it in a ziploc, and then into the cooler. We used it 3 days later. When it was time to cook it, I emptied the oatmeal ziploc into the rice cooker and then added a can of coconut milk. It did not take very long to cook at all, maybe 5 minutes, and I liked the consistency. I served it with dried cranberries and some half and half. (I had planned on having it just plain, but I happened to be in a grocery store the day before we had it and I splurged on a small container of half & half)

I like this method of making oatmeal. I think during the school year, I'll set it up in the rice cooker (using water instead of coconut milk) the night before so Dave can turn it on when he gets his coffee. That way, he can have fresh oatmeal without having to work for it, and it will stay warm for the rest of us.

BONUS RECIPES:

SHRIMP & RICE

Before we had left home, I'd cut up a green pepper and onion and placed them in a baggie. We also had a quart sized baggie of cut up broccoli.

Put in rice cooker:
1 stick of butter
onion and pepper - let it cook for a minute or two.
Add:
1 1/2 c. rice
1 can broth
Bag of broccoli
1 lb shrimp
Old Bay Seasoning

Turn cooker on, stir, and let it cook. You might want to add the shrimp close to the end so it doesn't get too chewy.


RICE COOKER MACARONI AND CHEESE

In rice cooker, add:

2 c. uncooked macaroni
1 c. broth
1 c. milk or cream
Ham cubes (optional)
Broccoli (optional)

Cook until the macaroni is done. Then, add:

1 1/2 c. shredded cheese
2 T. butter
Salt & pepper

Stir and keep warm until ready to serve.