Cooking White Rice in a Dutch Oven

We finally made some good rice in a dutch oven today. I was a little disheartened by previous failures, but I knew that it could be done because the Japanese have been cooking rice over a fire for centuries.

Heat! You want heat! I have a 10″ cast iron pot with a lid. It’s not a “camp” dutch oven (with the legs and a rim around the edge of the lid). I set the pot on a wire trivet with charcoal packed underneath. If you have a dutch oven, it’s more convenient. Today all the dutch ovens were being used to cook other things.

  1. Put two cups of water in the pot.
  2. Bring the water to a boil. Be patient, as it make take a while.
  3. After the water is boiling, add one cup of rice.
  4. Bring to a boil again, then remove all the charcoal except a ring.
  5. Cook until done.

If the water isn’t hot enough at the beginning, the rice will turn to mush with a hard core — really gross.

Note that we cook with the short grain Japanese rice, which turns out a little sticky. It’s perfect for using chopsticks. I’ve not cooked the “fluffy” American long-grain rice for over a decade, so I can’t comment on that.

One thought on “Cooking White Rice in a Dutch Oven

Leave a Reply