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Outdoor cooking with a large pot and other utensils A gas cartridge portable stove. Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with nomad in cultures such as the Berbers of North Africa, the Arab Bedouins, the Plains Indians, pioneers in North America, and indigenous tribes in ...
Zojirushi 3-Cup Rice Cooker. With just one button, the Zojirushi 3-cup rice cooker makes cooking rice easy. "Love this thing," said one reviewer. "Cooks rice with the push of a button and I can ...
Instant rice is a white rice that is partly precooked and then is dehydrated and packed in a dried form similar in appearance to that of regular white rice. That process allows the product to be later cooked as if it were normal rice but with a typical cooking time of 5 minutes, not the 20–30 minutes needed by white rice (or the still greater time required by brown rice).
Parboiled rice Woman preparing parboiled rice in Nigeria Prepared parboiled rice. Parboiled rice, also called converted rice, easy-cook rice, [1] sella rice, and miniket (as predominantly called in West Bengal and Odisha in India, and in Bangladesh) is rice that has been partially boiled in the husk.
Single-hoop tents use just one flexible pole and are often sold as light-weight one or two-person tents. These are the modern equivalent of older style pup tents, and have the same feature of somewhat limited headroom. Different styles may have the pole going either along or across the tent. The pop-up tent is a recent innovation. This type of ...
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Backcountry camping in other areas may not require a permit. Campsite at Sawpit Bay. Canadians refer to it as crownland camping, or rough camping. Canadian citizens and people who have lived in Canada for at least seven months of the preceding 12-month period can camp for free up to 21 days on any one site in a calendar year.
Rice may be made into congee (also called rice porridge or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water, usually to the point that it disintegrates. Rice porridge is commonly eaten as a breakfast food, and is a traditional food for the sick.