Quote:
Originally Posted by
tripletom
Chicken curry (or chili) and rice.
Take a tin of chicken curry, peel the label off and wash the tin.
If you are smart you do this at home, and then simply mark the lid with the contents in permanent marker. Pierce the lid in two places.
Bring some water to boil in your mess tin, normally half a pint or so.
Stick your tin of curry in, piercings upwards.
After 5 minutes, add a pouch of quick cook rice to the water.
When the rice is cooked, the water should be used up and in the rice. Open the tin of curry, pour over and devour.
be to add a bit more flavour. Super lightweight and very little mess to carry.
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I did this at the Dragon, albeit I had a tub of Pringles with my chilli rather than rice, and used the water to make hot chocolate. I'd forgotten just how long it takes to heat a tin through like that, and that was on the MSR. God knows how I used to cook like that on a hexy burner back in my school (CCF) days.