Overall, I was quite pleased with the results -- and Perry was, too! Next time I'll adjust the curry's cooking time upward by a couple hours. Part of the problem, I think, stemmed from the fact that I had to cook the curry on a hotplate, because our stove is broken again. The hotplate just couldn't get the curry as hot and simmering as the stove could've. Next time I'll Wonderbag the curry for 5-6 hours. For the rice, I added a cup of brown basmati to 2 cups of boiling water with 1/2 teaspoon of salt and a tablespoon of butter in it. I boiled the rice for 15 minutes, and put it in the Wonderbag for 1 1/2 hours. The rice came out fluffy and nicely cooked, but the grains were blown. Next time, I'll halve the boiling time.
The Wonderbag was created in South Africa and is a real fuel saver (whether electricity or firewood or gas). They're available on Amazon as a buy one, give one deal. You'll receive a Wonderbag, and one will be donated to an African family.
|Simmering the curry. Our stove is broken again, so I had to use the hotplate.|
|I tossed this picture in for those of you who may wonder how we do dishes without running water. The answer is camp-style!|
|I nestled the hot pot of curry in...|
|…covered it with a towel and this pillow….|
|…and cinched it up tight! I left the curry in for several hours, and then I cooked the rice. When I took the curry out the pot was still very hot…steaming hot. It could've easily stayed in for 2 to 3 more hours, I think.|
|The curry and the rice, ready to eat!|
|Fluffy rice with zero risk of burning in the pot! This is definitely my new go-to way to prepare rice.|
|Ready to eat! On the side we have chutney, greek yoghurt, and minced flat leaf parsley instead of cilantro ("Coriander is kute. Is finished, ma'am." said the clerk at Spar).|