・How to cook rice in a mess tin
What is a mess tin?
A mess tin is the original form of what we now call a cooker.
They come in a round shape and a deformed oval shape, the latter being called a "military-style mess tin." It consists of a pot, an inner lid (also called "nakago"), and an outer lid. The nakago can measure 2 go (approx. 360ml) of rice, and the outer lid can measure 3 go (approx. 540ml).
Some models have a handle on the outer lid, allowing it to be used as a frying pan, and the inner lid can also be used as a serving dish for side dishes.
In this article, we'll imagine cooking rice in a Captain Stag mess tin, which is similar to a common model.
Rice Cooking Method and Steps
Add rice and water
First, wash the rice. For military-style mess tins, you can wash it thoroughly by putting rice and water in, covering it with the inner lid, and shaking it side to side.
To measure the water, flatten the rice, place your index finger on the surface of the rice, and align it with your first joint. This method works for any cooker.
Although there are markings for 2 and 4 go, it's good to remember this method for when you're between those measurements. Also, while there's a guideline of 200ml per go, you won't need a measuring cup if you use your index finger.
Even an approximate amount of water will result in well-cooked rice. Unlike cooking at home, even if there's a slight increase or decrease, and even if it boils over, it will still cook deliciously.
After measuring the water, it's best to soak the rice for 30 minutes in summer or an hour during colder seasons.
When the water is cold in early spring or autumn, or when you have to cook rice in a place without water (i.e., camping out) while traveling by foot, there is an option for rinse-free rice.
It's also a good idea when the campsite is crowded and you've pitched your tent far from the water source.
For rinse-free rice, the amount of water needed is just slightly more than for regular rice.
Put it on the fire
After soaking in water for the time mentioned above, put it on the fire.
For up to 2 go, cover it with the inner lid and remove the outer lid. For 3-4 go, cover it with the outer lid and remove the inner lid.
The removed lids can be used as frying pans for grilling, etc. Start with high heat, and once it boils, reduce to the lowest possible heat for 15 minutes.
The key here is "as much as possible." While you can easily adjust the heat with a stove or gas burner, for charcoal or bonfire, it's just a matter of feel, so simply moving it away from the fire is sufficient.
For small burners where heat adjustment is difficult, you can adjust by placing a burner pad in between.
For charcoal or bonfire, it's just a matter of feel, so simply moving it away from the fire is sufficient.
The guideline is: for charcoal, place it directly above the charcoal until it boils, then push the charcoal to one side, creating an empty space on the grill, and place the mess tin on the opposite side.
For a bonfire, fan it or use a fire poker to get the flames going until it boils, then flatten the firewood to create embers.
If you have a hanger-like object that can suspend it, you can use it to move it away from the fire.
When it starts to boil over the fire, the lid will lift, so press it down with a stone or similar object.
I use a Sierra cup filled with water as a weight. This way, I can also warm the water, and by the time the rice is cooked, the water is at the perfect temperature for miso soup.
(Be careful, as miso will boil over if not added after removing from heat.)
You can also warm retort pouches.
When warming retort pouches, fold them and turn them as they warm.
This helps to reduce uneven heating.
Warming them this way not only saves fuel and water for boiling water but also avoids the common "ouch!" moment when taking them out of hot water.
Steam
After 15 minutes on low heat, remove it from the fire and steam for 15 minutes.
During cold seasons, it can cool down quickly, so wrap it in a blanket.
In summer, the temperature doesn't drop much, so you can leave it unwrapped. The steaming time is not affected by the season.
I once heard from a self-defense force member that you should turn it upside down and tap the bottom with grass, and I did that for a while, but it didn't seem to make much difference, so I just leave it as is now.
Thanks to that, the bottom of my mess tin is dented. However, it doesn't seem to be breaking, so I continue to use it, but unless you enjoy the atmosphere, you should probably stop.
Serving
If you're alone, you can directly pour curry over the mess tin and eat it, but if there are multiple people and you're sharing, a spoon is more convenient than a rice paddle.
A rice paddle is too big, difficult to handle, and has no use other than serving rice, making it inconvenient for outdoor use.
On the other hand, a spoon naturally serves as cutlery.
I use an "omelet spoon" that I bought a long time ago, which has one straight edge at the tip.
With this, I can easily scoop up rice from the corners and walls at the bottom of a deep mess tin without any stress.
Summary
Unlike cooking in a rice cooker, sometimes it's hard, sometimes it's too soft, and sometimes it gets burnt, but let's enjoy that as part of the thrill of cooking rice in a mess tin.
You'll get better at cooking it with practice. With good rice, any side dish will make for a satisfying meal.
