[Sca-cooks] Rice in a roaster?

[Jeff Gedney]

>In a half-hour at 400 deg. F. the water in the roaster 
>had warmed up only to the point that it was uncomfortable 
>to handle, and the rice had absorbed but little water.

Why did you start with cold water?
Seems to me such an application ought to start with 
boiling water. 

A Roaster is really good at holding temp, but it has 
to be a damn good roaster to bring a large thermal sink 
like a gallon of cold water to boiling temps at any 
rate resembling that of a good stove. 

Capt Elias
Dragonship Haven, East
(Stratford, CT, USA)
Apprentice in the House of Silverwing

-Renaissance Geek of the Cyber Seas
- Help! I am being pecked to death by the Ducks of Dilletanteism! 
There are SO damn many more things I want to try in 
the SCA than I can possibly have time for. 
It's killing me!!!

-----------------------------------------------------
Upon the hempen tackle ship-boys climbing;
Hear the shrill whistle which doth order give
To sounds confused; behold the threaden sails,
Borne with the invisible and creeping wind,
Draw the huge bottoms through the furrow'd sea,
Breasting the lofty surge: O, do but think
You stand upon the ravage and behold
A city on the inconstant billows dancing;
For so appears this fleet majestical,
Holding due course to Harfleur. 
  - Shakespeare - Henry V, Act III, Prologue