Before the advent of electric microwaves and modern stovetops with ovens, people used various traditional methods to cook rice. These methods have been practiced for centuries and are still used in many cultures today. Some of the common traditional methods of cooking rice include:
Open Fire: Cooking rice over an open fire was one of the earliest methods. People used to place a pot or a vessel filled with rice and water over a controlled fire. They would monitor the heat and add or reduce firewood to maintain the temperature.
Clay or Earthenware Pot: Clay pots were commonly used for cooking rice in many cultures. These pots have excellent heat retention properties, allowing rice to cook evenly and slowly. The pot would be placed over a fire or heated surface, and the rice would be cooked to perfection.
Stove or Cookstove: Before modern electric stovetops, people used solid fuel cookstoves, such as wood-burning or coal-burning stoves. These stoves had separate compartments or burners where pots and pans, including those containing rice, could be placed for cooking.
Mud Stove: In rural areas of various countries, people used mud stoves, which were simple and low-cost structures made from mud or clay. These stoves were fueled by wood, crop residues, or other locally available materials.
Steam Cooking: Some cultures used steaming as a method to cook rice. This involved placing rice in a vessel with water and then suspending it over boiling water or in a covered pot with water at the bottom, allowing the steam to cook the rice.
Hot Stones: In certain traditional cooking practices, hot stones were used to cook rice. The stones were heated in a fire and then placed in a container with rice and water. The heat from the stones would gradually cook the rice.
Pressure Cooking: Although not as common in ancient times, pressure cooking has been used for several decades. A sealed pot with water and rice inside would be placed over a heat source, and the pressure buildup from the steam would cook the rice faster than conventional methods.
Each culture and region developed its own unique techniques and methods for cooking rice based on available resources and cooking traditions. Many of these traditional methods are still used today, especially in rural areas and during cultural events or celebrations. The introduction of modern kitchen appliances has provided more convenience, but the traditional methods remain an essential part of culinary heritage for many communities.