gayet wrote:If you like rice, cook extra at home next time and dehydrate it. It returns well and with less fuss than cooking in the field. Dehydrate a variety of rices (short, long, white, brown, black, red) and you have a variety of meals, both in look and taste - helps to cook it in something more interesting than just salted water first though ....
I've done that in the past and it's worked okay. It does accelerate cooking time (it's already cooked) but I found that it still takes some time to rehydrate. And the dehydrated rice is a lot bulkier. I might still do make and dehydrate some though.
The tortilla option doesn't sound bad. Heavier though.