For the last few days we have not used the oven or stove for cooking our meals. We aren't doing the "raw vegan" thing either, or only in a limited way. Instead, the delicious coconut rice in the photo above was cooked by the Sun outside in our backyard. Free Power. The recipe for the coconut rice and the cucumber-mayo sauce (like Tzatziki) above are below. You can find the recipe for the sun-roasted Moroccan Vegetables HERE.
FLUFFY NO-FAIL COCONUT RICE SOLAR-COOKED
If you have a Sun Oven, set it up, position it for the sun, and wait for it to hit 300 degrees Fahrenheit before putting in the rice.
Using one of the black speckled (granite) pots that come with the Sun Oven (or that you can purchase pretty handily), put in the following ingredients:
2 cups of regular rice (I used Jasmine)
1 tablespoon turmeric powder
1/4 cup - 1/2 cup coconut shreds (I used unsweetened, fine shreds)
1/4 teaspoon sea salt
zest from one small lemon (optional)
3 1/2 cups water (1 3/4 cup of water per 1 cup of rice)
1 tablespoon coconut oil
Mix all the above well
When the thermometer reads 300 degrees, put the lid on the pot and place on the leveling tray in the Sun Oven. Fasten the small tag knobs on the glass door. Check to make sure you are getting optimal sun angle (the small black dot inside the white dot is centered as well as possible.)
Depending on your sun source, you could have the rice cooked up nice and fluffy within an hour, or it may take a couple of hours for all the water to be absorbed. It may get dry and sticky but it WILL NOT BURN, so don't be worried about having it sit in the pan longer than you had planned.
I cooked my rice in tandem with the Moroccan-style vegetables-- one pot fitting inside the rim of the other. The vegetables take a little longer to cook (especially the sweet potato) than the rice.
Smells DIVINE and should look something like this when it is done: