With these solar oven recipes, I find the finished rice's flavor to be enhanced with a hint of sweetness. I do not detect this when the rice is steamed, however. Perhaps, being Sun-kissed makes a flavor difference?
Cook the same type and brand of rice in two separate batches. One batch cook in a rice steamer. The other in a solar stove. Does the sunshine add flavor in some mysterious way?
Now, with two solar cookers you could make rice in one and a main dish, like Indian Curry, in the other for an outstanding outdoor meal.
Or, just set it out to cook on your balcony like my Mom did. Cooking this way kept the heat out of her Arizona kitchen!
She used: 1 cup of rice, 1 1/2 cups water, and a tablespoon of butter.
She prefers to use no salt. (I prefer to throw in some fresh chopped chives.)
Another option is to substitute vegetable, beef or chicken soup stock for the water. This kicks your finished rice flavor into a different venue. The flavor of the stock is now infused throughout the rice.
On that first Sunday of February in Surprise, Arizona it took the rice less than two hours to cook. It will take about an hour in June !
...is to leave out the chives and add: 1/2 teaspoon cinnamon, a handful of golden raisins, and some crumbled feta cheese to taste. Try cooking the feta with the rice, or with adding it later to get different textures. Cook as before.
Make a double solar rice recipe. This option is almost a main dish !