I have been cooking rice using a faux-haybox technique. I picked up a styrofoam cooler from the trash — one of those Omaha Steaks deals, although any will do. I use a 1:1 ratio of water to dry rice, so I boil 1 cup of water per cup of rice. Once the water is boiling, I add the dry rice and let it get to a boil again. Then I remove the pot from the heat and put it in the cooler. I found that putting the pot on a potholder inside the cooler eliminates the tendency of the pot to melt and stick to the foam. After 10 minutes (up to several hours if you forget about it) the rice is fully cooked, never burned, and still hot. This works for couscous and other grains as well as things like ramen noodles.

Gosh … I’m halfway to an Instructable. [Mental note put camera by rice.]