Back in my college days, I was able to get by without using an excess amount of water.
It was definitely nice to have a kitchen for 3 of my 4 years at WooPI. I didn't really bother with rice so I ended up cooking a lot of pasta for meals. Besides the typical ramen, it included spaghetti and cream of mushroom, macaroni with cream of mushroom, ziti with cream of mushroom, and penne with cream of mushroom. As you can tell, variety was very essential in my diet. There would also be some kind of "choy". With only the pasta, can of sauce, and choy, I would always just use one pot to cook everything in. I would also eat out of that one pot using wooden chopsticks that was used for cooking.
Dish-washing water-saving win!
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