Once i learnt how to cook rice correctly, never bothered again with boil in the bag stuff.Pretty simple really and it's not messy.
Not hard, no. But not ready in 120 seconds either! I prefer brown rice and that takes even longer traditionally.
That's if its just me. Different if there are a few of you eating.
Not so much laziness as pulling a meal together in a matter of minutes when you've been out or not got anything prepared or considered.
Agreed on the timings.My rice takes around 45 mins.No idea about brown rice, as no brown rice i've ever eaten has tasted good.
I always add a few chunks of dark chocolate to my chilli sauce. Gives a nice depth and richness to the flavour.
I also bulk prepare meat sauce as a base for Bolognaise, Lasagne and Chilli. Only needs a little finessing while heating up.
I always use grated carrot in the bologniase, and use shredded ham and thin cut courgette in the lasagne. Does anybody else pre boil their lasagne sheets for a few minutes?
For rice - we bought a rice cooker. It's really very good. You get lovely light sticky rice every time.
45 minutes to cook rice? Are you cooking it over a candle or under a lightbulb?
What's the best way to reheat these type of frozen meals?
I don't really do much cooking at the moment as I live with family who like to cook, but I'll be on my own in the new year so cooking in bulk and freezing is a good idea.
If it's a portion of chilli or bolgnaise type meal, I would take it out of the freezer in the morning and leave to defrost during the day, then reheat in a saucepan.
If I forget to take it out of the freezer then I just put it frozen into a saucepan and reheat on the lowest heat with a lid on.
I know how to cook rice, but I always end up with some starchy scum around the pan, and I've got better things to be doing with my limited time than cleaning it off. I really should take a day to build up a stock of stuff, though, as that would get me some of that time back in the long run.
Years ago I was at uni with someone who had a rice cooker. Thought it made the most disgusting rice I'd ever tasted. But then I can't bear sticky rice, so I was never going to.
I think what we can learn from all this is that I'm both lazy and fussy.
To avoid sticky starchy rice, soak it first for 20-30 mins and then place it in a sieve and run cold water through it for a minute or so.
I Always rinse rice before cooking to avoid stick rice myself. Rinse under hot running water 6/10 times, or until the rinsing water runs nearly clear and not cloudy. I also normally knock a minute off the cooking time, but that also is a thing you can spot by how the rice looks in the pan. Bit of a Cheffy thing but always keep tasting what you're cooking, it's surprising how much things change with taste and observation and not a recipe time.
Also agree with liquid101
Decent plain chocolate in a chilli (bournville just doesn't work imho)
And grated carrot in my bolognese. But do you use milk in it?