- Prepare rice.
- I use a parboiled rice that recommends 2 cups of water to 1 cup of rice, but I found that you can get away with as little as 1 cup of water per cup of rice.
- You can throw virtually anything in here to flavour it a bit and make it more interesting, such as diced potatoes and carrots which will cook while the rice is cooking.
- In the worst case, if you are on a strict budget, just add some salt. 1 teaspoon of salt per 1 cup of raw rice is more than enough.
- A useful product is Knorr Chicken Broth Mix, which you can use to make broth / soup of course but you can also add about 1 tablespoon per cup of raw rice to make somewhat flavourful rice. Look around for the bulk-sized 1 kilogram container for more savings instead of buying smaller quantities.
- Get some bowls and cut some cheese.
- Start with a layer of rice on the bottom and add a layer of cheese (slide 1). You really don't need quite that much cheese, but if you want it super cheesy, go ahead and add more.
- Top with more rice.
- Top with something to go with the rice if you have it. In the slide above I added some frozen Great Value brand perogies from Walmart (slide 2); they'll be cooked when I steam the rice bowl later.
- Put these "TV dinner" portions in the fridge for use later.
When you need a meal, you just steam it briefly to rehydrate the rice, melt the cheese, and heat up the meal. I use an InstantPot, so it's really easy and low-attention.
- I set it to Steam with a 1 minute timer and without the Keep Warm setting.
- Then when the steam has cooled enough for the lid to be safely opened (the red float valve drops down), everything is heated through. Probably very hot, in fact.
- Or if I'm in the middle of something, I don't have to run over and turn it off because the residual hot air / steam inside the InstantPot will keep it hot for a good while until I'm ready to eat.
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