bulk preparing and saving food

mjn

5mins to wash rice and bring water up to boil
20 mins cooking on low heat
20 mins cooking with no heat, but pan left to stand on the hot ring.

Perfect rice everytime. No residue.  No hard lumps.  No soggy rice.

bobflunkit

I used to do it this way aswell. But normally in to much of a hurry now, so the 10 minute methods for me now.

rampant

why the grated carrot? - does it add sweetness to it?

rampant

and i normally nuke my frozen stuff

bobflunkit

Bolognese(ragu) when made by Italians I know,they start with a sofrito(onion/celery/carrot) good enough for them, so good enough for me and my lot. And it's another veg.

aerodynamic18

Try the hairy bikers chilli with chocolate. Brilliant!. And you have enough for a few frozen dinners too. Just don't add the chocolate to it all. Only add to the bit you are eating that night and then add to the rest once defrosted (or leave it out but it is good with it!)

blue max

The sofrito is a can of worms!!!! Just googled it.

Or soffritto as the Italian version which appears to be just garlic and onion (according to wikipedia anyway). Sure your friends aren't Spanish

I read a recipe that included carrot - thought it was Jamie Oliver, but can't find any reference of it now. He also added chick peas, which are a nice change, but I'll probably dispense with both.

And must say, I once put a whole block of chocolate in thinking that more must be better. It was sickly sweet and diabolical!

kBm

Rice  -20 mins in steamer (rice box thing). I like to add star anise and split cardamom pods for flavour.

bobflunkit

No, definitely Italian. I thinks it's a regional thing. A bit like no deep fried mars bar and battered pizza in the south.

And the chocolate in chilli is great, but someone at work had chocolate with chilli in, both of which I love. That was one thing I won't be trying again. Rank!

blue max

Checked with my Southern Italian friend and she confirmed as you suggested. So much for wickipedia!