Ready-Made Food You Like

You can probably find it online, too.

Yeah, I did have the chutneys but again, I don't really consider that 'ready made'! I guess it depends upon how you want to define that... I'd like to make my own jams and whatnot, but why should I when there's Bon Marie or lovely local makers? LOL!

Yeah... I don't know where you really draw the line in calling things "ready made" or "processed" either. I know a lot of people bake their own bread, too, but I just don't have time to do it all (since I don't have a breadmaker, which I guess would make it easier.)

I don't like most ready-made things either (though, yes, I agree there's a fine line between what's processed and what isn't).  But yesterday we were in a hurry, so I picked up a bottle of Paul Newman's barbecue sauce. I marinated some chicken in it and then we put it on the barbecue and it was delish!

I also like the flavoured Tilda basmati rice in the microwaveable pouches (I actually don't have a microwave, but I just stir fry the rice in a teaspoon of olive oil until its warmed up, so it only takes a minute). The lime and coriander one is really nice and has a hint of coconut cream, my fave of the flavours I've tried. The egg fried rice is nice with a few squirts of soy sauce added in when you stir fry it up. It's a perfect amount for 2 people. I don't normally buy them because they are kind of expensive, but I hate cooking rice (it never seems to come out right for me no matter what I do) and they were on sale at Sainsbury's for £1 / each.

...but I hate cooking rice (it never seems to come out right for me no matter what I do)...

Do you have a microwave?  If so, get one of these (shop around for the one you like best):



Put in the amount of rice you want, add boiling water from the kettle to cover plus a bit more, then into the microwave for 12 minutes (for basmati rice).  Drain & serve.  Perfect every time.  Couldn't be easier.  (I usually add a little salt & drop of veg oil or butter to it as well.)

but I hate cooking rice

The Ken Hom method works perfectly every time, put rinsed rice in a pan, cover with water an inch above rice, boil until the water is just below the level of the rice and causing it to bubble (like lava in a volcano!), put a lid on the pan and turn the heat down as low as possible. Leave like this for 15 mins...DO NOT take off the lid - this is crucial to keep the steam in. Turn the heat off but leave rice covered for another 5 mins.

The Ken Hom method works perfectly every time, put rinsed rice in a pan, cover with water an inch above rice, boil until the water is just below the level of the rice and causing it to bubble (like lava in a volcano!), put a lid on the pan and turn the heat down as low as possible. Leave like this for 15 mins...DO NOT take off the lid, don't even be tempted to peak - this is crucial to keep the steam in. Turn the heat off but leave rice covered for another 5 mins.

The Ken Hom method works perfectly every time, put rinsed rice in a pan, cover with water an inch above rice, boil until the water is just below the level of the rice and causing it to bubble (like lava in a volcano!), put a lid on the pan and turn the heat down as low as possible. Leave like this for 15 mins...DO NOT take off the lid - this is crucial to keep the steam in. Turn the heat off but leave rice covered for another 5 mins.

I use this method too, but instead of turning the heat down low, I just take the pan off the heat completely. The key is in leaving the lid on, as TykeMan said. It only takes a few minutes longer than the microwave method and is absolutely fail-safe.

I used to do that, but ended up with burnt rice stuck to the bottom of my saucepan more often than not.     Maybe I left it too long or needed a heat defuser?  I think taking it off the heat is a good idea though!

DH has always used the microwave rice steamer thing-a-ma-jig, which I hadn't seen before, but now I'm a convert to that. 

I always do what Chary does and take it off the heat.  However, for something like brown rice, you do have to boil it longer.  I also don't worry about having too much water.  If there's a lot of liquid at the end and the rice is soft, I just strain it.  I also at least rinse my rice before cooking it, and sometimes I give it a soak for an hour or two.  I am weird, but I HATE the smell of burnt rice.

DH has always used the microwave rice steamer thing-a-ma-jig, which I hadn't seen before, but now I'm a convert to that. 

I also have a rice cooker which is amazing - but I only really use it if I'm making a lot of rice. I used it a week or so ago because we had friends round for curry, but if it's just the two of us I'll use a saucepan.

I use this method too, but instead of turning the heat down low, I just take the pan off the heat completely. The key is in leaving the lid on, as TykeMan said. It only takes a few minutes longer than the microwave method and is absolutely fail-safe.

I use it too...oddly enough you can judge the amount of water by placing your hand just resting on top of the rice.  Make sure the water reaches your knuckles mid high.

My Korean roommate showed me this method and it works. Though I frequently eyeball an inch now!