The Batch Lady: Shop Once. Cook Once. Eat Well All Week. by Suzanne Mulholland

Author:Suzanne Mulholland
Language: eng
Format: epub
Publisher: HarperCollins UK
Published: 2020-03-05T00:00:00+00:00

TO SERVE: The rice is now ready to be spooned into bowls and served warm.

TO FREEZE: Set the rice aside until cooled to room temperature, then spoon into a labelled freezer bag and freeze flat for up to 3 months. Alternatively, if you would like to cook the dish from frozen, spoon the cooled rice into a freezer-proof baking dish, cover with a layer of clingfilm followed by a layer of foil, label and freeze flat for up to 3 months.

TO COOK FROM FROZEN: The dish can be fully defrosted in the fridge or cooked from frozen. If defrosted, simply reheat the rice in a microwave or pan for 3–4 minutes, until piping hot. If cooking from frozen, remove the clingfilm and foil from the baking dish and cook in an oven preheated to 180°C/350°F/gas mark 4 for 30 minutes, until piping hot.

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