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Batch rice saved my week after the oven died on Tuesday
My oven crapped out last Tuesday night, right in the middle of roasting a chicken for the week. The element just died with a pop and a smell like burnt dust. I stood there with raw poultry and a cold kitchen, really frustrated. That's when I remembered my neighbor's tip about doing big batches of rice on the weekend. She makes 4 cups of dry rice in her rice cooker and keeps it in the fridge, then just reheats bowls with a wet paper towel on top. I did that anyway for the rest of the week and paired the rice with cheap canned beans, eggs, and frozen veggies. Dinner cost me maybe $1.80 a plate instead of ordering takeout. Has anyone else made a backup plan for when your main cooking gear suddenly goes out?
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