SHOPPING LIST: Cooking Skills: Rice 1, Chapter 9 (Putting It Together)

Rice: long-grain or basmati. Fresh produce is for the bowls; the week-of-meals ingredients are listed in the earlier chapters.

The batch-cook plan (4 portions)
[ ] 300 g long-grain or basmati rice (makes about 4 portions)
[ ] 3 litres water
[ ] 1 tsp salt
[ ] 4 airtight containers, labelled with the date and time
[ ] 1 clean baking tray or two large plates

Rice bowl: egg and greens (1 portion)
[ ] 175 g cold cooked rice, reheated (about 60 g dry)
[ ] 1 medium egg, soft-boiled for 6 minutes
[ ] 60 g frozen edamame beans or peas, boiled 3 minutes
[ ] 5 cm cucumber, sliced
[ ] 1 tsp reduced-salt soy sauce
[ ] ½ tsp toasted sesame oil
[ ] 1 tsp sesame seeds

Rice bowl: spiced chickpeas (1 portion)
[ ] 175 g cold cooked rice, reheated
[ ] 120 g tinned chickpeas, drained
[ ] 1 tsp oil
[ ] ½ tsp ground cumin
[ ] ½ tsp smoked paprika
[ ] 1 tomato, chopped
[ ] 2 tbsp natural yoghurt
[ ] 1 tsp lemon juice

Rice bowl: chicken, avocado and lime (1 portion)
[ ] 175 g cold cooked rice, reheated
[ ] 100 g chicken breast, sliced thinly (or leftover cooked chicken)
[ ] 1 tsp oil
[ ] ½ ripe avocado, sliced
[ ] 1 tomato, chopped
[ ] ½ lime, juice only
[ ] 1 tbsp chopped coriander

For the experiments
[ ] 300 g long-grain rice (for the cooling methods)
[ ] A thermometer, if you have one
[ ] Rice from the batch for the reheated vs fresh test