Okay, while I enjoy cooking, I don’t enjoy having to do the same job over and over. I watch so many of these ladies with five or more kids and they take one day and either prep stuff like ground beef for a month’s cooking (Amy Maryon) or they do all the cooking and assembling in one or three days (Jamerill Stewart). I figure if this works for them on such a large scale, then I can do this on a smaller scale. For two. Here we go:
Rice Prep
Depending on how much rice you need, and remember it will double once it’s cooked. Yeah, I forgot this simple fact. I enough rice for February.
Multiple whatever amount of rice you need by the amount of liquid needed to cook it. (Ratio is 2:1 2 cups of liquid to 1 cup of rice.)
Here is what I did:
4 cups of rice
8 cups of water
Place everything in your instant pot (or whatever electric pressure cooker you have). Use the rice feature and leave it on low pressure.
Once it’s done you can do a natural release or quick release depending on how soon you need cooked rice.
To Store it:
Measure it out as you need and place it in a container. Freeze till you need it.
You just shaved 15 to 20 minutes off of dinnertime.
Welcome to Scratch Kitchen! 