Well fed

I came home last night at 7.30PM. The stairwell outside my flat was filled with yummy food smells. "Goodness," I thought, "Something smells good.. I hope it's what I set to cook in the rice cooker this morning.."

And much to my delight, the good smells WERE coming from MY FLAT!

*does a small and disastrous cartwheel*

You see, as I tend to come home at ridiculous hours from work, the last thing I want to do is cook. So, having discovered that my rice cooker has a timer function, I thought, "Why not set it to cook stuff and then I can have a meal ready when I come home?"

So that's exactly what I did. Trial One a few weeks ago involved rice, the crumbled contents (flavourings included) of a packet of instant noodles, pak choi, and some other miscellaneous ingredients which I have since forgotten. It was edible, but proof that pak choi is best gently cooked - not thrown to the timer function of a rice cooker.

This time around, I put smashed cloves of garlic, sliced onion, rice, cubed potato, cubed carrot, salt & pepper, chicken, a small packet of 'Half Bacon' (I try not to think what the other half is), mushroom, brocolli and chicken into the rice cooker. With a bit of water of course.

The result? GASTRONOMICALLY SCRUMMY GOODNESS!

I'm so pleased! I thought that the brocolli would be a little hardier to the rice cooker's temperatures, but it looks like green veges are just a no go. Shame, I like my green veges. I think next time I make this I will also maybe pre-cook the chicken a little. Some of the pieces were a little on the uncooked side.