Boy kibble

Ground beef and white rice. Week 1.

At a glance

• Makes5 portions
• Prep5 minutes
• Cook30 minutes
• Keeps4 days in the fridge

Equipment

• Large pot with a lid
• Large frying pan
• 5 containers, about 700 ml each
• Kitchen scales

Ingredients

• Ground beef1 kg raw
• White rice400 g dry
• Water, for the rice800 ml

Each portion: 200 g raw beef, 80 g dry rice.

Method

1. Rinse the rice in a sieve under cold water for about 30 seconds, until the water runs mostly clear.
2. Put the rice and 800 ml water in the pot. Bring to the boil, then turn it right down, put the lid on and cook for 12 minutes. Don't lift the lid.
3. Take the rice off the heat and leave it covered for 10 minutes. Fluff with a fork.
4. While the rice cooks, heat the frying pan on medium-high with no oil. Add 500 g of beef, which is half. Cooking it all at once steams it grey.
5. Break it up with a spatula and cook for 8 to 10 minutes, until there's no pink left and it has browned. The inside should reach 71 °C.
6. Tip the beef into a bowl. Pour off the fat if the pan is swimming in it. Cook the second half the same way.
7. Weigh it out. Each container gets about 230 g of cooked rice and 150 g of cooked beef, rice first, beef on top.

Storing and reheating

• Cool, uncovered, for no more than 1 hour
• Lid on, fridge. Eat within 4 days
• Freeze portion 5 on day 1, thaw it in the fridge overnight
• Reheat 2 to 3 minutes in the microwave, stir halfway, until steaming hot all the way through

Cooked rice goes off fast if it sits warm. Get it into the fridge within the hour.

Notes

• Cooked weights are approximate. Beef loses about a quarter of its weight and rice roughly triples.
• Plain on purpose. Nothing is added.

That's it.