Hello there, ladies!
Ok, so one of DH's fave meals is chilli con carne, so I'm making a mega batch up in the slow cooker so I can tub it up for his lunches.
It occurs to me that he'd love it if the rice was all nicely flavoured too - easy enough, since I'm doing slow cooker rather than skillet, and will have room!
My question - at what stage should I put the rice in, so it's not crunchy, but also not ridiculously bloated?
TIA
:happydance:
