How to Use a Haybasket

A haybasket is a permanent fixture in my kitchen. I always use it when I am cooking rice. If I have friends for supper I put a pan of rice in the haybasket at 6pm and it is ready to eat at any time between 7 and 10pm. Not burnt or dried out, but still hot. But don’t be tempted to peek at it beforehand because you will let out the heat.

To cook rice
Choose your pan-size carefully so that the rice and water almost fill it (leaving no air-space to cool it all down).

Put 2 cups of rice and 4 cups of cold water in a pan. Bring to the boil, put on the lid and put the pan, wrapped in a plastic bag (to conserve heat but particularly to protect the haybasket) into the haybasket.

Beans, lentils and stew
Kidney beans and anything containing meat I usually simmer for 10 minutes to be on the safe side. Cut the meat and veg. fairly small. Again the golden rule is – choose a pan that leaves very little air space, filling almost to the brim with extra boiling water if necessary.

How to Use a Haybox

Bring the contents of the pan to the boil and put on the lid. Open the box and put the pan inside. Quickly cover the lid of the box to prevent heat from escaping. Cooking will continue at a little below simmering point. If the pan is removed from the box at any point during cooking for any reason, such as to stir the contents, bring it to the boil again before replacing it. It is also advisable to boil meat dishes for a couple of minutes before serving them. Cooking times are likely to be about half as long again as simmering on the stove, but it is best to experiment for yourself.

Approximate times: stews, 3-5 hours; lentils, 1-3 hours; milk puddings, 1 hour.

Important note: All beans, especially red beans, should be boiled on a stove for at least 20 minutes prior to placing in haybox to ensure that the toxic anti-trypsins are destroyed.