adding rice to Madras and Mexican chilli makes sense - for all those folks eating it direct. I’ll definitely putting them in a thermos for long car journeys, like I do with Thai green curry, mac cheese and others.
But there was something I liked about the fact that Madras and Mexican chilli were carb free. In particular, as an active guy, a 400kcal sachet was never going to be a meal for me. But with these two I could cook some rice - usually with a veg or two on top - plate it and then tip the curry or chilli mix over the top. That did make a great meal and I’d do it a couple of times a week. Will miss that use case. I suppose I could prepare 2-sachets of the new rice-diluted Huel and add a few vegetables. But that would be basically twice as expensive / less good value and having separate rice was definitely a plus for the eating experience.
I mention all of this just in case you think this might be an interesting angle to explore with other people. Huel as a hot meal component - as opposed to Huel as a meal in itself.