Although it’s healthy, rice can take up to an hour to prepare. Because I don’t have a spare second of time in my day, I like to cook large batches of rice on the weekends and freeze them in smaller portions. With this method, I find that I always have an inexpensive, healthy and delicious side dish on hand at dinnertime. Stay away from quick-cooking microwavable rice, which develops a gummy texture when reheated.
How to Freeze Rice:
- Measure out the desired amount of rice and cook it according to the package instructions. Remove it from the burner about five minutes before it is completely finished cooking. Don’t worry; the rice will cook completely when it is reheated in the microwave later.
- Allow the rice to cool for about 30 minutes uncovered. It should still be slightly warm, which will help it retain its moisture during the freezing process.
- Separate rice into 1 cup batches and pour each cup into freezer baggies or freezer-safe containers.
- Place the bags on a counter and press on them to flatten the rice and squeeze out any excess air from the baggies, which will help prevent freezer burn.
- Store in the freezer for up to 4 months.
- Defrost the rice by removing a baggie from the freezer and opening the top about a quarter inch, which will allow steam to escape during the cooking process. Microwave for about 3 minutes. Allow the bag to stand for 1 minute before adding to a favorite dish or eating.
- Tip: If you don’t want to microwave the rice in the baggie, run the frozen bag under warm water to release the rice. Remove it from the baggie and cook it for 3 minutes in a microwave-safe dish.
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