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How to Freeze Rice
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When we first moved to Portland a few years back, I became *slightly* obsessed with Trader Joes. They have such yummy dinners and snacks to eat!
Hello cookie butter!!
Anyways, one of their products I went ga-ga over was their frozen rice. You put a little pouch into the microwave, zap it for a few minutes and voila! Instant rice for your dinner. Well, a few times after consistently buying this pre-made rice, my husband said to me “why are you wasting your money on that? You could totally make that at home a lot cheaper!” You guys. He was totally right! {And yes, it pains me to say that…}
You can make it yourself at home for pennies AND it tastes better AND it’s super easy. Winner winner tasty rice dinner.
Here’s how I made it:
Find some brown rice at the store and bring it home. This is organic brown rice from the bulk bins. Cheap cheap cheap!! Rinse your rice off and measure out double the water. Sprinkle in a little salt and bring it to a boil. Reduce to simmer and cook 30-45 minutes or until it’s cooked completely.It should be nice and soft and fluffy! Hello mr. rice. Let this cool 30 minutes and then divide between some freezer bags.Mark them well, take all the air out of them and freeze! When you’re ready to reheat for dinner, open the bag, add in 2 tablespoons of water and microwave 3-5 minutes or until hot! Super simple, and it comes out soft and fluffy {not chewy and slightly crunchy like the Trader Joes version}. Haha….suckers! Here’s the printable–happy friday!
how to freeze rice
This is the perfect solution to getting dinner on the table fast! Learn how to freeze rice safely so you can enjoy it later!
Ingredients
- 4 cups brown rice
- 8 cups cold water
- salt to taste, optional
Instructions
- Rinse brown rice well. Place rice, water and salt into large pot. Cover, bring to boil, reduce to simmer and cook until rice is completely soft. Stir with a fork to fluff.
- Cool for 30-45 minutes on the counter. Divide rice between freezer bags into 4 equal portions. Remove all the air, seal and freeze.
- To reheat, open bags, add in 1-2 tablespoons of water and microwave 3-5 minutes or until hot. Serve as you like.
Nutrition
Calories: 688kcalCarbohydrates: 145gProtein: 14gFat: 5gSaturated Fat: 1gSodium: 31mgPotassium: 509mgFiber: 6gCalcium: 77mgIron: 3mg
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Never knew to do this! Going to have to try it!
[…] of time and money. For a while I was buying Lauren over at Lauren’s Latest shows how to batch cook brown rice and how you can unfreeze it later by microwaving with a couple tablespoons of […]
Have you ever reheated it in the oven? Covered with foil, maybe?
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[…] had some of my pre made freezer brown rice that I just popped in the microwave right before we were ready to eat and it was the perfect […]
[…] quick dish to throw together. But mainly because I used leftover rice and rotisserie chicken. My make ahead brown rice is a great thing to have on hand for this! Also, I always seem to have rotisserie chicken […]
I just stumbled across this recipe linked in the cheesy broccoli and rice recipe. I’m thrilled to have found it! My hubby won’t eat brown rice unless we’re out of the white. I crave it constantly and now I’m excited to try both of your recipes. Thanks for sharing!
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I’m TERRIBLE at making rice – it never turns out well for me (sob). So when I found this method on line for cooking brown rice, I tried it and it’s a great way to do it. Perfect rice every time – at least, I’ve made it twice and so far so great . . . Being able to freeze it will make it even better for me. LOVE your blog.
How to Make Perfect Brown Rice
http://www.melskitchencafe.com/2013/02/mels-kitchen-tip-how-to-cook-perfect-brown-rice.html
You can use any type of brown rice (long grain, basmati, etc.) If you make this and find the rice isn’t quite as tender as you like, add another minute or two to the boiling time.
1 c brown rice
6 c water
½ tsp salt (optional)
Bring water to a boil in a large pot with a tight-fitting lid. While the water is coming to a boil, rinse the rice under cold water for 30 seconds. When the water comes to a boil, stir in the rice and salt (optional), stirring once.
Boil, uncovered, for 30 minutes.
Pour the rice into a strainer/colander set in the sink. Let the rice drain for 10-15 seconds then return it to the pot off the heat (it will still be a bit moist).
Immediately cover the pot with a tight-fitting lid. If your lid isn’t really tight, place a kitchen towel over the pot before nesting the lid tightly into the pot. Let the rice steam for 10 minutes before uncovering the pot and fluffing the rice with a fork. Season with more salt, if desired.
I try not to microwave food, have you ever heated it on the stove or on the oven with success?
I’m flabbergasted at how many people never thought to freeze rice. Its a no=brainer!! lol
Which size freezer bag are you using to the 2 T. of water? Quart-size? Do you leave open an inch of a corner to allow steam to escape? Can I do this method also with jasmine rice? Thanks.
I used the size up from 1 quart. And I add in the water while it’s frozen, then vent it by opening the bag about half way. I’ve never tried it with jasmine rice, but I don’t see why it wouldn’t work 🙂
[…] quick dish to throw together. But mainly because I used leftover rice and rotisserie chicken. My make ahead brown rice is a great thing to have on hand for this! Also, I always seem to have rotisserie chicken […]