Wednesday, June 15, 2011

Freezing cooked rice

I got this idea from the Real Simple magazine (April 2011). And while I haven't actually tried it, it seems like it would work.

Don't have the 55 minutes you need to prepare brown rice? Or even 20 minutes for white? No problem. Simply cook it in advance and freeze it for later. (This works well with leftover rice, too.) Here's what to do.

Pack it up. Make a batch of rice and let it cool. (For recipes, go to Spoon meal-size portions into freezer-safe, microwave-safe containers. Freeze for up to 3 months.

Reheat it. When you're ready to eat the rice, remove the container's lid, sprinkle the frozen grains with 1 to 2 tablespoons water, cover the container with a dampened paper towel, and microwave on high for 1 to 3 minutes (depending on the portion size); fluff gently, then repeat. Let stand for 2 minutes before fluffing and serving.

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