If you’re attempting to prepare a certain amount of rice, keep in mind that most varieties double or even triple in size as they cook—1 cup of dry rice can produce 2–3 cups of cooked rice. [2] X Research source Any type of rice can be frozen and reheated, including white, brown, basmati, wild, jasmine, and other varieties. [3] X Research source Avoid freezing rice that’s been sitting in the refrigerator for more than a day. Most of the moisture have dissipated by then, and bacteria will have begun slowly creeping in.
Spread the rice out in a thin layer on a baking sheet to speed things along. There’s no need to cool the rice separately in the refrigerator prior to freezing.
Start with the smallest amount of oil necessary and add an extra 1⁄4–1⁄2 tablespoon (3. 7–7. 4 ml) per cup to better coat larger batches. This is especially handy for white rice, which has a high starch content that makes it prone to sticking. Be careful not to overdo it with the oil, or you could end up making the rice wet and greasy.
Set aside 1–2 cups (190–380 g) for individual portions, and 4–6 (760–1. 14 kg) cups for families and dishes that feature rice as a key component.
Press as much air out of the storage container as possible before zipping or locking it to ensure that the rice stays fresh.
Find some room away from heavier items that might damage the container or mash the delicate rice inside.
Label each container with that day’s date so you’ll know how long it’s been in the freezer. Avoid removing the rice unless you’re about to heat it up. Continual thawing and refreezing isn’t good for it.
Rice may lose a little moisture following a long stint in the freezer. If it looks somewhat dry, add about a teaspoon of cold water and stir between heating. If you reheat rice often, invest in a set of containers with ventilated steam lids. You can microwave the rice directly in these containers, eliminating one more step from the process. [10] X Research source
This will be the preferred thawing method for those who prefer the slow-cooker approach or are planning on adding other ingredients to the rice.
Break up any large clumps you come across before mixing the rice with other ingredients. Cooking with frozen rice can lower the temperature of the food, so you may have to adjust your cook times accordingly. Be ready to tack on an additional 5-10 minutes as needed.
An average serving of rice is about ½-1 cup (190–380 g) per person. [13] X Research source Make sure you’re actually using the rice you freeze. The more that accumulates, the faster you’ll begin to run out of storage space and the tougher it will be to keep up with the contents and dates of each container.
