Description
Having frozen rice on hand for quick recipes can be such a life saver. I’ve spent way too much money buying pre-packed frozen rice from the grocery store, so I’ve finally decided to make my own. It’s budget friendly and a great way to meal prep. Add frozen rice directly into sauces and soups or microwave and mix with butter and salt for an easy side dish. Stock your freezer with cooked rice today and you’ll thank yourself later!
Ingredients
Scale
- 1 cup dry white rice, or however much you want to make
Supplies Needed
- Large sheet pan
- Measuring cups
- Freezer friendly storage containers
Instructions
- Cook rice according to package directions. I recommend rinsing it well before cooking it. Once you turn the heat off, keep the lid on and let sit, covered, for about 10-15 minutes. Remove the lid and use a fork to carefully fluff up and separate the rice.
- Allow the rice to cool completely. You can either let it sit in the pot until cooled, or, empty out the rice onto a large sheet pan and spread out into a single layer. This will allow the rice to cool more quickly, if needed.
- Once rice is cooled, you can add it to the containers. I recommend using a container that doesn’t allow for a bunch of empty space above the rice, as that can lead to freezer burn. For example, freezer friendly zip lock bags work well, or silicone cube storage, like pictured.
- I like to freeze in measured portions, 1/2 cup and 1 cup have been most convenient, but you can decide what size portions fit your needs best. Once containers are full, lightly push the rice down and then remove as much air as you can from the container, if applicable, and completely seal. Write the date and measurement on the outside of the package, and place in the freezer for about 3-6 months.
Notes
You can make and freeze as much rice as you like with this recipe.
*I do NOT recommend re-freezing rice that has already been frozen and thawed.
