I fell in love with store bought frozen brown rice about a year ago. It’s so darn convenient – 3 minutes and you’ve got perfect brown rice. None of this bring to a boil then simmer for 40 minutes business. What’s not to love? The pricetag, that’s what. You pay quite the premium (nearly double) for someone to prep and freeze the rice for you. And while many of us, myself included, are willing to outsource that part of the process for convenience sake, there is another option – make and freeze it yourself.
Sure, you still have to mess with the whole bring to a boil and simmer for 40 minutes, but that’s not so bad if you’re doing it just once a month or so. When cooking brown rice (and quinoa for that matter), I go big. Like 6 cups of dry rice big. Then I divide the cooked rice into bags and keep them on hand in the freezer for easy dinner additions. To defrost the rice, I microwave the bag of rice for about 3 minutes. Voila!
Tips for freezing your own brown rice:
- Choose your storage containers wisely. You don’t want that precious rice getting freezer burn. I like to use quart size freezer bags.
- Freeze the rice in quantities that suit you and/or your family’s eating habits. I fill each bag with approximately 2 cups of rice, which is plenty for one dinner.
- To defrost the rice, stick it in the microwave for approximately 3 minutes, making sure to vent the opening about an inch or so.
Have a kitchen hack worth sharing? I’m still waiting for someone to tell me a foolproof way to pick a killer watermelon, for instance.