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Jul 3, 2006 03:22 AM

freezing rice

anyone do this? what is the best method? any noticable difference (med-short grain rice)

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  1. My mom does this...freezes leftover gohan in one-serving ziplock baggies—to be microwaved as needed. It's almost as good as freshly cooked rice and it's quicker.

    1. I am the only one in my family that eats brown rice. Since it takes 45 minutes to cook, I make it once a week and freeze it in baggies in 1/2 cup servings. I microwave it or let it defrost. Last night I did this and added it to sauted onions/garlic/cumin and black beans. Delish!

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      1. re: Jcooks

        thanks for your info. i am just starting to make homemade dog food with brown rice. it is easier to cook in a large quanity. glad to know you had good luck with the freezing. thanks :)

      2. I freeze my lemon-thyme rice pilaf, and notice no difference in taste after freezing. It's great having an immediate side-dish.
        **Freeze rice in serving-size Ziploc Freezer bags, for ease of reheating.

        1. I freeze basmati in one and two serving units and when DH goes to work on the boat (a five hour drive one way) he can take red beans and rice, or black beans and rice, or beef with 5spice, or gumbo or....and have different meals readily microwaved on the boat without resorting to overpriced boring restaurant food.
          I guess we've been rice-a-holics evern since we lived in New Orleans.