Frozen Rice?? Yep Very Cost Effective
My daughter works late shifts at the grocery store and at night she was buying frozen rice in bags. I had a hissy fit and started making my own.
Additional Note: Defrost rice first then heat... See instructions below! Cover rice with Plastic wrap before defrosting and then heating your rice.
DO NOT REHEAT YOUR RICE WITH A PAPER TOWEL COVER! USE PLASTIC WRAP! Plastic wrap hold in the moisture!
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- 2 c
- dry jasmine rice
- 3 c
- water, jasmine rice contains more water
1Simmer rice in the rice cooker till done or simmer on stove on low for 22-25 minutes until rice is soft and all water is absorbed. OR cook according to package directions.
2Once rice is done, cool, then scoop it out onto a cookie sheet. I use a cookie scoop to portion the rice. Cover with plastic wrap. Then freeze the cookie sheet for 2-4 hours. When the rice is frozen, transfer the rice to a baggie(double wrap) or a freezer container. Be sure to seal this well so you don't get freezer burn. Use within 3 months.
3To use: Place 1-2 scoops of rice into a bowl. Add 1-2 tsp of water or broth per 1/2 cup. Cover rice with plastic wrap and defrost for 30 seconds or longer if needed. Separate the rice with a fork, reseal and heat as normal. Stop to check the rice so you don't overheat and get dry rice! Enjoy your handy work!!