Many people have asked more about my freezing brown rice technique. Itâ€™s actually quite simple, but I thought Iâ€™d share the details because, of course, anything frozen can quickly become frost-bitten and gross if you donâ€™t do it just so.
Hereâ€™s the deets on freezing brown rice (or any type of grain, for that matter):
Why freeze brown rice? Well, brown rice takes for-ev-er to cook. And during the week, thatâ€™s a pain in the butt come dinnertime.
But when you pre-cook and freeze brown rice, all you have to do is re-heat it for dinner. Itâ€™s a real sanity- and time-saver. And it tastes virtually the same.
Again â€“ itâ€™s a pretty easy process. Step 1: Measure out your rice and water. Youâ€™ll want about 1.5 cups of water for every 1 cup of dry brown rice. I make about 4 cups dry at a time. Step 2: Combine rice and water in a large pot, cover, and turn to high heat. Bring to boil. Step 3: Turn to medium-low, remove cover, and let simmer for about 20 â€“ 25 minutes. Step 4: Once most of the water is gone (you should only see a bit of water in the bottom of the pot when you move the rice around with a spoon), turn off heat, give the rice a stir, and let stand for 5 minutes.
Step 6 is very important. Spread the still-hot rice on a cookie sheet or casserole dish so it can FULLY cool off and any remaining moisture can evaporate. I usually let it sit out for an hour or so. Then, scoop into tightly sealable tupperware or plastic freezer bags and place in freezer. Edited to add: I forgot to mention that you should freeze the brown rice in the amounts you want to reheat it or it becomes a big chunk of ricey goodness.
Now, of course, comes the important part: reheating the frozen brown rice.
Iâ€™ve found that the method that works best is to place the frozen brown rice in a wok, turn the heat to medium, add a bit of olive oil or butter and a few tablespoons of water, and stir-fry. You could also microwave but the texture wouldnâ€™t be quite the same.
What healthy cooking timesavers do you use?