STORING RICE

When making dinner we all know that cooking rice can be a pain. It takes a long time to cook, and sometimes planning does not go well and the rest of your meal is waiting for the rice to finish.

The next time that you are making dinner with rice or just have some spare time make up an extra batch or two. Scoop the cooked rice into small storage containers and freeze until firm. (allow about 3-4 hours) Remove the containers from the freezer and remove the rice. Place the frozen rice blocks into a large freezer bag and seal well. Note the date that the rice was made on the bag. Now just place the rice in the freezer until it is needed. The rice can be frozen for up to 6 months in this manner.

To defrost and use, simply pull out how many blocks of rice you will need to prepare, remove from the bags and place in a saucepan. Add approximately 2 tablespoons of water for every 1 cup of cooked rice that is in the pan. Place the saucepan over med-low heat and cover. Simmer until heated through, stirring occasionally to break up and frozen chunks.