Rice is a poor man’s best friend. It’s inexpensive, filling, a blank slate for flavor, and can be added to almost any meal to bulk it out. But guess what? When I come home after a long day at work and I’m hungry, like now, I don’t always want to take the time to make rice.
That’s where a having a freezer stash of cooked rice comes in handy. Frozen cooked rice reheats quickly in the microwave and makes getting dinner on the table (or just into your belly) twice as fast. Plus, if you live alone and often want just one serving of rice at a time, this trick solves that problem. Use your frozen rice for a quick stir fry or fried rice, to soak up the sauce from a yummy stew, or as a bed for some beans, salsa, and cheese. The possibilities for fast meals are endless.
There isn’t much to freezing rice, so this is more of a “Why to: Freeze Rice” rather than “How to: Freeze Rice,” but, you know, consistency. I’m also going to provide some resources below for help with cooking rice for those who haven’t mastered it yet (and you definitely should master it at some point).
So, let’s go.
How to: Freeze Rice
Step 1: Cook the Rice
The next time you cook rice for a recipe, cook double with the intent of freezing half. Or, cook a big pot on the weekend and freeze it for use later in the week (or weeks to come).
Step 2: Cool the Rice
It’s important to let the rice cool quickly and completely in the refrigerator before freezing. This will help keep the grains separate instead of freezing in one sticky clump. Properly cooling your rice is also an important step to maintain food safety. Either divide the rice into smaller portions, or spread it out onto something like a baking sheet so that it has more surface area and cools faster. Always cool the rice in the refrigerator, not at room temperature, which will increase the risk of food poisoning (for more information about leftover rice and food safety, click here).
Step 3: Portion and Freeze
It’s a good idea to freeze the rice in portions that you would normally use for one or two meals. I freeze my rice in two cup portions, which will supply me with two meals worth of rice. If you have a family of four, you may consider freezing in 4-6 cup portions, so that you can just thaw the amount needed for one dinner.
I like to freeze in quart-sized freezer bags, and gallon-sized for larger portions. I find that their minimal shape helps me fit more in the freezer. Resealable plastic containers (like this) are also great because they’re reusable and many are BPA free.
Step 4: Reheat the Rice
To reheat the rice, I simply tear away the freezer bag and dump the rice in a bowl, or open up the resealable plastic container and microwave until it’s heated through. I like to place a lid loosely over top of whatever container I’m using while reheating to help keep moisture in. And, as always with microwaving, it’s a good idea to stir a couple times in the middle of reheating to make sure everything heats evenly.
I know some people don’t like to use microwaves, but I haven’t experimented with other methods of reheating frozen rice yet. If you routinely freeze and reheat your rice using another method, please share with the rest of us in the comments below!
Help with Cooking Rice
I thought about doing a step by step rice cooking tutorial, but so many others have already done so and done such a good job of it. There are two main methods of cooking rice on a stovetop. The immersion method (let the water boil before adding the rice) and the steaming method (add rice and water to pot, then bring to a boil). I prefer the steam method, but they both work great.
- Here is a great tutorial with pictures from the folks over at thekitchn.com for the immersion method.
- And a simple 1-2-3 tutorial from Martha Stewart.
- I like to use this method as described in detail.
I’ve found that the single most important factor when cooking rice is using a good pot with a thick bottom. When I use my thinner pots it sticks or burns to the bottom every time. When I use my heavy pots I get perfect, fluffy rice. The thicker pots distribute the heat better and will simply give you better results. I’ve had a set like this for the past ten years, and they’re fantastic.
Rice Cookers
And, of course, there is absolutely nothing wrong with using a rice cooker. They make perfect rice every time, aren’t very expensive, and you’ll definitely get a lot of use out of it! So, if you haven’t been able to master cooking rice on the stove, give some thought to investing in a rice cooker. Check out how inexpensive these small, medium, and extra large rice cookers are!
Plus, according to thekitchn.com, you can do a LOT more than just cook rice in one of those things… Sounds like a small apartment dweller’s best friend!
So there you have it! Rice! What’s not to love! :D
Re cooling rice quickly for freezing, when it’s cooked transfer it to a sieve ( do this over the sink if there’s still water in the pot). Rinse the rice under cold water – cools instantly and is fridge / freezer-ready much sooner.
What about freezing creamed rice? I use this really healthy creamed rice recipe, so I cook a medium pot and eat it over the next few days. But, I’d find it less time consuming if I could cook a big batch and freeze it, but how well would that work?
Hmm. I’ve not sure because I’ve never made creamed rice before. :) Next time you make a pot, try freezing one portion and see how it works out.
Dr. Oz recommended, for bacterial safety, never leave rice in the fridge more than one day. Be careful, and good luck!
I found that out the hard way. I cook rice on Sunday and use it during the week. I did not know why my little dog would not eat his food. Come to find out, the rice was bad! Ugh!!
I freeze rice sometimes, I usually use the microwave to reheat, but I’ve also put it in a skillet depending on what else I’m making.
When you cook rice (white or brown) do you cook it plain, freeze it, reheat, then season it, or do you season it while it’s cooking. We eat a lot of rice in our family and we like to mix it up with different flavor rice we like.
You can do it either way :) I like to freeze it plain so that I can use it in a number of different dishes with different flavors. It’s like a blank canvas!
I like cilantro-lime rice and have quite a few limes right now. Can I make this and freeze into smaller portions as well? Thank you.
I think that would work pretty well. The color might not be as bright upon reheating, but I’m sure it will be delicious.
I let mine thaw over night and then put it in a baking dish covered with a lid on 350 while I get the other stuff ready. The top might be a little dry but once I stir it, it’s okay!
I loved my rice cooker, but after 18 years it finally gave out. I’m currently saving for a more expensive one with a stainless steel insert. In the meantime, there is no way I’m going to stand over a pan waiting for my rice to cook. So, I have been cooking it in the oven (glass baking dish covered with foil) and the crockpot. Just use 2 cups water to every cup rice (you may need a bit more water for the oven method) and cook until done. We also don’t have a microwave, so I reheat rice by adding a bit of water and reheating in the oven (covered pan), or stir frying it with a bit of oil.
I reheat frozen rice in a small skillet on low. Add a little water and a lid and it comes out great with no effort.
My favorite way to make foolproof rice is just to bake it. I put equal parts liquid and rice (usually 2 cups of each) into an 8×8 baking dish, then cover it tightly with foil. Put it in a non-preheated oven at 350 degrees for 35-40 minutes (about 50-55 min for brown rice). Don’t open the oven at all until the time is up. When it’s done, just fluff it with a fork. No scorching, and it cooks evenly though.
Love this idea! Thanks! I’m thinking I need a bigger freezer…
A note on reheating: you can reheat in a rice cooker. You usually add a bit of water and put it on the “warm” setting. Each rice cooker will have specific instructions on this in the booklet. Takes a bit more time than a microwave, but much less time than cooking it from beginning to end.
I have a food saver. Would you reheat rice by putting it in a container or boil the frozen rice, bag and all, in water?
I would probably just still put it into a container to reheat, although I don’t have a food saver and am not really familiar with the bags.
NEVER heat or cook in a plastic container UNLESS it specifies it is Microwave safe & even then I would use glass… You mention some plastic being BPA free, but no plastic is really safe to cook or heat to serving temperature in. Plastic gives off gases as it heats (even if you don’t smell it) and that absorbs into your food. Cancer anyone??? Funny how people are so concerned about the BPA thing, but will heat/cook something in plastic & sometimes even have a melty ring in the container, but they still do it & eat out of it every day. :-(
Be safe: use glass…
Before I had a microwave, a friend told me that if I wanted to reheat refrigerated rice quickly to boil the kettle, put the rice in a strainer, and pour the boiled water over the rice, over a bowl. I’m sure you could use this same method with frozen rice, except perhaps, immerse the rice in the boiling water,then strain.
great tip! i came on the comments specifically to ask for ways to reheat frozen rice sans microwave — my itty bitty studio kitchen has no space for one! any other suggestions would be greatly appreciated!
This is exactly how I reheat mine for camping. I freeze it so it is prepped and as an extra “cold pack” in the cooler. We throw the bag in a colander that is set in a bigger bowl. Pour the boiling water over it and cover with a plate. We just let it go til it’s warm. Then just lift the colander out and dish it right out of the baggy. :)
Just wanted to say rather than a dedicated rice cooker, you can use an electric vegetable steamer to make rice… I use mine for it all the time (an Oster one that was under $40 new) and then use it to reheat the frozen portions. Steamers are great at reheating frozen stuff without drying it out
Thought you might be interested in one other method for cooking rice that my dad taught me (and that I use as my fool-proof go-to): Drizzle oil (your choice–olive, canola, etc) in the bottom of a skillet. Turn your burner to medium-high. Pour in the amount of rice that you want (say, 1 cup) and saute the rice in the oil until you can tell it’s lightly toasting (it gives off a slightly sweet smell and turns a dryer white to light tan). Immediately pour in the water (2 cups of water for every 1 cup of rice). Wait for the water to boil and then reduce the heat to low and cover so that the water is just simmering. 1 cup of white rice usually cooks in 10-15 minutes using this method. You can tell the rice is done when the water has been absorbed and by tasting a bit for doneness. If you want really sticky rice, this isn’t as helpful, but if you want a more Mediterranean or Indian style of rice, I recommend it.
Yum! I love that idea – going to have to try it!
This method is awesome and I would add an aromatic like garlic while sauteeing in olive oil.
My parents did this when i grew up, but they would wrap individual portions in saran wrap and nuke till hot (before leeching plastics was as big of a deal). Nowadays, I do a similar thing: I wait for the rice to cool a bit, burrito it up in saran wrap and put in freezer. Sometimes it’s hard to get the wrap off the rice before nuking it, but if you throw it in there for 30 seconds or so it will start melting the rice enough to pull the wrap off. Then you can transfer the rice to a bowl and cover with wrap to keep it moist while you nuke it.