Skip to main content

Precooked Frozen Brown Rice

Precooked Frozen Brown Rice

Fresh is best, but this is perfect for heating up at the last minute for a healthy meal!
I learned years ago that fried rice is much better when is made with cold, refrigerated rice
(the grains stay separated, keep their shape and don’t turn mushy).
I figured I’d see if this method worked for freezing brown rice.  VoilĂ !

Brown rice

1.     In a large rice cooker, or big pot on the stove, cook a large quantity of brown rice (5 to 7 cups, uncooked) according to directions. Remove from heat when fluffy.  Allow to cool. 
2.     Transfer cooled, cooked rice to a glass container and refrigerate overnight.
3.     The next day, transfer cold rice to gallon-sized zip loc bags, filling one-half to two-thirds full, breaking up any clumps with the bag, or with your immaculately clean hands, as you go. Press out air and seal.  Lay flat in the freezer to freeze.
4.     When you need rice, whack bag on the counter if it has frozen together and rice grains will easily separate from each other. 
5.     Remove what you need and steam in a covered pot on the stove with a little water or in the microwave.


Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

Pumpkin Pie-Coconut Cream Ice Cream

Pumpkin Pie Ice Cream Makes 1 quart I spy some dietary restrictions in my future. The doctor’s verdict will be in within a month, so I was hoping that some of the few remaining approved edibles (including coconut) could turn out something muy bueno. They did. This ice cream is excelente. The gingersnap cookies won’t be an option for the Paleo eater at the table, but everyone else will love them.  Modified from the nourishing gourmet