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
Water
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.
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