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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (292g) Recipe makes 2 servings |
||
| Calories 1053 | ||
| Calories from Fat 15 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.7g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2mg | 0% | |
| Potassium 251mg | 7% | |
| Total Carbohydrate 232.1g | 77% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 0.0g | ||
| Protein 19.3g | 38% | |
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By: Swede16tc
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I started doing this to save some time in the evenings. I don't like using that 10 minute Uncle Ben's but I do like having my rice ready that fast ;O). I really like using sushi rice! Use whatever rice you prefer!
SERVES 2 -8
Ingredients
Directions
1
Cook as directed in rice cooker (or your preferred method).2
When rice is done immediately rinse, in strainer, with cold water till rice is cool (to stop cooking). Fill ziplock baggies (quart size) with 2 cups of rice each. Flatten out and remove air. Makes 4 bags. (You can do 1 cup bags too ~ Use smaller baggies like sandwich or snack ones) I usually have 1/2 - 1 cup rice leftover which I just make a little dish for myself with.3
Use one bag for 2 of you ~ Two bags for 4 of you :O) Just take out of the freezer in the morning and throw in the fridge till you start cooking!
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > Brown rice
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- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Freezer
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- Dietary > Vegetarian
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Featured Reviews for This Recipe
From: Sage
On Nov 25, 2008
What a great idea! I have my baggies in the freezer ready for me when I need them.I always rinse my rice really well in cold water before cooking and it turns out perfect.I also rinsed it after cooking following your directions and it is Perfect. Thanks for posting this idea;my DH is a rice lover. Rita
From: shellbee
On Nov 22, 2008
My rice cooker states to rinse rice before cooking...however it"s still starchy. This technique finally gave me no starch. Thanks...
From: PinkCherryBlossom
On Oct 15, 2006
I have often tried to freeze rice but found it alway came out very soggy. After reading this recipe I realised why, not washing to stop the cooking. I often make sushi rice and freeze it for those evening where I crave sushi but cant be bothered to make up a whole batch. I used White basmati for this wich worked fine and plan to do some brown very soon. It is worth mentioning for the "greener" cooks among us that firstly once thawed you cant refreeze the rice (for example if you made a OMAC dish you wanted to freeze) and secondly once thawed and heated it cannot be heated again (for example if you made chilli and had some left over for lunch, you couldn't heat it up again)
From: Chef #651334
On Nov 15, 2007
I read that if you chill the rice in the fridge first, and then put in bags to freeze, it keeps the rice from thawing out sticky.
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