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Freezing Rice


  • Rice (preferably not minute rice)
  • Water
  • Pinch of salt (optional)
  • Butter (optional) – a tablespoon or so, depending on how much rice you’re making. Just adds flavor.


Follow the instructions on the rice package, but multiply the ingredients by 4-5.

    Typically, you use twice as much water as rice, so if you’re making 4 cups of rice, you’ll need 8 cups of water.

      For example, the rice package that I used had me:

      • Bring the water in a large pot to a boil.
      • Once the water boils, stir in the rice. Add the salt & butter - if using.
      • Bring the rice back to a simmer.
      • Cover and let cook according to the directions. Bring the temperature back to low.
      • White rice will be done around 18 minutes. Brown rice might take 10 minutes more. When done, the rice will be tender, but shouldn’t be mushy.

      Let stand for a few minutes, then drain off any excess water.

        Let cool and then freeze in smaller portions. I typically do 1-2 cups of cooked rice in a package.