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Old 02-17-2015, 07:36 AM   #1
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Freezing Rice

I may have put this in the wrong section, sorry if I did.

Anyone ever freeze white rice, or brown too? I like to throw together fried rice or just to have some quick rice for a side. It's just as easy to make a large amount of rice as it is to make 1 serving, so just wondering if anyone does this and how it turns out?

Hal

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Old 02-17-2015, 07:45 AM   #2
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Folks make and freeze boudin, so I don't see why plain white rice shouldn't freeze well. Especially if it was rinsed well before cooking to get rid of excess starch.
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Old 02-17-2015, 08:52 AM   #3
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I regularly freeze rice pilaf with good results. Rice is cheap enough. Freeze some as an experiment.
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Old 02-17-2015, 11:00 AM   #4
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White rice freezes nicely, and defrosts very quickly.
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Old 02-17-2015, 11:34 AM   #5
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I freeze brown rice, and Spanish rice. Works fine.
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Old 02-17-2015, 07:00 PM   #6
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I make a large batch of brown rice at a time and store it in the freezer.
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Old 02-18-2015, 12:35 AM   #7
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My wife regularly freezes white rice. She will make a batch of rice and as soon as it is done will bag some in individual servings with the bag open. Let it cool a few minutes then seal and put in the freezer. Taste almost as good as when it went in.
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Old 03-23-2015, 04:47 PM   #8
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Quote:
Originally Posted by GA Home Cook View Post
I may have put this in the wrong section, sorry if I did.

Anyone ever freeze white rice, or brown too? I like to throw together fried rice or just to have some quick rice for a side. It's just as easy to make a large amount of rice as it is to make 1 serving, so just wondering if anyone does this and how it turns out?

Hal
I'm coming to this rather late but I think it's important to stress the importance of cooling, packing and freezing cooked rice very quickly (I run mine under the cold tap to cool it and drain it well).

"Uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause food poisoning. When the rice is cooked, the spores can survive.
If the rice is left standing at room temperature, the spores can grow into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea.

The longer cooked rice is left at room temperature, the more likely it is that the bacteria or toxins could make the rice unsafe to eat." (courtesy of the NHS site)

I try to get mine into the freezer within 10 minutes of cooking it. "Fried rice syndrome" is very, very unpleasant and can be fatal in some cases.
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Old 03-24-2015, 07:25 AM   #9
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I do freeze rice. But I first make fried rice and then freeze it. Works like a charm for me. I reheat in the oven after it is defrosted. Never tried to freeze plain white rice.


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Old 03-24-2015, 01:18 PM   #10
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We almost always cook enough brown rice to have some for freezing. We usually just nuke the frozen rice and that works fine. Before I had a MW, I used to take frozen chunks of rice and steam them in a vegi steamer. Took a couple of minutes.

Since we always use brown rice, we don't worry too much about getting it in the freezer quickly. I checked, the microorganism that causes the problems with cooked white rice won't survive the 5-10 minutes of boiling and then another 30-55 minutes of simmering required to cook brown rice.
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