Originally Posted by Caslon
Any tips on freezing plain white rice? Sounds like a time saver. Does cooked rice freeze-warmup better than mashed potatoes? I'm up for any tip where I can make up a big batch for later when I don't feel like measuring, peeling and boiling. How do you like to reheat them?
Whenever I make rice, wild or white, I make a double batch, 2 cups rice to 4 cups water, and add salt (check package directions).
I package the rice either in sandwich bags or quart size and stack them in the freezer. I like to do this as soon as possible after cooking, nuking is the easiest way to reheat.
I do mashed potatoes the same way. Really handy. Make it once, serve it several times without the work and dirty dishes.