I am all about making healthy food convenient. But at the same time, there’s something about buying rice at the store that’s ready to go off the shelf that bothers me, both from a “is that edible?” standpoint and the part of me that likes to budget our groceries. I figured I can’t be the only one, and while this is a really simple tip, it’s one that I really love.
Stir fry’s are pretty common around our house because they’re fast and I usually have veggies already chopped up in the fridge and ready to just be thrown into a pan. Brown rice takes way longer to cook than a simple stir fry so freezing brown rice is an awesome trick to speed things up at busy meal times. I also love it for throwing into a bowl full of leftover soup before I reheat it or alongside leftovers when I haven’t cooked enough rice.
Of course, you can freeze rice in a larger plastic bag all together if you want, but it’s single servings that I find the most convenient. Who wants to cook a huge pot of rice when all you need is a serving or two? Plus, if you’re anything like me, there is always leftover rice when I do make it, so this is an easy way to make sure it doesn’t go to waste in the fridge.
For this batch I used short grain brown rice, which I really love for a lot of different things, but any kind of brown rice will work just as well even if it doesn’t hold together as well. You can find how I cook my short grain brown rice(in the oven!) on this post if you’re looking for a foolproof way to cook brown rice. In this case I served it with a stir fry that’s very similar to this Broccoli Stir Fry, without the noodles of course.
Instant, Single Serving Brown Rice
Makes 6 – 1/2 cup servings, ready to go in 1 minute
- 3 C of your favorite brown rice, cooked normally, freshly cooked if possible
Divide the rice among 6 muffin cups(I use a silicone muffin tin for this, it will not remove easily from a metal tin. If all you have is a metal tin, lay 1 or more large pieces of plastic wrap over the muffin tin and then press the rice into the cups so that the plastic wrap will make removing the rice when it’s frozen much easier). If using rice that has been in the fridge overnight or if it’s particularly dry, stir in a couple tablespoons of water to get the rice to stick together better. Press the rice down into the cups and then freeze until solid. Once solid, remove from the muffin tin and store in the freezer in a sealed plastic bag.
When needed, remove as many serving as needed. Drizzle about 1 teaspoon of water over each serving and microwave one at a time for 60-90 seconds(75 seconds in my microwave is what I do). Serve with the rest of your meal.
Alternatively, add as many servings to a small pot or your pan or pot of already cooked food. Add a small amount of water, cover the pan and steam for about 2 minutes until the rice is completely thawed and hot.