One of my favorite recipes from Don’t Panic–More Dinner’s in the Freezer is Rice-plain old rice.
My book has several increments but I am going with one for today. The one that I felt was the biggest benefit.
6 cups rice(long grain, short grain, basmati or jasmine)
1 Tablespoon salt (opt.)
3 Tablespoon oil/butter (opt.)
In a large bowl, rinse rice in cold water, using a sieve to drain. Rinse until water runs clear.
For short grain, jasmine, or basmati, soak in cold water for 30 minutes. Long grain does not need soaked.
Use a large pan (If it isn’t big enough the rice doesn’t cook properly.) Add rice and enough water to go ½ inch over rice.
Bring water to a boil, stirring occasionally.
Boil 5 minutes and add salt and oil if using.
Reduce heat to low boil and cover with a tight fitting lid and simmer.
12-15 minutes for jasmine and short grain.
15-18 minutes for long grain or basmati.
Remove rice from heat and let stand 10-15 minutes without removing the lid.
Cool rice completely, then spread on a baking sheet, fluff and separate grains with fork. Spray with cooking spray or oil and toss.
Freeze rice in freezer bags – make sure to freeze in amounts your family uses. This makes 3 meals for us.
When you want to use –
Thaw rice slightly.
Stovetop – Place in a saucepan on medium/low heat with 1-2 T. water and cover. Heat through and toss gently before serving.
Microwave – Place in microwave safe bowl with 1-2 T. water. Cover tightly and heat on medium-high for 3-4 minutes or heated through. Check rice halfway through and toss gently with fork.
If I am in a huge rush I thaw in microwave on defrost for 5 minutes, checking every few minutes to break a part thawing pieces. Then I heat it for 3-4 minutes.
Pairs well with Balsamic Roasted Chicken Thighs from the same book.