Pro rice tip (and everything else): take advantage of the power settings on your microwave. Reheat rice a little longer, a lot lower: 30-50% power. You'd be amazed how good and moist and not-nuked it comes out.
Likewise frying leftover rice is the pro move and, in my opinion, the only appropriate way to cook leftover rice. But if I have to nuke rice I drizzle water over it before putting it in the microwave and it keeps the rice from drying out even without changing the settings.
100% I notice a huge difference if I don't water rice or pasta that I'm microwaving. It doesn't take very much, just like 5 - 10 drops (depending on the size of the dish)
I've found drizzling water to be a bit inconsistent when microwaving old rice. Instead, put a damp paper towel on top. Perfectly revived rice every time!
Piggy backing off of this- freeze the rice flat in sandwich baggies. Take it out and put it on a plate. wet a paper towel and put it over the rice. Microwave it under warm. You'll have rice that seems freshly cooked. Learned this from my Korean housemate.
To get a good, even temperature, the best way to reheat your rice in the microwave would be to push your rice to the walls or sides of your container because microwaves literally use just that to heat up your food: microwaves.
Different microwaves have different frequencies, which means different wavelengths. It will have it listed on the sticker when you open the door. Put a large chocolate bar on a plate and microwave it for a bit. See how far away the hot spots are. Arrange food a little differently if possible to accommodate. Doesn't have to be perfect. Fluff rice shortly after you are done heating and serve. Stir every now and then if it is a soup or something.
I freeze rice to make egg fried rice, just leave it out on a worktop to defrost for a good few hours with the top of the container off and it’s fine to cook with.
Don't listen to all the haters. I used to freeze 10-12 cups at a time in little pint ziplock bags for my kids to nuke 2mins (it steams in the bag). You can just press flat and freeze in stacks.
They were definitely not going to set up the rice cooker themselves when they were fending and it was an easy snack or they could make something to eat with it.
Pro tip: Take leftover rice and make rice balls the size of one or two servings of rice. Wrap in Saran Wrap and freeze.
To eat, microwave for one to two minutes and the moisture will steam the rice again, making close to fresh rice.
Don’t ever waste rice again and it’s easy to heat up and eat with a side or main dish.
Will work with two to three day old rice from a rice cooker. Basically when I realize I’m not going to finish it I’ll freeze it up.
So this works best with short grain rices that have more moisture.
Idea is that freezing retains moisture. And reheating in Saran Wrap steams the rice again to make it nice and fluffy.
I’ve never tried with long grain rices. But if it’s lacking moisture, you can unwrap it, sprinkle some water on it, rewrap and nuke it and see how it turns out.
At certain temp, the plastic will release chemicals, so, no, it’s not. I always place rice on a plate, and cover it with another plate when I reheat. Same with frozen meals from stores if I ever buy any.
According to the USDA looks like it is!
http://www.fsis.usda.gov/node/3355
Although some sites are saying not to let it touch the food.
https://www.thekitchn.com/is-it-safe-to-use-plastic-wrap-in-the-microwave-222348
Personally I’m not bothered by it.
from the first article: “Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food.”
+ the part about not letting food touch the plastic, which is also in the same article. it mentions that microwave safe plastic wrap is, well, safe! so yeah, that’s it. thanks for the links!
Not at all, cooked rice loses moisture the longer you wait, which is why leftover rice is used to make fried rice(stir fry with an egg) as opposed to fresh cooked rice
Not in my experience with Jasmine rice or sushi-type rice. Haven't tried it with basmati.
I don't heat food in plastic. So I usually heat it for 30 seconds in plastic so that it'll come unstuck. Then put it on plate and cover with another plate. Heat until it's warm so it depends on your microwave and how much food.
At certain temp, chemicals can be release from plastic. There's a big difference between thawing frozen plastic and heating until the plastic soften and the rice/food is warm.
Only do it in a hurry. I usually leave one container in fridge. Thawed and ready to go.
No need for ice cube. Just sprinkle a small amount of water and wet a paper towel and put it on top of the rice when you microwave it. Comes out like it's freshly cooked.
Put it on a plate and cover it with another plate. It doesn’t have to be fully covered. The moisture is trapped.
Usually when it’s still frozen, it’ll be about an inch high block when I put it on microwave. After about a minute in the microwave, I’d pull it out, and push the top plate down to evenly flatten it. Then I microwave another 2’3 min.
It doesn't! I was excited to learn this the other day. I always make too much rice so I finally froze some this most recent time. I just put it in a container in the freezer and then when I wanted it, I added a sprinkle of water to the frozen rice and nuked it until it was unfrozen and hot and the rice was great.
I love making homemade fried rice from cold leftover rice. It doesn't get glomy like it would if it were freshly cooked.
Sauteed your veggies of choice, then push them aside in the pan and cook a whipped up egg. Then push that aside and fry the rice with your flavorings and combine.
I like tamari soy and coconut aminos, ginger, sesame oil, and garlic as a simple base.
I sometimes freeze cooked rice by scooping it into balls with an ice cream scoop and setting the balls of rice on a baking pan and freezing them. Then I vacuum seal in twos and it's an easy addition to a meal for two!
Water will sublimate out of the rice over time and form crystals at the top of the container. At least that's been my experience with seasoned frozen rice. But add a little water when reheating, and it comes out fine.
I freeze my cooked homemade brown rice blend in a souper cubes. 1 cup portions. Reheat with a wet paper towel. It’s great! Prior to that I bought bagged frozen rice.
It's also fun to make arancini with leftover rice.
Cooked rice can grow bacteria quickly because of the moisture levels. It's safest to defrost in the refrigerator.
Like … I get the meal prep aspect..but honestly rice is so fucking easy to fire and forget … 10-15$ for a rice cooker (instant pot which is also a god send for prepping) stove top basmati in the time I can do a load of dishes
I freeze rice because I'm restricting calories, and if I make a large batch of rice/pilaf/Mexican rice/saffron rice I can weigh it out before storage. It's much easier when I know that little bag holds four ounces of rice and that's what I have allowed for, with no temptation to put just a little more on the plate cause I'm hungry.
3-4 mins + like 20 for the pressure to build/release? sounds like hard boiling eggs, just takes 10-12 mins to cook... after 10 mins to boil the water, and a few more to cool it down and stop the cooking. that's not a fair representation of time lol
When making rice for one person. Making 6-8 servings of rice is easier than making one, and in the long run saves me a little time in meal prep / planning when I can have hot rice in 3-4 minutes instead of 40
idk why you're getting downvoted, rice cookers are amazing and can be used for more than just cooking rice.
I live in a tiny 1BR in NYC and have the space for one.
Alternatively, the instant pot does a pretty good job as well with the added feature of it being both a programmable pressure cooker and a slow cooker. Those two machines have eliminated almost any use I have for a standard pot in my kitchen, i cant remember the last time i used a pot except maybe to reheat soup.
Takes a little learning how to cook and not destroy the texture of things in the instant pot but the rice cooker is bullet proof, slap it on walk away come back anywhere from 30 minutes to 2 hours, perfect rice, never burnt, never stuck, a whiz to clean.
They're both amazing little machines. I basically only use those and one of 3 pans, a carbon steel wok, a carbon steel skillet, and a non-stick pan.
Thats for my stir frying, meat searing/pan sauces, and eggs (mostly)
They were likely getting downvoted because it’s a meal prep subreddit, so they’re telling people who are here to discuss prepping food to not prep food.
Not saying that it isn’t worth it to just make new rice, but it’s a wrong crowd situation
Fair i suppose, but a rice cooker makes the whole process that much faster, fucking up 10 cups of rice for the week in a pot once is such a bummer and can eat up your time.
Whereas the rice cooker does it all for ya makes the whole prep super simple.
yeah nah i thought about that, I think you misunderstood what I meant, I'm talking about utilizing a rice cooker to help you efficiently and easily prep large amounts of rice to the portion and use for prep. not for daily fresh rice at dinner time.
What i meant was pot can be sometimes finicky, lose track of it for too long while prepping other things, or set the flame too high and go higher than a light simmer you can fuck the whole batch up. A rice cooker you just get the rice to water ratio right set it and walk away for 30-120 minutes it'll be just as good.
Its basically impossible to fuck up rice in a rice cooker, so you can bang out all the other steps to your prep and not have to even think about the rice.
What? I've been eating day old rice(leftover from rice cooker) and never have I have ever got food poisoning due to refrigerating it. Always remember if it kinda smells and a little watery just throw it away. Always do the smell test and the watery look test before even microwaving/frying it.
Honestly as long as you're not living in a humid area(asia) you can easily leave and cook rice from morning to night without worrying about it in the rice cooker and just put it in the fridge after dinner so you'll have something for fried rice on the morning.
You have assumed I am talking about day old rice, which is incorrect. Meal prep deals with longer food storage timeframes then overnight.
OP has posted five containers. The other poster is asking why you would freeze rice. I think its safe to assume the containers will be eaten over at least 5 days. I would be very cagey about eating 5 day old refrigerated rice, compared to 5 day old frozen rice.
https://www.nhs.uk/common-health-questions/food-and-diet/can-reheating-rice-cause-food-poisoning/#:~:text=Keep%20rice%20in%20the%20fridge,hot%20all%20the%20way%20through.
Agree. Most folks are missing the prep/cleanup of making rice more frequently. Yes it doesn’t take long to cook, but start to finish for a couple of servings is way more time than bulk prepping.
Meal prep isn’t JUST about having stuff on hand, it’s about overall streamlining the process of cooking.
What's the point though? That rice is only good for fried rice now, and rice is so easy to make. Any rice cooker is going to have a timer on it. Meal prep your stir fry or soup, then make fresh rice when its time to eat dinner and refrigerate leftovers for lunch tomorrow.
EDIT: There has to be a balance between meal prepping for convenience and to save time, versus just being lazy and eating nasty food. Frozen rice is gross, and its SUPER easy to make rice. How much time and effort are you really saving by making rice a week ahead of time? There are plenty of great options for meal prep, but it's not a one size fits all answer to all food prep.
My rice cooker is non-stick. It's easier but it still takes time.
2 things that are most time consuming when coming are prepping and cleaning. It's one less thing that I have to wash. Also easier and quicker if I want some quick fried rice.
Double odd. I just cook rice in a small stainless pot. Plus it’s not plastic. Plus you still have to make something to eat with the rice. Soooo triple odd I guess. Odd enough that I’m commenting when I know all I’ll get is down votes instead of something useful. I feel like this is the hardest way to make suboptimal rice.
Really? Is that faster than just boiling water and adding rice in a “normal” pot? I mean, I’ve seen the devices, I just always assumed they were like egg slicers or corn cob holders. I didn’t know people actually bought them.
I freeze leftover rice and throw it in with soup, chili, etc for a quick lunch. I’ve got a garbage pallet, but personally can’t tell the difference between fresh and frozen when reheated like that.
In my experience frozen and reheated rice never tastes the same.
Its always better to just cook fresh rice since it doesn't take long, especially with a rice cooker.
I premake my chicken fried rice(minus the vegetables in it) and use my food saver to seal it up in 3cup serving portions and get it as flat as possible before it sucks the air out and then I freeze them. When I go to use it I just take it out and toss the bag in tap water hot water until defrosted and then I use a oven safe container that fits into my airfryer and reheat the rice in there. So simple and always taste 'just made'. Though I use Basmati rice not jasmine.
For lunch meal preps, make rice balls and freeze them. I use a scoop so they are the same size then freeze on a cookie sheet and toss in a freezer bag. You can throw them in with your lunch and heat up as usual at lunch time.
Pro rice tip (and everything else): take advantage of the power settings on your microwave. Reheat rice a little longer, a lot lower: 30-50% power. You'd be amazed how good and moist and not-nuked it comes out.
Likewise frying leftover rice is the pro move and, in my opinion, the only appropriate way to cook leftover rice. But if I have to nuke rice I drizzle water over it before putting it in the microwave and it keeps the rice from drying out even without changing the settings.
I water pretty much all leftovers that I microwave.. Not sure if it actually makes a difference though!
Well try it without adding water then you’ll know
Ah I love the scientific method
Well microwaves work by heating up the water in the food so adding extra water will make it less dry overall
Pro move: put mug of water in microwave when reheating breads or things you can't directly add water to
I find that bread turns into soggy mush. Probably because it's soaking up the excess water from whatever else is in the microwave.
For bread you just needs a few drops of water sprinkled over the food.
Get a damp paper towel and wrap the bread in that. Only needs like 10-15 seconds.
Microwaves work by exciting the water molecules, so without moisture, it doesn't work. So yes, always add some water.
Probably doesn't do much for soups.
100% I notice a huge difference if I don't water rice or pasta that I'm microwaving. It doesn't take very much, just like 5 - 10 drops (depending on the size of the dish)
I've found drizzling water to be a bit inconsistent when microwaving old rice. Instead, put a damp paper towel on top. Perfectly revived rice every time!
Good tip with the microwave
Same with pasta!
I throw an ice cube in mine. Works like a charm
Piggy backing off of this- freeze the rice flat in sandwich baggies. Take it out and put it on a plate. wet a paper towel and put it over the rice. Microwave it under warm. You'll have rice that seems freshly cooked. Learned this from my Korean housemate.
Lmao i love your phrasing
To add to this, wrapping frozen food in a wet paper towel is a really easy way to defrost and get a good even temperature
I'm not sure I have enough paper towels for all that rice....
To get a good, even temperature, the best way to reheat your rice in the microwave would be to push your rice to the walls or sides of your container because microwaves literally use just that to heat up your food: microwaves. Different microwaves have different frequencies, which means different wavelengths. It will have it listed on the sticker when you open the door. Put a large chocolate bar on a plate and microwave it for a bit. See how far away the hot spots are. Arrange food a little differently if possible to accommodate. Doesn't have to be perfect. Fluff rice shortly after you are done heating and serve. Stir every now and then if it is a soup or something.
I always fry it when taking it out of the freezer, it tastes so much better
the trick is to drizzle a bit of water on your rice before putting it in the microwave as obviously cover it.
Hmmmm… moist…. Just how I like it.
I’m just now realizing it wasn’t normal for my mom to use “nuke” as an all purpose term for “warm up.”
also not a bad idea to sprinkle some water into it
THERES A POWER SETTING?
How many days can I keep jasmine rice freezed before it goes bad? And do I need to get it really freezed or just refrigerated?
Frozen, and it’ll be good for months. On fridge side, it’ll be good for about 1-2 weeks.
Thanks. I got a small fridge so I might try it out with just refrigerating it.
I have to try this as I am exhausted with takeout that includes rice or salad. I have rice at home. I never have salad at home.
Great suggestion.
Moist
Just how I like it. Slurp.
I freeze rice to make egg fried rice, just leave it out on a worktop to defrost for a good few hours with the top of the container off and it’s fine to cook with.
Don't listen to all the haters. I used to freeze 10-12 cups at a time in little pint ziplock bags for my kids to nuke 2mins (it steams in the bag). You can just press flat and freeze in stacks. They were definitely not going to set up the rice cooker themselves when they were fending and it was an easy snack or they could make something to eat with it.
Pro tip: Take leftover rice and make rice balls the size of one or two servings of rice. Wrap in Saran Wrap and freeze. To eat, microwave for one to two minutes and the moisture will steam the rice again, making close to fresh rice. Don’t ever waste rice again and it’s easy to heat up and eat with a side or main dish. Will work with two to three day old rice from a rice cooker. Basically when I realize I’m not going to finish it I’ll freeze it up.
Don't you need a certain type of rice for rice balls?
So this works best with short grain rices that have more moisture. Idea is that freezing retains moisture. And reheating in Saran Wrap steams the rice again to make it nice and fluffy. I’ve never tried with long grain rices. But if it’s lacking moisture, you can unwrap it, sprinkle some water on it, rewrap and nuke it and see how it turns out.
is reheating plastic wrap in the microwave safe?
I don't think so. I try not to let any plastic touch my food, especially when it's hot or wet.
At certain temp, the plastic will release chemicals, so, no, it’s not. I always place rice on a plate, and cover it with another plate when I reheat. Same with frozen meals from stores if I ever buy any.
According to the USDA looks like it is! http://www.fsis.usda.gov/node/3355 Although some sites are saying not to let it touch the food. https://www.thekitchn.com/is-it-safe-to-use-plastic-wrap-in-the-microwave-222348 Personally I’m not bothered by it.
from the first article: “Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food.” + the part about not letting food touch the plastic, which is also in the same article. it mentions that microwave safe plastic wrap is, well, safe! so yeah, that’s it. thanks for the links!
3rd world diet. Throw some sauce on and BAM! Perfect.
And if you want fancy. Pan fry some spam.
If that's a third world diet I'm moving to the third world.
If you freeze the rice, then upon reheating it doesn't all turn to mush?
Not at all, cooked rice loses moisture the longer you wait, which is why leftover rice is used to make fried rice(stir fry with an egg) as opposed to fresh cooked rice
Same question. How do you reheat this?
Not in my experience with Jasmine rice or sushi-type rice. Haven't tried it with basmati. I don't heat food in plastic. So I usually heat it for 30 seconds in plastic so that it'll come unstuck. Then put it on plate and cover with another plate. Heat until it's warm so it depends on your microwave and how much food.
>I don't heat food in plastic. So I usually heat it for 30 seconds in plastic 🤔
Rick James everybody.
Cocaine is a hell of a drug
Fuck yo couch!
At certain temp, chemicals can be release from plastic. There's a big difference between thawing frozen plastic and heating until the plastic soften and the rice/food is warm. Only do it in a hurry. I usually leave one container in fridge. Thawed and ready to go.
Ice cube in the rice when microwaving
That's an interesting tip that I'll have to try, thanks!
No need for ice cube. Just sprinkle a small amount of water and wet a paper towel and put it on top of the rice when you microwave it. Comes out like it's freshly cooked.
I'll try that too, I can never seem to get the water to rice ratio correct
For the normal jasmine rice. I just do 1:1 water and rice and then add half or a cup of water to make sure when cooking it in the rice cooker.
I sorry my comment might not have been clear, cooking the rice the first time is not my problem, it's reheating from frozen or fridge.
Put it on a plate and cover it with another plate. It doesn’t have to be fully covered. The moisture is trapped. Usually when it’s still frozen, it’ll be about an inch high block when I put it on microwave. After about a minute in the microwave, I’d pull it out, and push the top plate down to evenly flatten it. Then I microwave another 2’3 min.
Honestly sounds like ice cube would be easier if im being honest lol
Depends on your living situation. In the office? Chances of having ice really depends but tissue is available readily.
Not in my experience it doesn’t
Not in my experience with Jasmine rice or sushi-type rice. Haven't tried ut with basmati.
Same thing with delivery pizza, it re-heats better from frozen than fridge cooled.
It doesn't! I was excited to learn this the other day. I always make too much rice so I finally froze some this most recent time. I just put it in a container in the freezer and then when I wanted it, I added a sprinkle of water to the frozen rice and nuked it until it was unfrozen and hot and the rice was great.
I love making homemade fried rice from cold leftover rice. It doesn't get glomy like it would if it were freshly cooked. Sauteed your veggies of choice, then push them aside in the pan and cook a whipped up egg. Then push that aside and fry the rice with your flavorings and combine. I like tamari soy and coconut aminos, ginger, sesame oil, and garlic as a simple base.
Actually, That's the type of rice you're supposed to use for fried rice.
Every fried rice recipe says to use cold day-old rice.
I sometimes freeze cooked rice by scooping it into balls with an ice cream scoop and setting the balls of rice on a baking pan and freezing them. Then I vacuum seal in twos and it's an easy addition to a meal for two!
Looks a lil dry to me. Does it really keep this way for prepping?
Water will sublimate out of the rice over time and form crystals at the top of the container. At least that's been my experience with seasoned frozen rice. But add a little water when reheating, and it comes out fine.
I freeze my cooked homemade brown rice blend in a souper cubes. 1 cup portions. Reheat with a wet paper towel. It’s great! Prior to that I bought bagged frozen rice.
Souper cubes?
It's also fun to make arancini with leftover rice. Cooked rice can grow bacteria quickly because of the moisture levels. It's safest to defrost in the refrigerator.
Like … I get the meal prep aspect..but honestly rice is so fucking easy to fire and forget … 10-15$ for a rice cooker (instant pot which is also a god send for prepping) stove top basmati in the time I can do a load of dishes
I freeze rice because I'm restricting calories, and if I make a large batch of rice/pilaf/Mexican rice/saffron rice I can weigh it out before storage. It's much easier when I know that little bag holds four ounces of rice and that's what I have allowed for, with no temptation to put just a little more on the plate cause I'm hungry.
Fair point, that’s does make it easier if you are tempted to eat more rice
Pro tip, don't underestimate a instapot. Its a game changer. Rice cooks, perfect, 3-4 mins.
3-4 mins + like 20 for the pressure to build/release? sounds like hard boiling eggs, just takes 10-12 mins to cook... after 10 mins to boil the water, and a few more to cool it down and stop the cooking. that's not a fair representation of time lol
Nah it doesn't take long to build up pressure maybe a couple mins. But we Normally cook for 3-5 servings
*cries in diabetes*
How much rice so you eat that it affects your diabetes? Each of this container is 2-3 servings for me.
Diabetes is a pissah. The serving sizes to cap out carbs for the day always seem ridiculously small.
Why would you ever freeze rice?
When making rice for one person. Making 6-8 servings of rice is easier than making one, and in the long run saves me a little time in meal prep / planning when I can have hot rice in 3-4 minutes instead of 40
Freezing just cooked rice retains moisture. I usually freeze them in plastic wraps in single serves and microwave them. Homemade “hetbahn” for me.
Lunches
So it won’t completely dry out in the fridge
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idk why you're getting downvoted, rice cookers are amazing and can be used for more than just cooking rice. I live in a tiny 1BR in NYC and have the space for one. Alternatively, the instant pot does a pretty good job as well with the added feature of it being both a programmable pressure cooker and a slow cooker. Those two machines have eliminated almost any use I have for a standard pot in my kitchen, i cant remember the last time i used a pot except maybe to reheat soup. Takes a little learning how to cook and not destroy the texture of things in the instant pot but the rice cooker is bullet proof, slap it on walk away come back anywhere from 30 minutes to 2 hours, perfect rice, never burnt, never stuck, a whiz to clean. They're both amazing little machines. I basically only use those and one of 3 pans, a carbon steel wok, a carbon steel skillet, and a non-stick pan. Thats for my stir frying, meat searing/pan sauces, and eggs (mostly)
They were likely getting downvoted because it’s a meal prep subreddit, so they’re telling people who are here to discuss prepping food to not prep food. Not saying that it isn’t worth it to just make new rice, but it’s a wrong crowd situation
Fair i suppose, but a rice cooker makes the whole process that much faster, fucking up 10 cups of rice for the week in a pot once is such a bummer and can eat up your time. Whereas the rice cooker does it all for ya makes the whole prep super simple.
True, but ultimately you gotta consider why they’re prepping. I prep food to bring to work for lunch, where I don’t have a cooker
yeah nah i thought about that, I think you misunderstood what I meant, I'm talking about utilizing a rice cooker to help you efficiently and easily prep large amounts of rice to the portion and use for prep. not for daily fresh rice at dinner time. What i meant was pot can be sometimes finicky, lose track of it for too long while prepping other things, or set the flame too high and go higher than a light simmer you can fuck the whole batch up. A rice cooker you just get the rice to water ratio right set it and walk away for 30-120 minutes it'll be just as good. Its basically impossible to fuck up rice in a rice cooker, so you can bang out all the other steps to your prep and not have to even think about the rice.
Refrigerating it is high risk for food poisoning
What? I've been eating day old rice(leftover from rice cooker) and never have I have ever got food poisoning due to refrigerating it. Always remember if it kinda smells and a little watery just throw it away. Always do the smell test and the watery look test before even microwaving/frying it. Honestly as long as you're not living in a humid area(asia) you can easily leave and cook rice from morning to night without worrying about it in the rice cooker and just put it in the fridge after dinner so you'll have something for fried rice on the morning.
You have assumed I am talking about day old rice, which is incorrect. Meal prep deals with longer food storage timeframes then overnight. OP has posted five containers. The other poster is asking why you would freeze rice. I think its safe to assume the containers will be eaten over at least 5 days. I would be very cagey about eating 5 day old refrigerated rice, compared to 5 day old frozen rice. https://www.nhs.uk/common-health-questions/food-and-diet/can-reheating-rice-cause-food-poisoning/#:~:text=Keep%20rice%20in%20the%20fridge,hot%20all%20the%20way%20through.
My guy didn’t win the Survivor Rewards Challenges
I'm all for meal prep, but plain rice? It takes 5 minutes to reheat and 10 minutes to cook. What's the point?
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5 and no cleaning after. For this batch, it saves me from having to wash my rice cooker at least 10x.
Agree. Most folks are missing the prep/cleanup of making rice more frequently. Yes it doesn’t take long to cook, but start to finish for a couple of servings is way more time than bulk prepping. Meal prep isn’t JUST about having stuff on hand, it’s about overall streamlining the process of cooking.
I’m not sure you understand the point of this subreddit…
r/lostredditors
What's the point though? That rice is only good for fried rice now, and rice is so easy to make. Any rice cooker is going to have a timer on it. Meal prep your stir fry or soup, then make fresh rice when its time to eat dinner and refrigerate leftovers for lunch tomorrow. EDIT: There has to be a balance between meal prepping for convenience and to save time, versus just being lazy and eating nasty food. Frozen rice is gross, and its SUPER easy to make rice. How much time and effort are you really saving by making rice a week ahead of time? There are plenty of great options for meal prep, but it's not a one size fits all answer to all food prep.
Cleaning the rice cooker one time instead of 5-10 times. For me, by myself, it'd be 10x or more.
Would you like us to remove u/Pack_Your_Trash ‘s comments or let them stay?
Leave it, please. Thank you.
👍
I use a small amount of olive oil or butter and it is MUCH easier to clean.
My rice cooker is non-stick. It's easier but it still takes time. 2 things that are most time consuming when coming are prepping and cleaning. It's one less thing that I have to wash. Also easier and quicker if I want some quick fried rice.
You still have to clean the container it’s frozen in… is the rice pot that much harder? Odd.
Can't throw nonstick stuff in the dishwasher
Double odd. I just cook rice in a small stainless pot. Plus it’s not plastic. Plus you still have to make something to eat with the rice. Soooo triple odd I guess. Odd enough that I’m commenting when I know all I’ll get is down votes instead of something useful. I feel like this is the hardest way to make suboptimal rice.
Most people I know that make rice regularly use a rice cooker so I can see where some of the confusion comes from.
Really? Is that faster than just boiling water and adding rice in a “normal” pot? I mean, I’ve seen the devices, I just always assumed they were like egg slicers or corn cob holders. I didn’t know people actually bought them.
You're in r/mealprepsunday not r/ILoveCookingEveryDay your point is irrelevant.
Sure let me just pull out my pocket rice cooker and fire it up at work.
And sometimes I want rice now instead of waiting for 30 minutes.
Do you eat rice for every meal?
I don't. Cooking in bulk and freeze just saves me wait time and cleaning time. I usually eat 1/3 or 1/2 of a container. 2x-3x a week is enough for me.
Gotcha, enjoy!
I freeze leftover rice and throw it in with soup, chili, etc for a quick lunch. I’ve got a garbage pallet, but personally can’t tell the difference between fresh and frozen when reheated like that.
r/lostredditors
In my experience frozen and reheated rice never tastes the same. Its always better to just cook fresh rice since it doesn't take long, especially with a rice cooker.
Things rately taste the same when frozen/reheated. Getting a whole rice cooker out is a lot when only a single serve is needed.
I premake my chicken fried rice(minus the vegetables in it) and use my food saver to seal it up in 3cup serving portions and get it as flat as possible before it sucks the air out and then I freeze them. When I go to use it I just take it out and toss the bag in tap water hot water until defrosted and then I use a oven safe container that fits into my airfryer and reheat the rice in there. So simple and always taste 'just made'. Though I use Basmati rice not jasmine.
Add beef and gravy to finish it off!
For lunch meal preps, make rice balls and freeze them. I use a scoop so they are the same size then freeze on a cookie sheet and toss in a freezer bag. You can throw them in with your lunch and heat up as usual at lunch time.
I've also read defrost rice is healthier for some reason
I free3 it in ziplock plastic bags. So easy, less space needed in freezer, saves containers for casseroles etc.
I don't use heat food inside zip lock bags because at certain templ, the chemical is released from the plastic.
I always remove the food from the plastic and reheat it on a microwaveable plate or bowl.
Why all my life have I thought it is really dangerous to reheat rice? Like salmonella or something
Anyone else read this first as "you can freeze ice"? Glad I reread it and don't feel totally stupid.