We eat a lot of rice. How can you not? The stuff is awesome, and goes great with ANY meal.
I also work too late to cook most weeknights, so being able to make a meal fast with minimal clean up is a plus!
I have a system of making meals ahead of time and either freezing them or refrigerating them for another night, but I don’t always have whole meals frozen. Rather, I freeze parts of meals! That way I can mix it up a little.
So here, I will tell you how I make my own easy clean-up minute rice.
Every other week (or once a month if you want!) I make a large quantity of rice. Any kind of rice will do—white, brown, wild—you name it, it works. I usually make about three or four cups each time because that’s what my rice cooker holds. Don’t have a rice cooker? Follow this simple recipe to make it in a pot.
Add rice and water to a pot. The ratio I use is 1 cup of rice to 1 1/2 cups of water. Place the pot, uncovered onto the stove and heat on high until it boils. Cover the pot, turn heat down to low and cook covered for about 20 minutes.
Now. I make three to four cups of DRY rice each time, which comes out to about six to seven cups cooked with my rice:water ratio. Let it cool down completely. I then take about 1 1/2 cups of cooked rice (what we would normally use per meal) and place it into a quart-sized Ziplock freezer bag. Flatten it a bit (makes for easier storage) and place it in the freezer!
When you are ready to have some rice with your dinner, simply take out a bag of rice, and either stick it in the microwave for four or five minutes OR place the bag into a pot of boiling water for five minutes! It really IS that simple! Best part? I only have to clean my rice cooker once a week.