Freezing rice
"Doris Night" > wrote in message
...
> On Fri, 25 Aug 2017 02:45:03 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 24 Aug 2017 07:29:12p, dejamos told us...
>>
>>> On 8/24/2017 6:36 PM, Julie Bove wrote:
>>>> Just curious if anyone has tried this. I am about to make what I
>>>> would loosely call Spanish rice. Not a side dish but a one dish
>>>> meal. Brown rice, ground beef, asst. veggies and seasoning. I am
>>>> the only one in the house who eats brown rice. My new lawn guy
>>>> said he preferred the brown as do I. And I do feed him a meal
>>>> from time to time if he is here around meal time. He does
>>>> currently have some work to finish up but I am not sure that he
>>>> will be back in the next day or three due to a nasty insect bite
>>>> that required a trip to the ER. So...
>>>>
>>>> If he isn't back here in time to eat the rest of it, would it do
>>>> well in the freezer? If so, would I be able to reheat from
>>>> frozen? I don't really want to freeze it but OTOH, I don't want
>>>> to waste the food. Thanks!
>>>>
>>>
>>> I often freeze pork chops and Spanish brown rice in individual
>>> serving portions. I usually take them out of the freezer in the
>>> morning for work lunches and by the time I am ready to eat it has
>>> thawed enough to reheat as normal in the microwave. Works fine
>>> for me.
>>>
>>>
>>
>>Anything I've ever made containing either white or brown rice has
>>frozen well and most everything tastes as fresh as first made.
>
> I agree. I usually make too much chicken/pork fried rice, and what is
> left over goes into the freezer. I freeze it in 250 ml (one cup) sour
> cream containers for a single serving. It thaws in the MW in a couple
> of minutes, and tastes as good as freshly made.
Thanks!
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