After cooking rice, let it cool, and then put in freezer bags or freezer containers in serving size you usually use. Take out as needed. Put in a colander and run hot water over and through it. This will defrost the rice in less than 5 minutes and plump the grains back up.
Source: My grandmother Rose Mary Cheramie shared this tip with me.
By Kathy Bourg from Jefferson, LA
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Living in Louisiana we eat a lot of rice. Since it's just the two of us now I've learned to freeze the cooked rice. After it's cooked and cooled I put in in a large ziplock freezer bag and flatten it out.
Make big batches of rice and freeze in meal sized portions to use later when preparing quick meals. When freezing individual sized portions, freeze leftover vegetables, meats and sauces for hassle free and cheap work lunches.
