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I add about two teaspoons of water to compensate for storage losses.
I've never bothered freezing rice, I just dont make enough to freeze, maybe 4 portions maximum and they can keep in the fridge until i reheat.I wonder if you're reheating for too long a time Ruby?Rice reheated for longer than necessary by any method will shrink the grains.A few things you could try is vacuum sealing or even under cooking the rice to say, 80% and freeze that?Or perhaps reheat in the microwave on a lower setting?Cheers, Frank.
What difference does this make to the rice taste/texture? Also, I suppose the 2 tsps are per individual portion?
One thing is for sure, the rice is far better when allowed to chill after cooking.
I've only ever eat reheated frozen pilau rice so I have nothing to compare it too.I plannning on making a new batch tomorrow morning and reheating from chilled for a comparison.I seem to remember a post stating that you shouldn't keep cooked rice in the fridge for too long, although I can't find the thread.Grateful for advice please.I'll be freezing the unused portions regardless.
What is the best way of cooling / chilling before freezing, I'd like to make a batch tonight, eat some then freeze the rest to try it out