|Freezer Brown Rice - ButterYum|
Freezer Brown Rice
makes 14 cups
2 pounds (4 cups) brown rice, uncooked and rinsed
10 cups water or flavorful chicken stock (try my homemade chicken stock)
4 tablespoons butter
4 teaspoons salt (omit if using flavorful chicken stock)
In a 6-quart stock pot, bring water or stock to a boil and add butter and salt; stir to melt butter and dissolve salt. Add brown rice and stir once. Cover, reduce heat to low and simmer for 45 minutes or until all the liquid is absorbed. Cool for an hour or so before dividing up into family-friendly portions in freezer safe containers - here I put 2 cups of cooked brown rice in zip-top bags. To use, thaw overnight in the fridge and reheat in a skillet or the microwave with a pat of butter or drizzle of oil. Add to soups or stews, use in stir fry dishes, or whatever you feel like. I hope you enjoy this time saving tip!
Note: You can do the same with white rice, only you'll want to reduce the cooking time from 45 minutes to approximately 18-20 minutes.