Instant Brown Rice

Serves:
6-8 servings
Prep Time:
Total Time:

Just a moment please...

Instant Rice At Home: The trick and tutorial for making excellent instant rice at home. I like to use brown rice. Cook a big batch, store it correctly, and reheat it in minutes!
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Knowing how to make instant rice from a sturdy rice is a great meal planning tip. It’s easy to make in bulk, is healthier than store-bought instant rice, and reheats perfectly!

Ingredients

1 pound brown rice
Plastic wrap
A freezer

Directions

1) Add rice to a large pot and rinse with cold water a few times. Then fill pot with water and bring to a simmer over high heat (uncovered).

2) Let the rice simmer, stirring occasionally to separate the grains, until it is cooked through but has a small bite to it (al dente). This should take 15-20 minutes and you’ll only know it’s ready by tasting it.

3) When rice is done, strain rice through a metal mesh strainer and return immediately to the hot pot. Return pot to hot stove, but turn off heat immediately. Cover rice and let it steam for 5 minutes.

4) Fluff rice with a fork and then let it cool completely to room temperature.

5) Portion rice out in 3/4-1 cup servings and wrap portions tightly in plastic wrap. Then store these bundles in a large freezer safe bag. Press out as much air as possible from the bag and freeze.

TO REHEAT:
Unwrap a rice bundle and add to a bowl with a tablespoon of water and a pat of butter (optional). Microwave on high for 60-90 seconds until rice is steaming hot.