Someone resurrected this thread and it's a long one. I don't remember if I ever responded to your query but won't go through the thread to find out. I rarely freeze rice but if I remember correctly, it freezes well. I heat things in the microwave and if I remember correctly, the consistency of the heated rice was good. If I heated in a pan, which means I'd have to add a little water, the rice might get too soft.Diva, never knew you could freeze rice. Does it stay the same texture? I generally use brown rice.
I've never tried haddock , or any other fish, in a cheese sauce. I cooked salmon steaks with a broccoli salad and small roast potatoes for dinner.Tonight for dinner it was Haddock in a cheese sauce ...with Corn
you should try it , it's very nice. Salmon, broccoli and new potatoes is a staple in this house , and DD's home, but it's pretty boring...I've never tried haddock , or any other fish, in a cheese sauce. I cooked salmon steaks with a broccoli salad and small roast potatoes for dinner.
It's going to be chicken jalfrezi with rice this evening.
it's not been 'resurrected'' it been an ongoing thread.. for a long timeSomeone resurrected this thread and it's a long one. I don't remember if I ever responded to your query but won't go through the thread to find out. I rarely freeze rice but if I remember correctly, it freezes well. I heat things in the microwave and if I remember correctly, the consistency of the heated rice was good. If I heated in a pan, which means I'd have to add a little water, the rice might get too soft.
I regularly freeze brown rice. Just make it in the instant pot, let it cool completely, then freeze it in about one cup servings (plastic sandwich bags stacked inside a freezer ziplock). Defrost overnight in the fridge or add a little water and nuke it to defrost and warm up.Someone resurrected this thread and it's a long one. I don't remember if I ever responded to your query but won't go through the thread to find out. I rarely freeze rice but if I remember correctly, it freezes well. I heat things in the microwave and if I remember correctly, the consistency of the heated rice was good. If I heated in a pan, which means I'd have to add a little water, the rice might get too soft.
I'm always worried about reheating cooked rice, we're always being told it's a bad idea...I regularly freeze brown rice. Just make it in the instant pot, let it cool completely, then freeze it in about one cup servings (plastic sandwich bags stacked inside a freezer ziplock). Defrost overnight in the fridge or add a little water and nuke it to defrost and warm up.
While it's still warm but no longer hot, I bag it up and freeze immediately. I've frozen rice for several months - never had any issue with taste, texture or safety.I'm always worried about reheating cooked rice, we're always being told it's a bad idea...
How do you do it ?... do you chill the cooked rice immediately then freeze?..we're always told never to let rice cool down slowly.... and lastly how long is it safe to freeze ?
Sure can.... If it was possible to send food, you know I would hawkie...Could you send me a couple of those crispbakes Holly????