Big-Batch Rice

Name: Big-Batch Rice
Yield: 4 servings
Ingredients: 1 1 Tbsp. plus 1½ tsp. kosher salt; 1 1 Tbsp. distilled white vinegar or rice vinegar; 1 2 lb. rice (about 5 cups); 1 rinsed until water runs clear; 1 drained

From the kitchen of Carly

Cook rice in boiling salted water like pasta, then drain and freeze it in flat portions. You get perfectly cooked grains ready to reheat for weeknight bowls, fried rice, or whatever comes next. Smart batch cooking that actually works.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 Tbsp. plus 1½ tsp. kosher salt
11 Tbsp. distilled white vinegar or rice vinegar
12 lb. rice (about 5 cups)
1rinsed until water runs clear
1drained

Instructions

Bring 18 cups water to a boil in a large covered pot over high heat. Stir in salt and vinegar. Add rice, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until rice is cooked through but not mushy (taste it: it should still be slightly al dente), 10, 20 minutes, depending on variety of rice. Working in batches if needed, strain through a fine-mesh strainer.
If not serving immediately, spread rice in an even layer on a rimmed baking sheet and let cool. Transfer to resealable freezer bags, pat down into an even layer (so it defrosts more quickly), and freeze up to 4 months. To defrost, transfer frozen rice to a microwave-proof bowl and sprinkle with a bit of water. Cover and microwave rice on high in 1-minute bursts until warmed through. Alternately, place rice in a saucepan and add a splash of water. Cover and cook over low heat, stirring occasionally and adding more water if needed, until warmed through. If using in a soup, add frozen rice directly to soup and cook until heated through.