Rice is a staple around the world, it is actually one of the most consumed foods worldwide. Nearly every cuisine has a rice dish, and most have several variations. It is more nutritious that you might believe – B6, iron, magnesium, fiber, and even calcium and protein are all in the humble rice.
One of the problems with rice, is it can be a bit of a PITA to cook in small quantities, it can be tricky on the stove-top – coming out mushy, or stuck to the pan or a plethora of other issues. Rice cookers are bulky, and like most kitchen tools a one trick pony and not worth the real estate in a small kitchen. So, what’s a person to do?
Bake it! Yes, Bake. Even heating from all sides eliminates the issue of scorching the bottom, or uneven cooking. I make a large batch, then freeze (yes freeze) it in serving size portions to grab and go for a fried rice, side dish or into soups.
I had some vegetable trimmings, so I started by boiling them with some chicken bullion. No sense wasting the flavor and nutrients. If you don’t have trimmings, plain salted water, or water with bullion is fine. I will even use the seasoning packet from instant ramen.
Really boil them down, waay cooked to the point of mooshy, overcooked you would never serve it to your worst friend overcooked. You want to bring every bit of life from the veggies into the water.
Meanwhile preheat oven to 375 and put two cups of rice in a baking dish.
Add three tablespoons of butter, and have your tin foil handy.
Add 3 1/2 cups boiling water/broth.
Cover tightly with foil.
Bake 25 minutes, rest 15 minutes.
Fluff
Portion.
I portion into snack size bags, then into a gallon freezer bag. See how I put my two fingers on the inside of the bag, and my thumb on the seam to hold the bag open. Sometimes you have to have these little tricks when you don’t have extra hands.
It’s a lot of rice, but now you have it on hand whenever you need it. This will last me a couple months depending on what I get at the market to go with it. Remember it can be served with any sauce, gravy, soup too.
On the sheet tray in the freezer, then into gallon bags. Note how my trusty bins are making a level shelf for the sheet tray.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
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