Rice for Burritos and the Freezer

Post author:Angel
Post published:March 2, 2021
Post category:March 2021 / March prep
Post comments:3 Comments

Freezer rice is a must have for me. Once you get used to having it in the freezer you just can’t not make it again and again. Like many of my staples it is just too handy, budget friendly, and versatile not to repeat every time you run out.

Preheat oven to 375. Bring 3 3/4 cups water with bullion or ramen packets to a boil.

Place 2 cups rice in a baking dish, add in 3 tablespoons butter. Have a sheet of tinfoil ready to seal the dish as soon as the stock is added.

Carefully add 3 1/2 cups boiling stock or water to the baking dish. The bullion or ramen packets bring another layer of flavor to finished dishes.

Stir the rice and stock together and seal tightly with foil. Bake in preheated 375 oven 25 minutes. Rest, sealed another 15 minutes.

Portion, freeze, then store in freezer bag for using through the month. I also used some for (link) mission style burritos.

Angel

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.