Bulk rice prep saved me $40 this month in Phoenix

I used to grab those $2.99 microwave rice pouches at Fry's a few times a week. Last month I bought a 20lb bag of jasmine rice for $14 and started cooking big batches every Sunday. I portion it into cheap deli containers and freeze them, then just nuke one for 90 seconds at work. The texture is fine after reheating if you add a tiny splash of water. Anyone else do this with other grains like quinoa or barley?

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derek_perez19d agoMost Upvoted

Wait, has anyone tried freezing cooked quinoa in those silicone muffin trays? I did that once and now I can't stop, the little pucks are perfect for throwing into salads without the whole "wet mess" hassle. But here's the thing, my last batch of barley came out like glue, so I started mixing a spoonful of olive oil in before freezing and somehow that fixed the texture. Also, my roommate once tried to meal prep amaranth and it turned into this weird porridge situation that we're still finding in the back of the fridge. So yeah, rice is the safe bet, but if you're feeling bold, the muffin tray trick changed my whole game.