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Why does nobody talk about freezing leftover rice in single servings
For years I'd cook a big batch of rice to save money and then watch half of it go bad by Wednesday. Last month I finally started portioning it into sandwich bags right after cooking, flattening them out thin. Now I just snap off a piece and toss it in the microwave with a damp paper towel for 2 minutes. It comes out just as good as fresh, no tough or dry texture at all. Plus I'm saving about $12 a week by not throwing away rice and not buying those expensive microwave pouches. Does anyone else do this with other staples like beans or pasta, or am I the last one to figure this out?
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