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Can we talk about freezing leftover rice flat in a ziplock? Fixed my mushy rice problem
I cook a big pot of rice every Sunday for the week and by Wednesday it was always dry and gross when I reheated it. Tried sprinkling water on top, tried the damp paper towel trick, nothing worked. Last month I started pressing the leftovers flat in a ziplock about half an inch thick and freezing it, then I just break off a chunk and it reheats in like 90 seconds with a splash of water. The flat part is key because it thaws even, no cold spots in the middle. Anyone else freeze rice like this or am I late to the party?
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