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Hot take: freezing my leftover rice in muffin tins saved me from $40 a week in takeout
I was tossing half a pot of rice every week because it goes bad so fast, and I kept grabbing $12 burritos on the way home instead. Last month I started packing the extra rice into a muffin tin, freezing it, then popping the pucks into a zip bag. Now I pull out two pucks, nuke them with a splash of water, and dinner is basically done for maybe 30 cents a serving. My grocery bill dropped from $95 to $55 a week at the Kroger on High Street. Does anyone else freeze rice like this, and do you add anything before freezing so it does not dry out?
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carter.jennifer6d ago
Oh, the muffin tin trick is brilliant and I am stealing it. Since you asked about keeping it from drying out, here is what has worked in my house for years: let the rice cool just enough to stop steaming, then stir in a tiny bit of oil or butter and a pinch of salt before it goes in the tin. The fat coats every grain and it reheats almost like fresh, and a splash of water with a lid on the bowl does the rest. You can also freeze the pucks in a little broth instead of water if you want them to taste like something on their own, though that works better for rice you plan to eat plain rather than rice going into a stir fry. One more thing worth trying, freeze them in the tin just until solid and then move them to the bag, otherwise they can pick up that freezer taste if they sit in there too long.
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