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I thought freezing leftover rice was gross until I ran the math on my lunch spending
I always tossed leftover rice because reheating it felt weird and I thought it got hard and dry. Last week I added up what I spent on lunch near my office in Rochester and it came to $68 for five days, which is insane for someone trying to save cash. So I cooked a big pot of rice on Sunday, portioned it into five containers, and froze them. All week I microwaved one with a splash of water on top and it came out fluffy every time, and my lunch cost dropped to about $9 total for the week. I was totally wrong about frozen rice being mushy garbage, the splash of water is the whole trick. Does anyone else freeze rice like this, and what do you add to it so it doesn't taste boring by day four?
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