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Showerthought: freezing my leftover rice in muffin tins changed my lunch game
I used to toss half a pot of rice every single week because it would go bad before I could eat it all. Two months ago I started packing the leftovers into a muffin tin, freezing them overnight, and then popping the pucks into a freezer bag. Each one is about a third of a cup, so I just grab two for lunch. They thaw in the microwave in about 90 seconds with a splash of water on top. Last Tuesday I made a quick fried rice with three of them, a egg, and some frozen peas for maybe 60 cents total. The texture is honestly fine, not mushy like I expected. Has anyone tried this with beans or mashed potatoes, and does it work the same way?
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