Can You Freeze Cooked Rice? Yes, and Here’s How.
Updated: Mar. 25, 2021
Before you get out your freezer-safe containers, here are a few safety tips to keep in mind.
I don’t know about you, but there have been many times when I’ve misjudged how much cooked rice I need for a meal and wind up with leftovers. Making fried rice is one great way to ensure that leftover rice doesn’t go to waste, but freezing rice is another option. Here’s everything you need to know.
Can You Freeze Cooked Rice?
Yes! You can easily freeze cooked rice, which is great if you’ve made too much or want to shave down how much time you spend making dinner. You can also freeze rice that has other ingredients mixed in, including veggies or meat, as a simple part of your weekly meal prep.
We’ve found that certain types of rice, like arborio, sushi rice and bomba (used in paella), freeze better than jasmine or basmati rice. (Here’s how to make sushi rice.)
How to Freeze Rice
Here’s your crash course in freezing rice the right way.
- Spread the cooked rice on a metal baking sheet or baking pan.
- Place the pan in the fridge, keeping the pan as level as possible so it won’t tip out. (Sweeping up spilled rice is no fun!)
- When the rice has cooled completely, portion it out into zip-top freezer bags or air-tight containers. (Hot tip: 1/2 cup of cooked rice is one serving.)
- Stash the bags in the freezer.
When Should You Freeze Rice?
Freezing rice shortly after it has been cooked is a must: Bacillus cereus bacteria spores can survive the cooking process and lead to food poisoning if the rice is left out. Since the bacteria thrive at room temperature, sticking rice in the freezer stops potential bacteria growth in its tracks. It also makes freezing a better option than refrigeration.
How Long Can You Keep Cooked Rice in the Freezer?
Frozen rice lasts up to a month in the freezer. When you’re ready to take it out, reheat your rice in the microwave. Just make sure it’s completely heated through and piping hot before you tuck in. Avoid reheating rice more than once. Repeated reheating can create the conditions needed for that nasty bacteria to grow. If you have any leftovers after reheating, scrape them into the garbage.
Learn more about how to reheat rice.
Recipes to Make with Your Rice
Lemon Rice PilafNo need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Teriyaki Glazed ChickenI love to experiment with food. We're able to buy sweet onions grown on Maui, so I stir-fry them with chicken and carrots for a tasty teriyaki meal. —Kelly Brenneman, Riverdale, California
Thai Coconut BeefMy husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! —Ashley Lecker, Green Bay, Wisconsin
Editor's tip: You can also try using jasmine rice in this recipe. It has a lovely, subtle aromatic flavor.
Orange Chicken Stir-FryMy husband loves this orange chicken stir-fry, so we have it quite often. I'm delighted with the ingredients as we have six orange trees in our backyard. —Bunny Bronson, Lake Placid, Florida
Creamy Turkey CasseroleI sometimes make turkey just so I have the extras for this casserole! —Mary Jo O'Brien, Hastings, Minnesota
Chicken Wings FricasseeThese old-fashioned sautéed chicken wings with flavorful gravy are equally impressive and inexpensive. They usually draw compliments—and second helpings.—Sundra Lewis, Bogalusa, Louisiana
Chicken and Rice CasseroleEveryone loves this dish—I consider it the best chicken and rice casserole recipe because it's a tasty combination of hearty and crunchy ingredients mixed in a creamy sauce. It's a time-tested classic. —Myrtle Matthews, Marietta, Georgia
New Orleans GumboI’ve been making this New Orleans gumbo for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently. —Dolores M. Bridges, Danville, Kentucky
Italian Stuffed PeppersCooking the stuffed peppers in a slow cooker is not only convenient, the long cooking process improves the flavor of the filling. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Sweet and Tangy ChickenSpicy barbecue sauce blends with sweet pineapple in this quick-to-fix chicken dish. It's tasty enough for a company dinner; just add a salad and rolls. —Mary Zawlocki, Gig Harbor, Washington
Slow-Cooker Spinach & RiceI started making this in the slow cooker to save oven space during the holidays. It's so convenient that I no longer reserve it for special occasions! —Erica Polly, Sun Prairie, Wisconsin
Red Beans and SausageTurkey sausage, beans and a zesty blend of spices make this a deliciously unique meal.—Cathy Webster, Morris, Illinois
Crawfish EtouffeeThis crawfish etouffee is a fun and interesting dish to serve when entertaining. For some, it's an introduction to crawfish and Cajun food. Our favorite seafood restaurant features this dish on their menu and it's fabulous! —Tamra Duncan, Lincoln, Arkansas
Originally Published: November 05, 2020
