I’ll be real with you: nothing beats fresh-cooked brown rice. Nothing. But frozen, reheated rice comes surprisingly close. The key is to undercook your rice slightly before freezing. If you cook it to the point of softness first, freezing will break down the starches and turn it into mush. Aim for just a tiny bit of bite left.
Think of it like pasta: al dente is your friend. Overcooked rice freezes into wallpaper paste. You don’t want wallpaper paste on your dinner plate. So next time you boil that batch, pull it off the heat a minute or two early.
