Find out how you can cook your brown rice and freeze it then pull it out and reheat it as needed. I totally love this idea because I prefer to use brown rice over white because it has a low glycemic rating so it doesn’t spike your sugar levels. I think that is why Chinese foods leave you feeling hungry again soon because the white rise is like a sugar hitting your systems and leaving soon.
The brown rice doesn’t spike your sugar so it seems to satisfy and stay with you longer. The only draw back to brown rice is that it takes a long time to cook. Laurens Latest shares how she cooks a lot of brown rice and then freezes portions to use later and that way she always has some brown rice to throw in a recipe and make it quick. I tried this and it absolutely works. Whats even better for my house is we use a lot of Spanish rice because I make a lot of Mexican dishes.
I used Laurens idea and made Spanish rice using the brown rice as usual but doubling my Spanish rice recipe and then freezing half. Sure enough when I pulled the frozen Spanish rice out and reheated it using Laurens method it came out perfect. Oh my, what a time saver. For anyone that makes authentic Spanish rice you know that you first brown the rice in hot oil to remove the starch off it before adding your tomato sauce and spices to cook the rice.
Well if you think brown rice takes a long time to cook you should try cooking browned brown rice. I almost want to start it at breakfast time to be able to eat it at dinner time. This method is awesome and I will be making very large batches of Spanish rice from now on when I need to make it so I can just pull it out of the freezer for a few times before I need to make it again. So glad I found this.
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.
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