How to batch cook rice
On busy weeknights, a pot of steamed white rice is an easy, filling way to round out quick meals. Even better, rice is a Free Food with Slimming World, meaning you can eat as much as you like to satisfy your appetite—no need to weigh, count or measure. (To protect your weight loss, look for dried, plain varieties instead of flavored or instant rice, which often have added oil or sugar.) Whether served on the side or starring as the main event, like in our shrimp fried rice recipe (pictured above), rice is one of our favorite pantry staples for weight loss.
Make this super grain even better by cooking it ahead of time so you’ve got it ready to go when you’re ready to eat. Cook up a big batch ahead of time and freeze it in the portion sizes that you like to have at meals. At mealtime, simply zap it in the microwave for 2 to 4 minutes. It’s one fewer ingredient to cook—and one less pan to clean!
Here’s a no-fail way to prep perfect, fluffy white rice every time:
- The basic ratio for cooking white rice is for every 1 cup of dry rice, use 1½ cups water. The amount of dry rice will triple when cooked, so to make a big batch of, say, 12 cups of rice, use 4 cups of dry rice and 6 cups of water.
- Combine rice and water in a large heavy-bottomed saucepan or Dutch oven (depending on how much you are making) and cover with a tight-fitting lid; bring to a boil. Cover the pot and cook about 12 minutes. If it bubbles out the top, reduce the heat a smidge so the water is still boiling, but not as strongly.
- Remove the pot from the heat, but leave the lid on for 5 minutes—this step is key! The steam trapped will ensure evenly cooked rice.
Let the rice cool before spooning into plastic freezer bags—spread the rice out on a baking sheet to cut the cooling time in half. (Make sure the rice isn’t left at room temperature for more than two hours, to prevent bacteria growth.)
To reheat, remove the rice from the bag and place the frozen rice in a shallow dish—a pie plate is perfect. Cover with a damp paper towel and microwave until you can separate the rice with a fork. Stir and microwave again until the rice is heated through—leftovers will keep in the fridge for about three days. Perfect rice on the table in just minutes!