Before I talk about how to freeze cooked rice, I want to say a few words about its cooking method. Only properly cooked rice will not disappoint you after defrosting. If you package unappetizing sticky rice mass in bags, then you will get something similar and even worse after defrosting. You can see how to cook rice correctly.

If you specifically decide to cook a few glasses of rice to save time in the future, then I advise you to decide on the varieties of rice. Boil some long-grain and some round-grain rice. Then you will have more cooking options. One variety is suitable for salads (for example), and the other is suitable for making stuffing in pies or for stuffing poultry, or, and the like.

So, you have boiled rice. Butter does not need to be added to it. The first thing to do is cool it down.

Take a large flat bowl and put the rice in. The layer of rice should be as thin as possible so that it cools faster. From time to time, you can stir the rice with a fork. You should not leave cooked rice open on the kitchen table for too long, the grains can dry out and then the texture of the rice will be uneven. Some grains will be soft, while others will be dry and hard.

Once the rice has cooled, it can be transferred to bags and trays.

Transfer the rice to the bag using a spoon. Try to put so much of it that you can distribute it in the middle of the bag in one even, thin layer.

Close the bag tightly, letting out as much air as possible.

For ease of use of the frozen product, weigh the contents of the package. It will be possible to indicate the weight on the label and not waste time on additional steps after defrosting the rice.

Ready rice can also be frozen in special trays or containers for freezing food. Only when packing rice into trays do not tamp it and leave about 1 cm of free space to the edge of the tray.

Indicate the data on the label: cooked rice, rice variety (round, long, brown rice, etc.), weight and harvest date.
Put the trays and bags in the freezer, the temperature of which should be minus 18 degrees.

But the freezing of cooked rice does not end there. In the first one and a half to two hours, you need to shake / break the contents of packages and trays 3-4 times. Remove the bag from the freezer and, without opening it, break and shake the bag with your hands. Thus, rice will not stick together in one continuous layer and will be crumbly after defrosting.

Do the same with the rice tray, only you don’t need to break anything here, just shake the box from side to side. That extra space that we left in the middle of the tray will allow the rice to move freely from wall to wall and the rice will also not stick together.

That's it. Rice can be kept in the freezer for 3 to 6 months at -18 degrees.

To defrost rice, you need to transfer it to the shelf of the refrigerator and wait until the product is completely defrosted.

If the rice needs to be thawed faster, then you need to take it out of the bag, transfer it to a plate, add a little cold boiled water and put it in the microwave. Turn on either the “Quick Defrosting” mode on the microwave panel, or warm up for a couple of minutes at minimum power.

An excellent side dish that goes well with meat and fish dishes. Rice itself is very useful. And in combination with vegetables, it is not only healthy, but also incredibly tasty!

Rice with Frozen Vegetables is a very satisfying dish, and it contains very few calories. In order to cook rice with vegetables, you will not need to spend a lot of time or effort. And you can add any vegetables. The main thing is that you like them.

In the summer, of course, there are a lot of vegetables, and therefore fresh ones can be added. But in winter, you can just buy frozen ones. It is very convenient and beneficial.

We will need:

1 cup of rice (it is better to buy steamed, it does not stick together during cooking and turns out to be crumbly, although it is a matter of taste);

400-500 grams of frozen vegetables (better take Mexican mixes);

Vegetable oil;

Soy sauce;

Salt, pepper to taste.

Recipe:

1. First, let's deal with rice. Rinse the rice well in running water, preferably until the water becomes clear. Boil rice until fully cooked, make sure it is crumbly.

2. Defrost vegetables, heat a large frying pan, pour in oil and heat well. Put defrosted vegetables in a frying pan, fry, add a little water and simmer over low heat for 10 minutes.

3. When the vegetables are well steamed, add rice to them and mix.

4. Then pour rice with vegetables with soy sauce, and mix well again so that the whole mixture becomes the same color.

5. Salt, pepper, remove the rice with vegetables from the heat.

6. Rice with frozen vegetables is ready!

We hope you enjoy our vegetable rice recipe.

Rice with frozen vegetables video recipe:

Good appetite!

P.S. You can also add pre-fried eggs (diced) and boiled chicken fillet to this dish. This, of course, will no longer be lean food, but it will be very, very tasty!

Rice with frozen vegetables is a simple and tasty side dish that can even be served as a separate dish without meat or fish.

Rice for this dish is best to take long-grain and not steamed, as it will not boil and turn into porridge. From vegetables, you can take what you have in the refrigerator: sweet bell peppers, carrots, corn, green peas, asparagus beans, carrots. The list can be continued for a long time. But a very tasty dish will turn out with the so-called “Mexican mix”, consisting of chopped carrots, green beans, sweet peppers and corn. Such a mixture can be prepared and frozen on your own at home, then you can delight yourself and your home with delicious dishes all winter, or buy it ready-made in the store.

If you have prepared mushrooms in your freezer in advance, then feel free to add them to this side dish, they will make it more aromatic, and the taste will only become richer and richer.

Taste Info Second: cereals

Ingredients

• Long grain rice - 2 tbsp.;
• Frozen vegetable mixture - 200 gr.;
• Water - 3 tbsp.;
• Salt, pepper, spices to taste.

How to cook rice with frozen vegetables

If you are using frozen vegetables, you do not need to defrost or otherwise prepare them first. Fresh vegetables need to be washed, cut, as it is convenient for you - into strips or cubes - and fry in vegetable oil for 10 minutes.

Rinse the rice in water until it becomes clear. Put the frozen mixture into a saucepan, add the washed cereal there. Mix everything.

Season rice with frozen mixed vegetables with salt, ground black pepper and your favorite spices. Turmeric will be especially good in this dish, it will give it a pleasant aroma and a delicious golden color.

Pour the contents of the pot with clean filtered cold water.

Place the pot over high heat and bring the water to a boil. Next, the mixture must be cooked over low heat with the lid closed. If the pan has a thin bottom, then it is better to mix its contents so that the dish does not burn.

Simmer rice and vegetables for about 20 minutes over low heat. As soon as all the water from the pan boils away, the side dish will be ready.

You can also cook this fragrant side dish for meat or fish in a slow cooker. You need to put all the indicated ingredients in the multicooker bowl, add water, close the lid and set the “Grains” or “Porridge” mode. Depending on the model of the multicooker, this mode may be called differently.

Ready-made rice with a vegetable mixture becomes a completely independent and satisfying dish. But you can serve it with chicken cooked in soy sauce, or boiled fish. Bon Appetit!

You can cook a delicious and juicy side dish of rice with frozen vegetables in just 20-25 minutes if you use steamed cereals. Such a dish can be served both in Lent and with a meat appetizer, you can take it with you for a business lunch or on a trip.

Preparing rice is absolutely easy, the main thing is to add frozen vegetables first and only then rice, otherwise your cereal will not boil from the inside. To make the rice juicy, you need to pour in a little vegetable oil - the cereal will absorb it and become more loose, besides, the rice grains will not stick to each other and your dish will turn out crumbly and attractive in appearance. If desired, you can add other seasonings or spices that you have in your kitchen, such as turmeric, paprika, cumin, etc.

The easiest way is to buy a frozen Mexican vegetable mix in stores or supermarkets, so we will cook rice with it. If you have a spacious freezer, then prepare such a vegetable mix from the summer, and it will always be at your fingertips.

Pour hot water into a cauldron or saucepan and boil it, adding salt. Pour the frozen Mexican vegetable mixture into the boiling water and boil for 5 minutes.

As soon as the specified time has passed, pour the washed rice into the container. It is impossible to pour frozen vegetable slices into boiled rice - the core of the cereal will cool and the cooking process will increase by at least another 10-15 minutes.

Gently stir the rice in a cauldron or saucepan. Pour in vegetable oil and add bay leaf. If you like other seasonings - it's time to add them.

Let the liquid in the container simmer for 5 minutes over high heat, then reduce the heat to a minimum and cover the container with a lid. Cook rice with frozen vegetables for about 10 minutes and turn off the heat, but do not open the lid. Leave the dish to infuse for another 5-7 minutes - during this time, the rice will absorb all the liquid and become crumbly.

The slow cooker is definitely changing my lifestyle for the better. Now everything I cook and eat is exclusively healthy food. Not that I used to eat only sandwiches, but yes - there were those evenings when I was too lazy to cook, and I dined on store-bought pastries with tea and breakfast cereal with milk (if, of course, I had breakfast at all). I practiced this especially often in those times when I was busy studying and working, and appeared in the kitchen only to make tea or pour coffee for myself. And now I’m not even too lazy to cook, but on the contrary, it’s a pleasure. Of all the troubles, only the preparation (washing, cutting) of the products remained, and my magic pot handles everything else. However, if you have a multicooker, you yourself know everything very well.

Or you can do it even easier: do not peel and cut, say, the same vegetables, but buy a frozen mixture. This is certainly not advice! Someone does not like such mixtures. But in the winter season, when vegetables from their own garden are not available to everyone, you can, as I think, have this option in mind. In general, I decided to cook rice with frozen vegetables. The simplest recipe is to put the rice in a bowl to boil, and put vegetables in a basket with holes - and they will cook quietly along with the rice. I fried the whole thing a little - it seemed to me that it would be more piquant.

Here's what I needed:

• frozen vegetables (Brussels sprouts, cauliflower, green peas, onions, carrots, green beans) - 500 gr
• regular white rice - 1 measuring cup
• butter - 10 gr
• spices for rice

When choosing spices, I settled on dried basil with parsley and black pepper, and you put what you like best. The same goes for vegetables - take whatever vegetables you like.

How to cook delicious rice with vegetables in a slow cooker

First of all, I lowered a piece of butter into the slow cooker, turned on the “frying” button, waited until the saucepan warmed up, and put the vegetables. My slow cooker defrosts and fries so many vegetables in half an hour - that's how slow it is for me. I think you will empirically determine the cooking time that you will need to set in a particular program, from the first, maximum - from the second time, as it happened to me. Further you will be guided by your culinary experience.

So, the vegetables are lightly fried, and in the meantime I wash the rice. I spied on this method from a cook I know: I soak the rice in a large container for five minutes, then change the water. And so three or four times until the water becomes clear. This method may not be perfect, but it works.

I put the washed cereal into a slow cooker, pour 2 measuring cups of water (I love it when the rice is not dry, but kind of “sticky”), add the spices and turn on the “stewing” for another 15 minutes. However, my miracle stove will turn itself off, when everything is ready. By the way, I have a special mode for rice (it is called “basic” for some reason), but I have not yet developed a relationship with it. I think it's still ahead.

In less than fifteen minutes, the rice with vegetables was completely ready. Due to the large amount of greens, my rice turned out to be a little dark. Basically, I could color it a joyful orange by adding a pinch of turmeric to a measuring cup of water. When I cook pilaf, I will do so.