I stumbled across directions at Mommy Snacks on how to cook brown rice in the crockpot and freeze it. I wasn’t sure if this was any easier than instant brown rice. But now I think it’s more convenient than taking time to cook brown rice (even Instant) for any meal. I really like being able to pull it out of the freezer as a side dish. It definitely helps me get the timing of rice with my other dishes better, so everything is ready right around the same time. Plus it’s great to pull out when I want to make Fried Rice when I have leftover Chicken or Pork.
Crockpot Freezer Rice
1 bag (lb) of brown rice
water (or chicken stock)
3 chicken bouillion cubes (eliminate if using chicken stock)
4 tbsp butter
crockpot liner (or cooking spray)
Line the crockpot with the liner or spray with cooking spray.
Empty the rice into the crockpot and cover with water (or chicken stock) chicken broth (or water) Add at least another inch of water to ensure it’s really covered.
Add the chicken bouillion cubes (unless using chicken stock) and butter.
Cook on high for 3-4 hours. Watching the last hour so it doesn’t get over done. (or too mushy)
Let cool and freeze in freezer bags. To reheat, thaw and reheat in microwave with butter. (I don’t add butter when making it into fried rice)