- Eggs, toast, fruit
- Cinnamon Loaf
- Eggs, hash-browns, toast, fruit, meat
- Beef Bourguignon
- Chipotle-Chocolate Chili, cornbread muffins
- Pulled-pork burritos
- Superfast Salisbury Steak, rice, peas
- Breakfast for Supper
- Bree’s Lentil-Tomato Soup
- Curried chickpeas, rice
- Tomato Soup
- Pulled Pork Egg Rolls
Cooking large batches of something usually sounds like a good idea. When I tried it with rice, though … not so much.
I found myself with 4.5 lbs of brown rice in my pantry. While I like brown rice, I do not always like how much longer it takes to cook than any of the white rices.
This is where the idea came of cooking it up ahead of time. I had done this before on smaller batches and it worked well. I would freeze the cooked rice, needing only to reheat it with a tablespoon or so of water for a few minutes in the microwave when I needed it for a meal.
At the point of having added 3 pounds of rice to the pot I realized I had misjudged exactly how big of a pot I needed.
Thankfully all the rice cooked up fine … but then it came time to cool it off and bag it up for the freezer. Once the pot was cool enough to divide up the rice, the middle of the batch had become to difficult to spoon out. The rice at the bottom was soggy. It would have actually saved time to do this in smaller batches, perhaps 1 pound at a time. My husband actually would not eat the rice. I had to use it over a few months, mainly when it was the kids and me or when I had something else planned for him to eat.
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For more ideas also check out This Week For Dinner.
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