Step 1

Cool the Rice: Run the sheet pan under water and shake out the excess. (The moisture will keep the rice from sticking.) Scoop the rice onto the pan and spread out evenly. Let cool for 10 minutes, or until rice is no longer piping-hot.

Step 2

Portion the Rice: If you want to keep a close eye on portion size, use a measuring cup to divide the rice into the desired serving size. To keep the rice from sticking, wet the cup by filling it with water and pouring it out. Fill the measuring up with rice and transfer to a quart-size freezer bag. Use your hands to spread and flatten the rice, so it forms an even layer in the bag, and seal shut, squeezing out as much air as possible. Repeat with the remaining rice, rewetting the cup if the rice starts to stick to it.

Step 3

Freeze the Rice: Lay the filled freezer bags in flat stacks on a clean sheet pan and place in the freezer for 2 hours, or until the rice is frozen.

Step 4

Pack for Easier Storage: Pack the frozen rice bags into one or more gallon-size freezer bags, labeled with the contents and date. Store in the freezer for up to three months.

Step 5

Reheat the Rice: Transfer the frozen rice to a microwave-safe container, cover and heat in 1-minute increments on full power, until rice is hot. You do not need to thaw the rice before reheating.