Big-Batch Rice

Ingredients for Big-Batch Rice

• 1 tablespoon plus 1 1/2 teaspoons kosher salt

• 1 tablespoon distilled white vinegar or rice vinegar

• 900g rice (about 1200ml ), rinsed until water runs clear, drained

Bring 4325ml water to a boil in a large covered pot over high heat. Stir in salt and vinegar. Add rice, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until rice is cooked through but not mushy (taste it: it should still be slightly al dente), 10–20 minutes, depending on variety of rice. Working in batches if needed, strain through a fine-mesh strainer.

If not serving immediately, spread rice in an even layer on a rimmed baking sheet and let cool. Transfer to resealable freezer bags, pat down into an even layer (so it defrosts more quickly), and freeze up to 4 months. To defrost, transfer frozen rice to a microwave-proof bowl and sprinkle with a bit of water. Cover and microwave rice on high in 1-minute bursts until warmed through. Alternately, place rice in a saucepan and add a splash of water. Cover and cook over low heat, stirring occasionally and adding more water if needed, until warmed through. If using in a soup, add frozen rice directly to soup and cook until heated through.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.