Instructions

• Rinse 4 cups brown rice under cold running water until the water runs clear; drain well.
• Place the rinsed 4 cups brown rice, 8 cups cold water, and salt to taste (optional) into a large pot.
• Cover the pot, bring to a boil over high heat. Once boiling, reduce heat to low to maintain a gentle simmer, keep covered, and cook until the rice is completely soft (check a few grains for tenderness).
• Remove the pot from heat and use a fork to fluff the rice.
• Cool the rice uncovered on the counter for 30–45 minutes, until it reaches room temperature.
• Divide the cooled rice into 4 equal portions and place each portion into a freezer bag. Press out as much air as possible, seal the bags, and freeze.
• To reheat, open a frozen bag, add 1–2 tablespoons of water, and microwave 3–5 minutes or until hot. Close or cover as needed while reheating.