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Batch Broccoli Rice Casserole - 8 Portions from One Cook
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Batch Mexican Rice - 12 Restaurant Portions from Scratch
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Batch Jamaican Rice and Peas - 8 Portions From One Pot
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Batch Jamaican Rice and Peas - 8 Caribbean Portions
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Batch White Rice - 12 Portions in a Rice Cooker
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Batch Rice Pilaf - 12 Portions from One Sunday Cook
Rice is the cheapest, most flexible thing you can keep on hand - and the dishes built on it freeze far better than most people expect. Mexican rice, rice and peas, a proper pilaf: these reheat almost perfectly when they're cooked complete and frozen as the finished dish, not as parts to throw together later.
That's the difference here. The fat, the aromatics, the seasoning - all of it's already cooked into the rice before it hits the freezer, so what you pull out reheats to fluffy and full-flavored, not gummy. The grains are rinsed before cooking to stay separate, cooled down, and portioned so a single bag drops straight from freezer to pan.
Start with the rice dish you make most. Cook it once, freeze it done, and a finished side that usually takes a pot and twenty minutes is ready in the time it takes to reheat.
