Easy Weeknight Rice

I am always trying to make sure my family is eating healthy. And while the pre-packaged bags of 90 second rice make busy weeknights easier, I worry about the preservatives and plastics involved, especially as the plastic bag gets heated in the microwave. So when I saw this on instagram, I thought I'd give it a try. And it works so well that I'll never go back to the microwave bags.

And you know what the bonus is?  Making your rice this way is even better for you!

Freezing cooked rice lowers its glycemic index (GI). Studies have shown it can reduce its GI by up to 10 points, This happens because of a process called retrogradation, where some of the starch in the rice converts to a more resistant form than is digested more slowly.

Easier and healthier all around!  

Tip: A the beginning of each month, I'll make a rice cooker full of rice just for freezing.
I let the rice cool for about 15 minutes before I make my frozen rice packages.

To freeze the rice:
1. I use the rice paddle to place a baseball size amount of rice (about 1 cup) onto a piece of plastic wrap. 

2. Form the rice into a round shape.

3. Wrap tightly. 

4. Repeat with the remaining rice. (My rice cooker is on the small size and makes enought for 6 rice balls at a time.)

5. Freeze for 12 hours or until firm. It will keep for 1 month.

To reheat the frozen rice:

1. Remove the plastic wrap.
2. Place frozen rice in a microwave safe bowl. Cover with a wet paper towel.
3. Microwave on high for 1 1/2 to 2 minutes until thoroughly heated.

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