Name: Big-Batch Rice
Cook time: 10 minutes
Total time: 30 minutes
Yield: 14 cups (12–14 servings)
Ingredients: 1 Tbsp. plus 1½ tsp. kosher salt; 1 Tbsp. distilled white vinegar or rice vinegar; 2 lb. rice (about 5 cups), rinsed until water runs clear, drained

How to Boil Rice Sunday Stash image of cooked rice in fine mesh strainer.

Photo by Chelsea Kyle, Food Styling by Pearl Jones

This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.

Recipe information

Total Time
30 minutes
Yield
14 cups (12–14 servings)

Ingredients

1 Tbsp. plus 1½ tsp. kosher salt

1 Tbsp. distilled white vinegar or rice vinegar

2 lb. rice (about 5 cups), rinsed until water runs clear, drained

Preparation

Step 1
Bring 18 cups 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.
Step 2
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.