Diet, health and fitness tips for average women. Site created and maintained by Ann Chihak Poff.

Making brown rice

My friend and reader Karen asked me a question couple of months ago. And I am finally answering it.

Karen wanted to know how I keep my rice fresh after making a week’s worth in my rice cooker. I bought a cheap rice cooker at Target and I have definitely used it worth every penny and more. (It also steams veggies.)

At the beginning of the week I make about 4 cups of brown rice. It goes into a Tupperware-like container in the fridge. When I steam veggies or make veggie/shrimp stir fry I get out some cold rice. I add a little bit of water and pop into the microwave for a minute.

I add my veggies or stir fry to my nuked rice, which seems almost fresh to my taste buds.

I can’t guarantee how fresh the rice actually is. But it tastes fresh and good and works for me. It takes a long time to make rice. Plus it is also difficult to make a small portion of rice every day.

No Responses to “Making brown rice”

  1. Jen Says:

    I’m so lazy that I buy the single-serving rice cups (I think they’re made by Minute rice). Four WW points per serving, but the serving is pretty large, and you really only need half the “single serving.”

  2. Karen Smith Says:

    Thanks, Ann! I’ve tried different ways of keeping rice and always end up wasting a bunch. I can’t wait to give it another try! That’s awesome that your cooker also steams veggies. I love the Ziploc steam bags. Lately, I’ve been addicted to going to the farmer’s market on Sundays and trying new veggies I’ve never tried before. The vendors are more than willing to share their favorite recipes. Thanks again! ~ Karen

  3. Alicia Says:

    That’s exactly how I re-heat day old rice too. Makes life a lot easier too.

  4. Ann Says:

    Also, Karen, sometimes I buy the frozen brown rice at Trader Joe’s. They come in packets with about 2 cups. You make a few piercings in the bag and throw into the microwave for 3 (?) minutes. It’s pretty good.