Love brown rice, but not the cooking time, so I tried cooking a week's worth and freezing it. I cooked up the batch, let it cool some, and measured 1 cup each into zip-lock plastic sandwich bags, and put in the freezer.
I do not microwave, so I put the frozen lump into the frying pan along with the turkey breast or salmon, whatever. Texture not perfect, but good enough, and worth saving 20 minutes.
Next time I will flatten the bagged rice into a patty to make it heat faster.
Any suggestions to improve on the method?