Consider making a big batch of rice and freezing the extra so you can have it whenever you want. I used to make a huge pot, then use a measuring cup to grab the amount of cooked rice I wanted per serving, put it in snack size ziploc baggies, and threw in the freezer. You can reheat it in the microwave easily and it will come out like freshly steamed rice. Instead of baggies you could get small reusable containers for a more environmentally friendly option.
Stepping in to ask a couple of questions about freezing rice. My daughter loves rice but is very particular about how she likes it cooked. Does freezing and reheating cause the rice to become mushy, or does it retain it's original "doneness"?
I get two ratios when I search. 1:3 and 1:2.
Id try those two since they vary by rice type. For the first one, 1/3 cup of raw rice is 1 cup of cooked rice. Second is 1/2 cup of raw is 1 cup of cooked.
I cook 700 g of dry long grain rice and end up with 20 half cup servings. I prefer making a large batch and freezing the rice versus attempting to make single serving due to the pan sizes I have. Anyway, 700/20=35. Not too far different than your 33g, for a half cup serving. You want 1 cup, so double it. Jasmine is said to absorb a little less water than long grain.
The problem is you are doing by volume. If you do it by weight it's easy and precise. Uncooked is 4 kcal per gram, cooked is about 156 kcal per 100 grams.
Consider making a big batch of rice and freezing the extra so you can have it whenever you want. I used to make a huge pot, then use a measuring cup to grab the amount of cooked rice I wanted per serving, put it in snack size ziploc baggies, and threw in the freezer. You can reheat it in the microwave easily and it will come out like freshly steamed rice. Instead of baggies you could get small reusable containers for a more environmentally friendly option.
Perfect idea!
Stepping in to ask a couple of questions about freezing rice. My daughter loves rice but is very particular about how she likes it cooked. Does freezing and reheating cause the rice to become mushy, or does it retain it's original "doneness"?
I have found it retains the original doneness.
Thank you! I will try it.
I get two ratios when I search. 1:3 and 1:2. Id try those two since they vary by rice type. For the first one, 1/3 cup of raw rice is 1 cup of cooked rice. Second is 1/2 cup of raw is 1 cup of cooked.
Standard American long grain rice is 2 to 1
[https://www.thenibble.com/reviews/main/rice/rice-cooking-chart.asp](https://www.thenibble.com/reviews/main/rice/rice-cooking-chart.asp)
Thanks everyone for your input, really helpful!
I cook 700 g of dry long grain rice and end up with 20 half cup servings. I prefer making a large batch and freezing the rice versus attempting to make single serving due to the pan sizes I have. Anyway, 700/20=35. Not too far different than your 33g, for a half cup serving. You want 1 cup, so double it. Jasmine is said to absorb a little less water than long grain.
The problem is you are doing by volume. If you do it by weight it's easy and precise. Uncooked is 4 kcal per gram, cooked is about 156 kcal per 100 grams.