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this post was submitted on 24 Jan 2024
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No Stupid Questions
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Rice doesn't freeze/re-cook well because when you cook it it fills with water. When you freeze it you trap that moisture in it and there's really no way to reheat it without all that moisture escaping. It's the same reason rice gets hard if you leave it out too long - the water evaporates.
Well I ate it cold and it still wasn't good. Only frozen one night.
So you froze rice and then ate it cold? Like frozen cold? If you ate it frozen, it wasn't good because it was still frozen. If you ate it "room temperature" cold it wasn't good because it dried out as it thawed! It also probably dried out a little before you froze it.
Out of curiosity why can't you just make fresh rice for the reheated dish? Is it all too mixed together?
Sigh no I obviously did not eat it frozen. It was frozen in and thawed in a glass sealed Tupperware container so no it didn't dry out before, during, or after. Thawed to room temperature not reheated. There is just something weird about rice that it doesn't freeze well in my experience.
Since it's a plant, my guess would be the expansion of the water becoming ice probably ruptures many of the cell walls. Even if the melting water stays where it was, the structure is broken. It had no room to stretch because it had already doubled when it absorbed the water in cooking.
The water still escapes the rice in an air tight container it just stays in the container as condensation. It won't soak back into the rice without heat, and even then the texture of the rice will not be the same. It won't be fluffy and soft like fresh rice is. If you aren't worried about adding extra calories, you could try pan frying the rice before freezing or after thawing. The texture will change but it should be very flavorful thanks to the oil and added moisture.