If not eaten immediately, cooled cooked rice should be stored in a shallow container, covered tightly and refrigerated. Rice can be refrigerated for 3 to 5 days or frozen for up to six months.
Cooked rice that has been properly cooled and refrigerated or frozen may be reheated. For each cup (250 mL) of cooked rice, add 2 tbsp (30 mL) liquid. Cover and heat on the stovetop or in the oven for about 5 minutes or until heated through. Microwave covered on HIGH for about 1 minute per 1 cup, or until heated through. Heat frozen rice on HIGH for 2 minutes per cup. Fluff with a fork.
