Rice is excellent for reheating!

On weekends, cook double the batch of rice and simply reheat for easy weeknight meal prep.

Cooked rice may be stored in the refrigerator for three to five days or frozen up to six months. It is recommended that rice be cooled to 70°F within two hours and from 70°F to 40°F within an additional four hours. Hold cold rice at 41°F or below.