Heather says:
Of course you can freeze rice. In fact, you can store rice in the freezer for up to six months. Here’s what you do. Cook your rice and allow it to cool just enough to handle. Measure your portion onto a square of plastic wrap. Flatten the rice into a square and wrap tightly. Place several squares of rice onto a baking sheet or square of cardboard if you have a small freezer. When the rice is frozen, take the wrapped squares and place them into a zippered freezer bag. Easy peasy, right?
Never store rice in the refrigerator more than five day and always reheat rice thoroughly. Many people aren’t aware that improperly handled rice can be a source of food poisoning, but Bacillus cereus also enjoys a tasty treat and grows quite happily at room temperature.
To reheat the rice simply unwrap the square and place it in a microwave-safe dish with a lid. For every cup of rice sprinkle it with about 1 teaspoon of water. Nuke it on 50% power for one minute (Microwaves vary, you may need to experiment a little). Fluff the rice with a fork, and repeat the process as necssary.
Don’t use a paper towel to cover your rice in the microwave as the microwave is being used to steam the rice rather than just heat the grains. Without the water, you’ll end up with a rubbery, crunchy mess. Good times.
Enjoy your new fast food.
washing rice for sushi takes a lot of time, even working harder at least 5 minutes for washing and 40 minutes for drying.... and musenmai rice seems to be unavaible in italy nor in europe...
that's why i ask:
can i wash the rice, let him dry at room temperature (eventually using a towel at the end to dry it more), put in packets and freeze?
If I cannot freeze what about using a vacuum pump?
I've not tried yet but would be great as will save me almost 1 hour of time making it possible to eat sushi more often (i love it).
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