Big-Batch Rice

Photo by Chelsea Kyle, Food Styling by Pearl Jones

This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.

14 cups (12–14 servings)
Active Time
10 minutes
Total Time
30 minutes


    • 1 Tbsp. plus 1½ tsp. kosher salt
    • 1 Tbsp. distilled white vinegar or rice vinegar
    • 2 lb. rice (about 5 cups), rinsed until water runs clear, drained


    1. Bring 18 cups water to a boil in a large covered pot over high heat. Stir in salt and vinegar. Add rice, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until rice is cooked through but not mushy (taste it: it should still be slightly al dente), 10–20 minutes, depending on variety of rice. Working in batches if needed, strain through a fine-mesh strainer.
    2. If not serving immediately, spread rice in an even layer on a rimmed baking sheet and let cool. Transfer to resealable freezer bags, pat down into an even layer (so it defrosts more quickly), and freeze up to 4 months. To defrost, transfer frozen rice to a microwave-proof bowl and sprinkle with a bit of water. Cover and microwave rice on high in 1-minute bursts until warmed through. Alternately, place rice in a saucepan and add a splash of water. Cover and cook over low heat, stirring occasionally and adding more water if needed, until warmed through. If using in a soup, add frozen rice directly to soup and cook until heated through.

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