• Line a sheet pan with a silpat or silicone baking liner to prevent sticking. Use your hands to crumble the cold rice over the silpat lined baking sheet, gently breaking apart any clumps. While it doesn't need to be a single layer, it should be as close to that as possible. Divide the rice between as many sheet pans as needed to keep the rice close to a single layer. Freeze for at least 4 hours, but preferably overnight before breaking the frozen rice up into labelled, dated, resealable freezer bag. Keep frozen for up to 3 months.

To Reheat Frozen Rice:

• Add desired amount of rice to a bowl, cover with plastic wrap and vent one side. Heat for 2 minutes on HIGH in the microwave, carefully pull back the plastic wrap and fluff with a fork, recover the plastic wrap and reheat in 1 minute increments or until hot all the way through.