How To Freeze & Thaw Rice, Quinoa & Other Whole Grains

For quicker weeknight meals, packages of pre-portioned cooked grains stashed in the freezer are one of our secret weapons. No waiting for rice or other grains to cook while your dinner companions prowl hungrily around the kitchen. No need to plan ahead. No need to do much more than pull a package out of the freezer and carry on with making the meal.

Freezing pre-cooked grains is one of the best time savers — and sanity savers — I know. I absolutely love grains like brown rice and farro with my dinners, but their long cooking time means that, when push comes to shove at the end of the day, I often end up opting for the more immediate gratification of pasta or white rice.

Now, I make a big batch of grains whenever I have the time, freeze it in two-cup portions, and then have plenty of grains to look forward to for weeks to come. If I have a little fresh rice or barley leftover after a meal, I throw that in the freezer, too.

Any whole grain can be cooked and frozen: white or brown rice, barley, farro, wheat berries, rye berries, or buckwheat. Even smaller grains like quinoa or millet do well.

I usually freeze the grains in a thin, flat layer in sealable plastic bags. These take up less space in the freezer and also help the grains thaw more easily later on — no ice blocks left in the middle while the outside grains are ready to eat.

You can use frozen grains straight from the freezer — no need to thaw in the fridge first. In fact, thawing the grains in the fridge first can make some grains a bit overly mushy and gummy; they’re really best when used straight from the freezer.

Quickly thaw grains just before eating in the microwave or on the stovetop. Transfer the grains to a microwave-safe bowl or a small saucepan and sprinkle a tablespoon or two of water over top. Cover the bowl or pan, then microwave in 1-minute bursts until warmed through, or place the saucepan over low heat until warmed. If warming the grains on the stovetop, be sure to stir the grains a few times as they warm so there’s no sticking.

You can also add frozen grains directly to soups and skillet meals; add a few extra minutes to the total cooking time.

The texture of these grains is nearly identical to that of fresh-cooked grains, and you can use them in all the same ways. I like frozen grains best for going into things, like into a soup or casserole, tossed with a salad, as the base for grain bowls with a sauce, and so on. You can also eat the grains on their own as a side dish — I particularly like tossing the grains with some butter or flavorful oil and sprinkling minced herbs over top.