If you have a Japanese-style rice cooker (like my Zojirushi 5.5-cup Induction Pressure Rice Cooker, or something less shockingly expensive), or have leftover steamed rice from a restaurant that’s still open for takeout or delivery, do not refrigerate it.
Spread it out on a plate until it cools to room temperature, then freeze it in single-serving portions. You could, for instance, spread it out in a gallon freezer bag, use a chopstick or the back of a knife to separate it into portions, and then lay it flat in the freezer. Later, break off as much as you need and microwave it, covered.
If you freeze steamed rice, it will reheat as steamed rice. If you toss it in the fridge, then in a few hours the texture will change so that it’s only useful for making fried rice. Not that there’s anything wrong with that (and simple recipes are easily found online), but it may come as a bit of a shock if you thought you could just reheat it.
This message brought to you by the guy who lives alone and just made four cups of steamed rice, then stirred a bunch into a bowl of dry curry for an extremely filling meal.
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