In my defense, it can be very hard making rice on a daily basis when you have trouble just getting a decent lunch ready for a long school day. Further, I don't have a fancy Zojirushi rice maker (yet). So my rice wasn't that gourmet to begin with.
The obvious benefit is that I can make a large batch of rice on the weekends, pack it away in the freezer, and take out small portions throughout the following week. Further, as I often warm up my food for lunch, I use the frozen rice as an ice pack to keep my lunches cool until lunchtime. It cuts down on the amount of weight I have to haul around in my lunch bag.
Here are the steps:
1) Make your rice like you normally would. I use the Kagayaki Select (my favorite).
2) As soon as the rice is ready, pack it into small microwavable plastic containers (with a removable lid - I use something like this). Usually, the size would be for a one person serving.
3) While still warm, place the packaged rice in your freezer. This is key as rice that sits out has a tendency to get hard.
4) When you need your rice; remove it from the freezer, pop the lid (but still keep it on the rice), and microwave on high for 3 minutes (or as needed for larger containers of rice).
5) Then, being careful as you handle your warm rice container, enjoy your rice.
While nothing beats freshly made rice made in a high quality rice cooker, this really isn't such a bad tasting quick alternative. It saves me a lot of time and cleaning. I'd love to hear how this works for you or if you have suggestions for cutting down on prep time.
One final plus: because of how the rice is packed; after being microwaved, you will have a cute little rice ball.
UPDATE: When I wrote this post, I wasn't hungry. So I didn't warm up any of my rice. Below is a picture of a rice ball with some meat.
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