Can you freeze this?

LarLar

I'm planning to make this recipe for dinner tonight
http://www.bbcgoodfood.com/recipes/9527/fragrant-pork-and-rice-onepot?utm_expid=13353178-7&utm_referrer=http%3A%2F%2Fforums.moneysavingexpert.com%2Fshowthread.php%3Fp%3D61863861%26posted%3D1

Only difference will be i will be using quorn sausages.

I'm not sure on freezing rice etc? What would be your suggestion as i will be the only person eating it and it serves 4 people.

Own_My_Own

It does say on the site next to the nutrition per serving -
Additional information - freezable

OMO

LarLar

Own_My_Own wrote: »

It does say on the site next to the nutrition per serving -
Additional information - freezable

OMO

I'm as blind as a bat. Thankyou

LarLar

What about the quorn sausage will that be okay to refreeze? Also how long would i reheat it?

Own_My_Own

LarLar wrote: »

What about the quorn sausage will that be okay to refreeze? Also how long would i reheat it?

Quorn is fine to freeze. I would defrost it then heat for about 5 minutes. But really it is all according to how big the sausages are. Cut up sausages will heat up quicker than full sausages.

krlyr

The issue with rice is not the freezing and reheating, but how long it sits around inbetween. The toxin that causes food poisoning with rice likes warm temperatures - so a bowl of rice sitting on the side slowly cooling down is a perfect breeding ground.

I freeze rice very frequently, and the trick is to cool it down quickly. For plain rice, this is simple - just run cold water over it in a collander, until it's cold, drain and freeze. For flavoured rice, I avoid rinsing all the flavour away by cooling with the baking tray method - I just grab as many baking trays as I need, and spread the rice over in as thin a layer as possible. The increased surface area allows it to cool much quicker. I tend to keep it in a cool area of the kitchen intially, then in the fridge, then once cooled I'll put in tubs and freeze it.

Reheat it quickly too - I tend to microwave it, unless I'm frying it for something like egg fried rice. Cook on full until piping hot, don't part-warm it (e.g. to defrost it) and let it sit around warm again.

With a dish like that one-pot one, I would just make sure you dish your dinner portion up and then put the rest in a shallow dish to allow it to cool down as quickly as possible, before freezing.

Alternatively, if you don't like the idea of freezing rice, just cook enough for one. 1-2 sausages, dice all your onion and freeze the excess, freeze your excess stock and excess tomatos.

LarLar

All cooked, and it was delicious. I've cooled the rice quickly as suggested thankyou for all your help .

Drachenfach

This sounds delish, I shall bookmark it for future meals!