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Can cooked rice pilaf be frozen?

Quick Answer

Yes, cooked rice pilaf can be frozen for later use. However, there are some best practices that should be followed when freezing rice pilaf to help maintain the best texture and flavor. Some tips for freezing rice pilaf include:

  • Cool the pilaf completely before freezing. Rice continues to cook from residual heat so quick cooling prevents overcooking.
  • Portion into freezer-safe containers or bags, leaving 1/2 inch headspace to allow for expansion.
  • Press plastic wrap directly on the surface of the pilaf before sealing the container. This prevents freezer burn.
  • Freeze for up to 3 months at 0°F or below.
  • Thaw overnight in the refrigerator before reheating.
  • Use within 1-2 days for best quality and reheat until hot, adding extra liquid if needed.

Following proper storage methods can help maintain the texture of the rice and prevent it from drying out or becoming mushy when frozen. With some simple preparation, cooked rice pilaf freezes well for future meals.

What is Rice Pilaf?

Rice pilaf is a dish consisting of rice that is cooked in a seasoned broth, often with other ingredients such as vegetables, meat, poultry, seafood, dried fruits or nuts added. Some of the more common types of rice pilaf include:

  • Chicken and rice pilaf – chicken pieces and rice cooked in chicken broth with onions, carrots and seasonings.
  • Beef and rice pilaf – beef and rice cooked in beef broth with mushrooms, peas and seasonings.
  • Seafood rice pilaf – shrimp, scallops or other seafood cooked with rice in seafood stock.
  • Herbed rice pilaf – rice cooked in vegetable or chicken broth with added herbs.
  • Fruited pilaf – rice cooked with dried fruits, nuts and warm spices like cinnamon.

The main difference between rice pilaf and plain steamed rice is that the liquid used to cook the rice is well-seasoned and often meats/vegetables are stirred in, adding more complex flavors. The rice absorbs these flavors as it cooks resulting in a more aromatic, flavorful dish compared to basic steamed rice.

Challenges of Freezing Rice Dishes

Rice tends to not freeze as well as some other grains and foods for a few reasons:

  • Texture – When thawed, previously frozen rice often dries out and becomes hard or mushy more quickly during reheating.
  • Moisture migration – Moisture can migrate out of rice during freezing causing ice crystals to form. This affects the structure of the rice grains.
  • Continued cooking – After initially cooking rice, there are still some residual enzymes active that will continue cooking the rice during freezing and thawing if not cooled quickly before freezing.

Therefore, some extra care needs to be taken when freezing rice pilaf or other rice-based dishes. Following proper methods can help counteract some of these challenges.

Steps for Freezing Cooked Rice Pilaf

Here are some detailed steps for freezing cooked rice pilaf:

1. Cool the Pilaf

After cooking the rice pilaf, it’s important to cool it down quickly to stop the cooking process.

Spread the pilaf out on a sheet pan or shallow dish and refrigerate for 1-2 hours until completely cooled. This helps prevent over-cooking the rice as it freezes.

2. Portion Into Containers

Separate the cooled pilaf into individual freezer-safe containers or bags. Good options include:

  • Plastic freezer containers or bags – Leave about 1/2 inch headspace to allow room for expansion as the pilaf freezes.
  • Vacuum seal bags – Removes excess air to prevent freezer burn.
  • Aluminum foil pans – Can go straight from freezer to oven for easy reheating.

Portion the pilaf into recipe-ready amounts based on how you plan to reheat and use it.

3. Press Out Air

Before sealing the containers, press a piece of plastic wrap directly onto the surface of the pilaf.

This protects it from air exposure in the freezer which can cause freezer burn and dryness.

4. Seal and Label

Make sure the containers are sealed tightly to prevent freezer burn. Label with the name and freeze-by date so you know what it is and when to use it by.

5. Freeze Properly

For best quality, freeze rice pilaf at 0°F or colder. Place containers in coldest section of freezer to quickly freeze food through.

Most rice pilaf will stay fresh for 2-3 months in the freezer before quality starts to decline.

Thawing and Reheating Rice Pilaf

Once ready to eat, here are some tips for thawing and reheating frozen rice pilaf:


  • Refrigerator thaw – For best results, thaw rice pilaf overnight in the refrigerator. This gradually rehydrates the rice.
  • Cold water thaw – If quicker thawing is needed, place sealed freezer bag or container in cold water, changing water every 30 minutes until thawed.
  • Microwave thaw – Thaw in microwave using “defrost” setting if available. If not, defrost at 50% power in short 1-minute intervals, stirring between until thawed.


  • Microwave – Reheat pilaf in microwave on medium-high power until heated through, stirring occasionally.
  • Stovetop – For best texture, reheat pilaf in a skillet over medium-low heat with a bit of broth or water to add moisture.
  • Oven – Bake frozen rice pilaf in aluminum pan covered with foil at 375°F until hot, about 30 minutes.

Check internal temperature with a food thermometer, reheating to above 165°F. If the rice seems dry, sprinkle in some water while reheating and stir to evenly distribute.

Consume reheated rice pilaf within 1-2 days for optimal flavor and texture. Rice that has been previously frozen tends to dry out quicker when reheated.

Tips for Freezing Rice Pilaf

Here are some additional tips to follow for freezing rice pilaf:

  • Use freshly made pilaf within 1-2 days of cooking for best results when freezing.
  • Undercook the rice very slightly before freezing. It will continue to cook from residual heat during freezing.
  • Use rice varieties higher in amylopectin like medium or short grain rice. These freeze better than long grain rices.
  • Add sauce or broth when reheating to restore moisture lost during freezing.
  • Avoid freezing rice pilaf more than one time. The texture deteriorates with each thaw.
  • If freezing pilaf with other ingredients like vegetables, partially undercook them before freezing to maintain texture.

Storing Leftover Thawed Rice Pilaf

Once thawed and reheated, leftover rice pilaf needs to be handled properly for food safety:

  • Allow to cool, then refrigerate within 2 hours of cooking.
  • Store in airtight shallow containers to allow for rapid cooling.
  • Use within 3-5 days for best quality and safety.
  • Reheat thoroughly until steaming hot, at least 165°F.
  • Do not re-freeze previously frozen and thawed rice or pilaf.

Follow the same food safety principles used for freshly cooked rice. If rice smells sour or is moldy, err on the safe side and throw away.

Alternative Grains to Use

Some good alternatives to use instead of rice that freeze a bit better include:

  • Quinoa – Cooks up light and fluffy with a nice crunch. Rinse before freezing to remove saponins.
  • Barley – Retains a pleasant chewy texture when frozen.
  • Farro or wheat berries – Heartier grains that hold up well to freezing.
  • Wild rice – Tends to maintain its texture and doesn’t get as mushy.

Follow the same tips when freezing these grains in pilaf recipes. They can be used as a substitute for rice in many pilaf dishes.

Best Rice Varieties for Freezing

If preparing a rice pilaf specifically for freezing, these types tend to freeze a bit better:

Rice Type Description
Medium grain Plumper grains stay moister when frozen. Good options: Arborio, Valencia, Calrose.
Short grain High amylopectin content helps grains freeze well. Good options: sushi rice, mochi rice.
Parboiled rice Partially cooked then dried. Better freezing results than raw rice.
Converted rice Steamed before milling. Less prone to moisture loss when frozen.

The plumper grain varieties like medium or short grain rice freeze with a less mushy texture compared to long grain rices.

Can Uncooked Rice be Frozen?

While best practice is to freeze cooked rice pilaf, raw rice can also be frozen with some preparation:

  • Store rice in an airtight container or freezer bag.
  • Remove as much air from container as possible.
  • Freeze for up to 6 months.
  • Rinse rice when ready to use to remove excess starch.
  • Add about 1/4 cup water per cup of rice before cooking.
  • Cook frozen rice for about 1 minute longer than fresh.

The quality of the rice’s texture decreases over time in the freezer. Raw rice also takes up less space compared to cooked, making it more economical for storage purposes.

How Long Does Cooked Rice Pilaf Last in the Freezer?

Cooked rice pilaf that has been properly stored in air-tight packaging will generally stay fresh in the freezer for:

  • 2-3 months – Best quality with minimal impact on texture and flavor.
  • 4-6 months – Still safe to eat but rice will become more dry and grainy.
  • 12 months – Quality degraded considerably but product is still safe.

For optimal freshness and taste, use frozen rice pilaf within 3 months. Date containers so you can use the oldest ones first.

If freezing for longer storage, consider sources of quality degradation:

  • Freezer burn from air exposure
  • Moisture loss leading to dry, cracked rice
  • Chance of power outages or freezer failures
  • Absorption of freezer odors over time

Properly stored frozen rice pilaf retains good quality for everyday meals. But the fresher it is used, the better it will taste.


Rice pilaf can be frozen successfully for 3-4 months allowing you to enjoy it long after initial preparation. Allow cooked pilaf to cool completely before freezing in an airtight container. When ready to eat, defrost overnight in the refrigerator and reheat gently with added liquid to restore moisture and prevent drying out. While not an indefinite storage method, the convenience of being able to freeze rice pilaf can help save time in the kitchen later on. Following proper freezing and thawing methods makes it possible to enjoy quality rice pilaf from the freezer.