Using rinsed-then-frozen rice to make luscious congee majorly cuts down on the cooking time, but still yields the rich, creamy texture fans expect from their comforting bowlfuls.
The dry rice grains absorb moisture when they're rinsed, and when that water content freezes, it naturally expands, structurally cracking each kernel...
To try it, simply rinse, drain, and transfer your rice to a sealable container or plastic freezer bag. Your rice should be frozen for at least eight hours...
Since your cooking time is going to be drastically shortened, you'll want to use a smaller amount of water or cooking liquid per batch...
Seven to eight cups of liquid per ¾ cup of frozen rice is the golden ratio.
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