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The Results of Wednesday’s Freezer Cooking In An Hour Session

I didn’t accomplish as much on Wednesday as I have on previous weeks’ Freezer-Cooking-In-An-Hour sessions. But it probably didn’t help that we ate up most of the Banana Chocolate Chip Bread and the Whole Wheat Chocolate Pancakes before they ever made it to the freezer — or in the picture I took!

Next week, I think I’ll try making something without chocolate and see if it lasts longer than a few hours. 🙂

At any rate, here’s what I made in a little over an hour on Wednesday:

Whole-Wheat Chocolate Pancakes (only half made it into the picture; they were that good!)

Banana Chocolate Chip Bread (again, almost half the loaf was gone by the time I got a picture taken!)

Two bags of cooked rice/wild rice

Three bags of cooked barley

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  • 2coolmama says:

    what type/brand of choc chips are those and where did you buy them? I have never seen that shape before !! Love your blog- so many useful tips!

  • Jane says:

    How do you cook your wild rice? I bought some when I was on the North Shore – but now I need to prepare it. Any suggestions would be nice.


    • Lea Stormhammer says:

      Soak it for about an hour or so and then cook like regular whole-grain rice. Make sure you add enough water – the soaking will help but you might want to check occasionally. If it’s true whole-grain wild rice it will take about an hour to cook after soaking.

      Hope you enjoy it – that stuff is SO yummy!

    • desiree says:

      2cups chicken broth to 1 cup rice in a rice cooker. Adds great flavor I enjoy mine topped with Italian dressing or in a wrap with dressing chicken strips and a lettuce veggie mix topped with cheese. Enjoy!

  • Isn’t this the best?
    I don’t think people realize all they can do with one hour of really focused time, and for me, that’s the key. I have to make it almost like a contest to see what I can get done or I get side tracked too easily.

    When I first tried this over a year ago, I put together a whole list of 15 meals I can do from my one hour. The rice cooker is a life saver (but yes, the beans had to be started earlier.)
    (yes, totally putting my link, but it’s helpful, not spammy. 😉 xoxo)

  • Wait, you cook the rice then freeze it? More details please? Do you just thaw and microwave it when you are ready to eat?

    • Allie says:

      I was thinking the same thing! I wonder how she reheats it.

    • a.k says:

      yes you can cook rice and reheat and eat…we do it with white basmati all the time, esp since dd has tons of allergies! the rice and chicken bags are so convenient…just store in snack sized bags and when dd is ready for a meal, we take it out and reheat.

    • Dee says:

      I always cook a double batch of rice, quinoa, etc – one for dinner, one for the freezer. I freeze the leftover rice from Chinese take-out too.

      Just microwave and eat. Viola!

      • Beth says:

        oh my word…. why have I never thought of this! I always restrict my rice inclusive meals to the days that I’ll be at home so I can cook it in time for dinner. Next freezer day… rice is now on the list!!!

  • kelly says:

    I would also like more details on freezing the rice. I’ve never thought about cooking it and freezing it. What’s the best way to reheat it?

    Love your blog! Thanks for all the great info

  • Mary H says:

    I’m curious, what do you use the cooked barley for?

  • Erin Jan says:

    When you freeze cooked rice, Do you just cook it as you normally would and then put it in the freezer? And then how do you warm it back up when you are ready to use it?

  • Brit says:

    I want to know about the rice too! That would be lifechanging for me!

  • Jackie says:

    I’m right there with you on freezer cooking, love it!!! I also like to make big batches or rice and thaw 24 hours and reheat in the microwave on 50% power for about 5 minutes. I’m gonna have to try the barley, though.

  • Mrs. G says:

    I’d also love to hear more information on the frozen rice! Rice isn’t really that hard to prepare and doesn’t take very long, so I’m interested in the benefits of prepping frozen rice. Also, how do you reheat it? Thanks!

    • a.k says:

      cooking wild whole grain rice takes FOREVER…this is prob why she freezes it. it isnt 15 min like reg rice…

  • Share how you cook/store your rice & barley please! I’ve never had great luck freezing rice!

  • Mandy says:

    How do you reheat the rice? And what do you use the barley for?


    • Sara says:

      Whenever I reheat rice in the microwave, I add at least a tablespoon of water to it to make it moist again. It tastes way better. I’d add a couple of tablespoons for a larger serving. You can always drain out the water afterward.

  • I had no idea you could freeze cooked rice, but I shouldn’t be surprised, since I regularly freeze black beans. Thanks for this post–I’m going to have to start freezing rice, now, too!

  • I totally recommend freezing them! Here’s some info I posted on my blog about how I freeze them (as well as info about making them from dried beans if you haven’t tried that before, either!):

  • Ashlee says:

    Wow freezing rice sounds like I might have to try it!!! I like to use brown rice when I can but it takes 50 minutes to cook and I usually forget to plan that much in advance. Freezing would help a lot! I’m so interested in freezer cooking, I just haven’t gotten started yet. This might be the first thing I try!

  • Sabrina says:

    I love your website and your meal planning ideas. I work outside the home and travel an hour to work and an hour home so the less time I can be in the kitchen and less time trying to figure out what is for dinner the better off I will be. I would like to say if you could post like you did on a previous one on what you do at what time. This is a big help for me because I am bad with time management. And how to reheat the frozen rice or any of the frozed pancakes etc. would be great.

  • DJ says:

    I’d also love to know how you use the barley. I bought several bags this winter when it was on sale for .50 and used it in soups and a delicious mushroom “risotto” recipe, but am at a loss other than that…

  • Nissa says:

    I freeze rice all the time! I put them in ziploc baggies or make little single-serving rice balls and wrap them in plastic wrap straight out of the rice cooker while still hot then pop them in the freezer while they’re still hot. When I’m ready to use one, I throw a bag or ball in the microwave for 2-5 minutes (depending on the size) and it’s just as good as newly cooked rice. There is just enough water in the bag from freezing it hot to make the rice nice and fluffy 🙂

    • rachel B. says:

      so what kind of rice are you using??? Anyone use Minute Rice or Uncle Ben’s? Our family isn’t hot on wild rice so i need to more about this fabulous idea with ‘normal’ white rice….please!!!!

  • Casey says:

    I’ll have to try the freezed rice in the future? Also, where do you go shopping for rice normally? Thanks!

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