Skip to main content
Epicurious

Big-Batch Rice

By Anna Stockwell

5.0

(3)

How to Boil Rice Sunday Stash image of cooked rice in fine mesh strainer.
Photo by Chelsea Kyle, Food Styling by Pearl Jones

This simple, large batch of seasoned rice can be frozen and repurposed in endless ways for easy, family-friendly meals.

See Related Recipes and Cooking Tips

Read More
Corn Furikake Fried Rice
The first thing you should make with sweet summer corn.
Sweet and Spicy Zucchini
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.
Green Beans With Tahini Sbagliato
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Quick Butter-Braised Tomatoes and Dumplings
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Japanese Fluffy Pancakes
Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.