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Scoop the rice into a sheet of plastic wrap and bundle it into a neat little package to safeguard against freezer burn. Then, stick the bundle in a quart or gallon-sized (1.8 l) freezer bag. A plastic storage container with a locking lid will also work just fine. Press as much air out of the storage container as possible before zipping or locking it to ensure that the rice stays fresh. If you’re freezing multiple bags, smooth them out and stack them on top of one another so that they lie flat. A thinner layer will make ice less likely to form and help the rice reheat more evenly. Find some room away from heavier items that might damage the container or mash the delicate rice inside. Unlike refrigerated rice, which typically needs to be used within 2–3 days, frozen rice often stays good for 30 days or longer. That means you can enjoy a hot meal at your leisure instead of being rushed to use up your leftover ingredients before they go bad.  Label each container with that day’s date so you’ll know how long it’s been in the freezer. Avoid removing the rice unless you’re about to heat it up. Continual thawing and refreezing isn’t good for it.
Pack the rice into a freezer-safe container. Place the storage container in the freezer. Keep the rice in the freezer for up to a month.