Serious Eats: Talk
About 3 weeks ago, I made a batch of jambalaya from a new recipe. It was killer good, but biiiiig. Dinner for friends one night, leftovers the next night, and still I had about 4 cups of it left. Put it in a freezer bag, pressed out air, and froze it.
This a.m.t, needing a fast supper before we went out tonight, I took it out of the freezer to thaw, and when it had mostly thawed, put it in the top of a double boiler, my preferred method of reheating things like paella and risotto. Noticed when I put it in that the rice was really grainy and falling apart. Flavor is still good, but the texture is shot. Googling freezing rice yields seemingly nothing but ooohs and ahhhs over how easy it is and how well it works.
Please discuss. No extra credit will be given for unattributed footnotes and mathematical equations.