Cooking a small amount of brown rice (e.g. for soups) is a time consuming affair and hardly realistic for a professional dinner. So I pre-cook the rice and freeze it.
Dissolve the stock cube in the water. Heat the Butaris in a pressure cooker, roast the rice, deglaze with the stock. Bring to a boil on high, cook on low for 10 minutes. Do not open the pressure pot, but let the rice soak for several hours until it cools down.
Fill into large freezer bags (ideally the 6 l bags with zippers), press into a thin (about 3/4 cm) layer, freeze. If necessary, you can break off a small portion for soups or the like from the plate and put the rest back into the freezer.
Variants:
Rice no longer takes on any flavor after cooking, hence the broth. You can of course also take water. Another possibility is to add 1-2 tablespoons of curry or paprika to the cooking water.
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