Cook rice as normal. Spread on a sheet pan or large plate to cool quickly (do not leave rice at room temperature for more than an hour — cooked rice is a higher risk food for bacterial growth). Fluff with a fork to separate grains.
Portion cooled rice into individual or family-sized servings. Pack into freezer bags, press out air, and flatten into thin, even layers (about ½ inch thick). Thin layers thaw and reheat much faster than thick blocks.
Alternatively, scoop rice into silicone muffin cups, freeze solid, then pop out and transfer to a freezer bag. Each cup is a perfect individual serving.
6 months.
Microwave: place frozen rice in a microwave-safe bowl, sprinkle with a tablespoon of water, cover, and microwave for 2 to 3 minutes, fluffing halfway through. Stovetop: add frozen rice to a pan with a splash of water, cover, and heat over medium-low, stirring occasionally. Both methods produce rice that is virtually identical to freshly cooked.