Storing cooked food for later use can help you get a head start on meal prep. According to the USDA, safely storing cooked food starts with cooling it to 40° F or below as quickly as possible. You can usually store cooked rice in an airtight storage container for 3 to 4 days, or in the freezer for 3 to 4 months. Reheat frozen rice by removing the lid from the storage container and adding 1-2 tablespoons of water for each cup of rice. Then warm the rice in the microwave—or steam in a saucepan—for 3-4 minutes until it’s hot throughout. Use a food thermometer to make sure the internal temperature of reheated rice is at least 165° F before serving.