11 Steps to Weekly Meal Prep, Indian-Style

4. Cook and Store Rice, Khichdi, and Whole Grains

Rice is a weekday staple, but it dries out quickly if stored poorly; cooking and storing it smartly keeps it useful across meals. For basmati, rinse well and use a slightly lower water ratio for batch cooking so the grains stay separate when reheated. Spread freshly cooked rice on a tray to cool before storing in shallow containers to speed safe cooling. Cooked rice can be refreshed with a sprinkle of water and a brief microwave or pan steam to bring back softness. Khichdi, a one-pot rice-and-lentil meal, is ideal for quick lunches — make a large pot and portion it into individual containers for simple, balanced meals. Swap in millets or quinoa for fiber and variety; these grains also hold up well when chilled. For biryani or fried rice later in the week, cook rice a touch firmer and keep it cold to avoid clumping. Label containers with the date and use older batches first to avoid waste.