Whenever I use my rice cooker I make extra so I can freeze portion sizes for another meal. The freezing part works fine. The problem comes in the reheating. The reheated rice almost always tastes dry to me, even though the original was great. What do people wrap the rice in for freezing? Then do you defrost it first? Just stick it in the micro? Full power? Part? How long? In general, freezers and I have a very bad relationship. I hope someone can help.