We freeze the rice in the corning ware, put the dish in the top of the pot, cold water in the bottom and turn the burner on to med-low and let it go. Caution: Be sure to turn off the heat, remove the top of the pot, then take out the bowl to avoid a steam burn.tep 2: Cool that rice. It’s important to let the rice cool completely in the refrigerator before freezing. This will help keep the granules separate instead of in one big, sticky clump. I usually put the rice in a container and refrigerate over night, and then divide and freeze the next day.