Recipe: Uses for Leftover Rice

Uses for Leftover Rice

misc.consumers.frugal-living/Morgans42/1998
Rice pudding - there are a million variations. You haven't packed your most basic cookbook yet, I hope? :-)

You can make a pretty decent fake risotto with regular rice - just use extra liquid (preferably stock), cook it a bit longer, and stir it quite vigorously several times. Lots of Parmesan cheese is a yummy addition. :-) Good place to stick leftover veggies.

Ye Olde Rice Ring/Loaf/Mold kind of thing. Did your grandma make these? Rice and veggies or meat or what have you bound together with what ever you have (white sauce, cheese, canned cream-o soup) and molded or baked if you feel like it.

Stir-fried whatever with rice, of course. Whether it's on or in doesn't seem to matter. Fried rice is easy to make too, especially if you like the white kind that is common up here in Boston (almost no soy sauce so it's not dark brown like most fried rice). Just stir up leftover rice in a wok with some ginger and garlic and veggies and maybe a bit of egg if you do eggs.

Spanish rice, of course. I don't like it so I don't have a personal favorite recipe, but there have got to be a zillion variations out there.

An old "nursery dish" is soft boiled eggs chopped up into buttered and salted rice. Yummm.... Add a little fruit for dessert to make a complete meal.

How about a different kind of rice salad? With a different dressing and
different added solids, you would have a complete change even with two rice salads two days in a row. One of my favorites is brown rice with mandarin orange sections and slivered almonds, with a dressing made from the orange juice and some sesame oil. Green onions would be a nice addition too. (That's all there is for a recipe. Sorry.) -

rec.food.cooking/Tom (wibble)/1995
My favorite breakfast or snack is to reheat the rice in the microwave, sprinkle it liberally with flakes of sun-dried tomatoes and a lesser amount of cheddar cheese bits. I stir it a little, and that's it. In my opinion, the cheddar tastes best when it has just softened, but not actually melted. I'm not sure why!

rec.food.cooking/Madelin Holtkamp/1995
Here is one of my favorites: Mix equal parts of grated raw sweet potato and leftover cooked rice. Add enough egg to bind. You can season this in several ways: curry powder, cinnamon, chives or finely sliced scallion greens. Now put some oil in a skillet and make potato/rice pancakes. Serve with a good chutney and a green salad with very thinly sliced orange in it and you will be in heaven.

rec.food.cooking/Jeff Benjamin/1995
Another breakfast idea -- heat the rice with some milk, a couple
teaspoons of sugar, and a pat ortwo of butter. It takes about a minute
in the microwave. Instant hot breakfast.rec.food.cooking/Aruna Viswadoss/1995
Coconut rice:
heat some veg or sesame oil (made with untoasted sesame seeds), add some mustard seeds (black), 2 or 3 broken red chillies, some asafoetida, some black-gram dal (urad dal in Indian stores); when they cracke, add some pinched curry leaves, sliced green chillies, and salt. Fry a while. Next add 1 cup of freshly grated coconut, nix very briefly (15 to 20 seconds) remove from heat, and mix with warmed rice and ghee (clarified butter).

Lime rice:
Dry roast some fennel seeds, cloves, cardamoms, black pepper, red chillies and poppy seeds. Powder and keep aside. This powder may or may not be used in making lime or lemon rice. Heat some veg. or white sesame oil (as above). Add mustard seeds, black gram lentils, bengal gram lentils, peanuts(optional), broken red chillies. When they splutter, add some green chillies, and curry leaves, some turmeric powder, and either asfoetida OR the masala powder you made as above. (If you add asafoetida, promptly remove from stove, let cool a little, and add fresh lime juice to it, then mix it with warmed rice). If you add the masala powder, keep heating, and add some chopped garlic and onions, and salt. Keep frying till onions are tender and golden. Remove from heat, let cool a little, and add fresh lime (or lemon) juice.

Tomato rice:
Heat some veg. oil or ghee. Add some cumin, fennel, and turmeric powder. When they are roasted, add some cashew nuts(optional) and green chillies chopped. Next add some chopped onions, and fry with salt. To this add some minced ginger and garlic, some red chilli powder, and lots of fresh chopped tomatoes. When tomatoes are blended very well (almost gravyish), throw some freshly chopped mint or cilantro, and mix well. Remove from heat, and mix with warmed rice. While the tomatoes are cooking, you might add some boiled chick peas or black eyed peas.

rec.food.cooking/Kimberly Roberts/1995
My grandmother would take the leftover rice and mix it with raw scrambled egg. Then take this mixture and form patties and cook it in the pan like pancakes. Great stuff!!

rec.food.cooking/Susan Guggenheim/1995
You might like a traditional dish from Italy called Hot and Cold Rice - this is how I heard it described. You make long grain white rice - make it drier by using low/low heat and cooking off as much water as possible to produce separate grains, and just when it is done, serve the very hot rice with a fresh tomato vinaigrette (chopped tomato, olive oil, wine vinegar, fresh basil/thyme/mint/dill - your choice). The cold salad dressing on the hot rice is spectacular!

rec.food.cooking/Arri London/1995
Fried rice, seasoned any way one desires, with leftover bits of this and that added.

Rice pudding

Rice porridge with tasty bits added

Rice pancakes (add cooked rice to beaten egg(s) until pancake-consistency batter is obtained; season as desired. Drop by the tablespoonsful into greased frying pan and fry like any other pancake.)

Dutch rice pie: essentially bake a rice pudding mix in a pie shell, no top crust. Not quite the same as the 'real' thing, but close enough for a go.

Rice croquettes

rec.food.cooking/Curly Sue/1995
"Spanish rice." Mix with tomato sauce (not too much), chopped bell pepper, chopped onion, ground beef, and bake in a casserole dish until heated through and has a crust on top.

rec.food.cooking/Dimitri/1995
Other than fried rice which is the obvious -
1. I like to add a little milk a shot of grated cheddar cheese cover and zap in the nuker.
2. Mix with Salsa and nuke. That's good too.
3. Use in a soup. Avgolemano soup with rice - I can taste the lemon.
4. I do like rice pudding
5. Make a Rice Frittata with scallions and cheese
6. Have some Black Beans and rice - Major Yum.
7. Make porcupines
8. Save the rice for stuffed bell peppers or stuffed cabbage.

rec.food.cooking/Simon J. Pindorster/1995
Mix with kidney or black beans, green peppers, black olives, diced cukes, corn and a chili vinaigrette; chill. I call it Fiesta Rice Salad.

rec.food.cooking/Fiona Hyland/1995
Fried rice is a great super-quick and fairly healthy meal. (This is for two hungry people).

Take a few slices of bacon, cut them up, and brown them; drain off some of the fat if you want to. Add a chopped up onion and saute it briefly; then add the rice, stir, and add whatever vegetables are lying around; tomatoes are essential (chopped canned romas will do fine), I like frozen corn, also possible are peppers of any colour. Cook for about 10 minutes, stirring occasionally, add some soy sauce and some ground black pepper, and just before you're ready to serve it, add an egg, and stir it in until the egg is cooked into the fried rice.
Good quick one-dish meal!

rec.food.cooking/Sue M. Ford/1995
I recently "discovered" a great combo when I had an XS of brown rice.... I mixed it with pesto (mine was just basil, garlic, and olive oil) and romano cheese. I don't know how it would be with white rice, though I'm pretty sure the brown will be better.

rec.food.cooking/Michael Edelman/1995
I do fried rice thus:

Heat wok. It's gotta be HOT. Add a couple tablespoons of peanut oil.

Add rice. Stir. Heat thoroughly.

Add and of the following:

-cubed ham
-cooked seafood
-peas
-carrots
-chopped green vegetables- lettuce, bok choy, gai lan, etc.
-whatever else looks like it might work

Clear a space in the bottom of the wok. Pour in a lightly scrambled egg. Stir it well, and when it sets mix it with everything else.

Add soy sauce to taste.

rec.food.cooking/Madelin Holtkamp/1995
I like to fry the rice in a bit of butter til warm, then add eggs beaten with a little chopped parsley and chives. Add to rice and scramble until the eggs are done. You can also add leftover chopped or diced veggies when to are frying the rice.

rec.food.cooking/flylo/1995
Cooked rice cereal is pretty good. Reheat the leftover rice with a bit of butter, and some whole milk. Sweeten with sugar, or honey, or use some of your favorite fruit.

Rice can become an ingredient in chili rellenos, if you're trying to stretch leftover cooked meat as well.

Rice is added to cooked beans and served over hot cornbread a lot in our area (cen Tx)

rec.food.cooking/Dylan Yolles/1995
I put individual portions of leftover rice in small zip loc bags, freeze them, and reheat them in the microwave. The rice tastes fine for at least a few months - and it's very convenient. I waste very little rice.

rec.food.cooking/Craig McCulloch/1995
Here are a few uses for leftover rice:

-Add to soup, 1/4 cup per serving

-Mix with an equal amount of leftover chili, spoon into warm tortillas, sprinkle with cheese and salsa, roll and bake in a 350 oven for 15 minutes or so until thoroughly heated. Microwaves work too.

-Do you have pet birds? Cooked rice is great for them!

-Mix with equal parts cooked, red beans and stewed, chopped tomatoes; chop a little celery, onion and garlic and saute until very tender and lightly browned, then add rice mixture and chiles to taste. Salt and pepper, serve with cornbread.

-Add to stuffing for chops, roulades or poultry before stuffing and baking.

-Pour into a cereal bowl, add a few drops of vanilla essence/extract, top with milk and serve with sugar if you like.

-Mix 1 cup with Italian seasoning, add some grated parmesan, mix in one egg and add enough breadcrumbs to make a mouldable mixture. Form small balls (maybe golf ball-size), roll in more breadcrumbs or cheese, flatten and pay-fry. This is one of my favourites and makes an exceptional meal
if served with fresh chopped tomatoes and new green beans.

-Add to meatloaf instead of other grain fillers.

-Use it to coat meatballs before baking if the meatballs are to be served with anything other than pasta.

-Mix with spices, add some chopped bacon and use to fill an omelette.

-Add to many different quiches and casseroles.

-Cool it and roll it between your water-moistened hands to use with your favourite Chinese fried rice dish.

-If it's a short-grained rice, you can do the following: boil 1 cup each rice vinegar and white sugar, add 3/4 teaspoon salt and cook until the mixture is well-mixed and all granules are dissolved. Heat the rice in a separate container; use 1/4 cup vinegar mixture to each cup of rice. In a large, nonmetallic container toss the rice with the vinegar, fanning with your hand, until the rice is ried and glossy. Use this as your sushi base. If you don't like raw fish, just used cucumber strips in the middle. Nori, the dried seaweed wrapper, can be found in many supermarkets as well as most Asian grocery stores. To assemble, lay out your nori strips and wet your hands thoroughly. Make a "log" of rice in your hands, pressing it together, then lay it down to cover one end of the nori, side to side. Make a depression in the center of the rice for your cucumber, daikon, fish, etc. and then begin rolling the nori, the end with the rice first to make sure the vegetable or fish is completely encased in the rice. When you get to the end of the nori, wet the edge and seal it. Slice with a sharp knife and serve with wasabi and soy sauce.

misc.consumers.frugal-living/DivaMagenta/2000
I made sort of a fritatta yesterday, taking some of the rice, mixed in a couple of eggs and some grated dry-aged chevre (goat cheese) from the local farmers market, and fried it in a little olive oil until it got crisp. It was quite tasty - the chevre added a really nice flavor.

misc.consumers.frugal-living/Henry/2000
You could flatten it into a lightly greased pie pan, pour in beaten eggs/herbs/diced precooked veggies, bake until eggs are set, top with grated cheddar & melt it. The rice serves as the crust.

I also make rice salad--very similar to pasta salad, I just use rice instead.

misc.consumers.frugal-living/Jean P Nance/2000
Add a can of beans, drained, some vegetables and salad dressing, for rice salad. "Spanish rice", that old school cafeteria standbye: add some seasoned tomato sauce and some fried ground beef. A bed of rice, cover with tomato sauce, make indentations and put an egg in each, add as much sliced or grated cheese as you want, bake in the oven until eggs are set.

misc.consumers.frugal-living/GHARE/2000
Nuke it, add sweet and sour sauce enjoy

misc.consumers.frugal-living/chickenlady/2000
Spread the rice in a dish, stew some sliced onions in a little oil or butter until they are very very soft and almost pulpy (needs a very gentle heat - you don't want them to brown) - spread this onion over the rice, sprinkle thickly with grated cheese and brown under the grill till it is all bubbly and melted - makes a yummy supper with bread

misc.consumers.frugal-living/Merry Stahel/1998
Put a bit of frozen mixed veggies in a wok/large skillet and heat up - with some soy sauce, a smidge of garlic, 3 drops of sesame oil, tablespoon of chicken bouillon and about 3/4 cup water. Stir fry till tender, don't overcook. Add cooked leftover rice and stir fry for
a few minutes.

Leftover rice for breakfast - teaspoon butter, few tablespoons of milk, sugar to taste. Zap in the 'wave for 2 minutes - it's like rice pudding. If you want, add raisins or chopped dates.