What to do with left-over rice?????

[isaac]

Hello all!

I was wondering if anyone had any ideas for left over rice? I have gone the reheating route and the "put it in the soup" route. The type of rice would be basmati


I need some new ideas.

Anyone?

[Pete]

How about rice pudding? Or Fried Rice? Or a Rice Salad, tossed with some cooked black beans, grilled pineapple, diced jalapenos, red peppers, red onions & cilantro?

[Suzanne]

Bind it and make rice cakes.

How's the new job?

[isaac]

The job is going good. My fist day was on the 29th of this month. I came it at 9 AM and it was like a war zone. The kitchen was so messy and nasty. So I thought that if I at least clean both walk ins, my mind wouldnt blow up. To me, a clean wak in is like heaven. Anyway.... as I was cleaning it, my secratery came in and told me that the health inspector was in. Go figuar. So, I hung out with him for a little while. We some how got a 99 on the check up. I have NO clue how. He was very easy on us.


The place is a mess so we are cleaning a lot which is good. I am having problems with some of the cooks and waitstaff but I suppose that is to be expected.

[Mezzaluna]

They're definitely lucky to have you, Isaac. I hope they realize it!

I used to use leftover rice for breakfast in a very simple way: I put a very light coat of oil in a non-stick pan, patted the rice into a cake in the heated pan, and toasted it on both sides. I just ate it like that for breakfast. The rice was usually leftover from Chinese take-out.

This makes me think of using it for savory tart crusts, maybe with a curry filling. Or sweetening, adding sesame seeds and then tropical fruits. Hm.

Congee would be another use. Or stuffing for a roulade, veal breast or poultry. Let us know what you come up with!

[tigerwoman]

nasi goreng - indonesian fried rice would be great with left over basmati

rice salad with wild rice, the basmati, spiced pecans, dried cranberries, scallions and what ever other colorful and crunchy veggies you want to put in there (even corn kernels would be nice in this one)
dressing, orange vinaigrette

make a flavored whipped cream and fold the rice into it - a dreamy and quick rice pudding

[kuan]

Make dosa. Use 4 cups cooked rice to 1/2 cup uncooked urad dal. Buzz it up real good. Allow to ferment overnight, the longer the better

Rice congee. Boil it up with chicken stock and water then use an immersion blender. Very Asian, very acquired. You gotta get used to the texture.

[Mezzaluna]

Heck, Kuan, add matzo balls to that congee and you're in business! Well, if you're serving it very far east of Warsaw.

I just thought of arancini- aren't those what they call those Italian rice balls with cheese tucked inside? Deep fry them and when you pull the halves apart, the cheese is said to look like telephone wires. Here's just one recipe: I Googled up "Italian Rice Balls" and found plenty of options.

[gilbear]

For something completely different, try creole rice calas. Its kind of a sour rice fritter. Great for brunch with powdered sugar and very strong coffee. There are a big ole pile of recipes on the web, but I haven't mastered how to provide the link. Sorry!

[shroomgirl]

Arincini are with risotto...don't think basmati would translate. I LOVE congee...especially with lean pork, ginger and green onions...Chinese donuts or crullers are a necessity with that.
Wow!!! Callas, that's an old use of rice. New Orleans used to have callas sellers throughout the streets early in the mornings....can you imagine waking up and getting hot rice donuts delivered to your door?
I can't add to the other suggestions....

[thebighat]

The rice balls are called Suppli al telefono. Used to make them at this Italian joint with leftover risotto.

[soussweets]

toss the rice with some blanched broccoli,any cheese you desire(i like dill havarti and cheddar) a little sliced green onion, some pecans and a touch of cream,,,, bake in a dish and you have a quick rice cassarole. i also like the sound of petes salad, mmmmmmmmmm

[mudbug]

kuan,

Congee is typically cooked overnight. No need for an immersion blender.

[Suzanne]

But Mudbug, if you make a quick congee with leftover rice, won't burring it a little give a texture more like the long-cooked kind?

[mudbug]

Hi Suzanne,

Hummm.... to me it would be like taking an immersion blender to quick cooked oatmeal. The texture would just not be the same, not to mention it defeats the purpose of years of tradition for multiple countries and cultures.

There is an excellent thread on congee here.

Isaac,

Here is an excellent recipe from the California Avocado Commision where you can use left over rice:

Confetti Chicken Salad

1/4 cup fresh lime juice
3 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon chili powder
1/4 teaspoon salt
2 cups cooked and cubed chicken
1 red bell pepper, cut into thin strips
1/3 cup sliced green onions, including tops
2 tablespoons chopped fresh cilantro or parsley
2 jalapeno peppers, stemmed, seeded and minced
3 cups cooked rice, cooled
2 avocados, seeded, peeled and cut into chunks

Blend lime juice, oil, garlic, chili powder and salt in large bowl.
Add chicken, red pepper, onions, cilantro and hot peppers. Cover
and refrigerate 2 to 3 hours. Add rice and avocado chunks; toss
lightly, and serve.