Here you go. Good idea.
Always keep some cooked rice in the fridge.
You will find a million uses for it. Chicken and rice soup? Yes, because you always keep homemade chicken stock in the freezer, or, jeez, you should. Fried rice? Fried rice requires day-old rice, and you love using up aging vegetables in fried rice, or you should.
You´ll probably be able to think up lots of other ideas for leftover rice. Just this morning I was looking at a recipe for larb, Thai lettuce cups with seasoned chicken, and it occurred to me that a little rice would be nice in there, with the other ingredients. Probably horribly inauthentic, but I liked the thought of lightening up the meatiness and bulking up with grains. Gonna try that real soon.
Today's example is something we've been doing for some time now, rice stirred in with beaten eggs and the additions of your choice (that was asparagus, when it was in season). This time we cooked it frittata-style, in a pan on the stove instead of casserole-style, in a covered dish in the oven. Still a winner. I recommend this for a good fast meal (and make sure the rice is not freshly cooked, because hot rice in beaten eggs = derp).
I really owe it to you to think of more ideas for leftover rice... Meatloaf? Salad? Yeah, I've made cold rice salad before, and it's kinda nice. What else? Tell me what you might do with leftover rice, because the next time you cook rice, you're going to make too much and save the extras. Aren't you?
Good idea.
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15 comments:
Yes, I'm going to. Good ideas. My favorite, which I haven't had in donkey's years, is cold curried rice salad with chunks of lobster, olives and fresh pineapple. Sounds vile, but it's really wonderful.
I also like brown rice, just rice, for breakfast, zapped in the microwave with a spot of butter.
And, for some reason I can't explain, the combination of rice and peas.
Zoom, I would not have dreamed up curried rice and lobster salad. Thanks for the suggestion; we're on a bit of a pineapple kick around here.
I think I knew of your predilection for rice at breakfast. Nice (we eat polenta for breakfast now and then, so I hear ya).
And rice and peas is a worldwide phenom. I usually eat the rice freshly cooked, having dropped the peas in the rice cooker toward the end.
I've always wanted to see if the curried rice would be good with Dungeness crab instead, but I haven't had the thought and the intention at the same time.
Rice is nice. I haven't made congee in moons. Chicken stock and rice in slow cooker. I throw green onions and spicy sausage on it but any leftovers will top it.
Zoomie: I don't think I've had crab with rice. Well, I've never had lobster with rice, either!
Greg: That's fantastic. I've never even tasted congee, much less made my own, but you've inspired me. My rice cooker has a congee setting. Snap!
CC! How surprised was I this morning when I randomly decided to check back on your blog again! Squeeee! The last time I visited must've been just prior to your one year anniversary of silence.
I keep leftover rice (sometimes multiple boxes of former take-out) around to add to omelettes, various renditions of fried rice, and sometimes just little pan-fried cakes (another great way to use up random amounts of leftovers, cheese, what-have-you).
Welcome back, it's certainly been a year :)
Kris: So, so great to see you. I tried to find you at your business website, but it said you had closed and the screen lurched into a porn site. Ha! I hope everything is going well. Anyway, I'll check your blog.
Thanks for those rice ideas. Little pan-fried cakes? Like hash or something, because that sounds good.
Yeah, boy, what a year. I didn't know your name was Kris. I'm Debby.
You can use leftover rice in burritos!
Mexican rice pudding!
Ferdzy: I didn't know rice pudding was made with already-cooked rice, but I sure see it working. Winner!
Ferdzy: Were you in the hot air balloon, taking that picture for your blog? Adorable.
HI Debby :) Re company: I came to the conclusion that after 7 years what was really required was someone with fresh energy and ideas to move it forward and thusly, I sold it. It's ok though, there are more ideas and products (and companies to run) somewhere out there for me. Now I get to cook for pure fun, family enjoyment and waistline expansion (well, hopefully not!)
Re rice cakes: who doesn't love some crispy pan fried goodness? sometimes they need a little egg white to bind the rice if it's on the drier side, but experiment away!
Kris, so happy to hear that. I was worried the economy had done a flamenco on your heinie, but you SOLD it! Money!
I await news of your next venture.
Did you ever know Elizabeth, a Portland food blogger who commented here with some regularity? She's in France now. Plus ça change!
Yes, Mexican rice pudding in particular is made with cooked rice, and it's great because you can use brown rice, or white rice, or long grain, or short grain, and it all works. And yes! For my 50th birthday (sort of, long story) my Mom took me up in a balloon! Because when I was 45 I rashly said I would like to. It was indeed a fab thing and I'm so glad I did.
Ferdzy: Yow! Totally awesome. xxx
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