Leftovers
27 Smart Recipes to Give New Life to Leftover Rice
From new twists on fried rice to speedy rice pudding (and everything in between).
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Order nowPopular on Food52
8 Comments
Annada R.
October 18, 2017
A very popular breakfast item made from leftover white rice in western India is "fodnicha bhaat". It's nothing but leftover rice treated with tempered oil with minimal spices like red chile powder, lime juice and salt. You can saute some raw peanuts in the oil for some pizzazz. This rice is so delicious that sometimes rice is made extra the previous night.
Catherine L.
October 18, 2017
I will DEFINITELY be trying that. Love the idea of frying raw peanuts in the oil with the rice for texture.
HalfPint
October 18, 2017
Leftover rice freezes and thaws very well. I freeze single serving sizes and then nuke it for ~2 mins. Hot comforting rice in no time at all.
Another use for leftover rice: rice buns. There's a Korean/Japanese fusion restaurant called Koja Kitchen in my area that makes these burgers. They mold rice into patties (using something similar to a burger patty mold), fry each side until crispy and slightly golden, then fill it with beef bulgogi, coconut-braised pork, or teriyaki chicken. It's tasty and filling meal.
Another use for leftover rice: rice buns. There's a Korean/Japanese fusion restaurant called Koja Kitchen in my area that makes these burgers. They mold rice into patties (using something similar to a burger patty mold), fry each side until crispy and slightly golden, then fill it with beef bulgogi, coconut-braised pork, or teriyaki chicken. It's tasty and filling meal.
HalfPint
October 18, 2017
Here's what it looks like:
http://www.sanjose.com/2016/01/20/koja-kitchen-pushes-san-jose-fusion-a-step-forward/
http://www.sanjose.com/2016/01/20/koja-kitchen-pushes-san-jose-fusion-a-step-forward/
Catherine L.
October 18, 2017
Yum! So sort of like the ramen burger but with rice? I'm in.
Also, great tip about freezing rice! I never thought to do that (does the texture suffer?) but I will try it ASAP.
Also, great tip about freezing rice! I never thought to do that (does the texture suffer?) but I will try it ASAP.
HalfPint
October 18, 2017
Freezing rice: no detriment to texture as far as I can tell. I do tend to consume the frozen rice within a month.
Anne13
September 11, 2019
If you freeze it on a cookie sheet the grains don't get packed down and it's a lot easier to break off the amount you need later. If I'm really thinking ahead I put it in a freezer bag first and then freeze on a cookie sheet so I get a nice flat package that stacks well in the freezer.
See what other Food52 readers are saying.