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

Joined Jun 9, 2001
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.



Staff member
Joined Oct 7, 2001
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?
Joined Jun 9, 2001
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.
Joined Aug 29, 2000
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!
Joined Jul 18, 2002
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


Staff member
Joined Jun 11, 2001
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.
Joined Aug 29, 2000
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.
Joined Sep 19, 2003
:chef: 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!:confused:
Joined Aug 11, 2000
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....
Joined Feb 21, 2001
The rice balls are called Suppli al telefono. Used to make them at this Italian joint with leftover risotto.
Joined Apr 13, 2003
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
Joined Dec 30, 1999

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

Joined May 26, 2001
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?
Joined Dec 30, 1999
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.


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.
Joined Aug 10, 2003
2 1/2 cups cold, cooked rice
3/4 cup flour
1/4 cup sugar
2 tsp grated lemon peel
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp cinnamon
3 eggs
1 package yeast
Peanut oil for frying
Place rice in a large mixing bowl. Stir in the flour, sugar, lemon, salt, nutmeg & cinnam,on.. Beat the eggs with the yeast and stir in. Beat well. Cover the bowl with a clean white dis towel and let it stand in a warm place for about an hour. The batter will become thick and foamy. Pour the oil in a large heavy skillet to a depth of at least 2 inches. Heat to 375 and carefully drop batter into the hot oil. Fry only a few at a time, about 2 minutes on each side. Drain on paper towels and sprinklwe wtih powdered sugar. May serve with preserves, maple or cane syrup. Serve warm...
Or my Aunt Lo Dee's version:
1 package dry yeats
1 & 1/2 cups cooked, cool rice
3 eggs, beated
1 & 1/4 cup rice flour
1/2 tsp. salt
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp nutmeg
1 tsp. lemon zest
Oil for frying
Flavored powdered sugar

The night befor you make these, disolve the yeast into 1/4 cup of warm water. Mix yeat with the rice. Cover and allow to stand in a warm place OVERNIGHT. In the morning, blend the eggs, rice, flour, brown sugar, salt, lemon zest, cinnamon & nutmeg into the rice mixture. Add water (if needed), a little at a time and mix well.
Heat oil and to 375 degrees. Using a serving spoon make the mixture into small balls and place them in the heated oil. Fry until golden on bothe sides. Turn only once. Drain and sprinkle with powdered sugar.
Hope you enjoy them!
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