What to do with leftover cooked white rice?
- Barbarito Sep 5, 2004 09:36 PM
Our local standby delivery Chinese restaurant has ceased offering brown rice, despite our protests. As we (me and fiancee) greatly prefer brown rice with their dishes, we've taken to making up a batch of brown rice out of our own "stash" to accompany our delivery orders. We've tried requesting that they leave off the white rice that comes with delivery, but to no avail (limited English and poor cellphone audio quality are contributors).
The question, therefore, is: what is a good use for the periodic orders of cooked white rice that we amass? Neither of us likes rice pudding or desserts that use white rice. Any suggestions are welcomed. Thanks.
If it's moist and not dried out, you can mash it (I use a potato masher) up and use it in meatballs instead of bread crumbs.
Whenever I make rice dishes I do it in quantity and freeze in serving sizes to accompany any meat I might be serving.
I am not crazy about white rice, but you could freeze it then add a liquid (milk, chic broth) plus sliced green onions or herbs when you need a side dish.
Add some tomato sauce, thinned with a little chicekn broth and spiced with cumin and powedered oregano or simply some curry powder and a tablespoon of oil, toss with some peas or black beans and warm it up in the oven in a covered pyrex dish, about 45-50 minutes at 350 or so, until it gets a little crusty around the edges. Mix it up ahead of time and throw it in the oven when you get home from work with some marinated chicken and you have something better than take out in the time it takes you to sort the mail and get out of your high heels.