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Leftover long grain white rice, what should I do with it?

  • Pate Feb 17, 2007 08:23 AM
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Other than fried rice and rice pudding, what do you do with it? I'm making chicken breasts with sundreid tomatoes and basil tonight for dinner and was thinking of using it with an Italian twist but I started thinking, are there tried and true recipes for leftover rice other than fried rice and rice pudding?

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  1. Sounds like you might be a candidate for a rice salad: you can toss in some diced veggies of your choice (tomatoes, peppers, capers or olives are all good bets here. Herbs, too, of course, but you'll already have basil in the chicken, it sounds like...). Toss with lemon juice & olive oil, salt and pepper. A little bit of chopped walnuts or some grated parmesan goes well too. I personally like to make it a bit ahead so the flavors can blend and I can reseason later (I often end up adding more lemon juice or salt, for example) The refrigerator is not rice's best friend, though--so if possible, I tend to make it not so much ahead that I would have to put it in the fridge...

    1. I usually make a rice fritatta for breakfast, using a cup or so of rice, 3 eggs, some parmesan cheese, salt and pepper, and whatever else looks tasty and interesting in the fridge. Preheat a sautee pan that will hold it all in a 1/2" layer, add a bit of olive oil, pour in the rice mixture, and cook over low/medium heat until it's set. If you're feeling lucky, turn it over and brown the other side. Otherwise, slip it under the broiler.

      1. Too late now, but rice cake http://www.knowledgebank.irri.org/rec...

        check out this thread in future too http://www.chowhound.com/topics/365111

        1. You can make tahcheen, a baked or fried saffrony Iranian yogurt/egg/rice dish that is comforting and delicious: http://www.chowhound.com/topics/28457...

          1. I dig the rice frittata - it's my staple too.

            You could make rice tian from Martha Rose Schulman's Feast and Fêtes - my mom makes it all the time and it's a family fave.

            Rice croquettes. Bind with egg and grated cheese (optional). Season to taste.

            Rice porridge. Either savoury (congee-style) or sweet, with milk and sugar.

            You can purée it in soups to thicken them, too.

            2 Replies
            1. re: piccola

              Oh yeah-- porridge and other thickening uses are great too.
              Does a long-grain rice work for these, though? (I tend to use higher starch medium grain rice for these things, and would have thought that long grain rice would result in a different texture)

              1. re: another_adam

                If you purée it in a soup, it works fine. There's still a ton of starch.

                For porridge, the texture will be a little different, but I like it fine. Sometimes I make a lazy version and just mix the rice with yogurt, then add a little maple syrup.

            2. You can make Carribean-style rice. Just add a little coconut milk. It's so good!

              1. My roommate in college used to make "Omu Rice", which is an i'm-not-sure-how-authentic Japanese dish. We used to call it Home Rice, but then found out it was short for Omelet Rice. I rehydrate the leftover rice with water and ketchup, until it colors. Plate in a short layer and then fry a beaten egg in a small fry pan, preferably the same size as the plate. It should be really thin, like a crepe. Put the egg on top of the rice and then top with more ketchup. My 2 yo loves this, especially when the ketchup topping is a smiley face :) Fun food.

                2 Replies
                1. re: ronla

                  omuraisu is a totally common and yummy japanese "greasy spoon"-type food--some stir fried rice with fairly minimal seasonings and additions (a little chicken, maybe some carrot slivers or a little cabbage, and ketchup or stock or yakisoba sauce), wrapped into a thin omelet crepe and served with a big glop of ketchup and mayo (kewpie). (my personal fave is omusoba, which is the same but with yakisoba inside--but that defeats the purpose of the thread, to use leftover rice)
                  usually this is done with japanese medium-grain rice, but i guess i see no reason why long-grain wouldn't work too! :)

                  1. re: another_adam

                    thanks for clarifying. I love the name too--omuraisu. brilliant.