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What to do with leftover rice??

I have about 4 cups of leftover cooked plain Carolina rice? What would you do with it? I'd like to use it to make something for dinner tomorrow night but I'm at a loss. All I can think of is fried rice. HELP!

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  1. I just made extra rice tonight to have on hand to make a rice crust for a quiche - something different (I am allergic to wheat).

    In a similar vein rice cakes. I do remember there was a thread on this I think within the last year.

    Here is the link:
    http://www.chowhound.com/topics/365111

      1. re: purple goddess

        Rice Salad. Make it up tonight and put it in the fridge and it's one less thing to do tomorrow. Lighter than potato salad, too.

        AnnieG

      2. I love to make stuffed portabello mushrooms.
        I can't find the recipe for the life of me right now, but usually I just kinda eye ball it. First roast a couple poblano peppers, ( I do it in the broiler until they are nicely charred), let them steam in a paper bag for 5-10 mins, then peel, seed and chop. I mix up the leftover rice, roasted poblanos, some sauteed onions, some frozen spinach that has been defrosted and drained well, shredded cheddar cheese, and a bit of chopped cilantro. Mix it all up for the filling and season with salt and pepper. This is veggie friendly but my friend loves when I put cooked crumbled sausage into the mix. Brush the portobellos with some olive oil, and put under the broiler about 5-10 mins depending on how big they are, then pull them out and let them cool a bit. Stuff them with the filling, put a bit more cheese on top, and bake them in a 350 degree oven for around 20 mins, or they are hot throughout.
        It is nice to have the rice already cooked, so this can be thrown together pretty quickly. It delicious and easy.

        1. you can make rice pudding, too

          1. casserole... quick... yummy =)

            1. Rice stuffing in a bird/rolled roast lamb/beef/veal/squash/zucchini. Cold rice salad. Quick casserole. Underneath chili--rice reheated in a microwave? Savory rice pudding with goat cheese baked in a bain marie? (regular rice pudding, too.) Under a curry?

              Frog Hollow farm here serves a risotto tart with custard and nutmeg and raisins in a pastry shell. Bet you could make some with regular rice.

              1. I love the original idea of fried rice...Add an egg, and small diced veggies and/or meat and soy sauce or some ponzu....

                  1. The Greek dish "spanakorizo". Cook some frozen chopped spinach. Drain it really dry. Mix it with cooked rice. Season with salt, lemon juice, and cinnamon. (Sounds odd, but try it). This is especially good with moussaka, and eggplant just happens to be in season.......

                    1. rice freezes well too. When I make brown rice I cook much, much more in order to freeze since I often don't have that much time during the week.

                      1. Supli--a typical Italian appetizer. Cooked rice mixed with mozzarella cheese and tomato sauce formed into little balls, breaded and deep fried.

                        3 Replies
                        1. re: kathinmadrid

                          Sounds a bit like arancini - stuffed rice balls that are filled with meat or cheese and then fried. Sometimes rolled in bread crumbs. Large ones may be the size of an orange, and the La Terza appetizer variety (wonderful) is the size of a ping pong ball for those who've been lucky enough to try them in LA. The point here is that while Grandma made the larger ones to more resemble the shape of burgers or oranges, a chef will take more lattitude with size and presentation. Risotto is a best choice, but with enough egg you can even do this with Basmati.

                          1. re: RGC1982

                            Indeed, the same thing. I think that the Sicilians call them "arancini" and the Romans "supli". Peas or bits of ham can also be added to the rice, cheese and tomato sauce or bolognese sauce.

                            1. re: kathinmadrid

                              My Italian nana always just called them "rice croquettes". She mixed tomato sauce with the rice, and put a tiny meatball inside. Then formed into fist-sized cone/pyramid shapes, rolled in breadcrumbs, and fried. Mmmmmm.... I don't know how it would be with cold leftover rice, though. Part of her technique was to cook the rice with some of the sauce so that the flavor permeates, and the rice had to be a certain sticky consistency to stick together properly. I think leftover rice may be too dry.

                        2. Thank you so much for all of these wonderful ideas. I would make rice pudding, but really need a dinner dish. I'm thinking of the casserole, or the rice balls (I love rice balls). Thanks again!

                          1 Reply
                          1. re: lucienne78

                            i usually put cream of mushroom soup, chicken cut up into bite size pieces, brocoli (sp? hahah it's a problem word for me... hahaha), mushrooms, cheese... breadcrubs... mix and pop in the oven and no need to worry =)

                          2. Saute some shrimp with garlic, olive oil and butter - toss it with warmed rice and throw in some frozen peas that you've thawed. Add some parmesan cheese and you have the BEST meal!

                            1. I love stuffed peppers or stuffed cabbage with rice and pork, smothered in a tomato gravy. A friend fries the rice with sofrito to make Mexican rice, then uses it as a burrito filling with refried beans, avocado, cilantro, tomato, onions, cheese and sour cream. Come to think of it, the dish could be prepared without the tortilla as a sort of Mexican-themed casserole.

                              1 Reply
                              1. re: JungMann

                                That sounds really good JungMann. Thanks for that one. And the shrimp recipe that divamom just wrote sounds great as well. The only problem is that my daughter hates shrimp.