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November 13, 2009 7:43 PM   Subscribe

What are some recipes I can make with leftover jasmine rice?

So, for reasons too complex to elaborate on, I have a TON of leftover white rice in my refrigerator (~12 cups). I know I can make many, many kinds of fried rice with it, but what other dishes make good use of cold cooked rice? I'd appreciate specific recipes, as well as ideas for general techniques.
posted by arianell to Food & Drink (13 answers total) 15 users marked this as a favorite
 
Rice pudding.
posted by cabingirl at 7:50 PM on November 13, 2009


fried rice requires it to be left over.
posted by rxrfrx at 7:51 PM on November 13, 2009 [1 favorite]


You can add it to soups -- either store bought or homemade. If you don't have any soup around now, you can freeze it until you do.
posted by defreckled at 8:01 PM on November 13, 2009


If you add some chicken broth and a few slices of ginger and garlic, you can make rice porridge/congee/jook/okayu. Basically, add the broth and flavorings, cook and stir gently until the rice breaks all apart and the whole thing turns into a wonderful porridgy mess. Then add more flavorings (I like soy sauce, sesame oil, chicken, and some green onions).
posted by specialagentwebb at 8:16 PM on November 13, 2009 [1 favorite]


Rice freezes quite well--put single servings into airtight containers, freeze. When you thaw it, sprinkle it with water and thaw it in the microwave. (Thawing without the microwave sometimes leaves it mushy.) It's not as good as fresh rice--I wouldn't use it to make sushi--but as a component of a larger dish (chicken and rice, teriyaki chicken and broccoli over rice, anything that involves a sauce...) it's just fine.

It'd also be good if you cooked up olive oil, onion, garlic, and tomato, then incorporated that plus cumin, chili, and lime juice into the rice. I eat this with cheese and black beans and call it a meal.
posted by MeghanC at 9:06 PM on November 13, 2009 [1 favorite]


You want to make tsamporado for breakfast tomorrow.
posted by majick at 9:13 PM on November 13, 2009


I like cold/room temperature salads containing rice. This pineapple rice recipe is what I mean (there's a suggestion at the end to turn it into fried rice, but resist that urge, as the room temp salad is really good). Also, for something less rice-like, rice balls!
posted by bluefly at 9:37 PM on November 13, 2009


Here is a simple recipe for mixed vegetable pulao. Leftover rice also works well in biryani.
posted by chosemerveilleux at 10:30 PM on November 13, 2009


Something like this (a random recipe - i usually improvise).
posted by smartypantz at 4:39 AM on November 14, 2009


serve with berries and sweetened plain yogurt.
eat like a Pole. ( I got called out for calling my family that other P word or Polish)
posted by Seamus at 5:56 AM on November 14, 2009


Seconding the fried rice. Any left over rice will do, although long-grain is slightly more effective. Whisk up an egg or two, depending on how much rice you have. Cook it until it is jsu set and put aside. Heat a couple of tablespoons of oil in a wok or non-stick pan (the later is usally better for wost western ranges, but whatever works for you). Throw in the rice and stir fry it for about 3 minutes,breaking up the rice as much as possible. Throw in some frozen vegetables (I use peas or peas/carrots) and stir them around for about a minute. Add a little slat (1/2 teaspoon depending on your ingredients is usually good). Add maybe 3-4 oz of diced ham. Finish with some chopped scallions and add the egg back in to firm up in the heat of the rice. Delicious and cheap. If you are of a vegetarian bent, add some more vegetables and salt and omit the ham. This is pretty good refrigerator velcro -- like quiche, you can make it out of just about any left overs (well, not soup).
posted by GenjiandProust at 12:19 PM on November 14, 2009


Add frozen spinach (thawed and squeezed pretty dry) to the rice along with sauteed onions and garlic, feta cheese, chopped dill (preferably fresh) and a beaten egg or two to hold the whole thing together. Sprinkle fresh breadcrumbs tossed with olive oil and parmesan over the top and bake it @ 350 for about 30 minutes or so ... yummy! Tastes much like very tender spanakopita made with rice rather than phyllo.
posted by Allee Katze at 7:29 PM on November 14, 2009 [2 favorites]


Rice and bean burritos? Get a friend over and offer to make them lunch for a week. Set up an assembly line. Make your stacks as such:

-wax paper
-jumbo flour tortilla
-1c. rice
-1c. black beans
-1/4c. salsa
Wrap it up, and freeze them. 3-5 min in a microwave, and you've got a brown bag lunch at a fraction of a dollar per serving.

Cheese and cilantro would make nice additions, or slow cook up a pork roast in adobo sauce, and shred it.
posted by fontophilic at 9:14 AM on November 16, 2009


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