Monday, April 07, 2008 5:07 PM
What can I do with leftover rice?
I grew up eating rice the way most people eat potatoes. It’s a major staple in Louisiana cooking and Creole cuisine, so leftover rice is never in short supply. I always seem to make at least twice as much as we eat, and we barely eat the rice that comes with a take-out order. Here's what I've learned to do with the leftovers:
* Spread warm rice in a one-inch layer on a cookie sheet to cool it.
* Once cool, cooked rice can be frozen. Basmati and other long-grain rice don't freeze (or store, or reheat) as well as short- and medium-grain rice.
* Cooked rice can be used to thicken soups, and give soups a creamy texture.
* Fried rice and rice pudding are great ways to use leftover rice, but thinking out of the Uncle Ben's box...
Dolmades: Stuffed grape leaves
Arancini: Italian rice balls (Post a recipe or link in comments…I know someone here has one!)
Com chay: Crispy Vietnamese rice cake
Dolsot Bibimbap: Korean crispy-rice and vegetables in a stone pot
In New Orleans, you can still find a restaurant here and there that serves calas, a sweet rice fritter made with leftover rice, flour, sugar, vanilla and eggs.
6 tbsp. flour
3 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. vanilla
2 cups cooked rice
pinch of nutmeg
Stir together the flour, sugar, baking powder, salt, and vanilla. Mix the rice and eggs together in a separate bowl. Add the dry ingredients to the rice and egg mixture and stir until thoroughly blended. Heat about ½-inch of oil in a cast iron skillet until the oil shimmers, about 360 degrees. Drop spoonfuls of the rice mixture into the hot oil and fry until brown. Place fritters on paper towels to drain excess oil. Sprinkle with powdered sugar (or serve with honey) and eat them while they’re hot.
So, WCers…what do you do with leftover rice? Post a link to a rice-y recipe from your blog in the Comments section.