Recipes: 5 delicious ways to use leftover rice

Looking for ways to use up leftover rice? We bring you 5 easy recipes to make yesterday’s rice into today’s delicious meal.

Corn Rice

Ingredients

• 3 cups left over rice
• 1 tsp oil
• 1 bay leaf
• 4-5 black pepper corns
• ¾ cup of corn kernels (or any vegetables of your choice)
• 1 tsp of red chili sauce
• 1/4 tsp of oregano herb
• 2-3 green chilies
• Salt to taste

Method

In a pan, heat some oil.  Add the bay leaf, pepper corns, vertically slit chilies and sauté.

Add the boiled corn kernels or vegetables of your choice. Sauté and add the left over rice.  Add salt, red chili sauce and mix together.

Cover and steam for two minutes.

Add oregano, some freshly grounded pepper and serve.

Rice Omelet

Ingredients

• 1 ½  cup of rice
• 1 small onion, chopped
• 1 cup fibely chopped boiled vegetables of your choice
• ½ cup soya granules
• 1 boiled potato, finely chopped
• 1 tsp ginger garlic paste
• 1/3 tsp finely chopped chilies
• 2 tsp finely chopped coriander
• 4 eggs
• 1 tsp oil
• Salt to taste

Method

Heat the oil in a pan, add onions and sauté. Add the ginger garlic paste, chilies and salt and sauté till the paste is cooked.

Add the boiled vegetables, soya granules (soak them in boiling water and press to remove all the water before adding), boiled potato, rice and salt.

Mix well and set aside. The filling is ready.

Break the eggs and remove the yolk. Beat the egg white and add salt. Heat a non stick pan. Pour the egg mixture into the pan to make an omelet.

Put the rice veggie filling on top of the omelette. Fold both sides of the omelet towards the middle to cover the filling (like a roll).

Gently flip the omelet on to a plate.

Serve immediately. 

Crispy Rice Pakoras

Ingredients

• 2 cups left over rice
• 1 cup gram flour
• ¼ cup rice flour
• 1 big onion, chopped
• Curry leaves, green chilies, red chili powder, coriander leaves, ajwain (carom seeds)  and salt -- As per taste
• Oil for frying

Method

Mash the cooked rice. Add onion, rice flour and gram flour. Mix well.  Add curry leaves, chili powder, chopped green chilies, chopped coriander, ajwain and salt to the mixture to make a thick paste.

Heat oil in a pan. Drop batches of the batter with the help of a fork or teaspoon into the hot oil. Deep fry till golden brown.  Serve with a date chutney or green chutney.

Rice Vegetable Cutlet

Ingredients

• 1 1/2  cup cooked rice
• ¾ cup grated carrot
• ¾ cup grated beetroot
• 1 cup chopped spinach
• 1 cup boiled peas
• 1 cup finely chopped onions
• ½ cup grated cabbage
• 2 boiled potatoes, mashed
• 1 tsp of oil
• Mustard seeds
• 6-7 curry leaves
• ½ tsp ginger garlic paste
• 1 tsp garam masala powder
• Salt to taste

Method

Steam all the vegetables except onion and spinach. Lightly mash the vegetables and add the boiled potatoes, rice and ginger garlic paste. Season the mixture with salt.

Sauté the chopped onions in oil till translucent and add the garam masala. Add the boiled vegetable mixture. Mix well.

Make patties of the mixture and shallow fry them in a non stick pan with minimum oil, till it turns light brown.  Serve with tomato sauce.

Rice Parathas

Ingredients

• 1 cup leftover rice
• 1 cup wheat flour
• 1/3 cup soya flour
• ½ cup chopped coriander
• ½ cup grated onion
• ½ tsp chili powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• Salt to taste
• 1 tsp ghee

Method

Mash the rice to make it soft. Sprinkle a little hot water if required. Add the flour, grated onion, chopped coriander and the seasoning.

Sprinkle a few drops of water to make soft dough. Wrap the dough in a damp cloth for 10 minutes.

Roll out small-size chapattis and place on heated tawa. Spread ghee on medium flame till both the sides turn brown. Serve the parathas with a dollop of ghee or butter.