Stuck with leftover rice? Of course you don’t want to waste it, but leftover rice can be boring and bland unless transformed. The key? By making a big enough batch to last for days and turning the leftovers into some interesting meals you can save some serious time.
Try these 6 simple recipes for everything from breakfast to dessert (including decadent, gluten-free chocolate cake!)
- Avgolemono soup. Bring 1 cup of rice to a boil in 1 litre of chicken or vegetable broth. Stir in 2 whisked eggs, the juice of 1 lemon, salt and pepper. Serve immediately. This Greek soup can be garnished with fresh dill or parsley.
- Simple fried rice. Once you’ve made this recipe a couple times you will no longer need it and will be confident enough to use up whatever veg you can find in your fridge. Use white or brown rice.
- Savoury, gluten-free crust. This simple crust is great for quiche or casseroles.
- Breakfast porridge. Any rice works with this, but brown rice provides a yummy nuttiness and fills you up on cool mornings. Warm leftover rice with your milk of choice on the stove or in a microwave, add chopped fresh or dried fruit (apples and blueberries), maple syrup, honey or sweetener of choice.
- Rice balls. With leftover sushi rice, make rice balls/squares or Onigiri for lunch the next day.
- Gluten-free blender chocolate cake! Perhaps the best use of leftover rice is this gluten-free and super quick Chocolate Leftover Rice Cake. It can be made with any rice.
In a blender combine: 5 eggs, 1 1/2 tsp baking powder, 1 tsp vanilla, 1 cup cooked rice (white or brown), ½ cup cocoa and 1/2 cup almond flour. Pour into greased 8” X 8” square or 8” round pan. Bake at 350 degrees for about 30 minutes. For more detailed instructions, check out my website.
Once you’ve tried these recipes, you will never make small batches of rice again.