I’ve found that it’s practically impossible to make only a single serving of rice. Somehow, there’s always enough to feed a small nation left over in the pot, regardless of how well I measure it. So, here is a collection of recipes designed to use up all your leftover rice — and it’s not all ‘fry it!’
Rice has fallen out of fashion as a stuffing, but the grains really soak up the flavour and juices of whatever they’re simmering in. Bal Arneson’s recipe for rice-stuffed tomatoes calls for onion, ginger, cumin, cardamom, cloves and mustard seed (all stock cupboard staples!), but just salt will genuinely do if you’re in a pinch. The already-cooked rice will take on the flavour of the tomato and leave you feeling full. If you’re not tomato fan, this recipe can be replicated using red peppers instead, which makes the rice less wet — we’d recommend adding some cheese to this, for a deconstructed burrito feeling!
For cold days, the Japanese ochazuke (meaning ‘submerged in tea’) hits the perfect spot! The dish really is a pantry meal, meaning that you can throw whatever you have in your cupboard into it and it’ll still taste great. This recipe lists the classic ingredients for what to put into your ochazuke, like flaked bits of grilled salmon and Japanese pickled plum, but feel free to experiment with fridge-cold chicken, or a handful of diced frozen veggies. All you need to do to make an ochazuke an ochazuke is pour some steaming green tea all over the top. Itadakimasu!
We said that all of our recipes wouldn’t be ‘fried’, but we would be remiss to not mention the king of leftover rice food, the fried rice. This time, how about AFN’s cheesy fried rice? Perfect for using up that block of cheese that realistically you’re never going to finish snacking on, the cheesy fried rice is a lot like a pizza with a different carb base. Using tomatoes, chicken, and ketchup, the recipe is perfect for picky and adventurous eaters alike! Bon appetit!
Photo by Michele Krozser from Burst.
2 thoughts on “Rice is nice!”
The primary tasting notes of green tea leaves are savory, spicy, fruity, floral, and vegetal. Specific strains of tea can range from sweet, floral, and fruity, to vegetal and smoky, earthy or nutty.
With innumerable health benefits to offer, green tea has taken the world by storm. You see more and more people discarding their masala chais to go for this cupful of health. But with far too many companies launching their green teas, one might find themselves at a loss concerning which one to go for.
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