Fingerlicking Ways To Make Use Of Leftover Rice

Fingerlicking Ways To Make Use Of Leftover Rice

VEGETARIAN/ NON-VEG KHICHDA
First, sauté chopped onion, 2-3 garlic slivers, ginger and green chilli in an open pressure cooker. Then put leftover boneless chicken or vegetables into the sautéed mix, and keep tossing for a minute or two. Next, add turmeric and a pinch of red chilli powder, coriander powder and cumin seeds or powder to it. Then add 2-3 cups of leftover rice in the mix and toss it for a minute. Finally, add one and a half cups of water into the pressure cooker, close it and leave it to cook till 2-3 whistles. It’s now ready to be served. 

RICE PUDDING
Slow cook half a litre of coconut milk with 200 grams of jaggery for a few minutes and then add 250 grams of cooked rice, and keep stirring till it thickens for about approximately for 15 minutes. It’s ready to be served once the mixture gets thick. Top it with a dollop of mango purée or passion fruit purée.

RICE DUMPLINGS 
Take leftover rice and add three tablespoons of sesame seeds, salt and pepper to taste and make into a mixture. Separately, make a vegetable or chicken stuffing of already cooked boneless chicken or zucchini mushroom and corn or paneer mixture. Next, make a ball out of the rice mixture in your palm and stuff the centre of the rice ball with the stuffing. Complete the rice ball and deep-fry it. You can serve the rice dumpling with jeera and tomato chutney. 

RICE TIKKI
Mash potatoes with a bit of salt and pepper along with a cup of cooked rice, and shape it like a ball. Next, make a hole in the center of the rice ball and stuff in some cooked chanas, chopped ginger, chilli powder, coriander powder and turmeric mixture. Shallow fry the tikki till golden brown and serve with mint chutney.

BHARWAAN SIMLAMIRCH
Toss the rice in a pan with some chopped onions, garlic, oregano, paprika, sweetcorn and mix in some parmesan cheese. Cut deseeded capsicums into two and properly stuff it with the mix. Then, bake it in the oven for 20 minutes at 175 degrees. Garnish the baked capsicum with Parmesan cheese and relish. 

CHICKEN RICE BROTH
Sauté chopped onions, green chilli, ginger, garlic and spices. Next toss in the rice, soya sauce and some cooked chicken and stir-fry for a minute. Then, pour in water and stir and close the cooker to cook till three whistles. It’s ready to eat now.  

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