Here we bring you the best recipes with leftover rice, so you don’t waste rice at home. Keep reading us.
Rice Chicha
Ingredients for about 4 glasses of Chicha
- Milk – 1 cup
- White Rice – 1 cup
- Condensed Milk – 1 Cup
- Evaporated Milk – 1 Cup
- Cinnamon stick – 1 unit
- Water – 1 liter and a half
- Sugar – 1 half cup
- Vanilla Essence – half a teaspoon
- Salt – a pinch
First of all, we have to prepare this recipe the day before. Wash the rice with plenty of water and leave it to soak for 24 hours.
After 24 hours we can get started with the recipe. The first thing we will do is drain the rice. Add water to a saucepan and heat it until it starts to cook, then add the rice and let it cook for 30 or 40 minutes with the cinnamon stick.
After the previous minutes of cooking, remove it from the heat and set aside to let it cool.
Once cold, add it to the blender glass along with the vanilla essence, milk, sugar and a pinch of salt and beat very well until all the ingredients are well integrated.
To finish our chicha de arroz, we must try it, if you consider that the point of sweetness is adequate, you will have it, if you think it should be a little sweeter, add a little more sugar until it is to your liking. Be careful with the sugar, we must not abuse it because later, when presenting it, we will add a jet of condensed milk. Store the bowl in the fridge until very cold.
rice with sausage
Ingredients
- 2 cups of cooked white rice
- 1 jumbo sausage
- 1/2 onion
- 2 cloves of garlic
- 1 small carrot
- a piece of leek
- 1 piece of celery with some leaves
- A stalk of chives
- 1 sweet or hot pepper according to your taste
- a tomato
- 1 small zucchini
- 1 tablespoon tomato paste
- Salt
- Pepper
Step-by-step preparation
Heat a deep skillet or pot and sauté all the vegetables you are going to use in olive oil, starting with the onion, garlic and carrot. Save the tomato, chives and some celery leaves for later.
Add the sliced jumbo sausage and let it cook for a couple of minutes along with the vegetables.
Crush the tomato and add it to the sauce. Put the tomato paste, salt, pepper and if it is very dry, a little water (less than ¼ cup). Taste the stew and check that it is well salted and peppered.
Let cook for 2 minutes. Add the previously cooked white rice. Mix everything well, add the chives and celery leaves, both finely chopped.
Remove from the heat and serve your delicious and easy rice with sausages.
Rice pudding
Ingredients:
- 4 cups of milk
- 2 cups of rice
- 1/2 cup of sugar
- Cinnamon sticks (desired amount)
- ground cinnamon (optional for serving)
Preparation:
Put the milk with the cinnamon in the candle, stir (preferably with a wooden or silicone paddle) for a few minutes and add the rice, continue stirring and add the sugar, continue cooking until it thickens or reaches the consistency you want (approx. 15 min ) .
Let stand a few minutes and serve with a little cinnamon powder and a touch of condensed milk if you have.
rice cakes
Ingredients
- Leftover white rice.
- 1 or 2 eggs.
- ½ glass of milk.
- Salt.
- Flour.
- Parsley.
- Olive oil for frying.
Preparation
To make this recipe for rice pancakes, we only need to find the star ingredient, that is, rice. The amount of ingredients will depend on the amount of rice we have, so you will increase or decrease these ingredients according to the proportion of rice.
In a bowl, we will put the remaining rice and stir it a little so that the rice grains loosen and do not clump together. Then we will add half a glass of milk, the egg (or two if it is a lot of rice), the salt and the parsley, and we will stir everything very well so that the ingredients are mixed.
Next, we will beat the previous mixture and we will add the flour (whatever it admits) until we get a dough that is not very cumbersome nor is it very liquid. Enough to form balls and that the rice does not take off.
Finally, we will put a frying pan with very hot oil and with the help of two spoons, we will make the rice cakes by submerging them in the oil so that they are fried.
leftover rice croquettes
Ingredients
- White rice that we have left over from a meat or fish dish as a garnish.
- Zucchini cut into cubes
- Onion
- Small cubes of Serrano ham (it can also be chorizo, ham, tuna…whatever we have on hand)
- Milk
- Grated cheese
- Salt and pepper
- Egg
- Bread crumbs
- Olive oil
Elaboration
In a frying pan with a little olive oil, sauté the chopped onion and the courgette cubes.
In a large bowl or salad bowl, mix the white rice with the diced ham or cold cuts, the poached onion and courgette, the grated cheese, salt and pepper, add a little milk to make it juicier and stir everything well.
With this rice dough we make little balls, pass them through egg and breadcrumbs and fry them in a pan with abundant oil.
As they are done, we remove them to a tray with absorbent paper, and the croquettes are ready to serve with a salad and sauces to taste.