What can I make with leftover rice?

You have (Cooked rice)

• 400g cooked rice, fridge-cold (risotto rice or long-grain both work)

You’d add

• 2 eggs
• 40g Parmesan or Grana Padano, finely grated
• 125g ball mozzarella, cut into 12 cubes
• 60g dried breadcrumbs (panko is crispest)
• a jar of tomato pasta sauce, warmed, to serve
• 2 tbsp olive oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oven to 220°C (200°C fan, gas 7) and brush the lined tray with half the oil.
2. In the mixing bowl, mash the rice with one of the eggs, the Parmesan and a good pinch of salt and pepper, squeezing it with your hands until it sticks together.
3. With wet hands, take a heaped tablespoon of the mixture, flatten it in your palm, put a cube of mozzarella in the middle and close the rice around it into a firm ball. Repeat to make 12.
4. Beat the second egg in one shallow bowl and put the breadcrumbs in the other. Roll each ball in egg, then in crumbs, and set it on the tray.
5. Drizzle the rest of the oil over the balls and bake for 20–25 minutes, turning once, until deep golden and crisp.
6. Break one open to check the centre is steaming hot and the cheese has melted, then serve with the warm tomato sauce for dipping.

You have (Cooked rice)

• 350g cooked rice, fridge-cold (basmati is best)

You’d add

• 2 hot-smoked mackerel fillets (about 150g), skin removed and flaked
• 2 eggs
• 1 onion, finely chopped
• 2 tsp mild curry powder
• 100g frozen peas
• a handful of parsley or coriander, chopped, and a lemon
• 25g butter (store cupboard)
• salt and pepper (store cupboard)

Method

1. Lower the eggs into a small pan of boiling water and cook for 7 minutes, then run them under cold water, peel and quarter.
2. Meanwhile, melt the butter in the frying pan over a medium heat and cook the onion for 6–7 minutes until soft and golden. Stir in the curry powder for 1 minute.
3. Add the rice and the frozen peas with 3 tbsp water. Stir and fry for 4–5 minutes, breaking up any clumps, until the peas are tender and the rice is steaming hot throughout.
4. Fold in the mackerel and most of the herbs and heat for another minute. Squeeze in half the lemon and season with pepper; the fish is already salty, so taste before adding salt.
5. Serve topped with the eggs, the rest of the herbs and lemon wedges.

You have (Cooked rice)

• 300g cooked rice, fridge-cold

You’d add

• 600ml whole milk
• 3 tbsp caster or soft brown sugar
• 1 tsp vanilla extract
• a pinch of ground cinnamon or nutmeg
• jam, stewed fruit or sliced banana, to serve
• a pinch of salt (store cupboard)

Method

1. Put the rice, milk, sugar and a pinch of salt in the saucepan and break up any lumps of rice with the spoon.
2. Bring to a gentle simmer over a medium heat, stirring often so the milk does not catch on the bottom.
3. Turn the heat down low and simmer for 12–15 minutes, stirring every minute or two, until the rice has swollen and the milk has thickened to a loose, creamy porridge.
4. Stir in the vanilla, take off the heat and let it stand for 2 minutes; it thickens as it cools.
5. Spoon into bowls, dust with cinnamon or nutmeg and top with a spoonful of jam or fruit.