18 Delicious Leftover Rice Recipes for Busy Cooks

Ready to transform that leftover rice into something spectacular? You’re not alone in staring at a fridge full of possibilities! Our roundup of 18 Delicious Leftover Rice Recipes is here to rescue busy cooks like you with quick, creative, and utterly satisfying meals. From cozy comfort foods to speedy weeknight dinners, these ideas will make you see rice in a whole new light. Let’s dive in!

Fried Rice with Vegetables and Egg

Very few dishes are as comforting and versatile as fried rice with vegetables and egg. It’s the perfect way to turn leftover rice into something magical, and you can toss in whatever veggies you have on hand.

Ingredients

• 2 cups of day-old, chilled jasmine rice (for the perfect texture)
• 2 tbsp of rich sesame oil (for that nutty aroma)
• 3 farm-fresh eggs (beaten lightly)
• 1 cup of mixed colorful vegetables (like crisp bell peppers, sweet peas, and crunchy carrots)
• 2 cloves of garlic (minced finely for a punch of flavor)
• 1 tbsp of soy sauce (for a savory depth)
• 1/2 tsp of finely ground black pepper (to spice things up)

Instructions

1. Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the beaten eggs and scramble until just set, about 1 minute, then remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of sesame oil and sauté the minced garlic until fragrant, about 30 seconds.
4. Toss in the mixed vegetables and stir-fry until they’re bright and slightly tender, about 3 minutes.
5. Add the chilled rice, breaking up any clumps, and stir-fry for 2 minutes until everything is well mixed.
6. Drizzle the soy sauce over the rice and vegetables, stirring to coat evenly.
7. Return the scrambled eggs to the skillet, sprinkle with black pepper, and give everything a final stir to combine.
8. Cook for another minute until everything is heated through.

Zesty and satisfying, this fried rice is a symphony of textures, from the fluffy eggs to the crisp veggies. Serve it straight from the skillet for a rustic touch, or top with a sprinkle of green onions for extra color and flavor.

Cheesy Rice Balls with Marinara Sauce

Alright, you’re in for a treat with these cheesy rice balls that are crispy on the outside, gooey on the inside, and perfect for dipping into a tangy marinara sauce. They’re the ultimate comfort food that’s surprisingly easy to whip up.

Ingredients

• 2 cups of cooked, day-old white rice (sticky and slightly dry)
• 1 cup of shredded mozzarella cheese (melty and stretchy)
• 1/2 cup of grated Parmesan cheese (sharp and nutty)
• 1 large farm-fresh egg (beaten, for binding)
• 1/4 cup of finely chopped fresh parsley (bright and herby)
• 1 tsp of garlic powder (aromatic and pungent)
• 1/2 tsp of salt (fine and evenly distributed)
• 1/2 tsp of finely ground black pepper (bold and spicy)
• 1 cup of Italian-style breadcrumbs (golden and crispy)
• 1/2 cup of rich extra virgin olive oil (for frying, fruity and light)
• 1 cup of homemade or store-bought marinara sauce (sweet and tangy)

Instructions

1. In a large mixing bowl, combine the cooked white rice, shredded mozzarella, grated Parmesan, beaten egg, chopped parsley, garlic powder, salt, and black pepper. Mix until all ingredients are evenly distributed. Tip: The mixture should stick together when pressed; if it’s too dry, add another beaten egg.
2. Using your hands, form the mixture into 1.5-inch balls. Roll each ball in the Italian-style breadcrumbs until fully coated. Tip: For extra crispiness, double coat by dipping the balls back into the egg and then into the breadcrumbs again.
3. Heat the extra virgin olive oil in a deep skillet over medium heat until it reaches 350°F. Carefully add the rice balls in batches, frying for 2-3 minutes on each side or until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Remove the fried rice balls with a slotted spoon and drain on paper towels to remove excess oil.
5. Serve the cheesy rice balls hot with a side of warm marinara sauce for dipping.

What makes these rice balls stand out is the irresistible contrast between the crunchy exterior and the molten cheese center. Try serving them as a fun appetizer at your next gathering or as a cozy snack on a movie night.

Rice Pudding with Cinnamon and Raisins

Zesty and comforting, this rice pudding is your go-to for a cozy dessert or a sweet breakfast treat. You’ll love the creamy texture paired with the warm spice of cinnamon and the occasional sweet burst of raisins.

Ingredients

• 1 cup of short-grain white rice, plump and slightly sticky when cooked
• 4 cups of whole milk, creamy and rich
• 1/2 cup of granulated sugar, sweet and fine
• 1/2 teaspoon of ground cinnamon, warm and aromatic
• 1/4 cup of raisins, plump and juicy
• 1 teaspoon of pure vanilla extract, fragrant and sweet
• A pinch of salt, to enhance flavors

Instructions

1. In a medium saucepan, combine the rice, milk, sugar, cinnamon, and a pinch of salt. Stir gently to mix.
2. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
3. Once simmering, reduce the heat to low and cover the saucepan. Let it cook for 25 minutes, stirring every 5 minutes to ensure even cooking.
4. After 25 minutes, remove the lid and add the raisins and vanilla extract. Stir well to incorporate.
5. Continue to cook uncovered for another 10 minutes, or until the pudding has thickened to your desired consistency. Remember, it will thicken more as it cools.
6. Remove from heat and let it sit for 5 minutes before serving. This allows the flavors to meld together beautifully.

Delightfully creamy with a hint of spice, this rice pudding is perfect served warm or chilled. For an extra touch, sprinkle a little cinnamon on top or serve with a dollop of whipped cream.

Leftover Rice Pancakes with Green Onions

Feeling like you’re staring down a bowl of leftover rice with no plan? Transform it into something unexpectedly delicious with these Leftover Rice Pancakes with Green Onions. They’re crispy, savory, and the perfect way to give yesterday’s rice a new life.

Ingredients

• 2 cups of leftover rice, slightly dry and clumpy
• 2 farm-fresh eggs, lightly beaten
• 1/4 cup of all-purpose flour, for binding
• 3 green onions, thinly sliced for a sharp, fresh bite
• 1 tbsp of rich extra virgin olive oil, plus more for frying
• 1/2 tsp of finely ground black pepper, for a subtle heat
• 1/2 tsp of sea salt, to enhance all the flavors

Instructions

1. In a large mixing bowl, combine the leftover rice, beaten eggs, flour, green onions, black pepper, and sea salt. Mix until all ingredients are evenly distributed.
2. Heat a non-stick skillet over medium heat and add a tablespoon of olive oil, ensuring the pan is evenly coated.
3. Form small patties with the rice mixture, about 1/4 cup each, and gently place them into the skillet. Flatten slightly with the back of a spoon for even cooking.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure each pancake gets perfectly crispy.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if you’re making multiple batches.
6. Serve immediately while hot. Tip: A dollop of sour cream or a drizzle of soy sauce can add an extra layer of flavor.

So there you have it—crispy on the outside, tender on the inside, with the green onions adding a pop of color and freshness. These pancakes are a fantastic base for a fried egg on top or alongside a simple salad for a complete meal.

Mexican Rice and Bean Burritos

You’ve probably had those days when you’re craving something hearty, flavorful, and easy to whip up. Mexican rice and bean burritos are your go-to for a satisfying meal that doesn’t skimp on taste or simplicity.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups chicken or vegetable broth, rich and flavorful
• 1 tbsp olive oil, extra virgin for a fruity depth
• 1 small onion, diced finely for a subtle crunch
• 2 cloves garlic, minced to release their aromatic punch
• 1 can black beans, drained and rinsed for a creamy texture
• 1 tsp ground cumin, for a warm, earthy note
• 1/2 tsp chili powder, for a gentle kick
• 4 large flour tortillas, soft and pliable
• 1 cup shredded cheddar cheese, sharp and melty
• Fresh cilantro, chopped for a bright finish

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the rinsed rice to the pan, stirring to coat the grains in oil, and toast for 2 minutes.
5. Pour in the broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
6. While the rice cooks, warm the black beans in a small pot over low heat, stirring in the cumin and chili powder.
7. Once the rice is done, fluff it with a fork and gently fold in the seasoned beans.
8. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side to make them pliable. Tip: Cover them with a towel to keep warm while you assemble.
9. Divide the rice and bean mixture among the tortillas, sprinkle with cheese and cilantro, then roll them up tightly. Tip: Tucking in the sides first helps prevent fillings from spilling out.

Just imagine biting into these burritos: the rice is perfectly tender, the beans add a creamy contrast, and the melted cheese brings it all together. Serve them with a side of salsa or avocado slices for an extra layer of flavor.

Rice and Chicken Stuffed Peppers

Feeling like you need a cozy yet impressive dish to spice up your dinner routine? These Rice and Chicken Stuffed Peppers are your ticket to a flavorful, satisfying meal that’s as fun to make as it is to eat.

Ingredients

• 4 large bell peppers, vibrant and firm
• 1 cup cooked white rice, fluffy and warm
• 1 lb ground chicken, lean and fresh
• 1/2 cup shredded mozzarella cheese, creamy and melty
• 1/4 cup diced onions, crisp and aromatic
• 2 cloves garlic, minced and pungent
• 1 tbsp olive oil, rich and smooth
• 1 tsp smoked paprika, warm and earthy
• 1/2 tsp salt, fine and sea-sourced
• 1/4 tsp black pepper, freshly ground
• 1/4 cup chicken broth, savory and homemade

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow space for stuffing.
3. In a large skillet, heat the olive oil over medium heat until shimmering, then sauté the onions and garlic until translucent, about 3 minutes.
4. Add the ground chicken to the skillet, breaking it apart with a spoon, and cook until no longer pink, approximately 5 minutes.
5. Stir in the cooked rice, smoked paprika, salt, and black pepper, mixing well to combine all the flavors.
6. Pour in the chicken broth to moisten the mixture, then remove from heat and let it cool slightly.
7. Stuff each bell pepper with the chicken and rice mixture, packing it gently but firmly.
8. Sprinkle the shredded mozzarella cheese on top of each stuffed pepper for a golden, bubbly finish.
9. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and slightly browned.

Perfectly tender peppers cradle a savory, cheesy filling that’s bursting with flavor. Serve these beauties with a side of crisp salad or a dollop of sour cream for an extra touch of indulgence.

Garlic Butter Rice with Shrimp

Let’s dive into making this Garlic Butter Rice with Shrimp, a dish that’s as comforting as it is flavorful. Perfect for those nights when you want something quick yet satisfying.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 lb large shrimp, peeled and deveined, tails on for presentation
• 3 tbsp unsalted butter, divided
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced (about 1 tbsp)
• 1/2 tsp finely ground black pepper
• 1/4 tsp crushed red pepper flakes
• 2 cups chicken broth, warmed
• 1/4 cup fresh parsley, finely chopped
• 1 lemon, zested and juiced
• Salt to taste

Instructions

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the rinsed rice and toast for 2 minutes, stirring constantly, until slightly golden.
2. Pour in the warmed chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat the remaining olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the shrimp, seasoning with salt, black pepper, and red pepper flakes. Cook for 2 minutes per side, or until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, melt the remaining 2 tbsp butter. Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
5. Fluff the cooked rice with a fork and add it to the skillet with the garlic butter. Stir to combine, then fold in the cooked shrimp, lemon zest, and juice.
6. Garnish with fresh parsley before serving.

Just like that, you’ve got a dish with fluffy, buttery rice and juicy shrimp, all brightened up with a hint of lemon. Try serving it with a side of steamed veggies for a complete meal.

Rice and Tuna Salad with Lemon Dressing

Perfect for those days when you’re craving something light yet satisfying, this rice and tuna salad with lemon dressing is a breeze to whip up. You’ll love how the zesty lemon brightens up the dish, making it a refreshing choice for any meal.

Ingredients

• 1 cup long-grain white rice, fluffy and cooled
• 1 can (5 oz) chunk light tuna in water, drained and flaked
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, zesty and bright
• 1/2 cup cherry tomatoes, halved and juicy
• 1/4 cup red onion, finely diced for a sharp bite
• 1/4 cup fresh parsley, chopped for a herby freshness
• Salt and finely ground black pepper to season

Instructions

1. In a large mixing bowl, combine the cooled rice and flaked tuna gently to avoid breaking the tuna too much.
2. Whisk together the olive oil and lemon juice in a small bowl until emulsified for a smooth dressing.
3. Add the cherry tomatoes, red onion, and parsley to the rice mixture, tossing lightly to distribute evenly.
4. Pour the dressing over the salad and toss to coat all ingredients well, ensuring every bite is flavorful.
5. Season with salt and black pepper, adjusting to your preference but starting with a pinch of each.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Just imagine the contrast of textures—the tender rice, the flaky tuna, and the crisp veggies—all brought together by that vibrant lemon dressing. Serve it atop a bed of greens for an extra crunch or enjoy it as is for a simple, satisfying meal.

Vegetable Rice Soup with Herbs

Just imagine coming home to a bowl of warm, comforting vegetable rice soup, brimming with fresh herbs and vibrant veggies. It’s the kind of meal that feels like a hug, perfect for any day of the week.

Ingredients

• 1 cup of long-grain white rice, rinsed until the water runs clear
• 2 tbsp of rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced into small cubes
• 2 celery stalks, thinly sliced
• 4 cups of vegetable broth, low-sodium and homemade if possible
• 1 tsp of dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1/4 cup of fresh parsley, finely chopped
• 1/4 cup of fresh dill, finely chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Stir in the carrots and celery, cooking for another 5 minutes until they begin to soften.
4. Pour in the vegetable broth, then add the rice, thyme, and bay leaf. Tip: Stir occasionally to prevent the rice from sticking to the bottom.
5. Bring the soup to a boil, then reduce the heat to low, covering the pot. Simmer for 20 minutes, or until the rice is tender.
6. Remove the bay leaf, then season with salt and pepper. Tip: Taste as you go to adjust the seasoning perfectly.
7. Stir in the fresh parsley and dill just before serving. Tip: Adding herbs at the end preserves their vibrant color and flavor.

With its tender rice, soft vegetables, and aromatic herbs, this soup is a delightful balance of textures and flavors. Serve it with a sprinkle of extra herbs on top or a side of crusty bread for dipping.

Rice and Egg Breakfast Scramble

Unbelievably simple yet satisfying, this Rice and Egg Breakfast Scramble is your ticket to a hearty morning meal without the fuss. You’ll love how the creamy eggs and fluffy rice come together in minutes, making it perfect for those busy mornings.

Ingredients

• 1 cup of leftover, day-old jasmine rice (for the best texture)
• 2 large farm-fresh eggs
• 1 tbsp of rich extra virgin olive oil
• 1/4 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Heat the extra virgin olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add the day-old jasmine rice to the skillet, breaking up any clumps with a spatula. Cook for 2 minutes until slightly crispy.
3. Crack the farm-fresh eggs directly into the skillet with the rice. Quickly scramble them with the rice using your spatula.
4. Season with sea salt and finely ground black pepper. Continue to cook, stirring occasionally, until the eggs are fully set but still moist, about 3 minutes.
5. Remove from heat immediately to prevent overcooking the eggs.

Yield a plate of this scramble, and you’ll be greeted with a delightful contrast of textures—creamy eggs clinging to each grain of slightly crispy rice. Try topping it with a sprinkle of green onions or a dash of hot sauce for an extra kick.

Crispy Rice Fritters with Dipping Sauce

Hey, you know those days when you crave something crispy, savory, and just a little bit indulgent? These crispy rice fritters with dipping sauce are your answer, perfect for snacking or as a side that steals the show.

Ingredients

• 2 cups cooked jasmine rice, cooled and slightly dry
• 1/4 cup finely chopped green onions, fresh and crisp
• 2 large farm-fresh eggs, lightly beaten
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/4 cup all-purpose flour, for binding
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp sea salt, fine and clean
• 1/4 tsp freshly ground black pepper, bold and spicy
• 1/2 cup vegetable oil, for frying
• 1/2 cup sour cream, creamy and tangy
• 2 tbsp sweet chili sauce, glossy and vibrant
• 1 tbsp lime juice, zesty and fresh

Instructions

1. In a large mixing bowl, combine the cooled jasmine rice, green onions, beaten eggs, Parmesan cheese, flour, garlic powder, sea salt, and black pepper. Mix until everything is evenly distributed. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
2. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 350°F. Tip: Test the oil by dropping a small bit of the mixture in; if it sizzles immediately, it’s ready.
3. Form the rice mixture into small patties, about 2 tablespoons each, and gently place them into the hot oil. Fry in batches to avoid overcrowding, 3-4 minutes per side, until golden brown and crispy. Tip: Keep the cooked fritters warm in a 200°F oven while you finish frying the rest.
4. In a small bowl, whisk together the sour cream, sweet chili sauce, and lime juice to create the dipping sauce.
5. Serve the crispy rice fritters hot with the dipping sauce on the side. Offer a sprinkle of extra green onions or a dash of chili sauce on top for an extra kick.

Out of the fryer, these fritters are a delightful contrast of crispy edges and tender centers, with the dipping sauce adding a creamy, tangy counterpoint. Try stacking them high on a platter for a fun, shareable appetizer that’s sure to disappear fast.

Rice and Black Bean Enchiladas

Now, imagine coming home to a dish that’s both comforting and packed with flavor. These Rice and Black Bean Enchiladas are your ticket to a delicious, easy dinner that feels like a hug in a dish.

Ingredients

• 1 cup long-grain white rice, fluffy and perfectly cooked
• 1 can (15 oz) black beans, drained and rinsed until the water runs clear
• 2 cups shredded Monterey Jack cheese, melty and golden
• 1/2 cup sour cream, rich and tangy
• 1 tbsp olive oil, extra virgin and fruity
• 1 small onion, diced finely for a sweet crunch
• 2 cloves garlic, minced to release their aromatic punch
• 1 tsp ground cumin, warm and earthy
• 1/2 tsp chili powder, for a subtle kick
• 8 corn tortillas, soft and pliable
• 1 cup enchilada sauce, homemade or store-bought, smoky and rich
• Fresh cilantro, chopped for a bright finish

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for baking.
2. Heat the olive oil in a large skillet over medium heat until shimmering.
3. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic, ground cumin, and chili powder, cooking for 1 minute until fragrant.
5. Mix in the cooked rice and black beans, heating through for about 2 minutes. Tip: Let the flavors meld by keeping the heat low.
6. Remove the skillet from heat and stir in 1 cup of the shredded cheese and the sour cream until well combined.
7. Warm the tortillas for 30 seconds in the microwave to make them pliable. Tip: Cover them with a damp paper towel to prevent drying out.
8. Spread 1/2 cup of the enchilada sauce on the bottom of a 9×13 inch baking dish.
9. Divide the rice and bean mixture evenly among the tortillas, roll them up, and place seam side down in the dish.
10. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
11. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
12. Garnish with fresh cilantro before serving.

Mmm, these enchiladas come out of the oven with the cheese perfectly melted and the edges slightly crispy. The filling is hearty and flavorful, with the rice and beans providing a satisfying texture. Serve them with a side of avocado slices or a crisp green salad for a complete meal.

Leftover Rice and Spinach Casserole

Mmm, nothing beats a cozy casserole that turns last night’s leftovers into tonight’s dinner hero. You’ll love how this Leftover Rice and Spinach Casserole comes together with minimal fuss and maximum flavor.

Ingredients

• 2 cups of leftover rice, slightly dry and fluffy
• 1 bunch of fresh spinach, roughly chopped for a vibrant green bite
• 1 cup of sharp cheddar cheese, shredded for a melty, gooey texture
• 1/2 cup of whole milk, to add creaminess
• 2 large farm-fresh eggs, beaten to bind everything together
• 1 tbsp of rich extra virgin olive oil, for sautéing
• 1/2 tsp of finely ground black pepper, for a subtle kick
• 1/4 tsp of sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet, heat 1 tbsp of extra virgin olive oil over medium heat. Add the roughly chopped spinach and sauté until just wilted, about 2 minutes. Tip: Don’t overcook the spinach to keep its bright color and nutrients.
3. In a large mixing bowl, combine the sautéed spinach, leftover rice, shredded cheddar cheese, whole milk, beaten eggs, finely ground black pepper, and sea salt. Mix well until all ingredients are evenly distributed.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Tip: Press down lightly with a spatula to ensure the casserole holds together after baking.
5. Bake in the preheated oven for 25 minutes, or until the top is golden and the edges are slightly crispy. Tip: For an extra cheesy top, sprinkle a little more cheddar cheese during the last 5 minutes of baking.
6. Let the casserole cool for 5 minutes before serving. This rest time helps the layers set, making it easier to slice.

Golden and bubbly straight from the oven, this casserole boasts a delightful contrast between the crispy top and the soft, creamy interior. Serve it with a dollop of sour cream or a side of tangy salsa for an extra flavor boost.

Rice-Stuffed Tomatoes with Parmesan

Now, imagine biting into a juicy tomato, only to find it’s packed with a savory, cheesy rice filling that’s just bursting with flavor. That’s exactly what you get with this delightful dish, perfect for those summer evenings when tomatoes are at their peak.

Ingredients

• 4 large, ripe tomatoes
• 1 cup cooked basmati rice, fluffy and slightly cooled
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 2 tbsp rich extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the tomatoes and carefully scoop out the insides, leaving a 1/2-inch thick shell. Tip: Save the scooped-out tomato pulp for sauces or soups.
3. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes.
4. In a bowl, mix the cooked rice, sautéed onion and garlic, Parmesan cheese, basil, black pepper, and salt until well combined. Tip: For extra flavor, let the mixture sit for 5 minutes before stuffing.
5. Gently fill each tomato shell with the rice mixture, packing it lightly to avoid breaking the tomatoes.
6. Place the stuffed tomatoes in a baking dish and bake for 20-25 minutes, or until the tomatoes are tender and the filling is heated through. Tip: For a golden top, broil for the last 2 minutes.

Ready to serve, these Rice-Stuffed Tomatoes with Parmesan offer a delightful contrast between the soft, juicy tomato and the hearty, cheesy filling. Try pairing them with a crisp green salad for a light, satisfying meal.

Curried Rice with Chickpeas and Yogurt

Dive into a bowl of comfort with this curried rice dish, where fluffy grains meet creamy yogurt and hearty chickpeas. It’s a simple, satisfying meal that brings a little spice to your dinner routine.

Ingredients

• 1 cup basmati rice, rinsed until the water runs clear
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp garam masala, freshly ground for maximum aroma
• 1 tsp turmeric, vibrant and earthy
• 2 cups vegetable broth, rich and flavorful
• 1/2 cup plain yogurt, creamy and tangy
• 2 tbsp olive oil, extra virgin and fruity
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Salt, to taste

Instructions

1. Heat the olive oil in a large pan over medium heat until shimmering.
2. Add the onion and garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Stir in the garam masala and turmeric, toasting the spices for 30 seconds to unlock their flavors.
4. Add the rice, stirring to coat each grain with the spice mixture.
5. Pour in the vegetable broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. After 15 minutes, gently fold in the chickpeas, cover, and cook for an additional 5 minutes.
7. Remove from heat and let sit, covered, for 5 minutes to allow the rice to steam and become fluffy.
8. Fluff the rice with a fork, then drizzle with yogurt just before serving.

Velvety yogurt melds with the spiced rice, creating a dish that’s both hearty and refreshing. Serve it with a side of crispy naan or a fresh cucumber salad for a complete meal.

Rice and Mushroom Risotto Bites

Got a hankering for something crispy, creamy, and utterly delicious? These Rice and Mushroom Risotto Bites are your answer. Perfect for snacking or as a fancy appetizer, they’re sure to impress.

Ingredients

• 1 cup Arborio rice, for that perfect creamy texture
• 2 cups chicken broth, rich and flavorful
• 1 cup sliced cremini mushrooms, earthy and tender
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, for a silky finish
• 1 tbsp extra virgin olive oil, fruity and robust
• 1 small onion, finely diced for a subtle sweetness
• 1 clove garlic, minced for a punch of flavor
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp black pepper, freshly ground for a bit of heat
• 1 egg, farm-fresh and beaten, to bind everything together
• 1/2 cup breadcrumbs, golden and crispy when fried
• Vegetable oil, for frying to a perfect golden brown

Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the Arborio rice, stirring to coat each grain in oil, about 1 minute. This step ensures a creamy risotto.
3. Pour in 1/2 cup of chicken broth, stirring frequently until absorbed. Repeat this process, adding broth 1/2 cup at a time, until the rice is al dente, about 18 minutes total.
4. Stir in the mushrooms, Parmesan, butter, salt, and pepper. Cook for another 2 minutes, then remove from heat. Let cool for 10 minutes.
5. Once cooled, mix in the beaten egg. Shape the mixture into small balls, about 1 inch in diameter.
6. Roll each ball in breadcrumbs, ensuring an even coating for that perfect crunch.
7. In a deep skillet, heat vegetable oil to 350°F. Fry the risotto bites in batches until golden brown, about 2 minutes per side. Drain on paper towels.

These bites are a delightful contrast of crispy outside and creamy inside. Serve them with a side of marinara sauce for dipping, or as a unique topping for a salad. Trust us, they’re as fun to make as they are to eat.

Summary

Unlock the potential of your leftover rice with these 18 delicious recipes, perfect for busy cooks looking to whip up something tasty and quick. We hope you find inspiration to transform simple rice into amazing meals. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the rice love!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.