1) Rice kheer

Ingredients :

  • Left-over cooked rice – 1 cup
  • Milk – 2 – 2.5 cupsSugar – 2.5 – 3 tspSalt – 1 pinchCinnamon powder – ¼ tspGreen cardamom powder – ¼ tspAlmonds, Cashews and Raisins – 1 – 1.5 tspCharoli – 1tsp

Direction :

  • In a bowl, mix the leftover rice, milk, salt and sugar
  • Pour them in a saucepan and cook on a low medium flameAfter 5 minutes. Add cardamom and cinnamon powderOn a low flame, let the rice kheer cook for 15-20 minutes and keep stirringWhen the kheer becomes thicker, add sliced cashew nuts, raisins and almondsAnd serve it! hot or cold. As you like it

2)  Schezwan fried rice :

Ingredients :

  • Vegetable oil – 2 tspGarlic (chopped) – 1 tspCelery (chopped) – 2 tbsp

Vegetables (diced) :-

  • Mushrooms, carrots, corn, peas etcLeftover rice – 3 cupsSchezwan sauce – 3 tspSoy sauce – 1 tspSalt and Pepper –to tasteGreen Onions and Sesame seeds (diced) – for topping

Directions :

  • Heat a frying pan and add oil, garlic and celery to it, cook for about 30 seconds and add vegetables
    Fry the vegetables on a high heat flame for 2-3 minutes and add schewan sauce, salt, pepper and soy sauce in a pan
  • Mix well and add the riceToss the rice to coat with the sauce and stir around for 2 minutesServe hot topped with green onions and sesame seeds.

3)   Rice and bean burrito

Ingredients :

  • Black Beans – 500 g
  • Salsa – ½ cupsCumin powder – ½ tspRice – ¾ cupCheddar Cheese – 1 cupIceburg lettuce (shredded)Sour cream – ½ cupAvocado slicesTortillas – 6-8 flour

Directions :

  • In a frying pan over low medium heat, combine black beans, salsa and cumin powderAdd the leftover rice and allow to cook until hotSpoon the rice and beans mixture onto the flour tortillas evenlyOn each tortilla top some grated cheese, lettuce, sour cream and two-three slices of avocado or any other toppings you’d likeWrap your burrito and serve hot

4) Rice cutlet recipe :

Ingredients :

  • Leftover rice – 1 cupPotatoes (mashed) – ½ cupOnions (chopped) – ¼ cupGreen chilli (chopped) – 1Coriander leaves – 2 tspTurmeric powder – 1 pinchRed chilli powder – ¼ tspCumin powder – ½ tspCoriander powder – ½ tspGaram masala powder – ¼ to ½ tspGram flour – 3 tspSalt – as per tasteOil – 3 tsp 

Directions :

(Making rice cutlet mixture)

  • In a bowl, mix all ingredients expect oil, mix well
  • As per your taste, add more spice powders or saltAfter you mix well everything, the rice will also get mashedTurn them into a small sized patties or tikkis

(Frying rice cutlet)

  • In a frying pan, heat 3 tbsp oil
  • Place the rice cutlets when oil is hotCook them until light brown and flip againWhen done, serve the rice cutlets with coriander chutney or tomato ketchup

5) Leftover rice idli

Ingredients :

  • Leftover rice – 2/3 cupPoha (flattened rice) – 1/3 cupRice rawa – 1 cupYogurt – ½ cupWater – 1Salt – 1 tspEno fruit salt – 1 tsp 

Directions :

(Making the idli batter)

  • In a large bowl cook leftover rice, poha and rice rawaAnd salt, yogurt and 1 cup of water, set aside for 30 minutesThen add the mixture to the high speed blender. Add 2/3 cup of water and make a paste of it, keep it aside for 20 minutes

(Streaming the batter)

  • While the batter is kept aside for 10 minutes, in a idli cooker or huge sauce pan add water and make sure it doesn’t touch the bottom mould of idli
    Grease the idli moulds with oil or ghee and set aside
  • Once the water comes to boiling point, take the idli batter and add 1 tsp of eno fruit salt and stir it wellNow add the batter in the mouldPut the mould together on the tier and place in a sauce panClose the lid if using a pressure cookerSteam the idli for 15 minutesWhen its done serve the idli warm and with some coconut chutney and sambhar


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