5 Delicious Recipes to Cook with Leftover Rice

Very few people got enough time to cook three meals each day, every day! That is why meal-preps and leftovers work. If stored in an airtight container, leftover items can last you for 4-5 days depending on the temperature you are in.

So, coming to leftover rice, how to store it properly? The best way to store rice is in glass airtight containers and placed in the refrigerator. Cook with Daawat, one of the best brown rice brands in India. To increase the absorption of brown basmati rice benefit, soak the rice in water before cooking.

Veggie Fried Rice

You can use leftover brown rice for this recipe. Chop onions, broccoli, zucchini, cherry tomatoes. In a hot wok, sauté some star anise, bay leaf in sesame oil. Add the veggies and cook until tender. Add the rice and cook for 10 minutes. Add a sprinkle of soy sauce, lemon juice, and sriracha sauce. Finish with chopped spring onions and cashew nuts. Serve hot with a side of stir-fried veggies in chili garlic sauce. This summer fried rice can be stored in an airtight container. To increase the brown basmati rice benefit, you can use sprouted brown rice for this recipe.

If you are wondering which brown rice is best, cook with Daawat, one of the best brown rice brands in India.



Fragrant Coconut Rice

Start with blanching leftover basmati rice in coconut milk. Add some lemongrass, kaffir lime and galangal while blanching the rice.  In a separate pan, add mustard seeds, asafoetida, chana dal, and curry leaves and temper the spices until fragrant. Add some peanuts and roast until golden. Once the rice is cooked, add the rice and coat well in the spices. Finish with some toasted coconut flakes. This delicious preparation can be served with pudina chutney.

Sweet & Sour Rice

To make the tamarind pulp, soak the pods in hot water. Once soaked, squeeze out the pulp to make a thick pulp. Sauté some coriander seeds, mustard seeds, urad daal, chana daal, curry leaves, and peanuts. Add asafoetida and the tamarind pulp. Add a teaspoon of jaggery and cook for 10 minutes. When the mix thickens, add the leftover basmati rice and stir well. Serve hot with mint curd.

Lime Rice

Sauté some peanuts in sesame oil until golden and crunchy. Add a handful of cashew nuts, mustard seeds, chana dal, mustard seeds, asafoetida, and turmeric powder. When the spices turn aromatic, add the leftover rice. Add freshly squeezed juice of 2 limes and some zest.

Curd Rice

In a pan start with tempering mustard seeds, curry leaf, dried red chilli, asafoetida in coconut oil. In a bowl add the leftover rice, curd, and the tempered spices. Mix well with a spoon. Sprinkle fresh coriander leaves, pomegranates, and enjoy cold.

Enjoy these delicious recipes that can be prepared with leftover white or brown rice.

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