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Thread: What can I do with overcooked rice?

  1. #1
    Join Date
    Jul 2001
    Location
    Texas
    Posts
    4,482

    What can I do with overcooked rice?

    I'll spare you the ugly details, but I have about 3-4 cups of overcooked white rice on my hands. I was going to use it for a rice salad, but NO WAY. Just as I was about to pour the whole mess down the drain I thought, "Wait!! Maybe someone on the board knows exactly what I can do with this!!"

    So, any ideas?

    Thanks!

    Robyn

  2. #2
    Rice pudding?

    I posted a recipe on this thread that calls for 3 c. cooked rice and I'm sure it wouldn't matter if it was overcooked.

    http://community.cookinglight.com/sh...threadid=26319

    Otherwise, some kind of casserole or something? Sorry I don't have more ideas!

  3. #3
    Join Date
    Dec 2001
    Location
    Heading WEST!!
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    You can use it as a thickener for cream style soups without the cream.
    You could add it as filler for things like salmon or crab cakes.
    Maybe make a miso porridge type breakfast like the japanese eat....
    You could compost it
    Thoreau said, 'A man is rich in proportion to the things he can leave alone.'

  4. #4
    Join Date
    Jun 2000
    Location
    Columbus, OH, USA
    Posts
    3,034
    Rice pudding?

    Heat with a bit of milk and raisins and eat as a cereal?

    Bake with cheese until crusty and use as a bed for a "sauce-y" stew?

    But come to think of it, is the "overcookedness" a matter of mush or a matter of dried-out pebbles?

    Phoebe

  5. #5
    Join Date
    Jan 2001
    Location
    SO. CA
    Posts
    2,227
    We are having this tonite! Very good meatless dish!


    * Exported from MasterCook *

    MEXICAN BLACK BEANS 'N' RICE

    Recipe By :Cooking Light Cookbook 1991
    Serving Size : 1 Preparation Time :0:15
    Categories : Beans Low Fat
    Meatless Mexican
    Rice

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Teaspoons Olive Oil
    1 Cup Onion -- Chopped
    1/2 Cup Green Pepper -- Chopped
    2 Cups Long-grain rice* -- Cooked
    1/4 Teaspoon Red Pepper -- Ground
    1/2 Teaspoon Cumin -- Ground
    1 Can Black Beans (15 oz) -- Rinsed/Drained
    3/4 Cup Tomato -- Chopped
    1/4 Teaspoon Chili Powder
    Salt and Pepper to taste

    Heat olive oil in a large nonstick skillet (or black iron skillet) over medium-high heat until hot. Add onion and green pepper; saute until tender. Stir in rice and next 3 ingredients; saute 3 minutes. Add beans and chopped tomato, saute 3 minutes or until thoroughly heated. 125 Cal/1/2 Cup


    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 195 Calories; 10g Fat (43.6% calories from fat); 4g Protein; 26g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 2 Fat.

    NOTES : *For 2 cups cooked rice use: 2/3 cups rice and 1 1/8 cup water.
    Curleytop

  6. #6
    Join Date
    Jun 2000
    Location
    Vancouver, BC, Canada
    Posts
    1,168
    I've heard that lots of trendy restaurants are serving risotto cakes with their leftover risotto...I bet you could make some yummy rice cakes! Add some sauteed vegetables, maybe some leftover cooked chicken or shrimp, maybe some cheese, and seasonings, shape into patties, and saute until browned. I think they could be used as appetizers (over a salad, with small patties), a main dish (with chicken or shrimp) or a side dish.

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