Just opened your fridge to find a container of leftover rice staring back at you? You’re not alone! Those humble grains hold endless dinner potential for busy weeknights. From quick fried rice to comforting casseroles, we’ve gathered 20 creative ways to transform that leftover rice into delicious meals in no time. Let’s turn your fridge finds into family favorites!
Fried Rice with Vegetables and Egg
This versatile fried rice transforms leftover grains into a satisfying meal in minutes. The combination of crisp vegetables, fluffy eggs, and aromatic seasonings creates a balanced dish that’s perfect for busy weeknights. Toss in whatever vegetables you have on hand for endless variations.
Ingredients
- 3 cups cold, day-old jasmine rice
- 2 tablespoons avocado oil
- 3 pasture-raised eggs, lightly beaten
- 1 cup finely diced yellow onion
- 3/4 cup diced carrots, 1/4-inch cubes
- 3/4 cup frozen green peas, thawed
- 2 tablespoons tamari
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced
Instructions
- Heat a large carbon steel wok over high heat until wisps of smoke appear, about 3 minutes.
- Add 1 tablespoon avocado oil and swirl to coat the cooking surface evenly.
- Pour beaten eggs into the center and scramble for 45 seconds until soft curds form.
- Transfer eggs to a clean plate immediately to prevent overcooking.
- Add remaining avocado oil to the hot wok and sauté onions for 90 seconds until translucent.
- Add carrot dice and stir-fry for 2 minutes until edges begin to caramelize.
- Break cold rice into the wok, using a spatula to press and separate any clumps.
- Spread rice in an even layer and cook undisturbed for 60 seconds to develop a toasted crust.
- Return scrambled eggs to the wok along with thawed peas, tossing to combine thoroughly.
- Drizzle tamari around the perimeter of the wok where it will sizzle and caramelize instantly.
- Remove from heat and fold in toasted sesame oil and sliced scallions.
Achieving the perfect fried rice requires cold, day-old rice to prevent mushiness—freshly cooked grains release too much starch. The finished dish should have distinct, separate grains with a subtle chew, caramelized edges from high-heat cooking, and vibrant vegetable colors. For an elegant presentation, pack the rice into a small bowl and invert onto a plate, garnishing with additional scallions and a drizzle of chili crisp.
Leftover Rice Pancakes
Yesterday’s leftover rice transforms beautifully into these crispy, savory pancakes. Your refrigerator’s forgotten container holds the key to this quick, satisfying meal that comes together in minutes. Yield perfectly golden cakes with minimal effort and maximum flavor payoff.
Ingredients
- 2 cups cold cooked jasmine rice
- 2 pasture-raised eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 2 scallions, finely minced
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons clarified butter, divided
- ¼ cup crème fraîche for serving
Instructions
- Combine cold cooked jasmine rice, lightly beaten pasture-raised eggs, all-purpose flour, finely minced scallions, Diamond Crystal kosher salt, and freshly ground black pepper in a medium mixing bowl.
- Mix thoroughly with a rubber spatula until the mixture holds together when pressed, about 1 minute of vigorous stirring.
- Heat a 10-inch cast-iron skillet over medium heat for 2 minutes until a water droplet sizzles upon contact.
- Add 1 tablespoon clarified butter to the hot skillet, swirling to coat the surface evenly.
- Form ¼-cup portions of the rice mixture into ½-inch thick patties using your hands, pressing firmly to compact.
- Place 4 patties in the skillet, leaving 1 inch between each for proper browning.
- Cook for 3-4 minutes until the bottoms develop a deep golden-brown crust that releases easily from the skillet.
- Flip each pancake carefully using a thin metal spatula, ensuring the crispy crust remains intact.
- Add another tablespoon of clarified butter to the skillet, drizzling around the pancakes.
- Cook the second side for 3 minutes until equally golden-brown and crisp.
- Transfer cooked pancakes to a wire rack set over a baking sheet to maintain crispness.
- Repeat the cooking process with remaining batter, using the final tablespoon of clarified butter.
Unbelievably crispy exteriors give way to tender, chewy interiors with subtle scallion fragrance. The clarified butter creates a nutty depth that complements the rice’s natural sweetness. Serve immediately with a dollop of crème fraîche or top with smoked salmon for an elegant brunch presentation.
Cheesy Rice Balls
Haven’t we all stared at leftover rice wondering what magic we could create? These cheesy rice balls transform simple ingredients into crispy, molten-centered delights. They’re the perfect solution for using up cooked rice while creating something extraordinary.
Ingredients
– 3 cups cooked jasmine rice, cooled to room temperature
– 1 cup sharp white cheddar cheese, finely grated
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup Parmigiano-Reggiano, freshly grated
– 1/4 cup all-purpose flour
– 2 tbsp clarified butter
– 1 tsp fine sea salt
– 1/2 tsp freshly ground black pepper
– 4 cups peanut oil for frying
– 1 cup panko breadcrumbs
Instructions
1. Combine cooled jasmine rice, sharp white cheddar, Parmigiano-Reggiano, all-purpose flour, fine sea salt, and black pepper in a large mixing bowl.
2. Add lightly beaten pasture-raised eggs to the rice mixture and mix thoroughly until the mixture holds together when pressed.
3. Chill the rice mixture in the refrigerator for 30 minutes to firm up for easier shaping.
4. Portion the chilled mixture into 2-tablespoon scoops using a cookie scoop for uniform sizing.
5. Roll each portion between your palms to form tight, compact balls, pressing firmly to eliminate air pockets.
6. Roll each rice ball in panko breadcrumbs, coating evenly and pressing gently to adhere.
7. Heat peanut oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
8. Fry rice balls in batches of 4-5 at a time to maintain oil temperature, cooking for 3-4 minutes until golden brown.
9. Remove fried rice balls with a spider strainer and drain on a wire rack set over a baking sheet.
10. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
11. Pan-fry the rice balls for 1 minute per side to create an extra-crispy exterior.
12. Serve immediately while the cheese centers remain molten.
The crisp panko crust gives way to a creamy, cheese-laced rice interior that maintains distinct grain texture. The sharp cheddar provides a tangy counterpoint to the nutty Parmigiano-Reggiano, creating layered cheese flavor. Serve them alongside marinara for dipping or as elegant appetizers at your next gathering.
Rice Pudding with Cinnamon
A comforting classic that transforms simple pantry staples into creamy perfection. This rice pudding delivers warmth and spice in every spoonful, making it ideal for chilly evenings or nostalgic dessert cravings. Using short-grain rice ensures the creamiest texture possible.
Ingredients
– 1 cup short-grain white rice
– 4 cups whole milk
– 1/2 cup granulated sugar
– 1/4 teaspoon fine sea salt
– 1 cinnamon stick
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon freshly grated nutmeg
– Ground cinnamon for dusting
Instructions
1. Rinse 1 cup short-grain white rice under cold water until water runs clear.
2. Combine rinsed rice, 4 cups whole milk, 1/2 cup granulated sugar, 1/4 teaspoon fine sea salt, and 1 cinnamon stick in a heavy-bottomed saucepan.
3. Bring mixture to a simmer over medium heat, stirring constantly with a wooden spoon.
4. Reduce heat to low and cover saucepan, cooking for 25 minutes while stirring every 5 minutes to prevent sticking.
5. Remove saucepan from heat and discard the cinnamon stick.
6. Temper 2 large pasture-raised eggs by slowly whisking in 1/2 cup of the hot rice mixture.
7. Pour tempered egg mixture back into the saucepan, stirring vigorously to incorporate.
8. Return saucepan to low heat and cook for 3 minutes, stirring constantly until thickened.
9. Remove from heat and stir in 1 teaspoon pure vanilla extract and 1/4 teaspoon freshly grated nutmeg.
10. Transfer pudding to a glass bowl and press plastic wrap directly onto the surface to prevent skin formation.
11. Refrigerate for at least 4 hours until completely chilled and set.
12. Dust individual servings generously with ground cinnamon before serving.
Gradually cooling allows the starches to fully set for optimal creaminess. The finished pudding should be thick enough to hold its shape on a spoon yet remain luxuriously smooth. For an elegant presentation, layer with poached pears or serve alongside espresso for a sophisticated dessert pairing.
Spicy Kimchi Fried Rice
Let’s cut straight to this fiery Korean staple that transforms leftover rice into a flavor bomb. Last night’s grains get new life with fermented kimchi and a perfectly fried egg. This dish comes together in minutes but delivers maximum umami impact.
Ingredients
– 3 cups day-old cooked jasmine rice
– 1 cup napa cabbage kimchi, roughly chopped with 2 tbsp kimchi brine
– 2 pasture-raised eggs
– 3 tbsp rendered bacon fat
– 2 tbsp gochujang (Korean red chili paste)
– 1 tbsp toasted sesame oil
– 1 tsp fish sauce
– 2 scallions, thinly sliced on bias
– 1 tbsp toasted sesame seeds
Instructions
1. Heat a large cast-iron skillet over medium-high heat until a water droplet sizzles immediately.
2. Add 2 tablespoons rendered bacon fat to the hot skillet, swirling to coat the surface evenly.
3. Crack 2 pasture-raised eggs into the skillet, cooking undisturbed for 2 minutes until whites are set but yolks remain runny.
4. Transfer eggs to a plate using a thin-edged spatula to avoid breaking the yolks.
5. Add remaining 1 tablespoon rendered bacon fat to the same skillet.
6. Sauté chopped kimchi for 90 seconds until edges begin to crisp slightly.
7. Add day-old jasmine rice, breaking up any clumps with a wooden spatula.
8. Cook rice mixture for 3 minutes, stirring constantly until grains separate and develop a slight crust.
9. Stir in gochujang until evenly distributed throughout the rice.
10. Drizzle kimchi brine and fish sauce around the perimeter of the skillet.
11. Continue cooking for 2 more minutes, allowing the liquid to fully incorporate.
12. Remove skillet from heat and fold in toasted sesame oil.
13. Garnish with sliced scallions and toasted sesame seeds.
14. Top with fried eggs placed centrally over the rice.
Outstanding texture contrast comes from crispy rice bits against the creamy egg yolk. The fermented kimchi provides tangy heat that builds with each bite. Serve immediately in the hot skillet for dramatic presentation, or portion into bowls with extra kimchi on the side.
Rice and Black Bean Burritos
Crafting these satisfying burritos requires minimal effort but delivers maximum flavor. Combine pantry staples with fresh ingredients for a meal that pleases everyone. This version balances creamy beans with perfectly seasoned rice.
Ingredients
- 1 cup long-grain white rice, rinsed until water runs clear
- 2 cups filtered water
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 (15-ounce) cans black beans, drained and rinsed
- 4 large flour tortillas (10-inch diameter)
- 1 cup Monterey Jack cheese, freshly grated
- 1 ripe avocado, sliced
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Combine rinsed rice and filtered water in a medium saucepan over high heat.
- Bring to a boil, then immediately reduce heat to low and cover tightly.
- Simmer for 18 minutes until all liquid is absorbed and rice grains are separate.
- Remove from heat and let stand covered for 5 minutes to steam.
- Fluff rice with a fork and spread on a baking sheet to cool completely.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Sauté diced onion for 6-8 minutes until translucent and edges begin to caramelize.
- Add minced garlic and cook for 1 minute until fragrant but not browned.
- Stir in ground cumin and smoked paprika, toasting spices for 30 seconds.
- Add drained black beans and cook for 4-5 minutes until heated through.
- Gently fold cooled rice into bean mixture until fully incorporated.
- Warm tortillas one at a time in a dry skillet over medium heat for 20 seconds per side.
- Place warmed tortillas on work surface and divide filling evenly among them.
- Sprinkle grated Monterey Jack cheese over filling while still hot.
- Arrange avocado slices and cilantro leaves over cheese layer.
- Fold sides of tortilla inward, then roll tightly from bottom to form secure burritos.
- Return burritos to skillet seam-side down and cook for 2-3 minutes until golden.
- Flip and cook opposite side for 2 minutes until crisp and cheese is melted.
Resulting burritos feature contrasting textures of creamy beans against fluffy rice within a crisp tortilla shell. The smoked paprika adds subtle depth while fresh lime brightens each bite. Serve immediately with extra lime wedges for squeezing, or wrap tightly in parchment for portable meals.
Rice-Stuffed Bell Peppers
Generously stuffed bell peppers make for a satisfying weeknight meal that balances vibrant vegetables with hearty grains. Get ready to transform simple ingredients into a colorful, comforting dish that pleases both eyes and palate.
Ingredients
- 4 large bell peppers, mixed colors
- 2 cups cooked long-grain white rice
- 1 lb ground beef, 85% lean
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup crushed tomatoes
- ½ cup sharp cheddar cheese, freshly grated
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F and position the rack in the center.
- Slice ½ inch from the top of each bell pepper and remove all seeds and membranes.
- Brush peppers lightly with 1 tablespoon olive oil and season interiors with kosher salt.
- Heat remaining olive oil in a large skillet over medium-high heat until shimmering.
- Add diced onion and cook for 4 minutes until translucent, stirring frequently.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef, breaking it up with a wooden spoon, and cook for 6 minutes until browned.
- Drain excess fat from the skillet using a slotted spoon.
- Stir in crushed tomatoes, smoked paprika, dried oregano, and red pepper flakes.
- Simmer the mixture for 3 minutes until slightly thickened.
- Remove from heat and fold in cooked rice until fully incorporated.
- Season the filling generously with kosher salt and freshly ground black pepper.
- Pack the rice mixture firmly into the prepared bell peppers, mounding slightly at the top.
- Arrange stuffed peppers upright in a baking dish just large enough to hold them snugly.
- Pour ¼ cup water into the bottom of the baking dish around the peppers.
- Cover tightly with aluminum foil and bake for 25 minutes.
- Remove foil and sprinkle grated cheddar cheese evenly over each pepper.
- Return to oven and bake uncovered for 10 minutes until cheese is bubbly and lightly browned.
- Let rest for 5 minutes before serving to allow filling to set.
Our peppers emerge with tender-crisp walls that give way to a savory, well-seasoned filling. The smoked paprika adds subtle depth while the melted cheese creates a golden crown. For a fresh contrast, serve alongside a simple arugula salad dressed with lemon vinaigrette.
Garlic Butter Rice Cakes
Kickstart your weeknight dinner with these crispy-edged garlic butter rice cakes. Pan-frying transforms leftover rice into golden, savory disks with a satisfying crunch. They’re the perfect blank canvas for your favorite toppings or sauces.
Ingredients
– 3 cups day-old cooked jasmine rice
– 2 large pasture-raised eggs, lightly beaten
– 1/4 cup finely grated Parmigiano-Reggiano
– 2 tbsp clarified butter
– 4 cloves garlic, microplaned
– 1/2 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
– 2 tbsp extra virgin olive oil
Instructions
1. Combine jasmine rice, beaten eggs, Parmigiano-Reggiano, microplaned garlic, sea salt, and black pepper in a large mixing bowl.
2. Mix thoroughly until the rice is evenly coated and the mixture holds together when pressed.
3. Divide the mixture into 8 equal portions using a 1/4-cup measuring scoop.
4. Press each portion firmly into 1/2-inch thick patties between your palms.
5. Heat clarified butter and olive oil in a large cast-iron skillet over medium-high heat until shimmering (350°F).
6. Carefully place rice patties in the hot skillet, leaving 1 inch between each for proper browning.
7. Pan-fry for 4-5 minutes until the bottoms develop a deep golden-brown crust.
8. Flip each rice cake using a thin metal spatula to maintain structural integrity.
9. Cook the second side for 3-4 minutes until equally crisp and golden brown.
10. Transfer finished rice cakes to a wire rack set over a baking sheet to prevent sogginess.
11. Serve immediately while the exteriors remain crackly and hot.
Melt-in-your-mouth centers contrast beautifully with the shatteringly crisp exteriors in these garlic-forward rice cakes. The nutty complexity of clarified butter enhances the savory cheese notes perfectly. For an elegant presentation, top with quick-pickled radishes or serve alongside seared scallops for a restaurant-quality meal.
Rice and Tuna Salad
Humble yet sophisticated, this rice and tuna salad transforms pantry staples into an elegant meal. Perfectly cooked grains meet premium tuna for a dish that’s both nourishing and refined. Here’s how to build it with precision and flair.
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 (5-ounce) cans oil-packed albacore tuna, drained
– ½ cup finely diced English cucumber
– ¼ cup thinly sliced scallions, green parts only
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Combine the rinsed rice with 1¾ cups cold water in a medium saucepan.
2. Bring to a boil over high heat, then immediately reduce to a simmer and cover tightly.
3. Cook for 18 minutes exactly, then remove from heat and let stand covered for 5 minutes—this ensures fluffy, separate grains.
4. Spread the cooked rice in a thin layer on a baking sheet to cool completely, about 15 minutes; rapid cooling prevents mushiness.
5. Flake the drained tuna into a large mixing bowl using a fork, preserving some texture.
6. Add the cooled rice, diced cucumber, and sliced scallions to the bowl.
7. Whisk together the olive oil, lemon juice, Dijon mustard, sea salt, and black pepper in a small bowl until emulsified.
8. Pour the dressing over the rice and tuna mixture, then toss gently with a rubber spatula to coat evenly without breaking the tuna.
9. Chill the salad for at least 30 minutes before serving to allow flavors to meld.Velvety rice contrasts with the firm, flaky tuna, while the lemon-Dijon dressing cuts through the richness. Serve it scooped into butter lettuce cups for a light lunch, or pack it for a picnic—it travels beautifully without wilting.
Vegetable Rice Soup
Warm, comforting, and packed with vegetables, this soup transforms simple rice into a nourishing meal. It comes together quickly using pantry staples for a satisfying weeknight dinner. The aromatic base creates depth while the vegetables maintain their texture.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 cup finely diced yellow onion
– 3 cloves garlic, minced
– 2 medium carrots, cut into ¼-inch dice
– 2 celery stalks, cut into ¼-inch dice
– 6 cups vegetable broth
– 1 cup long-grain white rice, rinsed
– 1 bay leaf
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 cups fresh spinach leaves
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add finely diced yellow onion and sauté for 4 minutes until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add diced carrots and celery, cooking for 5 minutes until slightly softened.
5. Pour in vegetable broth and bring to a boil over high heat.
6. Add rinsed long-grain white rice, bay leaf, fine sea salt, and freshly ground black pepper.
7. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender.
8. Remove bay leaf and discard.
9. Stir in fresh spinach leaves and cook for 2 minutes until wilted.
10. Turn off heat and stir in freshly squeezed lemon juice.
11. Garnish with chopped fresh parsley before serving.
Notably creamy from the rice starch, this soup balances earthy vegetables with bright lemon notes. The spinach adds vibrant color while maintaining slight texture. Serve it topped with crispy fried shallots or alongside crusty artisan bread for contrasting crunch.
Rice and Egg Muffins
Grab these simple ingredients for a protein-packed breakfast that comes together in minutes. Rice and egg muffins transform leftover grains into portable morning fuel. They’re perfect for meal prep and endlessly customizable with your favorite mix-ins.
Ingredients
- 2 cups cooked jasmine rice, cooled
- 6 pasture-raised eggs, lightly beaten
- 1/2 cup sharp cheddar cheese, finely grated
- 1/4 cup scallions, thinly sliced
- 2 tbsp clarified butter, melted
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp smoked paprika
Instructions
- Preheat your oven to 375°F and generously grease a standard 12-cup muffin tin with clarified butter using a pastry brush.
- Combine cooled jasmine rice, lightly beaten pasture-raised eggs, and finely grated sharp cheddar cheese in a large mixing bowl.
- Add thinly sliced scallions, kosher salt, freshly ground black pepper, and smoked paprika to the rice mixture.
- Fold all ingredients together until fully incorporated, being careful not to overmix—this prevents tough muffins.
- Scoop the mixture evenly into the prepared muffin cups, filling each about 3/4 full for optimal rising.
- Bake at 375°F for 18-22 minutes until the tops are golden brown and the centers feel firm when lightly pressed.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack—this prevents sticking and improves texture.
- Run a small offset spatula around each muffin edge to ensure clean release from the pan.
Meticulously baked rice and egg muffins develop a crisp exterior while maintaining a tender, slightly custardy interior. The smoked paprika adds subtle warmth that complements the sharp cheddar beautifully. Serve them warm with avocado slices and hot sauce for a complete breakfast, or enjoy cold straight from the refrigerator.
Thai Pineapple Fried Rice
Never underestimate the power of sweet and savory in one pan. This Thai pineapple fried rice delivers vibrant flavors with minimal effort. Perfect for weeknights when you crave something extraordinary.
Ingredients
– 3 cups cooked jasmine rice, day-old and chilled
– 2 cups fresh pineapple chunks, 1-inch pieces
– 8 ounces large shrimp, peeled and deveined
– 2 pasture-raised eggs, lightly beaten
– 3 tablespoons avocado oil, divided
– 2 tablespoons fish sauce
– 1 tablespoon tamari
– 1 teaspoon raw cane sugar
– ½ cup diced yellow onion, ¼-inch dice
– 3 garlic cloves, minced
– 1 Thai chili, finely sliced
– ¼ cup chopped cilantro
– 2 scallions, thinly sliced
– ¼ cup roasted cashews
– 1 lime, quartered
Instructions
1. Heat 1 tablespoon avocado oil in a large wok over high heat until shimmering.
2. Add shrimp and cook for 90 seconds per side until opaque and lightly seared.
3. Transfer shrimp to a clean plate using tongs.
4. Pour beaten eggs into the hot wok and swirl to form a thin layer.
5. Cook eggs for 45 seconds until set but not browned, then scramble into large curds.
6. Remove eggs and set aside with shrimp.
7. Add remaining 2 tablespoons avocado oil to the wok.
8. Sauté diced onion for 2 minutes until translucent but not browned.
9. Add minced garlic and sliced Thai chili, stirring constantly for 30 seconds until fragrant.
10. Break up chilled jasmine rice with your fingers before adding to the wok.
11. Stir-fry rice for 3 minutes, pressing against the wok surface to create slight crispness.
12. Combine fish sauce, tamari, and raw cane sugar in a small bowl, then pour over rice.
13. Toss continuously for 1 minute until rice is evenly coated and steaming hot.
14. Fold in pineapple chunks, cooked shrimp, and egg curds.
15. Cook for 1 additional minute just to warm through.
16. Remove wok from heat and stir in chopped cilantro and sliced scallions.
17. Garnish with roasted cashews and serve immediately with lime wedges.
Zesty lime cuts through the rich umami notes while cashews provide satisfying crunch. The rice should be slightly dry with distinct grains, not clumpy. For dramatic presentation, serve in hollowed-out pineapple halves warmed in a 350°F oven for 10 minutes.
Rice and Chicken Casserole
Gather your ingredients for this comforting one-dish meal that transforms simple components into a satisfying family dinner. Golden rice forms the foundation while tender chicken and aromatic vegetables create layers of flavor. This casserole comes together efficiently for busy weeknights yet delivers restaurant-quality results.
Ingredients
– 1.5 cups long-grain white rice, rinsed until water runs clear
– 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 1 large yellow onion, finely diced
– 3 celery stalks, bias-cut into ¼-inch pieces
– 2 carrots, peeled and cut into ½-inch dice
– 4 garlic cloves, minced
– 3 cups chicken stock, preferably homemade
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 2 tbsp extra virgin olive oil
– 1 tsp fresh thyme leaves
– ½ tsp smoked paprika
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Pat chicken thighs completely dry with paper towels and season both sides generously with kosher salt and black pepper.
3. Heat olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering.
4. Sear chicken thighs skin-side down for 5-6 minutes until deeply golden brown, then flip and cook 3 minutes more.
5. Transfer chicken to a plate, leaving rendered fat in the pot.
6. Add butter to the pot and melt over medium heat.
7. Sauté diced onion, celery, and carrots for 6-8 minutes until vegetables have softened and onions are translucent.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add rinsed rice to the pot and toast for 2 minutes, stirring constantly to coat each grain with fat.
10. Pour in chicken stock and heavy cream, scraping any browned bits from the bottom of the pot.
11. Stir in fresh thyme leaves and smoked paprika until evenly distributed.
12. Return seared chicken thighs to the pot, nestling them into the rice mixture.
13. Bring the liquid to a gentle simmer, then immediately cover with a tight-fitting lid.
14. Transfer the covered Dutch oven to the preheated oven and bake for 25 minutes.
15. Remove from oven and let rest covered for 10 minutes to allow rice to fully absorb remaining liquid.
16. Fluff rice gently with a fork, shredding the chicken into bite-sized pieces as you mix.
Just baked, this casserole emerges with perfectly separate rice grains suspended in a creamy sauce. The chicken remains incredibly moist while the vegetables provide subtle sweetness against the smoky paprika backdrop. For an elegant presentation, garnish with fresh parsley and serve directly from the Dutch oven at the table.
Rice and Spinach Frittata
Oven-baked frittatas transform humble ingredients into elegant meals. Rice and spinach frittata combines pantry staples with fresh greens for a satisfying dish. This versatile recipe works equally well for brunch or dinner.
Ingredients
- 6 pasture-raised eggs, lightly beaten
- 1 cup cooked jasmine rice, cooled
- 2 cups fresh spinach leaves, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons clarified butter
- 1/4 cup finely diced yellow onion
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Preheat oven to 375°F and position rack in center position.
- Heat 10-inch oven-safe skillet over medium heat for 2 minutes until evenly warm.
- Add clarified butter to skillet and swirl to coat entire surface.
- Sauté diced yellow onion for 3-4 minutes until translucent but not browned.
- Add chopped spinach leaves and cook for 1 minute until just wilted.
- Tip: Wilt spinach quickly to preserve vibrant green color and nutrients.
- Combine cooled jasmine rice with spinach-onion mixture in skillet.
- In separate bowl, whisk pasture-raised eggs with heavy cream until fully incorporated.
- Stir grated Parmesan cheese, kosher salt, black pepper, and smoked paprika into egg mixture.
- Pour egg mixture evenly over rice and vegetables in skillet.
- Cook undisturbed on stovetop for 4 minutes until edges begin to set.
- Tip: Let edges set before baking to prevent sticking and ensure clean slices.
- Transfer skillet to preheated oven and bake for 18-20 minutes.
- Check doneness by inserting knife in center – it should emerge clean with no wet egg residue.
- Tip: Avoid overbaking to maintain creamy interior texture.
- Remove skillet using oven mitts and rest frittata for 5 minutes before slicing.
Delicate custard texture contrasts beautifully with the rice’s slight chewiness. Earthy spinach and smoked paprika create depth against the rich Parmesan backdrop. Serve warm wedges with a crisp arugula salad or cool completely for portable picnic portions.
Mexican Rice and Bean Bake
Rustic and satisfying, this one-dish wonder combines pantry staples into a complete meal. Perfect for busy weeknights when you need something hearty with minimal cleanup. The layered flavors develop beautifully during baking, creating a comforting texture throughout.
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 tablespoons extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 2 teaspoons smoked paprika
– 1 (15-ounce) can fire-roasted diced tomatoes, undrained
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (4-ounce) can diced green chilies
– 2 cups vegetable broth
– 1 cup shredded Monterey Jack cheese
– ¼ cup fresh cilantro, chopped
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Rinse 1 cup long-grain white rice under cold water until the water runs clear to remove excess starch.
3. Heat 2 tablespoons extra virgin olive oil in a large oven-safe skillet over medium heat.
4. Add 1 medium finely diced yellow onion and cook for 4-5 minutes until translucent.
5. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
6. Add 1 tablespoon ground cumin and 2 teaspoons smoked paprika, toasting for 30 seconds to release oils.
7. Pour in the rinsed rice, stirring to coat with spices for 1 minute.
8. Add 1 can undrained fire-roasted diced tomatoes, 1 can rinsed black beans, and 1 can diced green chilies.
9. Pour in 2 cups vegetable broth and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
10. Bring the mixture to a simmer, then immediately transfer the skillet to the preheated oven.
11. Bake uncovered for 25 minutes until the rice has absorbed most liquid.
12. Remove from oven and top evenly with 1 cup shredded Monterey Jack cheese.
13. Return to oven for 5-7 minutes until cheese is fully melted and bubbly.
14. Remove from oven and let rest for 5 minutes to allow rice to fully absorb remaining moisture.
15. Garnish with ¼ cup chopped fresh cilantro before serving.
Velvety rice grains separate perfectly while maintaining a creamy texture from the melted cheese. The smoked paprika provides subtle warmth that complements the earthy black beans beautifully. For a restaurant-style presentation, serve individual portions topped with sliced avocado and a drizzle of crema.
Rice and Shrimp Stir-Fry
Meticulously balancing simplicity with sophisticated flavor, this rice and shrimp stir-fry transforms basic ingredients into an elegant weeknight meal. Fresh shrimp and aromatic vegetables create a vibrant dish that comes together in minutes. The key lies in proper technique and ingredient preparation for optimal texture and flavor.
Ingredients
– 1 lb wild-caught large shrimp, peeled and deveined
– 3 cups cooked jasmine rice, day-old and chilled
– 2 tbsp cold-pressed avocado oil
– 1 tbsp toasted sesame oil
– 3 cloves garlic, finely minced
– 1 tbsp fresh ginger, microplaned
– 1 cup snap peas, trimmed and bias-cut
– 1 red bell pepper, julienned
– 2 scallions, thinly sliced on bias
– 2 tbsp tamari
– 1 tsp fish sauce
– 1 tsp rice vinegar
– ½ tsp crushed red pepper flakes
Instructions
1. Pat shrimp completely dry with paper towels and season with kosher salt.
2. Heat avocado oil in a large carbon steel wok over high heat until shimmering, about 450°F.
3. Add shrimp in a single layer and sear for 90 seconds without moving.
4. Flip shrimp and cook for 60 seconds until opaque, then transfer to a plate.
5. Add sesame oil to the hot wok and immediately add minced garlic and microplaned ginger.
6. Stir constantly for 30 seconds until fragrant but not browned.
7. Add snap peas and julienned bell pepper, tossing continuously for 2 minutes until brightened in color.
8. Crumble chilled jasmine rice into the wok, breaking up any clumps with a spatula.
9. Spread rice evenly across the hot surface and let it crisp for 60 seconds without stirring.
10. Add tamari, fish sauce, and rice vinegar around the edges of the wok to deglaze.
11. Return shrimp to the wok along with any accumulated juices.
12. Add sliced scallions and crushed red pepper flakes, tossing everything together for 60 seconds until fully incorporated.
13. Remove from heat and let rest for 2 minutes before serving. Perfectly cooked shrimp remain tender against the slightly chewy rice grains, while the sesame oil and fish sauce create an umami-rich foundation. For an elegant presentation, garnish with additional scallion greens and serve immediately in warmed bowls.
Rice and Pea Croquettes
Bite-sized and bursting with flavor, these rice and pea croquettes transform simple pantry staples into elegant appetizers. Their crispy golden exterior gives way to a creamy, herb-flecked interior that satisfies both texture and taste. Perfect for entertaining or elevating weeknight dinners, they come together with minimal fuss but deliver maximum impact.
Ingredients
– 2 cups cooked jasmine rice, cooled completely
– 1 cup frozen petite peas, thawed
– 1/2 cup finely grated Parmigiano-Reggiano
– 1/4 cup all-purpose flour
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup panko breadcrumbs
– 2 tbsp clarified butter
– 1/4 cup whole milk
– 1 tsp fine sea salt
– 1/2 tsp freshly cracked black pepper
– 2 qt vegetable oil for frying
– 1 lemon, cut into wedges
Instructions
1. Combine cooled jasmine rice, thawed petite peas, Parmigiano-Reggiano, all-purpose flour, whole milk, fine sea salt, and freshly cracked black pepper in a large mixing bowl.
2. Mix vigorously with a rubber spatula until the mixture becomes sticky and holds together when pressed, about 2 minutes.
3. Portion the mixture into 2-tablespoon scoops and roll between palms to form compact cylinders. Tip: Chill mixture for 15 minutes if too soft to shape.
4. Arrange three shallow dishes: one with all-purpose flour, one with lightly beaten pasture-raised eggs, and one with panko breadcrumbs.
5. Dredge each cylinder first in flour, shaking off excess, then dip completely in egg, allowing excess to drip off.
6. Roll egg-coated cylinders in panko breadcrumbs until evenly covered, pressing gently to adhere.
7. Heat 2 quarts vegetable oil in a heavy-bottomed Dutch oven to 350°F, verified with a deep-fry thermometer.
8. Fry croquettes in batches of 4-5 for 3-4 minutes, turning occasionally with a spider skimmer, until deep golden brown. Tip: Maintain oil temperature between 345-355°F for even crisping.
9. Transfer fried croquettes to a wire rack set over a sheet pan using a spider skimmer; immediately season with fine sea salt.
10. Repeat frying with remaining batches, allowing oil to return to 350°F between each batch. Tip: Do not overcrowd the pot to prevent temperature drop.
11. Serve hot croquettes with lemon wedges for squeezing.
Simultaneously crisp and creamy, these croquettes offer satisfying textural contrast with the bright pop of peas against savory cheese. The delicate crunch gives way to a surprisingly light interior that avoids heaviness. For an elegant presentation, serve atop a swipe of lemon aioli or alongside bitter greens dressed with champagne vinaigrette.
Rice and Corn Fritters
Oozing with crispy edges and tender centers, these rice and corn fritters transform leftover grains into a satisfying meal. Perfect for quick lunches or appetizers, they deliver texture and flavor in every bite. Make them golden-brown and serve immediately for the best experience.
Ingredients
– 2 cups cooked long-grain white rice, cooled
– 1 cup sweet corn kernels, fresh or thawed frozen
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup all-purpose flour
– 1/4 cup finely grated Parmigiano-Reggiano
– 2 tbsp whole milk
– 1 tsp baking powder
– 1/2 tsp smoked paprika
– 1/4 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
– 1/4 cup grapeseed oil, for frying
– 1/4 cup clarified butter, for frying
Instructions
1. Combine cooled rice, corn kernels, lightly beaten eggs, all-purpose flour, Parmigiano-Reggiano, whole milk, baking powder, smoked paprika, fine sea salt, and black pepper in a large mixing bowl.
2. Mix ingredients gently with a spatula until just combined, being careful not to overwork the rice grains.
3. Heat grapeseed oil and clarified butter in a heavy-bottomed skillet over medium heat until the oil shimmers and reaches 350°F.
4. Scoop 1/4-cup portions of the fritter mixture and carefully drop them into the hot oil, leaving 2 inches between each fritter.
5. Fry fritters for 3-4 minutes until the bottoms develop a deep golden-brown crust.
6. Flip each fritter using a slotted spatula and cook for another 3-4 minutes until both sides are evenly browned and crispy.
7. Transfer cooked fritters to a wire rack set over a baking sheet to drain excess oil, which helps maintain crispiness.
8. Repeat the frying process with remaining batter, adding more clarified butter if needed to maintain 1/4-inch oil depth.
9. Serve fritters immediately while still warm and crispy. Patience rewards you with fritters that boast crackling exteriors and fluffy, grain-studded interiors. Pair them with a zesty lime crema or stack them high with avocado slices for a vibrant twist.
Rice and Mushroom Risotto
A creamy, comforting risotto that transforms humble ingredients into restaurant-quality elegance. Arborio rice slowly absorbs rich mushroom broth, developing deep umami flavors with minimal effort. This method yields perfectly al dente grains suspended in a velvety sauce.
Ingredients
- 1½ cups Arborio rice
- 8 oz mixed wild mushrooms, thinly sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½ cup dry white wine
- 6 cups hot mushroom stock
- 4 tbsp unsalted European-style butter
- ½ cup freshly grated Parmigiano-Reggiano
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- 2 tbsp fresh thyme leaves
Instructions
- Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
- Sauté mushrooms until deeply browned and moisture evaporates, about 8-10 minutes.
- Add diced onion and cook until translucent but not colored, approximately 5 minutes.
- Stir in minced garlic and cook until fragrant, 30 seconds.
- Add Arborio rice and toast while stirring constantly until grains turn opaque at edges, 2 minutes.
- Pour in white wine and cook while scraping bottom until liquid fully absorbs.
- Ladle in 1 cup hot mushroom stock and stir continuously until rice absorbs liquid.
- Continue adding stock ½ cup at a time, stirring constantly and waiting for absorption between additions.
- Test rice texture after 18 minutes; grains should be al dente with creamy suspension.
- Remove from heat and stir in butter until fully incorporated and glossy.
- Fold in grated Parmigiano-Reggiano until melted into sauce.
- Season with kosher salt and freshly cracked black pepper.
- Garnish with fresh thyme leaves before serving.
You’ll achieve individual grains with just enough bite against the luxurious, starchy sauce. The earthiness of wild mushrooms balances the sharp Parmigiano-Reggiano beautifully. Try topping with seared scallops or serving alongside roasted bone marrow for an elevated presentation.
Rice and Sausage Skillet
A perfectly balanced one-pan meal that delivers comfort without compromise. This rice and sausage skillet combines savory protein with aromatic grains for a complete dinner solution. Simple preparation yields impressive depth of flavor in under 30 minutes.
Ingredients
– 1 lb smoked Andouille sausage, sliced into ½-inch coins
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups unsalted chicken stock, heated to 180°F
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp clarified butter
– 1 tsp smoked paprika
– ½ tsp freshly cracked black pepper
– 2 tbsp fresh flat-leaf parsley, chopped
Instructions
1. Heat a 12-inch cast-iron skillet over medium-high heat for 2 minutes until surface temperature reaches 375°F.
2. Add sliced Andouille sausage coins in a single layer and sear for 3 minutes per side until deeply caramelized.
3. Transfer sausage to a plate using tongs, leaving rendered fat in the skillet.
4. Add clarified butter to the hot skillet and swirl to coat the surface evenly.
5. Sauté diced yellow onion for 4 minutes until translucent and edges begin to brown.
6. Stir in minced garlic and cook for 45 seconds until fragrant but not browned.
7. Add rinsed long-grain white rice to the skillet, stirring constantly for 2 minutes to toast the grains.
8. Sprinkle smoked paprika and freshly cracked black pepper over the rice mixture, stirring to distribute evenly.
9. Pour heated unsalted chicken stock into the skillet, scraping any browned bits from the bottom.
10. Return seared sausage coins to the skillet, nestling them into the rice mixture.
11. Bring liquid to a vigorous boil, then immediately reduce heat to low and cover tightly.
12. Simmer for 18 minutes without removing the lid to ensure proper steam absorption.
13. Remove skillet from heat and let stand covered for 5 minutes to complete the cooking process.
14. Fluff the rice with a fork, incorporating the chopped fresh flat-leaf parsley throughout.
Just cooked rice absorbs the sausage’s smoky essence while maintaining distinct grains. The Andouille provides a spicy counterpoint to the rich, savory broth-infused rice. Serve directly from the skillet with crusty bread for soaking up any remaining pan juices.
Summary
Perfect for busy weeknights, these 20 leftover rice recipes transform simple ingredients into delicious meals that save time and reduce food waste. We hope you find some new family favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
