Wednesday 24 February, 2010 by rercy
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When I’m lazy, I make rice porridge from left over rice:
boil the rice with plenty of water, use chicken/beef/fish stock, add in chop veges, chicken/beef/seafood. season with salt. let it boil for ~30-45 minutes or until the rice breaks to small pieces. serve hot with fried anchovy as the side dishes. yummy on cold days. add in egg if you want to make a thick porridge.
Sounds like a typical mid-week meal for me … stirfry the veg, add cold cooked rice, mix in soy sauce and an egg – hey presto! Bowl-food 🙂
I would probably add it to some soup – pretty much any kind works, but I like rice in bean-based soups. I have some chickpeas soaking, which always taste nice with a spoonful of rice!
The other thing you could try is freezing it in individual portions. My Dad gave me this tip recently and it’s been a lifesaver, my little girl loves rice and often demands it 5 mins before her teatime. Toddlers just don’t understand waiting for 15 mins for the rice to cook! It defrosts really well in the microwave. I either freeze it in plastic tubs or flat in a ziploc bag.
rice cakes made with cooked rice, chopped chives, an egg and some grated cheese. Cook in a pan, pressing it down with the back of a spoon. Flip over with a spatula and cook the other side. Yummy with salad
Or shape the rice around a piece of mozzerella cheese nanazolie for a cheesy rice burger.
I have some chickpeas soaking, which always taste nice with a spoonful of rice!