Leftover Rice Recipes

Separate the leftover rice without lumps and heat it in Microwave for 1 minute just before cooking. This will allow it to absorb the flavours well and also reduce the cooking time.

Lemon Rice

Prep time: 5 mins
Cooking time: 5 mins
Serving: 2

Ingredients:

1 bowl of leftover rice
1 tbsp peanuts
1 tsp channa dal
1 tsp urad dal
2 dry red chillies (broken)
2 green chillies slit
1/2 tsp mustard
1/2 tsp jeera
juice of 1 lime
pinch of Asafoetida
1/2 tsp turmeric
Salt to taste
Fresh coriander for garnish

Method:

1. Heat oil in a pan add peanuts and let it turn red then add channa dal and urad dal and wait till they turn red.
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add turmeric, salt and lime juice and stir once.
3. Add the warm rice and mix well for 1 min.
4. Garnish with chopped fresh coriander.

Tomato Rice

Prep time: 10 mins
Cooking time: 10 mins
Serving: 2

Ingredients:
1 bowl of leftover rice
1 tsp channa dal
1 tsp urad dal
2 dry red chillies (broken)
2 green chillies slit
1/2 tsp mustard
1/2 tsp jeera
1 finely chopped onion
1 finely chopped tomatoes

½ tsp chilli powder

1 tsp of coriander powder

1/2 tsp turmeric
Salt to taste
Fresh coriander for garnish

Method:

1. Heat oil in a pan add channa dal and urad dal and wait till they turn red.
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add onion, turmeric and salt. Once it turns pink add tomatoes and cook till they turn mushy. Add the spice powder.
3. Add the warm rice and mix well for 1 min.
4. Garnish with chopped fresh coriander.

Co-zy Tip:

To make is quick and easy you can use tomato pachadi to make tomato rice. To view the recipe please visit this link http://cookiteazy.blogspot.in/2014/11/tomato-pachidi-for-rice.html

Use 1 tsp of sambar powder/pav bhaji masala/rasam powder instead of chilli powder and coriander powder for a twist.

You may add some blanched green peas and chopped capsicum to enhance the flavours.

Onion Rice

Prep time: 10 mins
Cooking time: 5 mins
Serving: 2

Ingredients:
1 bowl of leftover rice
1 tsp channa dal
1 tsp urad dal
2 dry red chillies (broken)
2 green chillies slit
1/2 tsp mustard
1/2 tsp jeera
2 finely chopped onion
1/2 tsp of garam masala powder
Salt to taste
Fresh coriander for garnish

Method:

1. Heat oil in a pan add channa dal and urad dal and wait till they turn red.
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add onion, and salt. Once it turns pink garam masala powder.
3. Add the warm rice and mix well for 1 min.
4. Garnish with chopped fresh coriander.

Coconut Rice

Prep time: 10 mins
Cooking time: 5 mins
Serving: 2

Ingredients:
1 bowl of leftover rice
1 tsp peanuts/cashewnuts
1 tsp channa dal
1 tsp urad dal
2 dry red chillies (broken)
2 green chillies slit
1/2 tsp mustard
1/2 tsp jeera
2 tbsp fresh grated coconut
pinch of Asafoetida
Salt to taste
Fresh coriander for garnish

Method:

1. Heat oil in a pan add peanuts and let it turn red then add channa dal and urad dal and wait till they turn red.
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add salt and coconut and stir once.
3. Add the warm rice and mix well for 1 min.
4. Garnish with chopped fresh coriander.

Gongura Rice (Sorrel Rice)

Prep time: 10 mins
Cooking time: 10 mins
Serving: 2

Ingredients:
1 bowl of leftover rice
2 tsp peanuts
1 tsp channa dal
1 tsp urad dal
2 dry red chillies (broken)
2 green chillies slit
1/2 tsp mustard
1/2 tsp jeera
1 cup of chopped gongura
pinch of Asafoetida
Salt to taste
Fresh coriander for garnish

Method:

1. Heat oil in a pan add peanuts and let it turn red then add channa dal and urad dal and wait till they turn red.
2. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add salt and gongura and cook till it turns mushy.
3. Add the warm rice and mix well for 1 min.
4. Garnish with chopped fresh coriander.

Coriander Rice

Prep time: 10 mins
Cooking time: 10 mins
Serving: 2

Ingredients:
1 bowl of leftover rice
1 tsp channa dal
1 tsp urad dal
2 dry red chillies (broken)
2 green chillies slit
1/2 tsp mustard
1/2 tsp jeera
1 cup of fresh corinader
2 tomatoes
pinch of Asafoetida
Salt to taste
Fresh coriander for garnish

Method:

1. Purée coriander and tomatoes in a blender.
2. Heat oil in a pan add channa dal and urad dal and wait till they turn red.
3. Then add mustard, jeera, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add salt and coriander and tomato purée. Cook till the raw flavour is gone and it becomes thick paste.
4. Add the warm rice and mix well for 1 min.
5. Garnish with chopped fresh coriander.

Co-zy Tip:

You may add juice of 1 lime in the end instead of using tomatoes.

Palak Rice

Prep time: 10 mins

Cooking time: 10 mins

Serving: 2

Ingredients:

1 bowl of leftover rice

2 dry red chillies (broken)

2 green chillies slit

½ tsp mustard

½ tsp jeera

1 cup of fresh spinach

2 tomatoes chopped

1 tbsp of blanched fresh green peas

Salt to taste

Coriander for Garnish

Method:

1. First blanch and purée spinach in a blender.
2. Heat oil in a pan; add mustard, jeera and chillies and sauté for 30 seconds. 
3. Add chopped tomatoes and peas and cook for 1 minute.
4. The add salt and spinach purée. Cook till the raw flavour is gone and it becomes thick paste.
5. Add the warm rice and mix well for 1 min. 

Co-zy Tip:

1. You may add juice of 1 lime in the end instead of using tomatoes.
2. You may add blanched sweet corn instead of peas for variation in taste and colour.
3. You may also add some cubes of paneer.

Tamarind Rice

Prep time: 5 mins

Cooking time: 5 mins

Serving: 2

Ingredients:

1 bowl cooked rice

1 tbsp peanuts

1 tsp channa dal

1 tsp urad dal

2 dry red chillies (broken)

2 green chillies slit

½ tsp mustard

2 tsp tamarind paste

Pinch of Asafoetida

½ tsp turmeric

Salt to taste

Fresh coriander for garnish

Method:

1. Heat oil in a pan, add peanuts and let it turn red then add channa dal and urad dal and wait till they turn red. 
2. Then add mustard, chillies, curry leaves and asafoetida and sauté for 30 seconds. The add turmeric, salt and thick tamarind paste and stir once. 
3. Add the warm rice and mix well for 1 min. 
4. Garnish with chopped fresh coriander.

Co-zy Tip:

If you do not have tamarind paste then extract thick pulp from tamarind and boil it till it reduces to a thick paste and then use.