I’ve been thinking about rice and how often I make more than I need for the recipe. It’s not accidental. Actually, making extra rice is sort of... Intentional. I start pouring it into the rice cooker and instead of stopping when I get to the amount we probably need, I keep adding to it as I start thinking about everything I could do with some extra rice. Visions of future meals of fried rice and chile rellenos are already forming in my head.
To me, rice isn’t just a leftover. Instead, cooked rice is sort of a gift to my future self - one who can now pull another meal together this week without making more rice to complete it.
This applies to risotto, too. While I’m stirring the broth into the too-much-for-tonight rice, I’m already envisioning the arancini balls I’ll be making later in the week. Risotto is delicious, so why not make enough to do something else fantastic with it?
It takes 0% more time and effort to make twice the rice ( or risotto), and you’ve just set yourself up for all kinds of good things. Need convincing? Here are just a few things you can do with your already-cooked rice.
Fried rice - Don’t even try to make this with freshly cooked rice. It just gets gooey. The rice needs to be a little bit dry and crunchy in the way that day-old rice is to make fantastic fried rice.
Fill a burrito - Just like at Chipolte, but better because you made it.
Make arancini - These amazing fried balls of rice will change your life. You can use risotto or any other kind of rice. They are particularly delicious with a bit of cheese wrapped into each ball. There’s a fantastic recipe below
Fill chile rellenos - Mix with some cheese and beans. Great however you like them - soft or crispy. You could even bake your chile rellenos. Fill roasted and peeled poblano or Anaheim peppers, set them on an oiled baking sheet, and bake them at 374 for 20 minutes. Different, but still outstanding, like all chile rellenos.
Crispy rice - Put it in a skillet with some oil over medium heat, wait a few minutes, without stirring, until the bottom layer gets crispy, then slide an egg on top. Crunchy and delicious.
Make a frittata - Frittatas are a shining example of what I call “refrigerator lint”. They can be anything you want them to be and are a great way to use odds and ends in the fridge.
Stuff peppers or mushrooms - Mix the rice with some cheese and cooked vegetables. Another great “refrigerator lint” dinner option.
Make a Buddha, poke, or rice bowl - Rice is the starting point for all kinds of “bowls” Top it with your favorite add-ons.
Stir-fry - Add a little water to your rice and reheat it. Serve it topped with vegetables, tofu, chicken, or anything else you like stir-fried.
Add it to a soup - I can’t think of a soup that wouldn't be good with a little rice in it.
Make perfect rice every time.
Here is an easy way to ensure that your rice-to-water ratio is always right, with fragrant, fluffy, grains that aren’t ever gummy (too much water) or dry and crunchy (not enough water).
Pour the rice into the pan, and when you start adding the water, set your pointer finger on top of the rice. When the water level reaches your first knuckle, stop pouring. That’s the perfect amount of water to use, regardless of the kind or amount of rice you are using.
This week’s recipe is for arancini, the life-altering rice balls mentioned above. They are traditionally made with risotto but any kind of rice will work here - Basmati, Jasmine, brown rice, wild rice (not actually rice but it would still work), even paella. Tuck in a bit of cheese or not, and serve them warm with a dipping sauce - marinara, a chile sauce, Romanesco, chimichurri, or something cheesy. Enjoy!
