Boiled rice- something that is always made in bulk without any measurements. That is the beauty of it. But last night’s cooked rice is next mornings nightmare. Not anymore, with these three easy recipes that will quickly give your old boiled rice some new life.
Table of Contents
For 1 cup Leftover rice:-
1 large onion chopped
1 large tomato chopped
2 tsp of chaat masala
1 tbsp of refined oil
Coriander leaves (for garnish)
- Take a pan and add a little oil in it. Bring it to heat.
- Add in the chopped onion and saute until golden brown.
- Add in chopped tomatoes along with chaat masala.
- Mix all the ingredients well so that the chaat masala spreads evenly across the two veggies.
- In the end, add leftover rice to the pan and mix everything thoroughly.
- Garnish the rice with coriander leaves to add in some freshness.
For 1 cup of boiled rice:-
2 tbsp oil
2 tbsp peanut (optional)
2 tbsp cashews (optional)
1 tsp mustard
Few curry leaves
1 dried red chilli
2 finely chopped green chillies, finely chopped (for extra spice)
1 inch grated ginger
¼ tsp turmeric
½ tsp salt
Coriander leaves for garnish (optional)
- In a large kadhai (pan) heat oil.
- Roast the peanuts and cashews until it turns golden brown and crunchy.
- Now add mustard, dried red chilli and curry leaves.
- Add grated ginger and chopped green chillies. Splutter the tempering on medium flame. Add the salt and mix.
- After a minute, add the boiled rice and turmeric. Mix well to make sure everything is combined.
- Turn off the heat. Squeeze the lemon, mix and garnish with coriander leaves.
For 2 cups of boiled rice:-
1 cup curd
1 tsp mustard seeds (optional)
½ tsp urad dal
7-8 curry leaves
1 dry red chilli
2 tbsp finely chopped coriander leaves
1½ tablespoons oil
Salt to taste
- When the cooked rice become warm or comes to room temperature, add fresh curd.
- Mix very well and break lumps if any. You can either use the spoon or masher while breaking the lumps. The consistency has to be slightly loose and not thick. If the consistency is thick, then you can add some more curd or milk.
- Add salt as per taste. Now it is time for some tadka.
- Heat a small pan or tadka pan and add oil.
- When the oil is hot, add mustard seeds.
- Let the seeds crackle. When the mustard seeds begin to crackle, then add urad dal and red chilli.
- Add 5 to 6 curry leaves. Mix and switch off the flame.
- Pour this tempering on the curd rice mixture. Garnish with coriander leaves.
Hopefully, with these exciting recipes, last night’s extra boiled rice will be enjoyed with a dash of tadka the next day.
Akriti is currently working in Development Bank of Singapore . She is an engineer by choice and is passionate about cooking. She strongly believes that cooking can become a zero waste activity if done wisely.