What to do with over cooked rice?

Question

I love rice, I eat it a lot, so I usually cook up a pan full and keep it in the fridge. Often I forget it is cooking and end up with a whole pan of mushy rice, which tastes, not digusting, but just wrong. Do you know of any recipes where I can use my mushy rice in something tasy? Thanks in advance.

Answer 1

You can make rice pudding, or rice pancakes. If you make rice pancakes, use a recipe for potatoe pancakes an substitute the rice. you can find recipes for both anywhere.

Answer 2

The popularity of crispy rice comes from the crackling and popping sounds made when the deep-fried rice crusts come into contact with a hot liquid or sauce. In addition to soup, the crusts are used in stir-fries or deep-fries, where the rice crackles when hot sauce is poured over. But you don't have to wait until you're eating out or cooking dinner to enjoy Crispy Rice - like won ton, they make a tasty snack when deep-fried and sprinkled with a bit of sugar.

Baked Sizzling Rice Recipe:
Place the rice on a baking sheet, making sure that it is about, but no more than, 1/4-inch thick.

Bake the rice for 50 - 55 minutes, until it is dry.
Cool and cut into 2-inch squares.
Store in a canister until needed. Do not freeze.

The rice is now ready to be deep-fried. The trick to using deep-fried crispy rice is to make sure that both it and the sauce or soup it is being added to are very hot. That way you will hear the crackling sounds. Unfortunately, this makes for a lot of last minute work - you can't deep-fry the rice crusts and then set them aside to add during the final stage of cooking. Instead, the rice should be deep-fried just before the dish is served, with the soup or sauce being kept warm during this time. Deep-fry a few at a time, turning constantly, until they turn brown and puff up (this will take only seconds). Drain on paper towels. Bring to the table, quickly pour the hot liquid over, and listen to the rice snapping and popping.

Safety Tip: If not properly handled, cooked rice has the potential to grow a bacteria called Bacillus cereus. The following tips for preventing this come from Brad, a food service sanitarian from Michigan: "make certain the rice is completely dried, then rapidly cool, cut into squares, place into a canister and refrigerate for no more than seven days before use."

Answer 3

Rice Pudding

Answer 4

Gal its not that you forget but you put a lot of water for the rice which is not allowed.What you should do is measure your rice in cups and then using the same cup measure water as per the number of cups for the rice to be cooked then add one extra.As for the mushy rice put it in a frying pan then with low heat put the rice,add little fat and as it heats be scrambling it till it has lost all that water.Then u can simmer it.Cook stew for the rice.

Answer 5

You might want to stuff some bell peppers with some ground meat, rice and onion and bake them in the oven. I usually top with bread crumbs and tomato suace.
When I do my rice I set my old fashioned wind up timer for 18 min and take it with me if I leave the kitchen. I check my rice after 18 min, but it rarely takes longer than 20 minutes to cook.

Answer 6

maybe try throwing it in a soup. i made turkey rice soup the other day and the rice was a little mushy but it turned out to be pretty good!

Answer 7

Burritos

Answer 8

Rice pudding...w/ Raisins..

Look up a recipie on Foodtv.com

Invest in a rice cooker....

Answer 9

if all else fails, and if you have children, the rice could be mashed into a liquid form and used as glue for craft projects!

Answer 10

I'd like to know myself