Make "Faux-sotto": saute onions in olive oil, deglaze with white wine. Add chicken stock and leftover rice. Stir like crazy until rice looks creamy. Add anything else you like in your risotto -- peas, mushrooms, cheese, greens, herbs, crispy bacon, cream, etc. Salt and pepper to taste. Serve.
Use it as a binder or filler in meatballs, meatloaf, fish croquettes, etc.
Make rice patties: add a little flour and an egg or two, plus any shredded veg you like (onion, zucchini, carrot, sweet peppers/capsicums), salt and pepper and any seasonings you like. Fry in a bit of olive oil and serve on a salad or with soup.
Freeze it! Rice freezes beautifully, and reheats in the microwave in seconds.
Vegetarian Batch Cooking for Summer: 1-Hour Prep, 6 Meals! - Buy Clotilde's latest book, The French Market Cookbook! In addition to planning my menus, I have been doing more and more batch cooking these past few mo...
2 days ago