Are you tired of throwing away leftover rice? Look no further! With a little creativity, you can transform last night’s dinner into a brand new meal. Indian cuisine is renowned for its innovative use of leftovers, and today we’re celebrating this art with 18 delicious recipes that will make your taste buds dance.
From spicy fried rice to savory dosas, and from creamy curd rice to zesty lemon rice, our collection of leftover rice recipes has something for everyone. Whether you’re a busy professional looking for quick meal solutions or a home cook seeking inspiration for a family dinner, we’ve got you covered.
In this article, we’ll be exploring the world of Indian spicy leftovers, where simple grains are elevated to new heights with bold flavors and aromas. So grab your rice cooker and get ready to elevate your mealtime game!
Spicy Indian Fried Rice with Vegetables
Get ready to spice up your meal routine with this flavorful recipe that combines the best of Indian and Chinese cuisine! This Spicy Indian Fried Rice with Vegetables is a quick, easy, and satisfying dish perfect for any time of day.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 1 small bell pepper, diced
– 1 small carrot, peeled and grated
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder (or more to taste)
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, bell pepper, and carrot; cook until vegetables are tender, about 3-4 minutes.
3. Add ginger, cumin, turmeric, and red chili powder; stir-fry for 1 minute.
4. Add cooked rice; stir-fry for about 5 minutes, breaking up any clumps with a spatula.
5. Season with salt to taste.
6. Garnish with chopped cilantro and serve hot.
Cooking Time: About 15-20 minutes.
Leftover Rice Dosa with Coconut Chutney
Transform leftover rice into a crispy and flavorful dosa (Indian-style pancake) paired with a creamy coconut chutney. This recipe is perfect for reducing food waste and enjoying a delicious meal.
Ingredients:
– 2 cups leftover cooked rice
– 1/4 cup water
– 1/4 teaspoon salt
– Coconut Chutney ingredients:
+ 1 ripe coconut, grated
+ 1 small onion, finely chopped
+ 2 cloves garlic, minced
+ 1 tablespoon lemon juice
+ Salt, to taste
Instructions:
1. In a large bowl, combine leftover rice, water, and salt. Mix well.
2. Heat a non-stick pan or griddle over medium heat.
3. Using your hands, shape the rice mixture into small patties (dosas).
4. Cook dosas for 3-4 minutes on each side, until crispy and golden brown.
5. Meanwhile, blend Coconut Chutney ingredients in a blender until smooth.
6. Serve warm dosas with coconut chutney.
Cooking Time: 15-20 minutes
Masala Rice with Peas and Carrots
This recipe combines the comfort of basmati rice with the sweetness of peas and carrots, all infused with aromatic Indian spices. Perfect as a side dish or a base for your favorite curries.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt, to taste
– 1 cup frozen peas and carrots
– Fresh cilantro, for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add chopped onion and cook until translucent.
3. Add cumin, curry powder, and salt. Cook for 1 minute, stirring constantly.
4. Add drained rice and stir to coat with the spice mixture. Cook for 2 minutes.
5. Add 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
6. Stir in frozen peas and carrots. Cover and cook for an additional 2-3 minutes, until they’re tender.
7. Garnish with fresh cilantro, if desired.
Cooking Time: 25-30 minutes
Curd Rice with Tempered Mustard Seeds
This classic Indian recipe combines the creaminess of curd with the nutty flavor of mustard seeds, all wrapped up in a flavorful rice dish.
Ingredients:
– 1 cup cooked rice (preferably day-old rice)
– 1/2 cup curd (yogurt)
– 1 tablespoon tempered mustard seeds
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– Salt, to taste
– 2 tablespoons ghee or oil
Instructions:
1. Heat the ghee or oil in a pan over medium heat.
2. Add the chopped onion and cook until translucent.
3. Add the chopped green chili and cook for another minute.
4. Mix in the tempered mustard seeds and cooked rice.
5. In a separate bowl, whisk together the curd and salt until smooth.
6. Pour the curd mixture over the rice mixture and stir until well combined.
7. Cook for 2-3 minutes, stirring occasionally, until the curd is fully incorporated and the rice is heated through.
8. Serve hot.
Cooking Time: 10-12 minutes
Tomato Rice with Fresh Coriander
A flavorful and aromatic rice dish that pairs perfectly with a variety of main courses. This simple recipe is a great way to add some excitement to your meal routine.
Ingredients:
– 1 cup long-grain rice
– 2 cups water
– 2 medium tomatoes, diced
– 1/4 cup fresh coriander leaves, chopped
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain the water and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the diced tomatoes and cook until they start to soften, about 3-4 minutes.
3. Add the soaked rice to the pan and stir well to combine with the tomatoes.
4. Add the chopped coriander leaves and salt to taste. Stir well to combine.
5. Cook for an additional 10-12 minutes or until the rice is cooked and fluffy, stirring occasionally.
Cooking Time: 20-22 minutes
Lemon Rice with Roasted Peanuts
This vibrant and aromatic recipe combines the warmth of roasted peanuts with the brightness of lemon, creating a deliciously unique side dish perfect for any occasion.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt to taste
– 1/4 cup roasted peanuts (see roasting instructions below)
Instructions:
1. Preheat oven to 350°F (175°C).
2. Rinse rice and combine with water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed.
3. Stir in lemon juice, olive oil, and salt.
4. Roast peanuts by spreading on a baking sheet and baking for 5-7 minutes or until fragrant and lightly browned.
5. Fluff cooked rice with a fork and stir in roasted peanuts.
Cooking Time: Approximately 25-30 minutes
Tips:
– Adjust lemon juice to taste, depending on desired level of brightness.
– Roasted peanuts can be made ahead of time and stored for up to 3 days.
Jeera Rice with Ghee and Cashews
This aromatic rice dish is a perfect accompaniment to many Indian meals, with the subtle warmth of saffron and cumin, the richness of ghee, and the crunch of cashews.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 teaspoon ground cumin (jeera)
– 2 tablespoons ghee
– 1/4 cup chopped cashews
– Salt, to taste
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat the ghee in a large saucepan over medium heat. Add the cumin seeds and cook until fragrant, about 1 minute.
3. Add the soaked saffron threads and their liquid to the pan, stirring well to combine.
4. Add the rice to the pan, stirring to coat with the ghee mixture.
5. Add the water to the pan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
6. Fluff the rice with a fork. Garnish with chopped cashews and salt to taste.
Cooking Time: 20-25 minutes
Vegetable Pulao with Leftover Rice
Transform leftover rice into a flavorful and nutritious Vegetable Pulao, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 2 cups leftover cooked rice
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (peas, carrots, corn)
– 1 teaspoon cumin seeds
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium heat.
2. Add the chopped onion and cook until translucent.
3. Add the minced garlic and sauté for 1 minute.
4. Add the mixed vegetables and cumin seeds; stir-fry until the vegetables are tender-crisp.
5. Add the leftover rice to the skillet, breaking up any clumps with a spatula.
6. Stir-fry everything together for about 2-3 minutes, ensuring the rice is well coated with the vegetable mixture.
7. Season with salt to taste.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 10-12 minutes
Egg Fried Rice Indian Style
A flavorful twist on the classic Chinese dish, this Indian-style egg fried rice recipe adds a kick of heat and a blend of aromatic spices. Perfect for a quick and satisfying meal or as a side dish to accompany your favorite curries.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 eggs, beaten
– 1 teaspoon ghee or vegetable oil
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Red chili flakes, to taste (optional)
Instructions:
1. Heat the ghee or oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the mixed vegetables and cook for an additional 2-3 minutes.
4. Push the vegetable mixture to one side of the pan. Crack in the beaten eggs and scramble them until cooked through.
5. Mix the eggs with the vegetable mixture.
6. Add the cumin, coriander, turmeric, and salt. Stir-fry everything together for about 2-3 minutes.
7. Finally, add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry everything together until the rice is well coated with the spice mixture.
Cooking Time: Approximately 15-20 minutes
Leftover Rice Upma with Mustard and Curry Leaves
Transform your leftover rice into a flavorful and aromatic Upma, infused with the pungency of mustard and the earthiness of curry leaves. This simple recipe is perfect for a quick breakfast or brunch.
Ingredients:
– 2 cups leftover cooked rice (preferably day-old)
– 1 tablespoon mustard seeds
– 1 small onion, finely chopped
– 1 teaspoon grated ginger
– 1/4 cup water
– Salt, to taste
– Fresh curry leaves, for garnish
Instructions:
1. Heat the mustard seeds in a pan over medium heat until fragrant (about 30 seconds).
2. Add the chopped onion and sauté until translucent.
3. Add the grated ginger and cook for an additional minute.
4. Pour in the water and bring to a simmer.
5. Gradually add the leftover rice, stirring continuously to prevent lumps.
6. Cook for about 5 minutes or until the Upma thickens to your liking.
7. Season with salt to taste.
8. Garnish with fresh curry leaves and serve warm.
Cooking Time: 15-20 minutes
Rice and Lentil Khichdi with Turmeric
Khichdi is a popular Indian dish made with rice, lentils, and spices. This recipe combines the comforting warmth of turmeric with the simplicity of lentils and basmati rice.
Ingredients:
– 1 cup brown or white basmati rice
– 1 cup split red lentils (masoor dal)
– 4 cups water
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground cumin
– Salt, to taste
– Ghee or oil, for serving (optional)
Instructions:
1. Rinse the rice and lentils separately and soak them in separate bowls of water for at least 30 minutes.
2. Drain and rinse the rice and lentils again.
3. In a large pot, combine the rice and lentils with 4 cups of fresh water.
4. Add the turmeric and cumin powder to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the rice and lentils are tender.
6. Season with salt to taste.
7. Serve hot, garnished with ghee or oil if desired.
Cooking Time: 20-25 minutes
Spicy Rice Cutlets with Mint Chutney
Elevate your snack game with these flavorful and spicy rice cutlets, perfectly paired with a refreshing mint chutney.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1/4 cup breadcrumbs
– 1/4 cup grated paneer or tofu
– 1/4 teaspoon cumin powder
– 1/4 teaspoon garam masala powder
– 1/4 teaspoon red chili flakes
– Salt, to taste
– Vegetable oil, for frying
– Mint chutney (recipe below)
Instructions:
1. Mix cooked rice with breadcrumbs, paneer or tofu, cumin powder, garam masala powder, and red chili flakes.
2. Divide the mixture into 6-8 portions and shape each portion into a cutlet.
3. Heat oil in a non-stick pan over medium heat. Fry the cutlets until golden brown (about 4-5 minutes per side).
4. Serve hot with mint chutney.
Mint Chutney:
– 1/2 cup fresh mint leaves
– 1/4 cup yogurt
– 1 tablespoon lemon juice
– Salt, to taste
Combine all ingredients and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving.
Rice and Potato Tikki with Tamarind Sauce
Experience the flavors of India with this delicious Rice and Potato Tikki paired with a tangy Tamarind Sauce.
Ingredients:
– 2 cups cooked rice, cooled
– 1 large potato, boiled, peeled, and diced
– 1/4 cup gram flour (chickpea flour)
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– Salt to taste
– Vegetable oil for frying
– For the Tamarind Sauce:
+ 2 tablespoons tamarind paste
+ 2 tablespoons water
+ 1 tablespoon sugar
+ 1/4 teaspoon salt
Instructions:
1. In a bowl, mix together rice, potato, gram flour, cumin seeds, coriander powder, and salt.
2. Divide the mixture into 8-10 portions and shape each portion into a patty.
3. Heat oil in a non-stick pan over medium heat. Fry the patties until golden brown, about 4-5 minutes per side.
4. For the Tamarind Sauce, mix all ingredients together and adjust seasoning to taste.
5. Serve the Rice and Potato Tikki hot with the Tamarind Sauce on the side.
Cooking Time: 20-25 minutes
Leftover Rice Idli with Sambar
Transform your leftover rice into a delicious and nutritious idli, paired with a flavorful sambar. This recipe is perfect for reducing food waste and satisfying your cravings.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1/2 cup yogurt
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– Water, as needed
– For sambar:
+ 1 tablespoon vegetable oil
+ 1 small onion, finely chopped
+ 2 cloves garlic, minced
+ 1 medium tomato, diced
+ 1 cup mixed vegetables (e.g., carrots, peas, cauliflower)
+ 1 teaspoon sambar powder
+ Salt, to taste
+ Water, as needed
Instructions:
1. Mix cooked rice with yogurt, yeast, and salt.
2. Gradually add water to form a smooth batter.
3. Cover and let it ferment for at least 4 hours or overnight.
4. Preheat the steamer.
5. Pour the idli batter into greased cups and steam for 10-12 minutes.
6. For sambar, heat oil in a pan and sauté onion, garlic, and tomato until softened.
7. Add mixed vegetables, sambar powder, and salt. Cook until the flavors meld together.
8. Serve warm idlis with hot sambar.
Cooking Time: 30-40 minutes (including fermentation time)
Garlic Rice with Green Chilies
Elevate your rice game with this flavorful dish that combines the pungency of garlic with the spicy kick of green chilies. This recipe is perfect for accompanying a variety of main courses, from grilled meats to rich curries.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 3 cloves garlic, minced
– 2-3 green chilies, chopped (depending on desired heat level)
– 1 tablespoon vegetable oil
– Salt, to taste
Instructions:
1. Rinse the rice in a fine mesh sieve until the water runs clear. Drain and set aside.
2. Heat the oil in a medium saucepan over medium-high heat. Add the garlic and sauté for 1 minute, until fragrant.
3. Add the chopped green chilies and cook for another minute, stirring constantly.
4. Add the rice to the saucepan and stir to coat with the garlic-green chili mixture.
5. Add the water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
6. Fluff the rice with a fork and season with salt to taste.
Cooking Time: 20 minutes
Rice and Yogurt Smoothie with Cumin
This refreshing summer treat combines the creamy texture of yogurt with the nutty flavor of cumin, all wrapped up in a rice-based smoothie. Perfect for a quick and healthy pick-me-up!
Ingredients:
– 1 cup cooked white or brown rice
– 1/2 cup plain yogurt (low-fat or non-fat)
– 1 tablespoon honey
– 1/4 teaspoon ground cumin
– 1/2 cup ice-cold water
– Optional: sliced banana, handful of spinach leaves, or a few sprigs of fresh mint
Instructions:
1. In a blender, combine cooked rice, yogurt, honey, and cumin.
2. Add ice-cold water and blend until smooth and creamy.
3. Taste and adjust sweetness or spice level to your liking.
4. Pour into a glass and garnish with optional toppings (banana, spinach, or mint).
Cooking Time: 5 minutes
Leftover Rice Kheer with Cardamom
Transform leftover rice kheer into a creamy, aromatic dessert by adding the warm sweetness of cardamom. This simple recipe is perfect for using up excess rice pudding and satisfying your sweet tooth.
Ingredients:
– 2 cups leftover rice kheer
– 1/4 teaspoon ground cardamom
– 1 tablespoon milk or heavy cream (optional)
– 1 tablespoon sugar (optional)
Instructions:
1. In a medium saucepan, combine the leftover rice kheer and ground cardamom.
2. Heat over low heat, whisking occasionally, until the mixture is smooth and warm.
3. If desired, add milk or heavy cream to thin out the kheer and sugar to balance the flavor.
4. Remove from heat and let it sit for 5-10 minutes to allow the flavors to meld together.
5. Serve warm or chilled, garnished with a sprinkle of cardamom powder if desired.
Cooking Time: 5-10 minutes
Rice and Spinach Pancakes with Coconut
A delicious twist on traditional pancakes, these fluffy treats combine the nutty flavor of rice and spinach with the creaminess of coconut.
Ingredients:
– 1 cup cooked white or brown rice
– 2 cups fresh spinach leaves
– 1/4 cup grated coconut
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg
– 1/4 cup milk
– Coconut oil or butter for greasing the pan
Instructions:
1. In a blender, combine cooked rice, spinach leaves, and grated coconut. Blend until smooth.
2. In a separate bowl, whisk together flour, salt, and baking powder.
3. Add the dry ingredients to the blender mixture and blend until just combined.
4. Beat in the egg and milk until the batter is smooth.
5. Heat a non-stick skillet or griddle over medium heat. Grease with coconut oil or butter if needed.
6. Drop 1/4 cupfuls of the batter onto the pan, leaving space for expansion.
7. Cook for 2-3 minutes on each side, until golden brown and cooked through.
Cooking Time: 15-20 minutes
Summary
Revamp your leftovers into delicious Indian dishes with these 18 mouth-watering rice recipes! From spicy fried rice to dosas, curries, and even smoothies, there’s something for everyone. Try making Spicy Indian Fried Rice with Vegetables, Leftover Rice Dosa with Coconut Chutney, or Masala Rice with Peas and Carrots. Or, get creative with Curd Rice with Tempered Mustard Seeds, Tomato Rice with Fresh Coriander, or Lemon Rice with Roasted Peanuts. Whatever your taste buds desire, these recipes are sure to satisfy!
