What to make with leftover rice

Method

1. Finely dice the carrots and thinly slice the spring onions, separating the white parts from the green parts. Mince the garlic.
2. Heat one tablespoon of oil in a large frying pan or wok over medium-high heat. Add the diced carrots and frozen peas, cooking for 3 minutes until tender.
3. Push the vegetables to the side of the pan. Add the eggs to the empty space, scrambling them until just set, then mix them into the vegetables.
4. Add the remaining oil, then toss in the rice, garlic, and the white parts of the spring onions. Break up any rice clumps and stir-fry for 3-4 minutes until the rice is piping hot all the way through and slightly crispy.
5. Drizzle the soy sauce over everything and toss well to combine. Remove from heat and stir in the green parts of the spring onions. Serve immediately.

Tip For the best texture, use cold rice straight from the fridge; it fries much better than freshly cooked, moist rice.

Edited Step 4 changed by our team: the rice must be piping hot all the way through, not just hot. Reheat leftover rice only once.

Method

1. In a medium saucepan, combine the cooked rice, milk, sugar, and a pinch of salt over medium heat.
2. Bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom of the pan. Let it cook for about 10-12 minutes until the milk has thickened and the rice is very creamy.
3. Stir in the raisins and cinnamon, cooking for another 2-3 minutes to allow the raisins to soften.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. Serve warm in bowls, perhaps with a little extra sprinkle of cinnamon on top if you like.

Tip If your rice pudding gets too thick while sitting, just stir in a splash of extra milk to loosen it up before serving.

Method

1. Drain and rinse the black beans. In a medium pan, heat a splash of oil over medium heat. Add the black beans, sweetcorn, and cumin. Cook for 3-4 minutes until piping hot all the way through.
2. Stir the cooked rice into the bean mixture, then add the salsa. Cook, stirring, for another 3-4 minutes until everything is combined and piping hot all the way through. Season with salt and pepper to taste.
3. Lay out the tortillas. Divide the rice and bean filling among them. Sprinkle the grated cheddar cheese over the top of the filling.
4. Fold the sides of the tortillas inward and roll them up tightly to form a burrito.
5. Wipe out the pan used earlier, add a little oil, and toast the burritos seam-side down for 1-2 minutes per side until golden and the cheese inside has melted.

Tip If your tortillas are a bit stiff, microwave them for 10-15 seconds before rolling to prevent cracking.

Edited Steps 1 and 2 changed by our team: the filling, leftover rice included, must be piping hot all the way through. Reheat leftover rice only once.