Two great recipes for using leftover white rice are fried rice and rice pudding. Each recipe uses between 1 1/2 and 3 cups of cooked rice to make simple, one-pot dishes with little preparation and short cooking times.
To make fried rice, chill 3 to 4 cups of leftover cooked rice in the refrigerator for about an hour. While the rice chills, prepare your other ingredients. Most recipes call for soy sauce, ginger, pepper, onions and garlic. Any vegetables can be added, but popular choices include mushrooms, green peas, baby corn, celery, carrots, water chestnuts, bamboo shoots and bean sprouts. Many recipes also include a whole egg and meats such as lean pork, chicken, beef or shrimp.
Once the rice is chilled, add some cooking oil to a hot skillet and season with salt and pepper to taste. Add the egg, meat and spices, cooking over high heat until the meat browns. Then add the vegetables and more oil if necessary and stir fry for about three minutes. Add the chilled rice a little at a time, mixing thoroughly. Add soy sauce to taste, stir and serve.
To make rice pudding, combine 1 1/2 cups of cooked rice, 1 1/2 cups of milk and 1/4 teaspoon of salt in a saucepan. Cook 15 to 20 minutes until creamy and then add one beaten egg, 1/3 cup of sugar and 1/2 cup of milk. Stir until the egg sets, or about three minutes, and remove from the heat. Add 1 tablespoon of butter and 1/2 teaspoon of vanilla extract, as well as any optional ingredients such as raisins or dates.