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Oops, I've done it again. I cooked too much white rice for my stuffed pepper soup.
Actually, I'm thrilled to have leftovers because I have the makings of a whole new dish. That's the thing about leftover rice... there is so much you can do with it, savory or sweet.
My batch of rice is just enough for a bowl of Creamy Rice Pudding, flavored with vanilla and warm spices, it's the perfect comfort food.
For a snack, Rice and Cheese Balls are a delicious combination of rice, vegetables and cheeses dipped in egg and rolled in breadcrumbs, ready for a dunk in the deep fryer. Crispy on the outside, soft and flavorful on the inside.
And from garden to oven, tasty Chile, Cheese, Zucchini, Rice Casserole is a great dinner or side dish.
Creamy Rice Pudding
3 cups cooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 tsp. salt
1 large egg, beaten
2/3 cup golden raisins, optional
1 T. butter
1/2 tsp. vanilla extract
Cinnamon or nutmeg, for topping
Directions: Combine cooked rice, 1 1/2 cups milk, sugar and salt in a clean saucepan. Cook over medium heat, stirring often until thick and creamy, about 15 minutes.
Stir in remaining 1/2 cup milk, egg and raisins (if using) and cook 2 minutes, stirring constantly.
Remove from heat and stir in butter and vanilla until combined. Transfer to bowl.
Sprinkle top with cinnamon or nutmeg, if desired. Serve warm.
Rice and Cheese Balls
1 cup cooked rice
1 cup shredded mozzarella
1/2 cup parmesan cheese
1/4 cup cilantro or parsley, finely chopped
2 eggs
Salt to taste
2 tsps. olive oil
1/4 cup carrot, finely chopped
1/4 cup onion, finely chopped
1/4 cup green or red pepper, finely chopped
Breadcrumbs
Directions: Cut carrots, onions and peppers into fine chunks. Saute in oil till almost cooked. Let cool. Add cooked vegetables to the rice. Add salt, cheeses and parsley. Add one lightly beaten egg and mix well.
Form mixture into small tight balls, about 1-inch in diameter. If difficult to roll, add more cheese. Lightly beat the other egg and dip rice balls in egg then coat with breadcrumbs. Arrange balls 1/2- inch apart on a tray lined with plastic wrap. Freeze for an hour.
Remove the portion desired from freezer, transferring remaining balls to a freezer-safe bag for future use. Deep-fry balls in 350-degree F. oil about 2 minutes on each side or till coating is golden brown. Serve with warm marinara sauce
Chile, Cheese and Zucchini
Rice Casserole
2 cups cooked long grain rice
3 medium zucchinis, cut into 1/8-inch slices
1 (4-ounce) can chopped green chiles
4 cups shredded Monterey Jack cheese, divided
2 cups sour cream
2 T. diced green bell pepper
2 T. chopped onion
1 T. minced fresh parsley
1 tsp. salt
1 tsp. dried oregano
1 large tomato, sliced
Directions: In a large saucepan cook zucchini in 1/2-inch water. Bring to boil. Reduce heat; cover and simmer 3 to 5 minutes or till zucchini is crisp-tender. Drain and set aside.
Place rice in a greased shallow 3-quart baking dish. Layer with chiles and 1 1/2 cups cheese. In large bowl, combine sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Top with remaining cheese.
Cover and bake at 350-degrees F. for 30 minutes. Uncover and bake for another 5 to 10 minutes or till heated through and cheese is melted. Serves 12.