Never Throw Away Takeout Rice Again

Photography by Lisa Shin; Food Styling by Jen Beauchesne, Prop Styling by Chloe Daley.
Do you ever order takeout only to find you've got plenty of extra rice, but no more main course to eat it with? If you find yourself staring at containers of rice in your fridge, don’t toss them. With a few easy tweaks, what you're looking at could easily be tomorrow's lunch or dinner — or even dessert! From sweet to savory, we have three ways you can give the starch a tasty new lease on life.
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Photography by Lisa Shin; Food Styling by Jen Beauchesne, Prop Styling by Chloe Daley.
Spicy-Tuna Stuffed Rice Cakes
This at-home, fake-it version of a spicy tuna roll is the perfect solution for a last-minute lunch or dinner.

Get the recipe >
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Photography by Lisa Shin; Food Styling by Jen Beauchesne, Prop Styling by Chloe Daley.
Spicy-Tuna Stuffed Rice Cakes
Makes 4-6 patties

Ingredients
1 can tuna in olive oil, drained
1 scallion, finely chopped
1/4 cup mayonnaise
2 tbsp Sriracha sauce
Sesame seeds
4 cups leftover white rice
1 avocado, sliced
Soy sauce, for serving (optional)

Instructions:
1. In a small bowl combine tuna, scallion, mayo and Sriracha. Mash until tuna is well coated with the Sriracha mayo.

2. Place about 1/3 cup of the rice into the palm of your hand and press into a patty shape. Place 1 1/2 tablespoons of tuna mixture into the center of the rice patty. Add avocado slices, to taste. Top with another 1/3 cup of rice and form it around the tuna to seal it within the rice.

3. Repeat with remaining rice and tuna until you have approximately 4-6 rice cakes. Sprinkle each rice cake with sesame seeds. Refrigerate, covered until ready to eat. Serve cold or at room temperature sprinkled with soy sauce.
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Photography by Lisa Shin; Food Styling by Jen Beauchesne, Prop Styling by Chloe Daley.
Mixed Veggie Rice Salad
Add some depth to your next salad with healthy, leftover brown rice.

Get the recipe >
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Photography by Lisa Shin; Food Styling by Jen Beauchesne, Prop Styling by Chloe Daley.
Mixed Veggie Rice Salad
Serves 8

Ingredients:
2 cloves garlic, mashed
1 1/2 tsp kosher salt
1/2 cup lemon juice
3/4 cup olive oil
1/2 teaspoon black pepper
1 bell pepper, diced
1 cucumber deseeded and chopped (we like Persian cucumbers or hothouse)
1 scallion, thinly sliced
1 zucchini, diced
6-8 cups of leftover brown rice (if you're making your own rice we used cooled short grain brown rice, but you can use basmati, jasmine or even white rice)
1/4 cup parsley, finely chopped
1/4 cup mint, finely chopped

Instructions:
1. In a very large bowl toss rice together with all of the vegetables and herbs. Then make dressing.

2. Place garlic and 1/2 teaspoon of salt into a mortar and pestle and pound it until it becomes a paste. If you don’t have a mortar and pestle simply paste the garlic on your cutting board.

3. In a small bowl whisk together garlic paste, remaining salt, pepper and lemon juice until the salt begins to dissolve. Continue to whisk while slowly streaming in olive oil. Set aside. Pour as much dressing as desired over salad and gently toss to coat. Serve immediately or store in an airtight container in the refrigerator for up to 2-3 days.
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Photography by Lisa Shin; Food Styling by Jen Beauchesne, Prop Styling by Chloe Daley.
Leftover Coconut Rice Pudding
After your takeout main course, if you find yourself craving dessert, a coconut-y take on rice pudding is only 20 to 30 minutes away.

Get the recipe >
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Photography by Lisa Shin; Food Styling by Jen Beauchesne, Prop Styling by Chloe Daley.
Leftover Coconut Rice Pudding
Serves 2

Ingredients
3 1/2 cups leftover white rice (if you're making your own rice, we love jasmine)
1 1/2 cups coconut milk
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp vanilla extract
Chopped or sliced dried fruit, to taste (we used dried mango and candied ginger)
2-3 tbsp maple syrup
1 tsp butter

Instructions:
1. Add all of the ingredients to a medium saucepan set over medium-high heat. Stir continuously until it comes to a boil.

2. Turn heat to medium and continue to simmer until most of the coconut milk has been absorbed. Add more liquid if you like a softer rice pudding.

3. Allow pudding to cool for 2-5 minutes before serving so it firms up slightly. Top with cinnamon and dried fruit.
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