Drink
the leftover rice water hot or cold.
Not exact matches
Here, we cook
leftover rice with a bunch of
water and aromatics, until the whole thing becomes gloriously starchy and porridge - like.
Here are my changes: Instead of plain
water: In the first step I used carrot
water, in the second step I used 1 cup
water from cooking carrots and 1 cup
water from cooking
rice (I always use any
leftover cooking
water I happen to have on hand).
1 C wild
rice 2 C
water 2 - 3 C
leftover turkey 5 C chicken stock (turkey or vegetable work too) 3 medium carrots, peeled and sliced 3 large celery stalks, chopped 1 C mushrooms (any kind), chopped 2 tsp minced garlic 1/2 tsp oregano 1/2 tsp salt 1/2 tsp pepper 4 TBSP unsalted butter 2 TBSP flour 2 C milk
The origins of this recipe are incredibly simple —
leftover rice with hot
water, broth, or tea poured over.
I also already had some soaked and cooked
rice leftover, so I sauted the onions and spices as directed and then put the mixture in the crockpot with the lentils, coconut milk, carrots and 2 cups of
water since I was going to mix in the already cooked
rice later.
Cook until heated through, then stir in
leftover brown
rice and another splash of
water and soy sauce until the
rice is softened and heated through.
Cooked pasta and
rice: Freeze
leftovers in an airtight container, defrost, and reheat with a few tablespoons of
water.
Use more
water than is required to cook the
rice so that there is a
leftover reservoir of it where the arsenic can remain.