Uses for Leftover Rice

Just as rice tossing has faded from fashion at weddings, so, too, you shouldn’t toss leftover rice. Whether you’ve just cooked an extra amount or you’ve got some leftover from the Chinese take-out, we’ve got ways to utilize it.

STUFFED GREEN PEPPERS

4 medium green peppers

2 tablespoons water

1 pound lean ground beef

1 medium onion, finely chopped

1 cup cooked rice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups canned or homemade tomato sauce

Cut 1/2-inch from stem end of peppers and remove stems. Chop pepper ends coarsely and reserve.

Remove ribs and seeds from peppers. Place 2 tablespoons water in 2-quart microwave-proof rectangular dish. Arrange peppers, cut-side down, in water. Cover with lid or plastic wrap, turned back slightly on one side. Microwave on HIGH (100% power) 2 to 4 minutes or until tender-crisp. Remove peppers from dish. Drain and cool.

Place chopped pepper ends, ground beef and onion in dish used to cook pepper cups. Microwave on HIGH, uncovered, 5 to 8 minutes or until meat is no longer pink, stirring after 3 minutes. Break up meat with fork and drain off excess fat.

Stir in rice, salt and pepper. Spoon mixture evenly into pepper cups and place back in dish. Spoon 1 cup tomato sauce over peppers. Cover with wax paper and microwave on MEDIUM (50% power) 10 to 15 minutes or until peppers are tender. Let stand, covered, 3 minutes.

Place remaining 1 cup tomato sauce in 2-cup glass measure. Microwave on HIGH 2 to 3 minutes or until heated through, stirring once. Spoon over stuffed peppers. Makes 4 servings.

SUBGUM CHINESE RICE

2 eggs

1 tablespoon water

1 tablespoon oil

1/4 cup thinly sliced green onions

3 cups cooked rice

2 tablespoons soy sauce

1/2 teaspoon sugar

1/2 cup diced leftover cooked pork, ham, roast beef, chicken or shrimp

Combine eggs and water in small microwave-proof bowl, beating to blend well. Microwave on HIGH (100% power) 1 to 1 1/2 minutes or until set, stirring after 1 minute. Break up eggs into small pieces, using fork.

Combine oil and green onions in 2-quart microwave-proof casserole. Microwave on HIGH 1 to 2 minutes. Add rice, stirring well to coat. Mix soy sauce and sugar in small dish and pour over rice. Add diced meat and egg pieces. Cover with lid or plastic wrap, turned back slightly on one side. Microwave on HIGH 1 minute. Stir.

Cover again and microwave on HIGH 3 to 5 minutes, stirring each minute. Serve alone as side dish or as second course after bowl of soup. Makes 4 servings with 0.1 gram fat and 1.2 milligrams cholesterol per serving.

LOW-CHOLESTEROL RICE CUSTARDS

3/4 cup cooked rice

1 cup evaporated skimmed milk

6 egg whites or egg substitute to equal 3 eggs

2 tablespoons sugar

1 teaspoon vanilla

Combine rice and evaporated milk in 2-cup glass measure. Microwave on HIGH (100% power), uncovered, 2 minutes or until hot but not boiling. Combine egg whites and sugar in separate bowl and beat lightly. Stir in vanilla. Pour in heated milk and rice, stirring constantly. Spoon evenly into 4 (5- to 6-ounce) custard cups.

Arrange cups in circle in microwave oven with 1-inch space between. Microwave on MEDIUM (50% power), uncovered, 8 to 10 minutes or until knife inserted 1/2 inch from center comes out clean, rotating or repositioning custards halfway through cooking. Let stand 5 minutes. Serve warm or chilled. Makes 4 servings.

Note: Easy way to rotate or reposition custards in cooking, if you don’t have an automatic turntable, is to place custard cups in circle on 12- or 10-inch plate.

GREEN CHILE SOUP

4 green onions

2 Anaheim chiles, coarsely chopped

1/2 jalapeno chile, seeded and coarsely chopped, or 1/8 teaspoon crushed hot red pepper

1 1/2 cups chicken broth

1 cup tomato juice

1 cup cooked rice

2 tablespoons chopped cilantro

Combine green onions, chiles, jalapeno chile, chicken broth, tomato juice and rice in 2-quart microwave-proof casserole. Cover with lid or plastic wrap, turned back slightly on one side. Microwave on HIGH (100% power) 8 to 10 minutes or until heated through. Spoon soup into 4 bowls and sprinkle with cilantro. Makes 4 servings.

Note: Easy way to rotate or rotate or reposition custards in cooking, if you don’t have an automatic turntable, is to place custard cups in circle on 12- or 10-inch plate.