A container of cooked rice in the fridge can save you a surprising amount of time at dinner. Add it to chicken soup in the last few minutes, fry it with eggs and vegetables, or tuck a piece of mozzarella inside and bake it until golden. If you have a cup of plain rice and some milk to use up, you already have the makings of rice pudding.
Here are 12 ways to use leftover cooked rice, from quick dinners and crispy snacks to two easy puddings. Every recipe starts with rice that’s already cooked, so measure it after cooking.
Which recipe should you make?
- One cup of rice: Try chicken and lemon rice soup, tuna and sweetcorn patties, or either rice pudding.
- Two cups of rice: Make fried rice, a tomato and bean skillet, stuffed capsicums, a cheesy rice bake, carrot fritters, or mozzarella-stuffed rice balls.
- Rice that sticks together: Short-grain rice is especially handy for crispy rice squares and mozzarella-stuffed rice balls.
- Rice that’s already seasoned: Choose a savoury recipe that suits the seasoning. Taste before adding salt, soy sauce or stock. Save plain rice for pudding.
How to Store and Reheat Leftover Rice Safely
Cooked rice can contain spores of Bacillus cereus. If the rice cools slowly or sits warm for too long, the bacteria can grow and produce toxins that may survive reheating. How the rice was cooled and stored matters even if it smells fine. Food Standards Australia New Zealand
- Cool it quickly. Divide the rice into small, shallow containers. Refrigerate or freeze it as soon as it stops steaming, and keep your fridge at 5°C or colder.
- Use refrigerated rice within two days. Freeze it promptly if you won’t use it in that time. Food Standards Australia New Zealand gives shorter guidance for people at higher risk of food poisoning, including young children, pregnant people, older adults and people with weakened immune systems. Use refrigerated leftovers within one day for these groups.
- Reheat only once. Heat the portion you plan to eat until steaming hot throughout. If using a thermometer, aim for 75°C in the centre. Stir microwaved rice partway through so it heats evenly. Serve immediately and discard any rice left after reheating.
- Keep track of time out of the fridge. Under the NSW Food Authority’s 2-hour/4-hour rule, food that’s spent less than two hours between 5°C and 60°C can go back in the fridge. Between two and four hours, use it immediately or discard it. At four hours or more, discard it. Add up the time from each occasion. If you’re unsure how long the rice sat out, skip it.
NSW Food Authority leftovers guidance · Rice storage guidance · Reheating guidance for home cooks
Quick Dinners With Leftover Rice
1. Egg and Vegetable Fried Rice
Cold long-grain rice works well because it’s easy to break into separate grains. Frozen peas and carrots can go straight into the pan.
Uses 2 cups cooked rice · Serves 2 · About 15 minutes
Ingredients
- 2 cups cold cooked rice
- 2 eggs, beaten
- 1 cup frozen peas and diced carrots
- 2 spring onions, sliced, with whites and greens separated
- 1 garlic clove, finely chopped
- 1 tablespoon neutral oil, divided
- 1 tablespoon soy sauce, plus more to taste
- 1 teaspoon sesame oil, optional
Method
- Heat half the neutral oil in a large frying pan or wok over medium-high heat. Scramble the eggs until set, then transfer to a plate.
- Add the remaining oil, spring onion whites and frozen vegetables. Stir-fry for 3–4 minutes, until the vegetables are hot and the extra water has evaporated. Stir in the garlic for the last 30 seconds.
- Add the rice and break up any clumps with a spatula. Stir-fry until steaming hot throughout. Return the eggs to the pan, add the soy sauce and toss. Finish with the spring onion greens and sesame oil.
Kitchen tip
If you’re doubling the recipe, fry the rice in two batches so the grains have room to toast.
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2. Chicken and Lemon Rice Soup
A little cooked chicken goes a long way in this soup. Add the rice at the end so it keeps its texture and leaves plenty of broth in the bowl.
Uses 1 cup cooked rice · Serves 3–4 · About 25 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 carrot and 1 celery stalk, diced
- 4 cups chicken stock
- 1½ cups shredded cooked chicken
- 1 cup cooked rice
- 1–2 tablespoons lemon juice
- 2 tablespoons chopped parsley
Method
- Soften the onion, carrot and celery in the oil over medium heat for about 6 minutes.
- Add the stock and simmer for 10–12 minutes, until the carrot is tender.
- Stir in the chicken and rice. Bring back to a simmer and heat until steaming hot throughout. Take off the heat, add lemon juice to taste and scatter over the parsley.
Kitchen tip
If you’re making soup for tomorrow too, set aside some of the vegetable broth before adding the rice and chicken. Add those to each portion when you’re ready to eat.
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3. Tomato and White Bean Rice Skillet
A tin of beans and a tin of tomatoes turn plain rice into a quick dinner. Simmer the tomatoes first to concentrate the flavour.
Uses 2 cups cooked rice · Serves 3 · About 20 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, chopped
- 1 teaspoon smoked paprika
- 1 × 400 g tin crushed tomatoes
- 1 × 400 g tin cannellini beans, drained and rinsed
- 2 cups cooked rice
- 2 handfuls baby spinach
- Salt and black pepper to taste
Method
- Soften the onion in the oil for about 5 minutes. Stir in the garlic and paprika for 30 seconds.
- Add the tomatoes and simmer uncovered for 6–8 minutes. Stir in the beans and rice. Cook for another 4–6 minutes, stirring, until steaming hot throughout.
- Fold in the spinach until wilted. Add a splash of water if the rice starts sticking. Season to taste and serve.
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4. Beef and Rice Stuffed Capsicums
Cutting capsicums lengthways gives you four easy-to-fill portions and plenty of room for a layer of melted cheddar.
Uses 2 cups cooked rice · Serves 4 with a side · About 45 minutes
Ingredients
- 2 large red capsicums, halved lengthways and deseeded
- 1 tablespoon olive oil, divided
- 1 small onion, diced
- 300 g lean beef mince
- 1 teaspoon dried oregano
- ¾ cup tomato passata
- 2 cups cooked rice
- ¾ cup grated cheddar
- Salt and black pepper to taste
Method
- Heat the oven to 200°C conventional or 180°C fan-forced. Brush the capsicum halves with a little oil and roast cut-side up for 12–15 minutes while you make the filling.
- Soften the onion in the remaining oil. Add the mince and break it up as it cooks. Cook to at least 75°C, then stir in the oregano, passata and rice. Season to taste.
- Divide the filling among the capsicums, top with cheddar and bake for another 15–20 minutes, until the capsicums are tender and the filling is steaming hot through the centre.
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5. Spinach and Cheddar Rice Bake
This bake slices like a frittata and makes an easy dinner with a side salad. Squeeze the thawed spinach dry before mixing it in so the bake sets evenly.
Uses 2 cups cooked rice · Serves 4 · About 40 minutes
Ingredients
- 2 cups cooked rice
- 150 g frozen chopped spinach, thawed in the fridge and squeezed dry
- 3 eggs
- ½ cup milk
- 1 cup grated cheddar, divided
- 2 spring onions, thinly sliced
- Salt and black pepper to taste
- Oil for the baking dish
Method
- Heat the oven to 190°C conventional or 170°C fan-forced. Lightly oil a 20 cm square baking dish.
- Whisk the eggs and milk. Stir in the rice, spinach, spring onions and three-quarters of the cheddar. Season lightly.
- Spread evenly in the dish and scatter the remaining cheese over the top. Bake for 25–35 minutes, until the centre is set and steaming hot. Let it stand for 5 minutes before slicing.
Crispy Snacks and Easy Lunches
6. Crispy Rice and Carrot Fritters
Grated carrot adds a little sweetness, and you can still see the rice grains at the crisp edges. Serve the fritters with plain yoghurt for dipping.
Uses 2 cups cooked rice · Makes about 8 · About 25 minutes
Ingredients
- 2 cups cooked rice
- 1 small carrot, grated
- 2 spring onions, thinly sliced
- 2 eggs, beaten
- ¼ cup plain flour, plus more if needed
- ¼ teaspoon salt and a little black pepper
- 2 tablespoons neutral oil, divided
- Plain yoghurt to serve
Method
- Squeeze the grated carrot if it feels wet. Mix with the rice, spring onions, eggs, flour, salt and pepper. Press a spoonful together. If it falls apart, stir in another tablespoon of flour.
- Heat half the oil in a non-stick pan over medium heat. Spoon in four mounds of mixture and flatten them into fritters about 1 cm thick.
- Fry for about 3–4 minutes per side, until golden, set and steaming hot in the centre. Repeat with the remaining mixture and oil.
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7. Mozzarella-Stuffed Rice Balls
These oven-baked rice balls work best with cooked short-grain rice. A firm squeeze helps the rice stay wrapped around the cheese as it bakes.
Uses 2 cups cooked rice · Makes about 8 · About 40 minutes
Ingredients
- 2 cups cold cooked short-grain rice
- ⅓ cup finely grated parmesan
- 1 egg, beaten
- 80 g firm mozzarella, cut into 8 cubes
- ¾ cup fine dry breadcrumbs
- Olive oil spray
- Warm tomato sauce for dipping
Method
- Heat the oven to 220°C conventional or 200°C fan-forced. Line a baking tray. Stir together the rice, parmesan and egg, lightly mashing some of the rice against the bowl.
- Divide the mixture into eight portions. With damp hands, flatten each portion in your palm, place a cube of mozzarella in the centre and press the rice tightly around it. Roll in breadcrumbs.
- Spray lightly with oil and bake for 20–25 minutes, turning halfway, until golden and steaming hot through the centre. Serve with warm tomato sauce.
A few slices of leftover bread can become the breadcrumbs for these rice balls or the tuna patties below. Here are 21 brilliant ideas to use leftover bread.
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8. Crispy Rice Squares With Edamame
Press cold short-grain rice firmly into a slab, then fry it in squares. The crisp base holds a creamy edamame topping and a slice of cucumber.
Uses 1½ cups cooked rice · Makes about 6 · About 25 minutes
Ingredients
- 1½ cups cold cooked short-grain rice
- ¾ cup frozen shelled edamame
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- ¼ teaspoon salt
- 1–2 tablespoons neutral oil for frying
- ½ small cucumber, thinly sliced
Method
- Cook the edamame according to the packet directions and drain. Roughly mash with the lemon juice, olive oil and salt.
- Line a small container with baking paper. Press the cold rice firmly into a slab about 1½ cm thick. Lift it out and cut into six squares using a damp knife.
- Fry in the neutral oil over medium heat for 4–5 minutes per side, until crisp and steaming hot through the centre. Top with the edamame and cucumber just before serving.
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9. Chickpea and Herb Rice Salad
Lemon, parsley and fresh mint brighten up plain rice. This is a good lunch for a warm day when you have cooked rice that was cooled promptly and kept chilled.
Uses 1½ cups cooked rice · Serves 3 · About 15 minutes
Ingredients
- 1½ cups cold cooked rice
- 1 × 400 g tin chickpeas, drained and rinsed
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup chopped parsley
- 2 tablespoons chopped mint
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Salt and black pepper to taste
Method
- Whisk the olive oil, lemon juice, salt and pepper in a bowl.
- Break up any clumps of chilled rice. Toss the rice, chickpeas, cucumber, tomatoes and herbs in the dressing.
- Serve straight away or refrigerate until serving. Count the rice’s storage time from the day you first cooked it.
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10. Tuna and Sweetcorn Rice Patties
A tin of tuna, a handful of sweetcorn and one cup of rice make a batch of patties for a quick lunch. Drain the tuna and corn well so the mixture holds together.
Uses 1 cup cooked rice · Makes about 6 · About 25 minutes
Ingredients
- 1 cup cooked rice
- 1 × 185 g tin tuna in spring water, well drained
- ½ cup tinned sweetcorn, drained
- 1 egg
- ¼ cup fine dry breadcrumbs, plus more if needed
- 1 spring onion, thinly sliced
- Zest of ½ lemon
- 1–2 tablespoons neutral oil
- Lemon wedges to serve
Method
- Flake the tuna into a bowl. Mix in the rice, sweetcorn, egg, breadcrumbs, spring onion and lemon zest. Press some of the rice against the bowl with the back of a spoon.
- Shape six small, flat patties. If the mixture feels loose, mix in another tablespoon of breadcrumbs before shaping.
- Fry over medium heat for 4–5 minutes per side, until golden and steaming hot through the centre. Serve with lemon wedges.
Sweet Ways to Use Leftover Rice
11. Cinnamon and Vanilla Rice Pudding
This pudding is handy when you have one cup of plain rice and some milk to use up. It thickens as it stands, so take it off the heat while it’s still a little looser than you want.
Uses 1 cup cooked rice · Serves 2 · About 20 minutes
Ingredients
- 1 cup plain cooked rice
- 1½ cups milk
- 1–2 tablespoons sugar, to taste
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon, plus a little to serve
- A pinch of salt
Method
- Combine the rice, milk, sugar, cinnamon and salt in a small saucepan.
- Bring to a gentle simmer and cook for 12–18 minutes, stirring often, until the rice is steaming hot and the pudding coats the back of a spoon.
- Stir in the vanilla and divide between bowls. Dust with cinnamon and serve warm.
Still have some milk left in the carton? Here are 24 things you can do with milk before it expires.
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12. Coconut and Mango Rice Pudding
Coconut milk makes a rich pudding, and fresh mango adds sweetness. Use leftover plain rice and add the mango just before serving.
Uses 1 cup cooked rice · Serves 2 · About 20 minutes
Ingredients
- 1 cup plain cooked rice
- 1 cup canned coconut milk
- ½ cup water
- 1 tablespoon sugar, or to taste
- A pinch of salt
- 1 ripe mango, diced
- 1 tablespoon toasted coconut flakes, optional
Method
- Combine the rice, coconut milk, water, sugar and salt in a saucepan. Bring to a gentle simmer.
- Cook for 12–18 minutes, stirring often, until the rice is steaming hot and the mixture is creamy. Add a little water if it thickens too quickly.
- Spoon into bowls and top with mango and toasted coconut just before serving.
Frequently Asked Questions
Does leftover rice have to be a day old for fried rice?
Properly chilled rice from earlier that day works well. Firm, cool grains are easy to separate. Break up any clumps before the rice goes into the pan.
Can I use brown rice?
Yes. Brown rice works well in the fried rice, soup, tomato skillet and chickpea salad. Expect a chewier texture. For crispy rice squares and stuffed rice balls, cooked short-grain rice is easier to press together.
Can I use rice that was frozen?
Yes, if you froze it promptly after cooking. Defrost the portion in the fridge, or microwave-defrost it immediately before using it in a hot recipe. Break up clumps so the rice heats evenly, and reheat it only once. For a cold salad, defrost it in the fridge and keep it chilled until serving. NSW Food Authority
What can I make if I only have half a cup?
Halve either pudding recipe for one serving, or stir the rice into a bowl of simmering soup and heat it through. A little cooked rice can make a simple soup more filling.
What if my leftover rice is already flavoured?
Use the seasoning to choose the dish. Garlic rice works in the tomato and bean skillet, and lemon rice is a good fit for the chickpea salad. If the rice already tastes salty, reduce the added soy sauce or use unsalted stock.
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