Top 10 cheapest dishes using cold rice

Maybe fried nuggets associated with the childhood of many people. In the past, children could not afford to eat luxury snacks like now. Every day I have leftover rice, my mother will dry it in the sun for a few days to harden. On rainy and windy days, the kids will always be clever to ask their mother to make roasted nuggets.

From the dried rice grains, just heat up the cast iron pan to make it very hot, pour in the dried rice, stir until it turns yellow and the crackling sound is heard. At that time, just add a little sugar to melt, blend into each grain of nuggets. Just like that, there is a delicious, crispy dish that is attached to so many childhood memories.

The name may sound strange to many people, but in fact, this is an extremely nutritious dish, especially for young children. Rice pudding Can be made from plain rice, but if you replace it with cooked rice, it will not affect the taste of the dish. About how to make, first stir the rice and a little water, boil on low heat, add unsweetened milk and fresh cream. Continue to cook until the mixture comes to a gentle boil. Use a spoon to scoop a small cup of milk and cream from the pot. Let cool until the cup feels warm to the touch.

Beat the egg yolks, then slowly pour in the milk and cream. Whisk well, then pour the mixture into the cooked rice water. Continue cooking until the rice is cooked through, add sugar according to your preference for sweetness. A little vanilla powder for fragrance. After scooping the cake into the cup, you can add coconut milk, sprinkle with chocolate seeds or almonds depending on your taste. Let cool, place in the fridge for about 1 hour. You have finished a delicious dessert.

This is the simplest and easiest dish to cook. Usually, common, normal, porridge is cooked from rice, but if you use cooked rice as an ingredient, it will save more time. First, you put the rice in the pot, add boiling water, the amount of rice and water depends on you to estimate to suit each person’s preference for thick or thin food.

A little note, if you want porridge more flexible and faster, add a little salt, stir well and cook. Should keep the fire low, stir constantly so that the porridge does not burn the pot. If you want to cook bone broth or lotus seeds, prepare the ingredients thoroughly, blanch them in boiling water and then put them in the pot, keep simmering until you reach the desired consistency. If you don’t want to be fussy, you can eat white porridge with a few slices of salted braised fish, salted egg…also very delicious and easy to make.

After the rice is cooked, spread it out evenly on each small tray, roll it back and forth with a clean glass bottle for a natural smoothness. Put in the refrigerator for at least 5 hours or best overnight, so that the rice will thicken and have a certain degree of dryness. Next step, put in the microwave, dry at 120 degrees Celsius for 40 minutes. Then take it out and dry it for another 30 minutes. Note, remember to leave the microwave door ajar to allow steam to escape.

Heat oil in a pan, drop each piece of dried rice and fry on both sides. Meanwhile, mix a cup of water with the sugar and chili, and sauté the green onions with cooking oil. Take out the fried rice, add a spoonful of chili sauce, add a spoon of fried onions, sprinkle a little more fragrant pork belly. So you’ve got a delicious snack.

This is a very familiar spice to the people of the North. The batch after ripening has a very characteristic mild sour taste and aroma. Often used to cook fish soup, snail soup, rye soup, braised pork leg fake plow, braised fish in batches … The method is extremely simple, just keep a separate cup of cold rice from morning. In the afternoon, when cooking rice for a bit more water, wait for the rice to boil, drain half a cup of water, mix it with the cooled rice, then put it in a ceramic or glass jar, tightly covered with a lid.

Under normal temperature conditions, about a week the batch will be ripe and ready to use. In winter, it is cold, so the ripening time will be longer. With a simple method and utilities in processing dishes, what are you waiting for, make a reserve batch in the kitchen right away!

As a dish originating from Korea, in recent years, rice rolls has become familiar to Vietnamese diners. The method seems simple, but to achieve the deliciousness is not easy. The first thing to note is the ingredients. The rice to make this dish must be the most flexible and delicious. About how to make, first you will put a layer of seaweed on a flat surface, spread the rice evenly all over the surface, ingredients such as cucumber, carrot, sausage, sausage, fried egg… All must be cut small in length. Put all the ingredients on top of the rice, can sprinkle with a layer of roasted black sesame, depending on your preference.

The last step, which also determines the beauty of the dish, is the process of rolling the rice. You need to compress the ingredients tightly, but be careful not to tear the seaweed layer. Roll the rice and ingredients into tubes, about 1 hand long, about 3 to 4cm in diameter. Then cut into small circles to fit. Can be served with kimchi, chili sauce, and cotton balls are very suitable.

Hearing powder is the soul of mixed dishes such as spring rolls with pork belly, spring rolls with pork ears, or spring rolls with chao, fish salad… The ingredients for making hearing powder can be from glutinous rice and plain rice mixed together in proportions. 50/50 ratio, or to avoid waste, you can use dried cold rice evenly.

After the rice is dried, it is crispy fried on low heat, so remember to roast it little by little to ensure its crispness and beautiful golden color. After roasting, it will depend on the requirements of each specific dish to choose the small amount of hearing before pounding. With mixed spring rolls, should not be ground into a powder but put in a mortar so that the hearing seeds are not too crushed, they will keep their crispness and fat when chewing. With spring rolls, fish salad… should be pounded very small and smooth so that the powder can adhere evenly to the meat.

Want fried rice dish delicious and crispy. The main trick is to let the rice cool down, put it in the fridge for a few hours to let the rice grains dry and slightly shrink. When frying, let the pan be very hot, if you don’t want to eat a lot of fat, use a non-stick pan to make this dish. After removing the onion and garlic, it turns yellow and fragrant, put the rice in and fry it on high heat. Season to taste and then stir well, if you want to have a natural crunch, use a wooden spoon to compress the rice slightly. When the rice is yellow and slightly burnt, the dish is done.

If you want fried rice to be more attractive, you can add eggs, beef, sauerkraut, carrots, sweet potatoes… However, the main rule is, fry these ingredients in another pan, when ready When cooked, mix well into the rice. Do not cook in the same pan, it will lose its crispiness.

Make sure everyone enjoys this dish, because it has enough starch and protein and also delicious crispy vegetables. The most suitable type of meat for this dish is pork with a lot of lean, mixed with a little fat to not dry out. Minced meat, marinated with onions, pepper and spices to taste, can be fried until cooked and then mixed with sticky rice.

Choose fresh bell peppers with both green, yellow, and red colors for a beautiful look. Remove the intestines, wash, drain, then stuff the prepared rice and meat inside the bell pepper. There are two ways to cook it, steam it if you want it to be soft, or bake it on charcoal or in the microwave to make the dish more attractive.

If you are tired of eating rice with salty dishes in the usual way, then crispy fried rice balls will be a bit of a variation that is worth enjoying! For this dish, it is best to use sticky and fragrant rice. Wear plastic gloves, shape the rice into a flat shape, fry the minced meat to make the filling in the middle, then roll it into balls as big and small as you want. Put the oil on the pan, wait for the oil to get hot, then drop the rice in and fry it slowly with low heat.

The finished product has a beautiful dark yellow color, the outer shell is crispy, the rice layer is fragrant and the filling is mouth-watering. Can be served with chili sauce or tomato sauce is very delicious.