After dinner, you hate to throw out the extra rice, so you put it in a storage container and stick it in the fridge. It’s great to reduce food waste, right? But at the end of the week, it’s still hanging out in the fridge, so you eventually throw it out. Ugh.
We’ve been there, friend. There’s the guilt of trashing the extra rice, but on the other hand, what the heck do you do with it? The good news is that there are plenty of ways to reuse it, starting with fried rice. For the most authentic version, day-old grains are key, Chinese-Malaysian chef Bee Yinn Low tells us.
Not ready to pull out the wok tonight? No problem. Soups and salads can also use cold cooked rice as either as a focal point (hello, wild rice salad) or a filling base (ooh, hearty tomato bisque).
If you simply want to warm up the rice, it’s surprisingly easy once you know the trick. The first step is to reheat it without overcooking it. Here’s how: Put the rice in a covered container such as a casserole dish or lidded glass bowl. Add 1 to 2 tablespoons water and put the lid on top. Microwave for 3 to 4 minutes, until the rice is warm and steaming. Put on oven mitts to remove the dish from the microwave and be careful of the steam when you open the lid. Fluff with a fork and your rice has officially been revived.