How To Make Gimbap: Korean Seaweed and Rice Rolls (Image credit: Emily Han) As much as we adore a steaming pot of freshly cooked rice, we've always had trouble mustering much enthusiasm once it crosses into the land of leftovers. Sure, there's fried rice, which can be delicious with the addition of an egg or tofu or kimchee, but we must admit that we usually find ourselves pushing the cold mass of grains farther back into the refrigerator. In an effort to be more frugal and conscientious, we're looking for inspiration for our leftovers. Here are a few ideas; please share more in the comments! (Image credit: visualpanic under CC BY 2.0) We love cardamom and pistachio rice pudding at Indian and Afghani restaurants. Why don't we ever make it at home? A handful or two of leftover rice can add texture and volume to an existing soup recipe. We're thinking rice could also be the basis for a quick, light soup with any seasonal greens, vegetable broth, and a little garlic.

We've added leftover pasta to our frittatas. Rice + cheese + breadcrumbs. Not much more needs to be said. Although we usually make rolls with traditional sushi rice, why not make healthy snacks and lunches by wrapping our leftover brown rice and vegetables in toasted sheets of nori? Related: How Do You Reheat Rice? (Image: Flickr member visualpanic licensed under Creative Commons)User ReviewedHow to Microwave Refrigerated Rice Two Methods:Using a Paper TowelUsing a Cup of WaterCommunity Q&A After refrigeration, rice loses its soft fluffy texture. It becomes gritty and loses its moisture. If done right, reheated rice can be tasty and feel just as fresh as the hour you cooked it. Put the rice on a plate. Unless you have a specific need to use a bowl, a plate allows the rice more surface area on which to be heated. It will allow the moisture added to reach more of the rice. Use a fork to break up any clumps of rice. If you must use a bowl, try and have it be as shallow as possible.

Dampen a paper towel. Place the towel over the rice. Microwave the rice on low. Let the rice stand. Again, provided you're not in a hurry it's best to let the rice stay covered in the microwave for a minute or so. This both helps to cool down the rice and allow more time for the moisture to reach the rice. sushi train franchise informationOnce done, remove the paper towel and enjoy your rice.sushi train franchise information Fill a microwave-safe cup.sushi fisch online kaufen Microwave the cup for one minute.jiro dreams of sushi dd Microwave the rice and water on lower power levels. yo sushi student discount take away

Using power levels as suggest above, put your rice into the microwave with the heated water. Remember to keep them separate; have them on opposite sides of the rotating microwave dish. For this method it's advisable to use a little higher power and less time (2 minutes on 80% power is ideal) so the water never cools too much. sushi quality fish salt lake cityThe water in the cup ought to stay steaming in order to return moisture to the rice.donde comprar sushi en barcelona Let the rice stand for a minute. If eating something atop the rice which is also refrigerated, microwave the rice first. Add the extras afterward, and microwave again with either the towel on top or cup of water included. Another option outside of the microwave is to bring about a 1/4 inch of water to boil in a saucepan.

Put your rice on top and reduce the heat to a simmer. Cover it and let the rice steam for about five minutes. Everyone loves fried rice! I know, I know, it’s a bold statement to make. I don’t think it’s a stretch though. Just think about the infinite permutations worldwide. Examples include: Indonesian nasi goreng, Thai pineapple fried rice, Filipino garlic fried rice (siningag), and that’s only in Asia! (Don’t worry I’ll delve into these a little more in another post). Fried rice is also wildly popular at Asian restaurants, often served with lunch specials and always ordered by my friend, X, who shall go unnamed. I have a confession to make. Fried rice is the last thing on the menu I’d order when dining out (unless it’s chicken and salted fish fried rice, yum!) for one reason—it’s so very simple to make at home. A quick dig in the fridge for cooked rice, last night’s leftovers and whatever treasures are lurking in the back, and everything comes together in the wok in less than 20 minutes!

Making fried rice is easy in theory, but getting it right does take a little know-how. I don’t know about you but I’ve dished up my fair share of burnt fried rice, clumpy fried rice, and simply not very good fried rice. After years of experimenting and watching, however, I have to say my fried rice is pretty good.  So here are my 5 secrets anyone can pick up and you’ll soon be on your way to making fabulous fried rice.Khao Neeo Mamuang — Thailand Editor's note: The recipe and introductory text below are excerpted from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid and are part of our story on Lunar New Year. Many people first encounter sticky rice in this classic Thai-Lao sweet. Most are astonished and delighted and immediately want to know how to make it at home. The recipe is very simple. As with most of the sweets in Southeast Asia, you can eat Coconut Milk Sticky Rice as a snack or serve it as dessert.ShareShare “Coconut Milk Sticky Rice with Mangoes” on FacebookShare “Coconut Milk Sticky Rice with Mangoes” on TwitterShare “Coconut Milk Sticky Rice with Mangoes” on PinterestShare “Coconut Milk Sticky Rice with Mangoes” on Google+Email “Coconut Milk Sticky Rice with Mangoes”

YieldMakes 8 servingsIngredients3 cups sticky rice, soaked overnight in water or thin coconut milk and drained2 cups canned or fresh coconut milk3/4 cup palm sugar, or substitute brown sugar1 teaspoon salt4 ripe mangoes, or substitute sliced ripe peaches or papayasOPTIONAL GARNISHMint or Asian basil sprigsPreparation Steam the sticky rice until tender (see Editor's Notes, below). Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot. Add the sugar and salt and stir to dissolve completely. When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend. Meanwhile, peel the mangoes. The mango pit is flat and you want to slice the mango flesh off the pit as cleanly as possible. One at a time, lay the mangoes on a narrow side on a cutting board and slice lengthwise about 1/2 inch from the center — your knife should cut just along the flat side of the pit;

if it strikes the pit, shift over a fraction of an inch more until you can slice downward. Repeat on the other side of the pit, giving you two hemispherical pieces of mango. (The cook gets to snack on the stray bits of mango still clinging to the pit.) Lay each mango half flat and slice thinly crosswise. To serve individually, place an oval mound of sticky rice on each dessert plate and place a sliced half-mango decoratively beside it. Top with a sprig of mint or basil if you wish. Or, place the mango slices on a platter and pass it around, together with a serving bowl containing the rice, allowing guests to serve themselves. Stir the remaining sweetened coconut milk thoroughly, transfer to a small serving bowl or cruet, and pass it separately, with a spoon, so guests can spoon on extra as they wish. Notes: You can substitute black Thai sticky rice for half the white rice. Soak the two rices together; the white rice will turn a beautiful purple as it takes on color from the black rice.