Leftover Rice Recipes: Three Creative Ways To Use Rice
Image Credit: Unsplash

As harrowing as it might seem to have some food leftover after a meal has been eaten, it is one’s chance to get creative in the kitchen and upcycle food for another meal. Leftovers give us an opportunity to repurpose readymade food into something that turns out more delicious than what it was before. Think of leftover pasta in a salad or sabzi and dal mixed with wheat flour for the flakiest parathas. Similarly, leftover cooked rice has more uses than just tossing with spices and lemon juice to make some lemon rice or add veggies and protein to make fried rice. We bring you three yummy recipes where leftover rice is used creatively as well as to add value to a dish.

Vegan Burrito

Image Credits: From My Bowl

A burrito really is a complete meal inside of a tortilla wrap – replete with rice, beans, veggies and proteins of your choice. Tossing your rice with some spices and using it as a filling for this delicious vegan burrito, is a great way to use up leftover rice and enjoy this for lunch or dinner. What’s more? It also keeps well while travelling and can be toasted over an induction pan at work, if needed.


  • 1 large tortilla wrap
  • ½ cup leftover rice
  • ¼ cup cooked rajma beans
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon dried oregano
  • 1 teaspoon chilli flakes
  • ¼ cup chopped zucchini
  • ¼ cup cooked corn
  • ½ onion, chopped
  • 2 cloves, garlic
  • 2 tablespoons salsa
  • 1 tablespoon sour cream
  • 2 tablespoons cheese
  • 1 tablespoon vegetable oil
  • Salt and pepper, to taste


  • Heat the oil in a pan and sauté the onions and garlic for 2-3 minutes. Add the zucchini and corn and season with some salt and pepper.
  • Cook the veggies for 4 minutes, until soft and remove on to a plate. Now add the rice and spices and toss everything well.
  • Lay out the tortilla wrap like a sheet in front of you and add the spiced rice, rajma beans, cooked veggies, cheese, sour cream and salsa.
  • Fold into an envelope by sealing from all sides and toasting on a hot griddle until nice and crispy. Slice into two halves and enjoy warm.

Stuffed Capsicum

Image Credits: Yummly

A classic Indian preparation usually made by stuffing a potato filling into hollowed out green bell peppers, before cooking, this version of stuffed capsicum uses rice and is as old school as it can get. Add some cheese on top and bake to make a delicious meal that is best enjoyed on its own or with some toasted bread on the side.


  • 4 medium-sized capsicum
  • 1 cup leftover rice
  • 1 small onion, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 small tomato, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon kalonji seeds
  • ¼ teaspoon garam masala
  • 1 tablespoon vegetable oil
  • Salt, to taste
  • Cheese, for topping


  • Scoop out the seeds and membranes after cutting the tops off of the capsicum and set aside for later. Heat some oil in a pan and temper the cumin and kalonji seeds.
  • Add the chopped onion and fry for a couple of minutes, followed by the ginger-garlic paste and spice powders. Add the tomato and cook until everything is integrated into a mush before adding the rice and seasoning with salt.
  • Toss well to combine and cool for a few minutes before spooning into the hollows of the capsicum and fill to the brim. Sprinkle grated cheese on top and drizzle some oil over the stuffed capsicum and bake in an oven for 15 minutes at 160 degrees. Serve hot.

Also Read:

Got Leftover Rice? Try This Delicious Congee For Breakfast

Rice Pakoras

Image Credits: Hungry For Goodies

These crunchy on the outside-fluffy on the inside rice pakoras are a unique and delicious tea time snack, perfect to make in place of the usual onion or potato pakoras. Made with simple, easy to find pantry ingredients, these rice pakoras will be ready in a matter of moments and can be tweaked in any way to suit your taste palettes.


  • 1 cup leftover rice
  • 1 spring onion, chopped
  • 2 cloves garlic, minced
  • 1 green chilli, chopped
  • 1-inch piece ginger, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ cup gram flour
  • Salt, to taste
  • Oil, for frying


  • Mix together the leftover rice, onions, garlic, green chilli and ginger in a bowl and season lightly with salt. Make lemon-sized balls and set on a plate.
  • Combine the gram flour and spice powders and add a pinch of salt. Pour in water slowly to make a thick batter, in which you can dip the rice balls. Heat the oil in a large frying pan and dip each rice ball into the batter before plonking into the hot oil.
  • Fry for 3-4 minutes, until browned and crispy. Serve hot with chai or coffee.