Plan Overs Perfect Steamed Rice!! Three Upcycled Recipes!

Posted on

For years I struggled to make perfect rice, but it was hit or miss…and mostly miss.  It would be all stuck together, or stuck to the pot, or undercooked.  But, luckily for me, a friend of mine, Dulcie, taught me how she and her family make perfect rice in the oven and I have used this recipe ever since.  She said in her culture a woman isn’t ready to be married until she can cook perfect rice.  I don’t know about that, but I do know this recipe works perfectly every time, doesn’t boil over and doesn’t stick to the pan.  It seems like a simple thing to make such a basic thing as rice well, but I thought I would share this great tip.  The oil coats each grain of rice, keeping them separate and fluffy.

Perfect Steamed Rice

1 Tbsp vegetable oil

1 cup basmati or jasmine rice

1 tsp salt

1 1/2 cups water or stock

2 tsps butter

Preheat oven to 350 degrees F.  On the top of the stove in a heavy saucepan, heat the oil on high heat til hot.  Add rice and stir well to coat with oil.  When about a third of the rice has turned bright white instead of the normal translucent, add salt and water or stock and butter.  Bring just to a boil, stirring occasionally and then put the lid on and pop it in the oven.  Bake for 20 minutes and then remove from oven.  Allow to sit for 5 minutes on the stove off the heat with the lid on.  Enjoy.  Such a simple recipe but after years of ruining, burning and boiling over rice, this was a wonderful change.  Perfect rice every time.   Now on to the “Plan Over” recipes.

Photo courtesy of
Photo courtesy of

Mexican Chicken Rice Salad

2 cups cooked rice

2 cups chopped cooked chicken

3 tomatoes chopped small

1 cucumber chopped small

1 red pepper chopped small

3 green onions with tops chopped fine

1 can of corn drained

1 can of black beans rinsed and drained

juice of 2 limes

1/2 cup sour cream

4 Tbsps olive oil

1 tsp black pepper

1 tsp salt

large pinch cayenne pepper

In a large bowl mix all ingredients well until well combined.  Let sit for 10 minutes to allow ingredients to absorb dressing.  Top with shredded cheddar cheese and salsa to serve.

Photo courtesy of
Photo courtesy of

Stuffed Peppers

4 largest any colour peppers, tops removed and reserved, seeds and ribs removed discarded

1 cup cooked rice

1 pound ground beef or turkey

2 Tbsps olive oil

1 large onion chopped fine

3 cloves garlic minced fine

1 jar tomato sauce

1 tsp paprika

1 tsp oregano

1/2 cup of grated cheese of your choice; mozzarella or cheddar or Gouda

Preheat oven to 350 degrees F.  Oil a large baking pan with 1 tsp of the olive oil In a large fry pan, heat the rest of the oil.  Sauté onion until soft, add garlic and ground meat and cook til meat is soft.  Add 1/2 cup of tomato sauce and the cooked rice to ground meat.  Cook 5 minutes more.  Place stuffing into the peppers and place in baking pan. Place tomato sauce mixed with paprika and oregano over peppers and top with cheese.  Bake for 20-25 minutes til peppers are soft and cooked.  Serve.

Image courtesy of
Image courtesy of

Creamy Rice Pudding

1 1/2 cups of cooked rice

1/2 cup half and half cream

1 cup 2% milk

2/3 cup golden raisins (the only ones my daughter Katie will eat…fussy girl)

1/3 cup of sugar

1/2 tsp cinnamon

1/2 tsp grated orange peel

1 egg beaten

1/4 cup half and half cream

1 tsp vanilla

1 Tbsp butter

Preheat oven to 350 degrees F. In the saucepan in which you cooked the rice, add cream and milk, sugar, cinnamon, orange peel and raisins. Heat to a simmer. Put lid on rice and place in the oven and cook for 25 minutes. Once the rice has absorbed the cream and milk, stir in the egg, cream and butter. Stir very well until creamy and smooth. Place in oven for a further 3 minutes with cover on. Once done, take lid off and allow to cool. This is good warm or put in the fridge and allowed to chill where it will thicken even more.

Hope you like this use of left-over cooked rice. It is a wonderful basic comfort food that can be used in hundreds of ways.  These are just a few.  Cheers, Michele