Just add parmesan, mozzarella and breadcrumbs to transform an excess of cooked rice into golden-crumbed balls of oozy delicousness
Rice is a glorious grain: cheap, filling and versatile. I often cook a big batch of short-grain brown rice at the weekend, to base some meals on during the week (batch cooking is also a great way to save energy).
Pre-cooked rice can be upcycled into instant scrumptious salads with the simple addition of nuts, seeds, chopped herbs, dried fruit and/or grated vegetables. Or make an onigiri wrap or sushi roll with cold rice, a dab of wasabi and your filling of choice – just a few finely chopped seasonal vegetables and sesame seeds will do. When you have precooked rice and nori to hand, these are relatively quick to make, and very transportable. And if you want something hot, reheat the cooked rice in a microwave, or steam, or fry with vegetables. Or go a step further and make today’s decadent arancini.
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