How to make delicious food with leftover Rice?

1. Vegetable rice: 

There are two kinds of rice. 

On the off chance that you need to save the extra rice for over 8 hours, it is smarter to keep it in the ice chest and eliminate it not long before making any of this rice. 

1. North Indian style. It is additionally called masala rice: All the flavors utilized in pulao are utilized in this kind of rice. You sat the vegetables, added flavor powder and salt for some additional time, and afterward added the extra rice. Winter vegetables like cauliflower, green peas, carrots, beans, cabbage, and so on are reasonable for this rice. Tomatoes and verdant vegetables(finely destroyed) can likewise be utilized. 

1.  South Indian style: Here, you use 'vangi that masala.' Rather than brinjals in Vangi, you can utilize Indian vegetables like Bhindi(okras), string beans, capsicums, etc. Tomatoes and verdant vegetables(finely destroyed) can likewise be utilized. 

2. Acrid rice: 

This is called Pulhora in Telugu and Puliyodharai in Tamil. Any of these can be utilized for aridity, lemon juice, grape natural product juice, ground crude mango, or gooseberry. In certain pieces of the country, lemon rice is called chitrannam. 

The best thought is to add salt and sourness(any of the abovementioned or a mix of multiple) in the evening (if the extra is from supper) and add treating not long before eating. 

3. Curd rice:

 The best strategy is to add milk(enough to get the rice immersed+one inch above it) and a little curd at night. The measure of curd relies upon the climate and the amount of extra rice. It is very much like setting the curd. This way, the curd is very much consumed by the rice. Rice won't get spoiled. Add treating not long before eating. 

You can add a serving of mixed greens vegetables like cucumber, carrot, capsicum, and so on. You can add organic product pieces like apples, bananas, pomegranate seeds, grapes and make natural product curd rice. In such a case, you can stay away from tempering(optional). 

In Andhra-style curd rice, we add a spot of mustard powder. 

In Tamilnadu, rotisserie majjiga mirapakayalu(crushed) will be added. 

4. "Maggi masala rice."

If Kids are around, you can make the strategy would be the same as in #1. However, instead of pulao masala, you add Maggi masala. 

5. Chinese seared rice: 

See if every one of the sauces is accessible before attempting. For formula, if it's not too much trouble, see Chinese Fried Rice Recipe - How to Make Chinese Veg Fried Rice. 

6. Jaggery rice:

 If you like sweets, you can attempt this. Children may cherish it.

7. Malaysian blended spice rice: 

Up till now, we have perceived how extra rice can be utilized as other rice. 

8. Rice vadi/papad (vadiyalu in Telugu): 

If a huge amount of rice is left, you can make them. Granulate the rice with salt, green chili, and cumin to glue without adding any water. Make them like Vadi (or papad) and sundry them. At the point when they are completely dried, store them in a water/airproof holder. Profound fry at whatever point you need. 

9. Rice chaklis or rice murukku:

 Add an equivalent measure of besan (For one cup cooked rice, one cup besan), salt, powdered ajwain (value in Telugu, carom seeds in English). Add little water if vital and make chaklis/murukku. 

10. Rice roti:

 Take equivalent measures of cooked rice and wheat flour. In a mixie, crush the rice to glue. Add salt and wheat flour(don't add water) and make Rotis. These rates won't turn extremely dainty like unadulterated wheat flour rotis; however, they are delicate and delectable. You can add any flavors of your decision or fenugreek leaves. 

11. Chekkalu/Papdi (little fresh puris): 

With a similar mixture above, you can move little size puris and deep fry them on low warmth until they become fresh. 

12. Rice idli: 

If you have idli players prepared at home, you can utilize the extra rice for making them. Blend equivalent measures of idli player and stuck extra rice (extra rice can be not exactly idli hitter however not more than it) 

13. Rice pakoras: 

This was my typical thing when my youngsters were still children. Glue the rice in the mixie. Add equivalent amount besan, chopped onion slashed green chilies, some other vegetable finely cleaved, and cumin seeds. 

Make into pakoras and profound fry. 

Last however not least, Chaldi Annam (aged rice): 

The extra rice can be matured with water and little Ganji(starched rice water) for one to two days and can be burned through all things considered. Typically onion as a backup. This was the customary breakfast thing for youngsters before the 1960s. It has numerous medical advantages.

Above all, there are different ways to use your extra rice in delicious dishes by following simple steps.