Cold White Rice

I am always pleased to have some cooked rice left over. It has possibilities and so gives me options and I like that. I find that it is best to leave it in the colander and put it into the fridge overnight, without covering it. This way the rice loses excess moisture and is unlikely to go claggy when it is used again. Sometimes I make fried rice - hot, tasty and easy to accommodate a variety of bits and pieces. Another good way to use cooked rice is in fishcakes - simply mix with fish, mashed potatoes and chopped onions and herbs. The rice adds texture in two ways - the bits that are on the outside go golden and crunchy when cooked and the grains on the inside add a little toothsome bite mixed in to the softness of the other ingredients without altering the flavour. A good thing.

One of my favourite things is to make a rice salad. Most of the white rice I cook is either basmati or jasmine and so it is very delicate when cooked. It balances well with sweet or sour and shows off the dressing to advantage. With about two cups of cooked rice I add two celery sticks, very finely sliced, a green pepper chopped small and a small tin of sweet corn. Mix together 3 tablespoons of olive oil with one of lemon juice and season generously then stir through the rice and vegetables. Fast, easy, looks great, tastes even better. And frugal.