Sometimes we make too much rice for dinner. Dry rice is so compact, it is easy to underestimate. What to do? Rice out of refrigerator looks decidedly unappetizing.The best use that we know of for cooked rice that spent a few days in the fridge is making a pseudo-pilaf. We won't dare call it a proper pilaf for the risk of enraging those who proudly spend hours to prepare one as a special treat for their guests. (I have been treated to one, so I know how good that can be.)
Our pseudo-pilaf involves sautéing some vegetables - chopped red onion and zucchini worked well - in olive oil, then adding the cooked rice, and letting the mixture simmer in white wine for while in a closed pot, until almost all of the liquid evaporates. Stir in - and this is critical - some sweet fruit, like raisins, cranberries, or dried apricot - and let them soften a bit. Season with salt (be generous now!), black pepper, and cayenne pepper, and serve hot.
- olive oil or butter
- 1 red onion, chopped
- 2-3 zucchini, chopped
- 2-3 cups of cooked rice (old OK, but without mold)
- 1/4 cup of dry fruit (raisins, apricots, cranberries)
- salt
- black pepper
- cayenne pepper