“‘Now gather the scraps,’ Jesus told His disciples, ‘so that nothing is wasted’. And twelve baskets were filled with the leftovers!” (John 6:12-13)
I love rice. It’s one of those foods that stretch far and satisfy. However, there are almost always leftovers.
A childhood friend turned me on to eating rice for breakfast. Topped with butter and sugar (or, an alternate sweetener like real maple syrup or honey), it’s delicious. It provides energy, without being too heavy, and yet it definitely sticks to the ribs. And, for a few pennies, it’s much more economical than cereal without the extra processing.
However, my favorite use for leftover rice came from The Tightwad Gazette by Amy Dacyczyn. In this case, rice is used to make a crust for quiche. I’ve tried it many times and it is absolutely delicious–and certainly healthier than a crust made from white flour or, for people dealing with Celiac’s, it’s also healthier than wheat flour.
1 and ½ cups of cooked rice
Mix the above ingredients together and pat the mixture into an ungreased pie plate. Bake at 425 degrees for 20 minutes. Then add your favorite quiche recipe and bake until quiche mixture is done.
May God bless you & keep you!
PS I’m always on the lookout for creative ideas. If you have something you like to create with leftover rice, please share in the comments below. Thank you so much!
Dacyczyn, Amy. The Complete Tightwad Gazette. New York, NY: Villard Books, 1998.