18 Delicious Leftover Basmati Rice Recipes Creative

Ever find yourself staring at a container of leftover basmati rice, wondering how to give it a delicious second life? You’re not alone! From quick weeknight dinners to cozy comfort food, we’ve rounded up 18 creative recipes that transform your leftover rice into mouthwatering meals. Get ready to fall in love with basmati rice all over again—let’s dive into these tasty ideas!

Basmati Rice Pudding

There’s something incredibly comforting about a bowl of warm Basmati Rice Pudding, with its creamy texture and delicate aroma. It’s a simple dessert that feels like a hug in a bowl.

Ingredients

• 1 cup Basmati rice
• 4 cups whole milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 1/4 cup raisins (optional)
• 1 tablespoon unsalted butter

Instructions

1. Rinse the Basmati rice under cold water until the water runs clear, then drain.
2. In a medium saucepan, combine the rice, whole milk, sugar, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
3. Reduce the heat to low and simmer, uncovered, for about 25 minutes, stirring frequently to prevent sticking, until the rice is tender and the mixture has thickened.
4. Stir in the vanilla extract, ground cardamom, and raisins (if using). Cook for another 5 minutes.
5. Remove from heat and stir in the unsalted butter until melted and fully incorporated.
6. Let the pudding sit for 5 minutes before serving to allow it to thicken further.

The cardamom adds a subtle warmth that elevates this pudding from simple to sublime, making it a standout dessert for any occasion.

Tip: For an extra creamy texture, substitute one cup of the whole milk with heavy cream.

Fried Basmati Rice with Vegetables

Transform your leftover basmati rice into a vibrant, flavor-packed meal with this easy Fried Basmati Rice with Vegetables recipe.

Ingredients

• 2 cups cooked basmati rice, cooled
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup diced carrots
• 1/2 cup frozen peas, thawed
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add garlic and carrots, stirring for 2 minutes until carrots begin to soften.
2. Push vegetables to one side of the skillet. Pour beaten eggs into the other side, scrambling until just set, about 1 minute.
3. Add remaining 1 tbsp vegetable oil, basmati rice, and peas to the skillet. Stir-fry for 3 minutes, breaking up any clumps of rice.
4. Drizzle soy sauce and sesame oil over the rice. Sprinkle with black pepper, tossing everything together for another 2 minutes until evenly combined and heated through.
5. Remove from heat and garnish with green onions before serving.

The secret to this dish’s irresistible texture? Using day-old rice ensures each grain stays distinct and perfectly chewy.

Tip: For an extra crunch, toss in some diced bell peppers with the carrots.

Basmati Rice and Chicken Stir Fry

Whip up this fragrant Basmati Rice and Chicken Stir Fry for a quick weeknight dinner that’s bursting with flavor and ready in no time.

Ingredients

• 1 cup basmati rice
• 2 tbsp vegetable oil
• 1 lb chicken breast, thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 bell pepper, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Cook according to package instructions, then set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the onion, garlic, and bell pepper, stirring frequently until softened, about 3-4 minutes.
4. Return the chicken to the skillet. Stir in the soy sauce, honey, cumin, salt, and black pepper. Cook for another 2 minutes, ensuring everything is well coated and heated through.
5. Fold in the cooked basmati rice and cilantro, mixing gently to combine. Serve hot.

The honey and cumin create a subtly sweet and earthy backdrop that makes this stir fry stand out from the usual.

Tip: For an extra kick, add a pinch of red pepper flakes with the other spices.

Basmati Rice Salad with Lemon Dressing

Brighten up your meal with this refreshing Basmati Rice Salad, tossed in a zesty lemon dressing that’s sure to delight your taste buds.

Ingredients

• 1 cup basmati rice, rinsed
• 2 cups water
• 1/2 tsp salt
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp ground black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup diced red bell pepper
• 1/4 cup diced cucumber
• 2 tbsp chopped green onions

Instructions

1. In a medium saucepan, combine the basmati rice, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
2. In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, and ground black pepper to make the dressing.
3. In a large bowl, combine the cooled rice, chopped fresh parsley, diced red bell pepper, diced cucumber, and chopped green onions. Pour the dressing over the salad and toss gently to combine.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The crisp vegetables and aromatic basmati rice create a delightful contrast, while the lemon dressing adds a bright, tangy note that makes this salad a standout.

Tip: For an extra burst of flavor, add a handful of toasted slivered almonds or crumbled feta cheese before serving.

Basmati Rice and Black Bean Burritos

Whip up these Basmati Rice and Black Bean Burritos for a hearty, flavorful meal that’s as nutritious as it is delicious.

Ingredients

• 1 cup basmati rice, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Cook the basmati rice according to package instructions. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in black beans, cumin, chili powder, and salt. Cook for another 2 minutes until heated through.
4. Warm the flour tortillas in a dry skillet or microwave for about 30 seconds to make them pliable.
5. Divide the cooked rice, black bean mixture, cheddar cheese, sour cream, and cilantro evenly among the tortillas.
6. Fold the sides of each tortilla in, then roll up tightly to form burritos.

The combination of fluffy basmati rice and savory black beans wrapped in a warm tortilla creates a satisfying texture contrast that’s hard to resist.

Tip: For an extra kick, add a dash of hot sauce or sliced jalapeños to the filling before rolling.

Basmati Rice Stuffed Peppers

These Basmati Rice Stuffed Peppers are a vibrant, flavorful twist on a classic, combining fluffy rice with aromatic spices for a dish that’s as satisfying as it is colorful.

Ingredients

• 4 large bell peppers, any color
• 1 cup basmati rice, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds. Place peppers in a baking dish.
2. In a medium saucepan, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in cumin, smoked paprika, and salt, cooking for 1 minute until fragrant. Add basmati rice and vegetable broth, bringing to a boil. Reduce heat, cover, and simmer for 15 minutes until rice is tender.
4. Remove rice from heat; stir in cilantro and feta cheese. Spoon the mixture into the bell peppers.
5. Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender.

The smoky cumin and creamy feta create a delightful contrast with the sweet bell peppers, making every bite a discovery of flavors.

Tip: For a crispier top, broil the stuffed peppers for the last 2-3 minutes of baking.

Basmati Rice and Egg Scramble

Start your day with a fluffy, fragrant Basmati Rice and Egg Scramble that brings a comforting twist to your breakfast routine.

Ingredients

• 1 cup basmati rice, cooked and cooled
• 4 large eggs
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp turmeric powder
• 2 green onions, thinly sliced

Instructions

1. Heat olive oil in a large non-stick skillet over medium heat.
2. Add the cooked basmati rice to the skillet, spreading it evenly. Cook for 2-3 minutes until slightly crispy.
3. In a bowl, whisk together eggs, salt, black pepper, and turmeric powder until well combined.
4. Pour the egg mixture over the rice in the skillet. Let it sit undisturbed for 1 minute, then gently stir to scramble the eggs with the rice.
5. Continue cooking for another 3-4 minutes, stirring occasionally, until the eggs are fully cooked and the mixture is fluffy.
6. Remove from heat and sprinkle with green onions before serving.

The magic of this dish lies in the golden hue and subtle earthiness the turmeric adds, transforming simple ingredients into something special.

Tip: For an extra flavor boost, stir in a handful of fresh cilantro right before serving.

Basmati Rice Pancakes

Transform your leftover basmati rice into these delightfully crispy pancakes, a perfect twist on traditional breakfast fare that’s sure to impress.

Ingredients

• 2 cups cooked basmati rice
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped green onions
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, mix the cooked basmati rice, all-purpose flour, eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. Fold in the chopped green onions gently.
3. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat.
4. Pour 1/4 cup of the batter for each pancake into the skillet, flattening slightly with the back of a spoon.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Repeat with the remaining batter, adding the remaining 1 tbsp vegetable oil as needed.

These pancakes stand out with their unique texture—crispy on the outside while remaining tender and fluffy inside, thanks to the basmati rice.

Tip: For an extra flavor boost, serve with a drizzle of soy sauce or a dollop of sour cream.

Basmati Rice and Lentil Soup

Warm up your kitchen with this comforting Basmati Rice and Lentil Soup, a hearty blend that’s as nourishing as it is flavorful.

Ingredients

• 1 cup basmati rice
• 1 cup green lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in 1 tsp ground cumin and 1/2 tsp turmeric, cooking for another minute until the spices are toasted.
3. Add the green lentils and basmati rice to the pot, stirring to coat them in the spice mixture.
4. Pour in 4 cups vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the lentils and rice are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

The magic of this soup lies in the perfect harmony between the fluffy basmati rice and the earthy lentils, creating a texture that’s both satisfying and light.

Tip: For an extra layer of flavor, toast the basmati rice in a dry pan before adding it to the soup, giving it a slightly nutty taste.

Basmati Rice and Tuna Casserole

This Basmati Rice and Tuna Casserole is a comforting twist on the classic, combining fluffy rice with hearty tuna for a dish that’s both satisfying and easy to whip up.

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 can (5 oz) tuna in water, drained
• 1/2 cup frozen peas
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish with olive oil.
2. In a medium saucepan, bring the water to a boil. Add the basmati rice, reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed.
3. In a large bowl, mix the cooked rice, tuna, frozen peas, mayonnaise, Dijon mustard, salt, and black pepper until well combined.
4. Transfer the mixture to the prepared casserole dish and sprinkle the shredded cheddar cheese evenly on top.
5. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.

The magic of this casserole lies in the contrast between the creamy interior and the crispy, cheesy top layer—a surefire way to please any crowd.

Tip: For an extra crunch, sprinkle breadcrumbs over the cheese before baking.

Basmati Rice and Vegetable Curry

Warm up your kitchen with this fragrant Basmati Rice and Vegetable Curry, a dish that brings together the comfort of fluffy rice and the vibrant flavors of a spiced vegetable medley.

Ingredients

• 1 cup basmati rice
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1 medium carrot, sliced
• 1 medium bell pepper, diced
• 1 cup cauliflower florets
• 1 cup vegetable broth
• 1/2 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Cook according to package instructions and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, grated ginger, ground turmeric, ground cumin, ground coriander, and chili powder. Cook for 1 minute until fragrant.
4. Add the sliced carrot, diced bell pepper, and cauliflower florets to the skillet. Cook for 5 minutes, stirring occasionally.
5. Pour in the vegetable broth and coconut milk. Bring to a simmer, then reduce heat and cook for 10 minutes, or until the vegetables are tender.
6. Season with salt to taste. Serve the vegetable curry over the cooked basmati rice, garnished with fresh cilantro.

The magic of this dish lies in the harmony of spices that coat each vegetable, creating a depth of flavor that’s both comforting and exciting. The coconut milk adds a creamy texture that beautifully contrasts with the fluffy rice.

Tip: For an extra burst of flavor, toast the spices in a dry pan before adding them to the dish.

Basmati Rice and Shrimp Fried Rice

Transform your leftover basmati rice into a delightful shrimp fried rice that’s bursting with flavor and ready in under 30 minutes.

Ingredients

• 2 cups cooked basmati rice, cooled
• 1/2 lb medium shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup frozen peas and carrots, thawed
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp ground black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes until pink. Remove and set aside.
2. In the same skillet, add remaining 1 tbsp vegetable oil. Stir in garlic and cook for 30 seconds until fragrant.
3. Add peas and carrots, stirring for 1 minute. Push vegetables to one side, pour eggs into the other side, and scramble until just set.
4. Add basmati rice, soy sauce, sesame oil, and black pepper. Stir to combine and cook for 2-3 minutes until rice is heated through.
5. Return shrimp to the skillet, add green onions, and toss everything together for another minute.

The secret to this dish’s irresistible texture is the slightly firm basmati rice, which holds up beautifully against the tender shrimp and crisp vegetables.

Tip: For the best results, use day-old rice that’s been refrigerated—it’s less sticky and fries up perfectly.

Basmati Rice and Spinach Pie

This Basmati Rice and Spinach Pie is a comforting dish that brings together the nutty flavors of basmati rice with the freshness of spinach, all baked into a golden, crispy pie. Perfect for a cozy dinner or a special brunch!

Ingredients

• 1 cup basmati rice, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach, roughly chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• 1 cup shredded mozzarella cheese
• 2 eggs, beaten
• 1 sheet puff pastry, thawed

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium saucepan, combine the basmati rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed.
3. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
4. Add the spinach to the skillet, cooking until wilted, about 2 minutes. Stir in the salt, black pepper, ground cumin, and ground nutmeg.
5. In a large bowl, mix the cooked rice, spinach mixture, mozzarella cheese, and beaten eggs until well combined.
6. Roll out the puff pastry on a lightly floured surface to fit a 9-inch pie dish. Press the pastry into the dish, trimming any excess.
7. Pour the rice and spinach mixture into the pastry-lined dish, spreading it evenly.
8. Bake for 25 minutes, or until the pastry is golden and the filling is set.

The contrast between the crispy puff pastry and the creamy, flavorful filling makes this pie a standout dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra golden crust, brush the pastry edges with a little beaten egg before baking.

Basmati Rice and Chickpea Salad

This Basmati Rice and Chickpea Salad is a vibrant, protein-packed dish that brings a delightful crunch and zest to any meal, perfect for those who love a hearty yet refreshing side.

Ingredients

• 1 cup basmati rice, rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper

Instructions

1. Cook the basmati rice according to package instructions, then let it cool to room temperature.
2. In a large bowl, combine the cooled rice, chickpeas, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, ground cumin, and black pepper.
4. Pour the dressing over the rice mixture and toss gently to combine all the ingredients evenly.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The combination of fluffy basmati rice with the crispness of fresh vegetables and the creaminess of chickpeas creates a texture and flavor profile that’s irresistibly satisfying.

Tip: For an extra burst of freshness, add a handful of diced cucumber or cherry tomatoes just before serving.

Basmati Rice and Beef Kebabs

Nothing brings the family to the table faster than the aromatic allure of Basmati Rice and Beef Kebabs, a dish that promises a journey to flavor town with every bite.

Ingredients

• 1 cup Basmati rice
• 1 lb ground beef
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups water
• 1/4 cup fresh parsley, chopped

Instructions

1. Rinse the Basmati rice under cold water until the water runs clear, then drain and set aside.
2. In a large bowl, combine the ground beef, grated onion, minced garlic, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper. Mix well and form into small kebabs.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Cook the kebabs for about 4 minutes on each side or until browned and cooked through. Remove and set aside.
4. In the same skillet, add the remaining 1 tbsp olive oil and the rinsed Basmati rice. Stir for 1 minute, then add 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
5. Fluff the rice with a fork, stir in the chopped parsley, and serve with the beef kebabs on top.

The magic of this dish lies in the fragrant Basmati rice that perfectly complements the spiced beef kebabs, creating a harmony of flavors that’s both comforting and exotic.

Tip: For an extra burst of flavor, let the kebabs marinate in the spice mixture for an hour before cooking.

Basmati Rice and Mushroom Risotto

Transform your weeknight dinner with this creamy Basmati Rice and Mushroom Risotto, a delightful twist on the classic that’s both comforting and elegantly simple.

Ingredients

• 1 cup basmati rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 3 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the mushrooms and cook until they release their juices and become tender, about 5 minutes.
3. Stir in the basmati rice, coating it with the oil and vegetables, and toast lightly for 2 minutes.
4. Pour in the white wine, stirring constantly until it is fully absorbed.
5. Begin adding the warm vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes.
6. Once the rice is creamy and al dente, remove from heat. Stir in the Parmesan cheese, butter, salt, and black pepper until well combined.
7. Garnish with fresh parsley before serving.

The secret to this risotto’s irresistible creaminess lies in the slow addition of broth, allowing the basmati rice to release its starches gradually. It’s a technique that rewards patience with every spoonful.

Tip: For an extra layer of flavor, try using a mix of wild mushrooms.

Basmati Rice and Sweet Potato Hash

Wake up your morning routine with this vibrant Basmati Rice and Sweet Potato Hash, a dish that brings a delightful twist to your breakfast table with its sweet and savory flavors.

Ingredients

• 1 cup basmati rice, rinsed
• 2 cups water
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro

Instructions

1. In a medium saucepan, combine the basmati rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the sweet potato, salt, black pepper, ground cumin, and smoked paprika. Cook, stirring occasionally, for 10 minutes until the sweet potato is tender and lightly browned.
3. Fluff the rice with a fork and add it to the skillet with the sweet potato. Stir gently to combine and cook for another 2 minutes to heat through.
4. Remove from heat and stir in the green onions and chopped cilantro.

The magic of this hash lies in the contrast between the fluffy basmati rice and the caramelized edges of the sweet potato, creating a texture that’s irresistibly satisfying.

Tip: For an extra layer of flavor, top with a fried egg or avocado slices before serving.

Basmati Rice and Coconut Milk Porridge

Start your morning with a comforting bowl of Basmati Rice and Coconut Milk Porridge, a creamy and aromatic dish that’s surprisingly simple to make.

Ingredients

• 1 cup basmati rice, rinsed
• 4 cups water
• 1 can (13.5 oz) coconut milk
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 tsp ground cardamom
• 1 tbsp unsalted butter
• 1/4 cup raisins (optional)

Instructions

1. In a medium saucepan, combine the rinsed basmati rice and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and water is mostly absorbed.
3. Stir in the coconut milk, sugar, salt, and ground cardamom. Cook on low heat for another 10 minutes, stirring occasionally, until the porridge thickens.
4. Remove from heat and stir in the unsalted butter and raisins (if using) until the butter is melted and everything is well combined.
5. Serve warm, garnished with a sprinkle of cardamom or a drizzle of coconut milk if desired.

The magic of this porridge lies in the fragrant basmati rice and creamy coconut milk, creating a dish that’s both nourishing and indulgent.

Tip: For an extra touch of luxury, toast the basmati rice in the butter before adding water to deepen its nutty flavor.

Conclusion

We hope these 18 creative recipes inspire you to turn your leftover basmati rice into something extraordinary! From hearty meals to sweet treats, there’s something for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next kitchen adventure. Happy cooking!

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