8 Simple and Super Delicious Rice Recipe Creations

Have leftover rice from yesterday? Don’t throw it away, ya! Yuk, We process yesterday’s leftover rice into super delicious food for the family.

No just fried rice, here are 9 simple rice recipes that you can make easily. What are the recipes? Check out the recipe and how to make it below, of!

1. Grilled Rice with Ati Ampela

Materials:

White rice – 750 grams

Lemongrass, bruised – 1 stalk

Garlic – 5 cloves

Shallots – 3 items

Bay leaves – 3 pieces

Orange leaves – 2 pieces

Basil leaves, take the leaves – 1 bunch

Salt to taste

Sugar – to taste

Stuffing:

Ati ampela – 350 grams

Garlic – 4 cloves

Shallots – 6 pieces

Large red chilies – 5 pieces

Cayenne pepper – 10 pieces

Candlenuts – 3 items

Tomato – 1 piece

Sweet soy sauce – 1 tbsp

Salt to taste

Sugar – to taste

Complementary:

Fresh vegetables – to taste

Cucumber – enough

Tomatoes – to taste

Basil – to taste

Banana leaves, for wrapping – to taste

Toothpicks / sticks, for wrapping – as needed

How to make:

1. Thinly slice the shallots and garlic then saute with lemongrass, bay leaves and lime leaves until fragrant.
2. Add white rice, stir well. Season with salt and sugar and stir until smooth. Adjust the taste until it tastes right, add basil leaves and mix well. Turn off the heat.
3. Cook the filling ingredients, boil the gizzard liver until tender then drain and cut into small pieces.
4. Blend the spices for the filling then sauté and add a little water. Add the liver and gizzards, add sweet soy sauce, salt and sugar to taste.
5. Cook until the water reduces and the spices are absorbed. Turn off the heat.
6. Take 1 sheet of banana leaf, put enough rice and put the filling ingredients on top of the rice. Roll it up tightly and secure the ends with a toothpick or stick. Do this until the rice runs out.
7. Bake the rice in a frying pan until the leaf wrappers change color and become fragrant.
8. Serve warm with fresh cucumber, basil and tomatoes.

Tips

Heat the banana leaves briefly over the fire so that the leaves are easy to fold and not easy to tear when used for wrapping.

2. Rice Crackers (Gendar)

Materials:

White Rice – 200 grams

Garlic, crushed – 2 cloves

Coriander powder – 1 tsp

Salt – 1/2 tsp

Water – 150 ml

How to make:

1. Blend rice with water, garlic, coriander and salt until smooth. Add water little by little, just until it’s watertight.
2. Take 1 full teaspoon of rice mixture, then flatten it on a baking sheet or tray. Do this until the dough runs out.
3. Hang in the sun until dry. Once dry, fry the rice crackers until cooked, store in an airtight jar.

Tips

1. Remove the crackers from the baking sheet when they are half dry (no longer sticky but not completely dry) so that the crackers are easy to pick up when they are dry.
2. If you like it spicy, add instant chili powder as seasoning.

3. Cireng Rice

Materials:

Warm rice, crushed – 150 grams

Sago flour – 4 tbsp

Onions – 2 stalks

Mushroom / chicken stock powder (flavoring) – 1/2 tsp

Salt to taste

Hot water – enough

Ground spices:

Garlic – 2 cloves

Lada – 1/4 sdt

Coriander – 1/2 tsp

Sprinkle (Dry Flour):

Sago flour – 4 tbsp

Wheat flour – 2 tbsp

How to make:

1. Crush the rice then add the ground spices and spring onions, stir until the spices are even.
2. Once everything is mixed, add the sago flour and stir again.
3. Add enough hot water until the dough has a pliable texture and can be shaped.
4. Take the dough into a flat round shape then dip it in a sprinkling of dry flour.
5. Heat the frying oil then fry until done.

Tips

1. Pepper can be replaced with chili according to taste.
2. Use warm rice to make it easier to mash.

4. Baked Rice

Materials:

Cold white rice – 250 grams

Garlic, minced – 3 cloves

Onion, chopped – 1/2 piece

Sausage, cut into small pieces – 1 piece

Carrots, diced and boiled briefly – 1 stick

Butter or margarine – 1 tbsp

Wheat flour – 1 tbsp

Liquid milk – 200 ml

Salt – 1/2 tsp

Sugar – 1/4 tsp

Pepper – 1/2 tsp

Distribution:

Mozzarella cheese – 50 grams

Keju cheddar – 50 grams

How to make:

1. Heat butter. Saute the garlic and onion until fragrant.
2. Add the sausage. Cook until done.
3. Add wheat flour. Stir until the flour changes color.
4. Pour in the milk while continuing to stir.
5. Add salt. Add sugar, salt and pepper. Stir well and turn off the heat.
6. Add the rice and stir well until evenly mixed.
7. Prepare a pyrex or heat-resistant plate. Pour the rice mixture into it. Sprinkle with mozzarella and cheddar cheese.
8. Bake in the oven until the cheese is melted and brown. Take it out.
9. Ready to be served.

Tips

1. Use cold rice so it doesn’t get too soft after baking.
2. You can add various vegetables, mushrooms or smoked meat according to taste.

5. Tutug Oncom Rice

Materials:

White rice – 2 plates

Oncom, crushed – 125 grams

Shrimp paste – 1/4 tsp

Salt – 1/4 tsp

Oil, for frying – to taste

Ground spices:

Shallots – 7 pieces

Garlic – 4 cloves

Curly chilies – 2 pieces

Galangal – 3 cm

Complementary:

Fried chicken – to taste

Vegetable salad – to taste

Chili sauce – to taste

How to make:

1. Saute ground spices and shrimp paste until fragrant.
2. Enter oncom. Stir well.
3. Season with salt. Cook until the spices are mixed evenly and the oncom is dry. Correct the taste. Turn off the heat.
4. Add white rice and mix well.
5. Ready to be served.

Tips

1. Choose oncom with a tight texture and not too much mold on the surface.
2. Process oncom immediately after purchasing. Oncom can be stored for 2-3 days in the refrigerator.
3. Make sure to cook/roast the oncom until it is completely dry so that the aroma comes out.

6. Manado Porridge

Materials:

Rice, wash and drain – 100 grams

Peeled yellow pumpkin, cut into cubes – 200 grams

Cassava, peeled and diced – 100 grams

Sweet corn, shelled – 1 piece

Spinach leaves – 1 small bowl

Kale leaves – 1 small bowl

Basil leaves – 1 small bowl

Ginger, crushed – 1 cm

Lemongrass, bruised – 2 stalks

Ground pepper – 1 tsp

Granulated sugar – 1 tsp

Salt – 1 tbsp

Garlic, fried then puree – 1 tbsp

Air – 1,5 liter

Complementary:

Fried salted fish – to taste

Sambal roa – to taste

How to make:

1. Boil water in a pot.
2. Add rice, ginger and lemongrass. Cook until boiling and let half become porridge.
3. Add pumpkin, cassava, corn. Stir well.
4. Add sugar, salt, pepper and garlic. Stir well. Cook until it becomes porridge and the cassava and pumpkin are soft.
5. Add spinach, kale, and basil leaves. Stir well. Cook for a while until the vegetables are cooked. Pick up.
6. Ready to be served with complementary ingredients.

Tips

When cooking porridge, stir occasionally so that the porridge does not burn at the bottom of the pan.

7. Kimbab

Materials:

Warm white rice – 1 bowl

Salt – 1 tsp

Nori – 2 sheets

Carrot – 1 piece

Spinach – 1 bunch

Cucumber – 1/3 cut

Chicken eggs – 2 pieces

Beef – 250 grams

Soy sauce – 1 tbsp

Ground pepper – 1/4 tsp

Salt – 1/4 tsp

Sesame oil – to taste

How to make:

1. Cut the meat thinly, then coat with soy sauce, salt and ground pepper. Let stand 15 minutes, then bake in the pan until golden brown. Slice the roasted meat lengthwise.
2. Cut the carrots into matchsticks, then sauté in a little oil until wilted. Set aside.
3. Boil the spinach briefly with a pinch of salt, remove and drain.
4. Remove the seeds from the cucumber, then cut into long pieces, set aside.
5. Scramble the eggs with a little salt, then cut into long pieces.
6. Take rice, then add sesame oil and salt, stir well.
7. Take 1 sheet of nori, then spread the rice on top. Arrange the meat, eggs and vegetables on top then roll and compact.
8. Brush a little sesame oil on the top of the kimbab.
9. Cut the rolled kimbab into pieces, ready to serve.

8. Typical Magelang Godog Rice

Materials:

White rice – 1 plate

Wet noodles – 100 grams

Eggs, beaten – 2 eggs

Fried chicken, shredded – 1 piece

Meatballs, thinly sliced ​​– 5 pieces

Carrots, thinly sliced ​​– 1 piece

Cabbage, cut into pieces – 100 grams

Mustard greens, cut into pieces – 100 grams

Tomato, cut into 4 – 1 piece

Stock water – 1 liter

Oil, for frying – 3 tbsp

Spice:

Garlic, minced – 3 cloves

Shallot, chopped – 2 pieces

Salt – 1 tsp

Granulated sugar – 1/2 tsp

Lada – 1/2 sdt

Sweet soy sauce, optional – 1 tbsp

Complementary:

Celery, sliced ​​– 1 stalk

Onions, sliced ​​- 2 sticks

Fried onions – 1 tbsp

How to make:

1. Heat the oil. Saute the garlic and red onion until fragrant.
2. Add eggs. Let stand for a moment then scramble. Stir well.
3. Add carrots, cabbage, green mustard greens and tomatoes. Pour in a little stock and cook until it boils and the vegetables are cooked, while covering the pan.
4. Add the shredded chicken and meatballs. Stir well.
5. Add salt, sugar, pepper and soy sauce. Stir well.
6. Pour in the remaining stock. Stir well and cook again until boiling, while covering the pan.
7. Add rice and noodles. Stir well then adjust the taste. Lift.
8. Ready to be served with a sprinkling of complementary ingredients.

Tips

1. Choose pera rice or cold rice left over from last night/yesterday so that the Godog rice dish is not too soft.
2. The addition of wet noodles can be skipped according to taste.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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