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10 Ways to Use Rice

Posted on 10/13/2015 8:00 EST

Technically the seed of a grass, rice has been a nutritious and cost-effective staple grain for cultures around the world since it was domesticated more than 13,000 years ago in China. Prices vary according to region, variety, and processing, but nearly all varieties cost less than $1 per dry cup -- and many cost much less. Here are 10 dishes from around the globe that feature this age-old and budget-friendly ingredient.

cheap rice recipes
Photo by Evan Lorne/shutterstock

Mediterranean Rice and Chickpea Salad.

With its own subtle flavor, rice serves as a great backdrop for creative flavor combinations that evoke a sense of place. With a mix of herbs such as oregano, thyme, and parsley, any variety of rice can be infused with a Mediterranean sensibility. Add chickpeas for protein, lemon juice for brightness, and a simple dressing of high-quality olive oil, sea salt, and freshly ground black pepper. This light yet flavorful dish can be served warm or at room temperature and contributes a nutritiously balanced and inexpensive component to any meal.


Short-grain sushi rice gets its stickiness from a high starch content and its characteristic tang from being gently seasoned with rice vinegar. Once the rice is prepared and cool enough to handle, it can be made into easy-to-eat snacks. These include traditional sushi rolls, in which rice and other ingredients such as fish and vegetables are rolled and sliced, and nigiri, a log of rice with a single piece of fish or vegetable topping. Two other common applications are chirashi, which uses rice as a bed for a bowl of typical sushi fillings, and onigiri, which envelopes the ingredients inside a ball of rice that is then wrapped in seaweed. To keep prices extra low, skip the fish and use seasonal vegetables to roll, top, and stuff sushi rice snacks.

Fried Rice.

This dish is a great go-to for leftover rice -- the texture actually comes out better when the rice has been sitting in the fridge for a day or two. Fried rice also works exceptionally well with frozen vegetables, another money- and time-saving perk. A few cups of leftover rice of any variety added to quickly sauteed, chopped veggies such as carrots, peas, broccoli, and onions and a few dashes of soy sauce becomes a crowd-pleasing side dish in less than 10 minutes. Transform fried rice into the main event by topping it with grilled chicken or tofu for an easy and cheap family meal.

Arancini or Rice Cakes.

Italy's answer for leftover rice is to fill it with a little sauce -- anything from meat ragu to plain marinara -- bread it, and fry it into a golden ball of crispy goodness. Modern takes on this indulgent snack food include fillings such as cheese, roasted vegetables, and even sausages. Arancini can be made big or small; the traditional ones are baseball-sized and make a hearty midday snack or appetizer. These can easily be reworked into hockey-puck-shaped cakes and pan-fried for a less fattening and cheaper version that uses less oil. Omitting the filling and topping it with sauce makes a sophisticated and tasty dish for just a few cents a piece.

Rice Pudding.

With flavors such as mango and coconut from Hawaii, cinnamon and raisins from Mexico, or sweet cardamom from India, this classic comfort food varies in flavor depending on what culture is at the helm. The basic recipe stays the same: Combine polished white rice with milk, sugar, and seasonings and fruit, and cook it down into a soft custardy pudding. A bowl of rice pudding is satisfying served fresh and warm or chilled. Easy to make in large batches from humble and low-cost ingredients, it's a good way to feature rice for large gatherings and potlucks.


Born from a culture where food scarcity is a reality for the majority, this Indian preparation is a way of turning the inexpensive and accessible rice grain into a richly layered main dish -- something of a rice casserole. Spices, nuts, and fruit are layered into semi-cooked rice, along with scraps of meat and/or vegetables. When these are steam cooked together, spices such as cinnamon, cardamom, coriander, and nutmeg infuse each grain, transforming plain rice into a satisfying meal. The result is a flavorful blend of seasoned rice with morsels of meat or vegetables.


This dish can cost less than a dollar per serving but passes for haute cuisine. Like sushi, risotto requires a starchy, short-grain rice (usually arborio, but any short-grain white rice will work well, and even longer-grain rice can be coerced). At its core, this dish is true peasant food, made from incorporating broth slowly into rice until blended into a smooth, stew-like consistency. Additions of butter, cheese, vegetables, and seasonings such as black pepper and lemon vary depending what's on hand. Risotto is a blank canvas that will accept everything from leftover roasted vegetables to a handful of frozen peas and a sprinkle of parmesan.

Rice and Beans (or Peas).

This staple of Caribbean culture combines rice, red beans, a blend of warm spices such as thyme and black pepper, and coconut milk for a hearty side dish present at nearly every meal. Chilies can make the food of the Caribbean extra spicy, so the coconut milk adds a much-needed palate-cooling effect to the rice. Switch out regular steamed rice for Jamaican-style "rice and peas" (although it's often made with red or kidney beans, pigeon peas or yellow peas are traditional) to add layers of flavor to any meal for just pennies per serving.

Dirty Rice.

One of the best-loved fusion dishes of Creole cuisine is dirty rice, so-called for its brown color. Cheap ingredients come together to create something special in this flavorful stew of rice, chicken liver, and giblets, along with vegetables such as bell pepper, celery, and onion. The pungency of the chicken livers and giblets give dirty rice its distinct depth of flavor. Instead of being tossed to the trash, these leftover bits of chicken can be combined with a few dollars of rice and converted into an iconic Southern dish.


This Latin American drink is a concoction of milky rice, cinnamon, and vanilla. Something of a drinkable rice pudding, horchata is made by grinding dry rice and cinnamon into a powder and soaking it in water. Once the rice powder has fully infused, the liquid is strained off and combined with sugar and vanilla. This lightly sweet beverage is typically served over ice any time of day and can be flavored further with fruit or used as the base of a decadent cocktail.

by Tess Rose Lampert (Google+ Profile)

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