Overcooked or mushy rice doesn't always have to end up in the bin. Whether you added too much water or cooked it a little too long, these simple tips can help improve its texture or make the most of it.
Spread the rice on a large plate or baking tray and let it cool for 10-15 minutes. This allows excess steam to escape, preventing it from becoming even softer.
Place the cooled rice in the refrigerator for 20-30 minutes. Chilling helps firm up the grains, making them easier to use in other dishes.
Warm the rice in a pan over low heat without adding extra water. Stir gently to remove excess moisture without breaking the grains further.
If the rice is still very wet, place a clean paper towel over the bowl before covering it. The towel absorbs excess steam and moisture.
Mushy rice works surprisingly well for fried rice after it has been chilled. Cook it over high heat with vegetables, eggs and your favourite sauces for a tastier texture.
If the rice can't be rescued, use it in recipes where a softer texture works well, such as rice pudding and rice cutlets.
The mushy rice can be mixed with finely chopped onion, add ginger-green chili paste, salt to taste, lime juice if desired, mix well, drop small pieces on plastic sheet , allow it dry in the sun. ( don't make very small pieces, as once dry, they become too small)). At the end of the day, once you get it inside, turn the pieces, as the down sides will be wet. Again spread them in the sun for the next 3-4 days till completely dry. These vadams can be fried and served with different rice varieties.
Another easier way to use the mushy rice is make curd rice, adding thick curd, salt and season with mustard seeds, hing, curry leaves and finely chopped green chilies.