Apart from the Fried Rice mentioned.
- Rice Cakes - not the polystyrene looking discs.
Wor Bar/Puffed rice cake (Shape is strictly personal preference)
drying/dried wor bar
fried wor bar
fried wor bar
Pressed/shaped rice cakes are dried, before frying into a puffy rice cake, to be eaten on it's own or with some dip/seasoning, or as a crispy sizzling base for a saucy dish).
The rice needs to be wet/sticky enough to squish together form a cake (alternatively add some flour, try 1 tablespoon per cup of rice), before leaving to dry on a rack, low oven, or a dehydrator.
Once dry, deep fry in hot oil until all the rice puffs up (ideally the rice stays white, but fry as long as you prefer)
Mi Xiang - Puffed rice cake
mi xiang being pressed/rolled
mi xiang bars
Puffed rice with a binding agent (honey, syrup, or caramel), typically mixed with roasted peanuts, sesame and/or coconut (however, any fruits, nuts, or grains can be added), before being compressed, then cut into bars (similar to a flapjack/granola bar)
Puffed rice - Cooked Rice can be dried, then placed into hot oil, which will puff up similar to 'rice krispies'
Puffed rice mixed with a selection of spices, and optionally other fruit, vegetables, nuts or sauces.
- Deep fried rice balls/Arrancini - A deep fried rice ball, which can be stuffed with filling and/or coated (breadcrumbs, flour, nuts, etc)
- Rice Tamales A rice parcel with sweet or savory fillings, that is wrapped (bamboo leaf, banana leaf, corn husk, etc) before being boiled or steamed.
- Onigri - A compressed oval/triangular shaped rice, can be plain or filled, and/or wrapped with a sheet of roasted seaweed 'nori'.
The completed Onigri can be grilled, broiled, or pan fried into 'Yaki Onigri'
- Thickening agent - Soups and stews can be thicken as the rice absorbs liquid and breaks down.
- Sushi - gunkan, nigri, maki, temaki, oshi sushi, inari sushi, etc.
- Chirashi sushi - A bed of rice (seasoned with vinegar), with toppings covering the rice.
- (Cheat's) Hainanese Chicken Rice - A Boiled chicken and rice dish, originally from Hainan, China.
- (Cheat's) Congee - A rice soup/gruel/stew , which can be flavoured with stock, meat or vegetables.
- If you steam or broil a dish, try using rice as a bed, it will heat up and absorb any sauces or juices.
There seems to be a number of leftover rice recipes on the internet.