1. Tasty fried rice
SMASH up coriander root, garlic, ginger and white pepper until it becomes a thick paste. Fry one egg in a wok, then remove. Add the spice paste and chopped vegetables of choice (baby corn, asparagus) to the wok, then add the rice. Cook until nicely charred, then add egg and coriander. Season with fish sauce.
2. Thai arancini
TAKE yesterday's rice and a good tablespoon of chilli jam, an egg and a tablespoon of rice flour. Mix. Roll into balls and fry in a deep-fryer at 180C.
3. Rice cake
A CLASSIC comfort food. Chop one clove of garlic, some fresh coriander and ginger and mix with a little coriander seed. Fry mixture in a little oil until fragrant. Add the rice and cook for another minute. Place evenly and firmly in a tray and place another tray over the rice (as a weight) and refrigerate overnight. Once set, cut into squares and pan fry in a little oil. Serve warm.
4. Thai-style rice pudding
PLACE some coconut cream in a pot with grated palm sugar and shredded pandanus leaf. Bring to the boil, add rice and cook until most of the liquid is absorbed. Place in bowls and serve with fresh or poached fruit.
5. Puffed rice
THIS is a great garnish for raw-fish dishes and adds good crunch to desserts. Take leftover rice and dry it on a tray lined with baking paper for 24-48 hours so it is very, very dry. Heat oil in a deep-fryer to 180C and carefully place the dry rice in the oil until it puffs up and looks like rice bubbles. Remove from the oil and drain on a kitchen towel.
According to Jarrod Hudson, co-owner and executive chef, Easy Tiger, Collingwood.