Leftover Rice Fruit Smoothies, Rice Pudding & Tuna Faux Sushi


by Charlotte Today Staff


Posted on August 18, 2010 at 8:46 AM

Updated Wednesday, Aug 18 at 1:46 PM



Leftover Rice Fruit Smoothies – this is a very healthy alternative to products that use way too much sugar


1 cup leftover rice
1 cup fresh or frozen fruit (for example: mango, banana, pineapple, blue berry, strawberry)
Fresh mint leaves (optional)
1 cup of purified water
1 tsp. vanilla
1 teaspoon of coconut extract – or – 1/3 cup of Coco Lopez drink mix
1/2 cup of sugar or sugar substitute (optional)
1/2 tsp. salt
2 tbsp. honey
1 cup of any flavor yogurt
1/2 of a regular size blender filled with ice


1.      Combine and liquefy all ingredients in the blender.

2.      Serve immediately.  Servings:  4.

Serving Suggestions:

·         An adult version can be made easily by adding a little tequila for a daiquiri style drink.

·         Also, frozen pops can be made from this mixture by placing a spoon in a paper cup and pouring in the mixture, place in freezer for two hours.

·         Another very refreshing version uses the following instead of fruit: cucumbers, mint, sweet basil, lemon juice.  Experiment, with your favorite flavors!

Leftover  Rice Pudding


2 cups leftover cooked white rice
3 cups milk (any kind)*
1/2 cup sugar
small pinch salt
1/2 cup raisins
1 teaspoon of orange zest
1 teaspoon vanilla extract
Pinch of nutmeg and cinnamon, optional


1.      Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla, orange zest and raisins.

2.      Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using.
Divide rice pudding into individual serving dishes serve warm or chilled.
Makes 4-6 servings.

*Note: Sometimes I add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier. Feel free to add a bit extra if the pudding is not as creamy as you like it. You can use nonfat, lowfat, whole or soy milk in this recipe.
Tuna Faux Sushi
1 cup of leftover rice
1 can of tuna
1/2 package of cream cheese
Fresh Spices: basil, lemon zest, scallions, soy, chili sauce to taste
Cut the end off of a cucumber (DO NOT PEEL YET)
Use a steak knife or chop stick to hollow out the center of the cucumber.
Poke a small hole in the end of the cucumber that is not chopped off to allow air to escape as you will be stuffing the cucumber next.
Mix all of the ingredients and stuff your cucumber completely (pack the ingredients in firmly).
Chill the stuffed cucumber for at least 1 hour (over night is perfectly fine as well).
Peel the cucumber.
Using a sharp knife slowly drag the blade across the cucumber cutting it in to 1 1/2 inch slices (careful to not mash the cucumber with the knife or the stuffing will simply squeeze right back out like toothpaste coming out of the tube!)